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Wednesday
May062015

Meet Walrus + Carpenter's Pitmaster, Ben McCrea, The Man Who Makes The Meat

 
Ben McCrea is a gentle-giant of a man, but don't let his warm, friendly facade fool you. Underneath that kind-hearted shell is a mean, Auss-een, grilling machine.

In the WAY back of the lot on Fairfield Ave in Bridgeport that Walrus + Carpenter calls home, is the perch where Ben keeps watch. His job... smoking all types of meat to perfection. But what makes the man that makes the meat?

Born and raised in Melbourne, Australia, Ben gained his skills from watching his grandfather grill on the "barbie," but becoming a grill master wasn't his first passion. Ben came to the States as a boxer and did very well in that 'arena.' However, boxing is a short career and Ben knew something more awaited. What he didn't know was that it would be a smoker with a 500 gallon propane tank, commissioned by Walrus co-owner Joe Farrell (along with Adam Roytman.)

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Tuesday
May052015

You're Invited to the NEW Fleishers Craft Butchery in Westport: Drinks, Nibbles & Meet the Butchers

Tuesday
May052015

Westport Farmers' Market "Fork It Over" Dinner Series On Sale May 13th: Chef Lineup Here!

What is "Fork it Over?" Well...the specifics for these events are a tad on the down low, but we can tell you a few savory and succulent details. The Westport Farmers' Market will host 4 fundraising events featuring seasonal ingredients. Each of these dinners will be hosted at locations to be announced the day of each dinner, and the chefs (or chefs) will be a complete surprise. 

Chefs for these events include (sit down for this one): Arik Bensimon (le Farm); Matt Storch (Match); James Cooper (BONDA); Barcelona; Geoff Lazlo; Pat Pascarella (Bar Sugo); Jenn Balin (Sugar & Olives); Nick Martschenko (South End); Tim LaBant (Schoolhouse); Matt Stanczak (Stanziato's); Breno Donati (JHouse); Bill Taibe; Anthony Kostelis of The Whelk; Craft Butchery/Fleishers & Phoebe Cole Smith. 

Join in the fun...and mystery. Help support the amazing efforts of Lori Cochran, and the Westport Farmers' Market. 

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Monday
May042015

Marcell Davidsen Succeeds Joel Viehland as Executive Chef of Community Table in Washington, CT

Photo c/o Community Table

Marcell Davidsen will succeed Joel Viehland as Executive Chef of Community Table in Washington, CT beginning May 15. The restaurant shared the news of Davidsen's appointment in an announcement released this evening. A native of Denmark whose style is infused with Nordic infuences and exquisite plating, Davidsen was the restaurant's fomer sous chef under Viehland. Community Table's mission – celebrating modern cuisine informed by local farms and purveyors – will remain the overarching framework under Chef's Davidsen's leadership:

From Community Table:

Marcell Davidsen succeeds Joel Viehland as Executive Chef of Community Table After five remarkable years, and much national recognition including a nomination for best new restaurant in America by the James Beard Foundation and best chef nominations by Food and Wine Magazine and James Beard, Joel Viehland passes the reins to his former Sous Chef Marcell Davidsen.

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Saturday
May022015

Locali in New Canaan: New Spring Menu, Clam Apizza + More

Spring has finally sprung!

Chefs are introducing their new spring menus and restaurants are returning tables to their patios for guests looking to enjoy ‘al fresco’ dining. On a semi-crisp April evening I ventured to Locali in New Canaan to sample Chef Mogan Anthony’s newest additions to the spring menu, plus his version of the quintessential CT pizza - the clam apizza.

There were several delicious additions to his small plates.

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Friday
May012015

Cinco de Mayo Tips c/o Aarón Sánchez & Serendipity Magazine

c/o Serendipty Magazine

Chef Aarón Sánchez, Executive Chef of Paloma in Stamford, and well-known TV personality with appearances on Chopped and Taco Trip, is the guest editor of Serendipity Magazine's recent issue. His  gourmet take on tacos and Cinco de Mayo party tips will leave you inspired to celebrate this Mexican holiday with his signature contemporary Latin approach.

On Party Prep

Try to have as many things done ahead of time as possible, and display food in cool bowls. I have dishes with different compartments where you can put little things like pickles in my line at Target.com. Pre-make your drinks in pitchers so you just have to add ice. The key is being proactive with the prep. You don’t want to be working hard while your guests are there.

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Friday
May012015

Instabites: Camille's Pizza in Tolland, Anthony's Deli in Stamford, Holbrook Farm in Bethel, Donut Crazy in Shelton  

A few of our recent snackable moments from Instagram:

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Thursday
Apr302015

The First Annual Food Truck Festival in New Haven

The first annual New Haven Food Truck Festival will take place on Saturday, May 30, and Sunday, May 31, along the Long Wharf Waterfront. A celebration of New Haven street food, the family friendly event will include live music, children's activities  local vendors, and rides provided by Marenna Amusements. Tickets are $5 per person (children age 17 and under are free).

Proceeds will fund a micro loans and other financial assistance to New Haven's emerging small business entrepreneurs.

For more information, visit newhavenfoodtruckfestival.com.

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Thursday
Apr302015

Chef Thomas Henkelmann's Samuel Adams Glazed Veal Shank c/o The Greenwich Girl

Photo: Lora Warnick

Our go-to gal in lower Fairfield County, Greenwich Girl Laura McKittrick, shared a recipe from her recent Food & Brews Issue with the Homestead Inn's award-winning chef, Thomas Henkelmann. If you don't know about Chef Henkelmann or the Homestead Inn, picture a cozy yet charming setting with a French-inspired menu and dishes that double as works of art. This Sam Adams veal dish is a delicious way you can recreate a bit of the Homestead in your own home. 

Samuel Adams Glazed Veal Shank with Red Cabbage, Carrots & Pearl Onions

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Thursday
Apr302015

Weekly Nibble: Cinco de Mayo, Mothers Day Brunch Spots, New Happy Hours + More

Monday May 4, Napa and Co continues their wine classes with a night focused on Honig, a solar-powered, sustainable, and family run endeavor. 6:30pm.

On Tuesday May 5, Bodega is celebrating Cinco de Mayo at both locations. Join them in Darien starting at 5pm for a Pig Roast and Pincho Party on the Patio featuring pig and special menu items from the grill. There will be live music and dancing by PanaMusik and friends from Patron Tequila will be offering bottle service, drink specials and giveaways.

Many of CT’s best restaurants have special Mother’s Day celebrations.  Here are 17 with special menus and promotions: Reserve early. 

AMG Catering will offer a Mother’s Day Brunch Class on Tuesday May 5 from 7-9pm. Learn dishes like Spinach and feta “ strada” with carmelized onions, Challah bread French toast “ pudding” with three berry salad, and Crepes.  It costs $78 per person.  http://amgcatering.com/942/ 

On May 7th, Community Plates, the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, is thrilled to present their signature fundraiser, “Food for All.” The evening features 18 of Fairfield County’s newest restaurants, craft cocktail bars, and a Dessert Café, which will feature sweet treats and libations.  It will take place Thursday, May 7 from 6-9 PM at The Loading Dock (375 Fairfield Avenue, Stamford, CT). Tickets cost $75 ($60 each for groups of 6 or more and can be purchased at http://communityplates.org/ffa15ffld/ .

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