Nibble: CT Food Events For Nov 11-18: Champagne, Bourbon & Wine Dinners, Cooking Classes, Beer Events & Food Trucks
On Tuesday November 13, Washington Prime SoNo will have a Macallan Scotch Dinner featuring the 12 Year Sherry, the 12 Year Double Cask, the 15 Year Triple Cask, and Edition #4. Upgrade to the 1824 ticket for a rare chance to have a glass of the 1824 Series Single Malt Reflexion. Price is $250 per person for this option. $140 pp.
Olea’s annual champagne dinner will take place on November 12. Laval wines will be accompanied by Champagnes produced by another premier grower/producer, Benoit Marguet of Champagne Marguet Pere & Fils in Ambonnay, France. This 4-course dinner is $200 pp, all inclusive. RSVP by calling Olea at 203.780.8925, or sending an email to firstname.lastname@example.org
On Monday November 12, Tim’s Kitchen at Wakeman Town Farm will teach you how to make “Holiday Hors D’oeuvres.” Chef Gene Habansky will guide you through making delicious appetizers from 7-9pm. It costs $65 per person. Join them again on November 15 to learn how to make vegetarian and gluten free Thanksgiving sides.
Join Guilford Mooring for a Bourbon and BBQ Dinner on Tuesday, November 13 at 6:30pm. Tickets for the four-course dinner, featuring Bourbon pairing with each course, are $85 per person, including tax and gratuity. Reservations are required - please call 203.458.2921 or reserve online.
Toddlers ages 2-5 can get into the Thanksgiving spirit at Stew Leonard’s in Newington. On November13 and November 16, they’ll offer a “Thanksgiving Yummies” class with recipes like acorn cookies, apple pie fries, and chocolate turkey cookies.
Half Full Brewery and CT Bites are excited to announce the final BEERS & BITES for 2018, and you won’t want to miss this year's most creative and collaborative food and beer-pairing event series. On Wednesday, November 14th, the incredible Nosh Hound food truck alongside guest Chef Michael Sobelman from Harlan Social, will serve up a creative menu paired with Half Full Beer selections: Positively Pumpkin, WROR #11, WROR #12, Rise & Shine.
On Wednesday November 14, Ibiza Tapas in Hamden hosts “Family style Tapas and Main Courses With Wine 101.” The event will center on Spanish and Portuguese Wines paired with tasty tapas. It is $50 per person, inclusive, and reservations are required.
Another installation of Millwright’s Social Club, in conjunction with The Wise Old Dog, will take place on Wednesday November 14 from 6-7:30pm. The “casual night of food and drink in the loft” will feature Skurnik Wines by Sandhi. It is $50 per person.
ROÌA in New Haven hosts a Seasonal Game Dinner at with Guest Chef Diego Moya (from Hemlock and Casa Mono in NYC) on November 16. The 4 Course Tasting Menu is $65 per person (wine pairing available for additional cost). Join them for an exquisite 4 course tasting menu featuring delicious game preparations and local fall vegetables!
Ann's Place hosts its 16th Annual Festival of Trees from November 16-18. It kicks off with the Taps & Trees Craft Beer Fest on Friday, November 16 from 6:30-10:30pm. Ann's Place is a nonprofit agency that provides free support services for cancer patients and their families in Connecticut and the surrounding Hudson Valley. http://www.annsplacefestivaloftrees.org/2018-taps-trees-brewers
Max Downtown in Hartford hosts a Rhone wine dinner on Friday November 16 from 6:30-9pm. The evening will feature the wines of Chateau La Nerthe and Jean-Luc Colombo. Check out the menu on their website.
The Westport Farmers’ Market invites friends and families to the biggest opening-day market party of the year on Saturday, November 17th from 10 am to 2 pm at Gilbertie’s Herbs and Garden Center. Join them for lawn games, pumpkin bowling, and fairy house-making. Dough Girls, Knot Norm's, Happa and Melt Mobile food trucks will set up outside the garden center for adults and children alike, while adult beverages from local breweries and non-alcoholic craft brew from one of our newest vendors, Athletic Brewing Company, will flow. www.westportfarmersmarket.com,
Brick Walk Tavern is now open in Fairfield! It boasts multiple dining rooms, an expansive bar, and even a private chef’s table for tailored events. The menu is a snapshot of Chef Snyder’s cooking prowess throughout the years. Brick Walk Tavern’s beverage program is just as bold and creative as the menu. It is open 7 days for dinner (lunch and brunch starting soon!). www.brickwalktavern.com
Chef Luke Venner and Elm restaurant have been recently nominated for awards in two categories by the CT Restaurant Association for 2018: Best Chef and Best Restaurant. Designed to recognize exceptional talent, the CRA Annual Awards have become one of the most prestigious accolades presented to restaurant, food, and beverage industry members throughout Connecticut. Winners will be announced on Dec. 3rd; voting is taking place now and open to the public: http://www.ctrestaurant.org/award-winners--finalists.html
The New Canaan Artisan's Holiday Boutique will take place Saturday November 17 at the Roger Sherman Inn. Don't forget to make your dinner reservation early for the preview on Friday November 16 from 6-8:00pm.
The Oyster Club in Mystic invites you to an Author Dinner with Dorie Greenspan on Sunday, November 18 from 6:30-8:30pm. The dinner is in celebration of her new book, Everday Dorie: The Way I Cook. Enjoy a multi course dinner with drink pairing, plus a copy of the book!
Taco loco has new seasonal hours. They are now open Tuesday-Saturday from 4-10pm and Sunday from 4-9pm. The truck and catering services are always available and happy hour runs Tuesday-Friday from 4-6pm.
It’s November, which means the return of The Tasty Yolk’s “Get Stuffed” special. In includes 2 sunny side up eggs served over housemade stuffing and topped with shredded turkey and gravy.
ONTHEMARC’s first cookbook, “Beginnings,” goes on sale November 20th. “Beginnings,” is a cookbook with short stories about firsts: first bites, first sips, and the beginnings of OTM Catered Events as we know it. Replete with gorgeous food photography and well-appointed recipes, this cookbook is designed with the ambitious chef in mind.