By Richard Kaufman
Sentinel Reporter
When the economic downturn began to spread across the country, Neal Kaufman was ready to sell his ravioli-making equipment and move on to something else. However, one winter’s night in January 2009, just as his retail business was about to dry up, he had an idea for his product: farmers’ markets.
“I had an idea, after going to the Union Square farmers’ market one winter morning, about selling a restaurant quality, white table cloth product at farmers’ markets where the consumer could try the product before buying it,” Kaufman said. “I tried this at a winter market in late February and found out that first day that I had hit on a new path for my ravioli.”
Now, more than nine years later, Bongo & Capacci’s gourmet ravioli is available at several farmers’ markets in the tri-state area, including the Old Greenwich market, every Wednesday from 2:30 to 6 p.m.
The OG Farmers’ Market, located in the parking lot at Living Hope Community Church, 38 West End Ave., is open through October, rain or shine. In November, the market will be open from 2 to 5 p.m.
From a smoked chicken with caramelized leeks and brie ravioli to Kaufman’s personal favorite, smoked salmon with cream cheese, chives and capers, there’s something for everyone to enjoy, even the children, who are partial to Kaufman’s mac n’ cheese ravioli – raviolis stuffed with small elbow pasta and fontina, cheddar and romano cheeses.
Other offerings include bacon carbonara ravioli, goat cheese with spinach, dates with prosciutto and mascarpone, summer corn, roasted garlic and scallion, and pear with gorgonzola or just lobster. Altogether, Kaufman makes over 70 different combinations.
Each box of ravioli, which is about two pounds, is freshly made and then frozen. After about six minutes in a heavy, rolling boil, dinner is ready to go. All you need is some melted butter and grated cheese.
Always looking to create new and exciting products for his customers, Kaufman has even introduced a couple of dessert options over the past year: homemade banana pudding and chocolate mousse.
Before he entered the pasta business, Kaufman ran his own business as an importer in the garment industry, in Manhattan, for roughly 25 years.
“In 1991, it became apparent to me that the garment business had run its course,” he said. “As importers, we had educated our customer, the retailer, on how to produce the product they needed and introduced them to overseas manufacturers.” Kaufman left the garment industry in 1994 in search of a new career.
While deciding on what to do next and having a passion for food, a friend alerted Kaufman about a new, local pasta store that had just opened up nearby. After sampling some of the food, Kaufman was so impressed that he sought out the manufacturer in an effort to do business. There was no opportunity at the time, but the idea stuck with him.
A few months later, Kaufman discovered two young guys in Peekskill, N.Y., with a small ravioli machine. “They were making some truly wonderful products, but not making considerable profit,” he said.
Kaufman began selling their creations to restaurants in New York City and Nantucket Island. The business began to grow, with repeat orders, and new accounts opening up quickly. Six months later, however, due to financial and personal reasons, the two original guys involved with the business had to bow out.
Kaufman decided he had learned enough, and opened up his own business based in Connecticut, and the rest is history. Now, after breathing new life into his business following the great recession a decade ago, Kaufman has loyal customers who come and see him every week for their ravioli fix.
Kaufman said he especially enjoys the Old Greenwich farmers’ market because it has a community-type feel. However, he had what he calls a “funny and frightening” moment during his first season there a few years ago.
A woman he recognized from previous purchases approached him. “I could go to Fairway market up the road and pay half the price you get,” she said, as Kaufman was expecting an angry gripe. “But their ravioli wouldn’t be even half as good.”
