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Tuesday
Nov122013

18th Century Thanksgiving Dinner at the Webb-Deane-Stevens Museum

Connecticut Yankees have always taken pumpkin pie pretty seriously—especially at Thanksgiving—according to culinary educator, food journalist and TV chef Prudence Sloane. When the Connecticut River froze early in the fall of 1705, creating what might have been called The Great Molasses Shortage of 1705, the leaders of Colchester, Connecticut, postponed Thanksgiving until enough of the precious brown goo could be shipped in for the requisite pies. Sloane will expand on this delicious topic, and share other Thanksgiving gastronomic tidbits and trivia during her presentations at the third 18th-Century Thanksgiving Dinner at the Webb-Deane-Stevens Museum, on November 17, 2013, from noon till 3 p.m.

Dressed in period clothing, Mr. and Mrs. Silas Deane will host the authentic Thanksgiving feast for up to 130 guests. Dinner will be preceded by a wine reception with light fare and 18th-century music in the musicians’ gallery. Guests can explore the Silas Deane House and engage the Deanes and Sloane in conversation before dinner.

Click to read more ...

Sunday
Nov102013

Tommy Juliano of Community Table: The Master of Dessert via Connecticut Magazine

Tommy Juliano is an artist, a magician, a benevolent puppet master with other people’s taste buds—and the man who, if you let him, will shake your faith in the sanctity of dessert menus at your favorite restaurants, even those that rank among the best in Connecticut and beyond.

Strictly speaking, he’s the “new” pastry chef at Community table (Ct) in the Litchfield County town of Washington, where he and Executive Chef Joel Viehland comprise a culinary high-wire act that delivers cuisine rigorously rooted to local ingredients of the highest integrity and inspired in part by the best—and least gimmicky—practices of what’s known as molecular gastronomy; the combination of the cooking arts with scientific techniques. 

They travel in a select coterie of like-minded and similarly talented chefs in Connecticut—Jeffrey Lizotte of ON20 in Hartford and Tyler Anderson of Millwright's in Simsbury are two members—and together these folks guide restaurants that are distinctly different than other “acclaimed” places, and palpably better for those hungry for cuisine that balances deliciously on that high wire at the very edge of the culinary envelope … and never falls.

What does that mean?...

Click here to read the complete article at Connecticut Magazine. 

Click here to read our original article on Community Table.

Sunday
Nov102013

Meriano's Bake Shoppe Introduces Connecticut's First Cannoli Truck in New Haven

The Cannoli Truck from Meriano's Bake Shoppe
Cuisine: Italian Bakery, Food Truck
Price: $3 per Cannoli 
The Highlights: Traditional, Oreo, seasonal flavors
Online: CannoliTruck.com | MerianosBakeShoppe.com

The first time I heard the phrase "Cannoli Truck" I was convinced it was a New Haven urban legend. The city has trucks and carts filled with almost any cuisine you can imagine, but a truck filled with Italian pastries? This seemed too good to be true. Lucky for New Haven, the truck exists, and its pink and leopard-trimmed reality is far superior to any Italian pastry-filled mirage you can conjure.

I discovered the truck early this summer, first as a hot tip from a New Haven friend excited to have a new truck to add to the city’s burgeoning food truck and cart scene. And then as luck would have it, the truck frequently parks in the neighborhood near my New Haven office, so I’m lucky to “stumble” into it, in all its 7 cannoli-flavor glory.

Click to read more ...

Sunday
Nov102013

Craft Butchery's Porktoberfest 2013: Thanks for The Memories...

Sunday
Nov102013

Nicholas Roberts Fine Wines holds "Turning Wine Into Water" Fundraiser

Nicholas Roberts Fine Wines, Darien. CT will host the 8th Annual Harvest Wine Tasting to benefit Turning Wine Into Water and Catholic Relief Services on Saturday, November 16th. This year's event will be held at The Avenue Gallery, 173 Main Street, Norwalk, CT

Turning Wine Into Water has committed to funding a major CRS water and sanitation project in remote regions of Ethiopia.  The project, a commitment by TWIW of $150,000, will save the lives of thousands of children who die each year from the lack of clean water. 

The Harvest Wine Tasting this year is a three tasting room event, featuring wine via Nicholas Roberts Fine Wines and food prepared by Chef Rob Troilo.  

