Whipping up gourmet offerings at The Whisk

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Photo by Debora Timms

The Whisk team. Hazen Sturtevant, Sarah Cowles-Gentile, McKenzie Newton and Lacey Cabral with Sturtevant’s son Landon and Cowles-Gentile’s daughter Carolina in The Whisk kitchen.

Locals looking for catering services, take-home meals or an intimate dining experience have a new option to explore with The Whisk, a business established in Connecticut for over 40 years, that has just relocated to 335B Salmon Brook Street in Granby.

Owner, Sarah Cowles-Gentile, is a Granby mother of two. Affiliated with The Whisk for 20 years both in its original Canton location and in West Hartford, she took over the business in 2015 following the retirement of previous owner Jay Ginewsky. Cowles-Gentile said she has been working on getting the Salmon Brook Street space ready for the past seven or eight months.

“I live here,” she said of her decision to relocate. “It’s an opportunity to be doing things in and for the community of Granby.”

The Whisk had its first event in its new space on March 9 and 10, and it was all hands on deck to ensure its success. Cowles-Gentile was hard at work with her team, who also reside in Granby, chef Hazen Sturtevant, assistant Lacey Cabral and intern McKenzie Newton.

The Whisk offers full service catering and more, working with clients to ensure their event is a success.

“Our main focus is our catering, and we can help clients with all their needs from menu selection, advice on venues, wait staff and bar service — soup to nuts,” Cowles-Gentile said. “It’s important that clients get food they like, so we try to find out their favorites and then take these to a new level by embellishing them or adding a new twist.”

The menu includes The Whisk’s take home meals — fully cooked dinners that can be picked up and re-heated at home. Starting in the last week of March, clients can choose from five menu options each week, order by Monday and pick up the fully cooked meal on Wednesday. Weekly selections are listed on its website, thewhisk.com and can be ordered online.

Another offering will be hosted Dinner with the Whisk events where diners will receive some close-up cooking instruction followed by an intimate group dinner. The first of these gourmet events will be on Saturday, April 21, at 6:30 p.m. The dinner menu will have a choice of Skirt Steak with Hoisin Béarnaise, Chilean Sea Bass with Pistachio Crumble or Wild Mushroom and Sausage Stuffed Chicken, as well as appetizer, salad and dessert with beer or wine for $80 per person. Seating is limited and tickets are available to purchase exclusively online.

Cowles-Gentile also gives cooking lessons and is exploring offering classes with themes like healthy options, fun snacks, holiday foods or global cuisines.

To find out more you can visit thewhisk.com or contact The Whisk at thewhisk@att.net or 860-233-2088.