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CTbites' Catering Guide to summer Clambakes & Pig Roasts. Let these guys plan your next party!

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Friday
Mar012013

Spring Workshops at Millstone Farm in Wilton

Millstone Farm's spring workshops series has been announced. These events range from Pig Carving 101 with Chef Tim LaBant of The Schoolhouse to Raising Backyard Chickens with Millstone’s Master Farmer, Annie Farrell. You'll want to check these out. 

Pig Carving 101 with Chef Tim LaBant

Saturday, March 23:  12pm – 3pm 

Cost: $50, RSVP to f2f@schoolhouseatcannondale.co 

Back by popular demand! Join us for a hearty lunch and an up close and personal workshop on how to carve a whole pig, lead by Chef Tim LaBant of The Schoolhouse at Cannondale. Read more...

Raising Backyard Chickens

Saturday, April 6:  1pm – 4pm 

Click to read more ...

Thursday
Feb282013

Knipschildt & Red Bee: Chocolate & Honey Tasting Event

Fritz Knipschildt of House of Knipschildt/Chocopologie and Marina Marchese of Red Bee Honey are teaming up for a very unique evening of tasting and pairings. Marina and Fritz will present tasting flights partnering Artisan Chocolate & Single-Origin Honey at Chocopologie's SoNo location. Sweet! This event includes hors d’oeuvres & Cava, in addition to the tasting flights seen below. 

Tasting Flights Include:

  • Farmhouse Honeycomb Enrobed in 96% Dark Chocolate
  • Orange Blossom Honey Drizzled Over Cocoa Nib Brittle
  • Buckwheat Honey Ganache Truffles 
  • Red Currant Honey Drizzled Over a Raspberry and Pink Peppercorn Bonbon
  • Goldenrod Honey and 71% Ecuadorian Single Bean Dark Chocolate Fondue 
  • Creamed Honey Spread Over Chocolate Hazelnut Shortbread

Click to read more ...

Wednesday
Feb272013

"Join the Conversation" with Mark Bittman on March 16 at Ikea in New Haven

New York Times food writer Mark Bittman will be appearing as part of WSHU Radio's "Join the Conversation" series on March 16 at 11 am at IKEA in New Haven. Bittman will give cooking tips from his new book, How to Cook Everything: The Basics. This event is $25 per person, including a copy of his new book. Learn more or register for this event.

One of the country's most widely respected food writers, Mark Bittman is also a champion of home cooking. He will discuss his new book: How to Cook Everything: The Basics (All You Need to Know to Make Great Food), revealing fundamental techniques and essential lessons from dicing vegetables and roasting meat.

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Wednesday
Feb272013

Pasta Bolognese in Fairfield County Roundup: Part II

Déjà vu all over again so…Mangia, Mangia Mangia…and Mangia again...

We recently recommended several places that are serving up delicious Bolognese and promised more. So here is our second, and last, installment of 2013 Recommended Pasta Bolognese of Fairfield County that includes two slight variations of the traditional sauce, one with chicken and another with oxtail. Let the games begin...and let the lipitor flow for these 2 brave diners who sampled Bolognese from all over Fairfield County. 

From Cotto in Stamford to The Spread in SoNo to Louie's in Cos Cob, we bring you tasting notes on 10 more Bologneses. 

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Tuesday
Feb262013

elm Restaurant Events: Whole Hog, Cheese Tasting & More

Chef Brian Lewis and his staff at elm Restaurant in New Canaan are pleased to announce the following events during March, in conjunction with many Fairfield County Artisans. Some of the unique culinary experiences include: The Whole Hog Dinner with Craft Butchery of Westport, Localvore Cuisine, and A Cheese Primer & Feast with local expert Erin Hedley. View the complete calendar of events below:

Click to read more ...

Tuesday
Feb262013

Mike’s Organic Delivery Brings Local, Organic Food to Your Door

Mike Geller likes that he can tell his customers stories about how the food he delivers is grown and about the farmers who grow it.  Conversely, he states, “There are no stories to tell with big agricultural suppliers. No one wants to know about thousands of chickens crowded in a small space with no room to move and no access to the outdoors.” 