Guests can register for any or all of the tasting rooms. 

Click to read more ...

Saturday
Nov092013

CT Food Bank's "Virtual Food Drive" 

It's that time of year again, and Connecticut Food Bank has launched its 2013 "Thanksgiving for All" campaign, a series of events and food drives which help Connecticut Food Bank make Thanksgiving special for thousands of our neighbors in danger of going without a holiday meal.  

This year, however, if you can't make it to a food drive or event, you can still help by supporting our Virtual Food Drive. Just click here and you can buy a turkey or some of the trimmings to help out another family in need. It doesn't get any easier than this, and it can make a world of difference for a family who may otherwise go without a turkey this year. Donation amounts range from $14 for a Thanksgiving turkey, to $22 for 24 cans of cranberry sauce to a $100 multi-family bag of groceries. There is a price point to suit almost everyone.  A $30 donation can serve 130 meals!

IF YOU CAN...PLEASE GIVE.

Click to read more ...

Friday
Nov082013

Cassoulet and Carburetors: A Fall French Country Picnic

What do 18 vintage cars and a hundred miles of Connecticut and New York roads have to do with creating the perfect french country picnic? The short answer–everything. The long answer?

Each spring and fall, Matthew L. deGarmo, Ltd., a vintage automobile broker from Norwalk, hosts a series of fall tours for his clients and friends inspired by a shared passion for driving and the art of the automobile. “My passion for selling vintage sports cars comes from an even deeper passion for driving them. That sentiment is what gave birth to the rallies we organize... an opportunity to get these fantastic cars out of the garage and on to the open road where they belong.” said deGarmo. The rally welcomes cars no later than 1974 and often limits his rallies to about 15 cars per tour.

Click to read more ...

Friday
Nov082013

PORKTOBERFEST Winners Are......

The winners of the PORKTOBERFEST Giveaway have been selected by the team over at Craft Butchery. The entries for this contest were epic in their creativity and passion.

Here are the winning entries. Winners will be contacted today.   

Winner #1: Voltaire said that the pig is the most encyclopedic of animals -- meaning you could make use of his snout, tail, and everything in between. It is necessary that this assertion be tested for accuracy, and I am willing, with your help, to confirm M. Voltaire's observation.

Click to read more ...

Thursday
Nov072013

10 Questions with Captain Lawrence Brewing Company Scott Vaccaro

Barcelona Wine Bar in SoNo recently hosted a beer dinner with Captain Lawrence Brewing Company founder and brewmaster Scott Vaccaro. The four course dinner paired a spanish inspired menu designed by Chef Freddy Chimborazo, with four of the brewery's beers (and at $45 per person, this felt like a dine and dash). The meal went from light to heavy, beginning with a first course paired a grilled shrimp with lemon aoili paired with Liquid Gold, a Belgian Style ale, to a fourth course pairing smoked short ribs with a smoked porter. In addition to the four well-matched courses, the highlight of the evening was getting to know Vacarro, Captain Lawrence's amiable founder and brewmaster himself. 

1. How did you go from drinking Schaefer to brewing your own beer at the age of 17?

I stumbled upon home brewing at a friends house my junior year in high school. I was amazed that you could actually brew beer at home. I was given the green light by my parents and with the help of my friends father I brewed my first batch in November of 1995.

2. You studied brewing at UC Davis, and worked at a few breweries including Sierra Nevada. Are you inspired by a particular style or brewery when brewing your beers?

Click to read more ...

Thursday
Nov072013

Brian Lewis Hosting Next "Little Foodie" Day Nov. 9

Chef Brian Lewis and his wife Dana will be hosting a very special farmer’s market inspired workshop and luncheon at elm restaurant in New Canaan, for children ages 8 – 16. The workshop is intended to inspire children to develop a true excitement and appreciation for amazing seasonal and local food, while they create a signature “Little Foodies Menu” with chef Brian and Dana for the upcoming month, designed around their favorite things found in season at the local farmers market that day.

Includes a farmer’s market tour, workshop and three course lunch

11:00AM - 1:00PM

Cost – absolutely free!

Call elm Restaurant's Events Department at 203-920-4994 (ext. 802) or email events@elmrestaurant.com to reserve you Little Foodies' spot.