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Eating Out

MECHA Noodle Bar  brings Asian noodles and street food to Fairfield. This is a must try. 

Best of Mexican? Tacos Mexico in Norwalk. Super Tacos all around! 

We Wrote A Book!

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Tuesday
Dec132011

Napa & Co's Kale Salad w/ Bacon, Dried Cherries & Egg

I don't normally beg, and definitely not for kale. However, since consuming the Kale Salad w/ Bacon Vinaigrette, Dried Cherries & Poached Egg at Napa & Co. I've been begging Stephanie to get me the recipe...literally. 

Why all the begging you ask? Chef Arik Bensimon's Kale Salad is simply a superior way to eat kale and I now want to eat it every day. It's the perfect balance between super healthy (the kale) and indulgent (tiny morsels of bacon and dried cherries). It's both crunchy (pistachios) and smooth (the dressing is like crack) It's sweet and salty. A perfectly cooked poached egg sits right on top and makes it a complete and satisfying dish...not just salad. On a recent trip to Napa, every person at the table who ordered the kale salad wanted to order it again. Need I say more? When was the last time you begged for kale?

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Tuesday
Dec132011

Bistro/ Gastro Pub Boulevard 18 to Open in New Canaan

Boulevard 18 is scheduled to open during the latter half of January 2012 on Main Street in New Canaan. The restaurant will offer a French Bistro / Gastro-pub experience from the décor, to the beer and wine selections, to the traditional fare offered in Parisian bistros. The second venture by the team of Chef David Raymer, Steven Semaya, Luciano Ramirez and Henry Rosenbaum, Boulevard 18 will maintain the same philosophy as its sister Italian café restaurant, Strada 18 in SoNo, of quality food at quality prices.

Chef Raymer described Boulevard 18 as “going back to my roots.” After leaving college to form a rock band in NYC, Chef Raymer supported his life as a musician by gaining experience and working his way up the ladder in the kitchens of several of New York’s glamour restaurants, including Joanna’s Restaurant and Gotham Bar and Grill.

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Monday
Dec122011

Chocolate, Pecan & Orange Biscotti c/o Nicole Straight

Holiday cookie time is just around the corner, so if you are starting to gather recipes like we are, you will want to add this one to the "virtual" stack. Chef Nicole Straight likes to keep it simple for all those busy cooks out there. This recipe is no exception. Get some decorative boxes and give the gift of cookies this holiday season. 

Chocolate, Pecan and Orange Biscotti

 

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Monday
Dec122011

Community Plates Needs Food Runners!! Please Help

Community Plates is a non-profit organization that has employed one simple idea to address the complex issue of hunger, and in just a handful of months, made a huge impact in our community.  Community Plates connects food to people in need of it, by rescuing good food that would otherwise be thrown away and delivering it to hunger relief agencies in Fairfield County.  

It has been less than one year since Kevin Mullins, Community Plates Executive Director, began asking restaurants and grocers if they were interested in donating food. Their response has been so overwhelming, that since CTBites first reported on CP’s launch in September, rescued food donations have grown from 5,000 pounds each week to more than 10,000 pounds a week. Their number of regular donors has risen from 12 to 22 and they are delivering food to 11 hunger relief organizations in Norwalk, Stamford, Bridgeport, Darien and Westport. However, now more than ever they need your help. 

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Sunday
Dec112011

The Whey Station Grilled Cheese Truck in Middletown

Jill Moskites works the grill while her husband, Josh, takes lunch orders from a hungry crowd.  It’s a cold Wednesday afternoon in October, perfect for what The Whey Station is serving up -- gourmet grilled cheese sandwiches, hearty, “truckmade” soups and specialty hot dogs.  Fortunately for all of us, The Whey Station is the newest local addition to the handful of food trucks hitting the streets.

It’s a new endeavor for the Moskites, who until recently were familiar faces at their family’s gourmet foods shop, The Wild Raspberry in Cromwell, and together they have about 19 years restaurant and specialty foods experience.

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Saturday
Dec102011

CTbites Invites: Barcelona Iberico Ham Event Recap 

Hearty souls splashed through the rain Dec. 7 on the way to Barcelona Restaurant in Fairfield, and were rewarded with a tornado of pork. Old world cheeses supplied by event host Michele Buster of Forever Cheese sat on the tables, piled on wooden boards, and would be joined by small blocks of quince jam and a roast suckling pig that ought to be legally classified as a mind-altering substance, but the star of the show, from start to finish, was a shoulder of cured Iberico ham.

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Friday
Dec092011

Food 411: Name the Restaurant that Served This...

Where did we eat this Shrimp with a kick?

(Hint...it aint Red Lobster) 

(Winner will receive CTbites swag)

Thursday
Dec082011

Chocopologie Greenwich Now Open

Life on the Gold Coast just got a little bit sweeter. Chocopologie has opened a pop-up shop in Greenwich at 30 West Putnam Avenue open today through Easter. Serving Fritz Knipschildts' signature chocolates, truffles, cakes, cookies, coffee and hot chocolate, this location is Chocopologie's second pop-up shop and third location in addition to their wildly successful New Haven pop-up shop and SoNo factory and café.

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Thursday
Dec082011

Holiday Recipe & Special Subscription Offer c/o Fine Cooking 

Fine Cooking Subscription Offer

 

Fine Cooking, the magazine that's dedicated to bring out the cook in you, is extending an exclusive subscription offer to CTbites readers only: 

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Wednesday
Dec072011

Invites: Matsu Sushi Making Class Event Recap

A few fun facts on sushi... originally the seasoned rice found in sushi was used only as a preservative for the fresh fish in China...not Japan;  Sushi chefs (mostly men, huh?) used to train for ten years before being able to work in restaurant...while now they train for about two years; The Japanese eat miso soup AFTER the meal to aid digestion...not before as in America. 

The history of sushi and some hands on technique for making maki, or sushi rolls, were served up at the CTbites Sushi Making Class at Matsu Sushi on November 16th. 

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