Mike started Mike’s Organic Delivery in June 2010 with a mission to reconnect people in Fairfield and Westchester Counties to where, how, and when their food is grown. After careful research, he selected 12 farms from the Hudson River Valley, Westchester County and Western Connecticut to become the suppliers for his nascent farm to home delivery service.  The farms all use practices many of us look for when supermarket label gazing: organic, sustainable, free range, pesticide-free, no added hormones, no steroids, and no antibiotics.  While we may find some of these methods on supermarket labels, Mike guarantees that his produce is picked no more than 36 and usually less than 24 hours before it reaches your door.  That is not likely the case with the produce we cart home from the grocery store.

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Monday
Feb252013

Eating Greenwich & Port Chester Dining Deals March 3-7

The New England Culinary Group is gearing up for a week-long celebration of dining in the neighboring towns of Greenwich, Connecticut and Port Chester, New York. Eating Greenwich & Port Chester will offer consumers specially discounted prices on prix fixe menus and special offers throughout the week.

Participating restaurants Greenwich: Avenue Café, Bistro LatinoCentro at the Mill Restaurant, Eleven14 KitchenGreco's Bella Cucina, Lolita Cocina & Tequila BarMorello BistroPolpo, The Ginger Man.

Participating restaurants Port Chester:Alba’s, Arrosto, China White (Purchase), COALS, John's of Arthur Avenue, Sonora, Tandoori, Tarry Lodge, Willett House

Click to read more ...

Monday
Feb252013

Northeast Organic Farming Education & Food Event March 2nd

All are welcome to the Northeast Organic Farming Association of Connecticut’s annual celebration of local food and organic farms, the Winter Conference on Saturday, March 2.  Now in its 31st year, the 2013 Winter Conference will feature more workshops and vendors than ever before and has moved to a new larger venue, Wilton High School.  The 2013 Winter Conference will feature over 50 workshops for homeowners, farmers, cooks, students, environmentalists and activists. Also, some of the areas finest farm-to-table restaurants will be serving lunch including: elm, le Farm, The Schoolhouse, Dressing Room, Barcelona, Sugar & Olives, & Terrain. 

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Sunday
Feb242013

Exceeding Expectations at Trumbull's Parallel Post

The Trumbull Marriott’s Parallel Post restaurant is the result of a prescient collaboration with a James Beard nominated chef and a well-known hotel chain just off the beaten path of Fairfield County's regular dining haunts. Leveraging its proximity to the region’s small and robust network of farms, and the fisheries of Long Island Sound, this three-month-old restaurant draws its inspiration from the bounty of land and sea. The effect is a modern and seasonal New England menu that skews upscale, but without any pretense.

Chef and restaurateur Dean James Max was tapped by Trumbull’s Marriott to reimagine its restaurant—an intensive project that included a two month renovation of its dining spaces. Opened at the end of November 2012, the restaurant has been gaining momentum, thanks in large part to this embrace of local farms, a superlative understanding of seafood, a talented team led by Executive Chef Christopher Molyneux, and a welcome, if seemingly inauspicious location inside the Trumbull Marriott.

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Friday
Feb222013

Celebrate National Margarita Day w/ Fresh Orange Margaritas

Yep...today is National Margarita Day, and in honor of said "holiday," we suggest you celebrate with this delicious recipe for Fresh Orange Margaritas c/o local blogger, The Parsley Thief. 

I consider myself to be a very good margarita mixer and have made many different types over the years. One thing is always a constant and that is - Patrón tequila. Along with with the good tequila you must also have some sort of orange liqueur. Mostly, I use Cointreau {pricey!}...other times Triple Sec {when money's tight}....and once in a blue moon {usually because it's all I have laying around}, I'll use Grand Marnier. While I am sure this recipe would be equally delicious using blood oranges - I opted to use fresh Florida juice oranges because they're in season at the moment and I just so happened to have a 25 lb. box of them laying around.

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