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Wednesday
Nov062013

Cake Boss, Buddy Valastro, Coming to Greenwich via Serendipity Magazine

A Slice of Cake Boss via Serendipity Magazine

Buddy Valastro, the star of TLC’s Cake Boss and owner of the famous Carlo’s  bakery, is opening shop in Greenwich, CT, this fall. He talks to Serendipity about  the sweet life and what to expect at the new site: delicious pastries, over-the-top cakes, and maybe even tv cameras!

Why did you choose Greenwich for your first Carlo’s Bakery out of New Jersey?
I love it here, it’s a great town. I’ve really enjoyed the time I’ve been able to spend here. There’s so much to do on Greenwich Avenue, and so many families in the area. I knew it would be a great fit for the first Carlo’s Bakery outside of New Jersey. I have friends who live in the Westchester area, so I’ve been able to get to know the area better when I visit them.

Everyone wants to know — will you be working at the new bakery?
Of course, I’m going to be there as often as I can. I’m a hands-on person, and it’s very important for me to make sure that our Greenwich location will meet the same standards I’ve built for Carlo’s Bakery. So, I’ll be here to make sure we’re running smoothly.

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Wednesday
Nov062013

Easy Football Party Recipes via Marcia Selden

At this time of year the internet is teeming with turkey recipes- brined birds, fried birds, bacon wrapped birds.  November also signals an equally important time, football season!  We wanted to share our favorite game day, “hangin’ with friends” snack foods.   You know the “what you eat on the couch all day long, watching the game in your sweatpants” meal.  

The trick to a successful game day with friends is to use make-ahead recipes, so all you have to do is invite your friends, grab the remote, and a seat on the couch.

We’ve taken the classics and added our Marcia Selden Catering touch.  Keep it simple, use paper plates, have lots of napkins on hand, and use fun serving pieces.  This will keep the feel casual, and most importantly, make clean up a breeze. Enjoy 3 great recipes: Mexican 7 Layer Dip, "Da Bomb" Chili Potato Skins, Michael's Maple Chicken Wings & Sausage Bread. Oh yeah!!

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Tuesday
Nov052013

River Tavern: "Dinners at the Farm" Chef Cooks Farm-to-Table in Chester CT

Farm-to-table fruits and vegetables, sustainable seafood and humanely raised, hormone-free meat and poultry, once the concern of a few, is now passionately espoused by enough of the general public to constitute  a green revolution in restaurant dining.

Like most revolutions, there is legend and lore and even a bit of romance about it, which brings us to a small, quaint town on the Connecticut River, where Jonathan Rapp, chef-owner of River Tavern, fired one of the first salvos in the save-Connecticut-farms foray.

He did it with Yankee ingenuity, help from likeminded neighbors and friends and considerable get-up-and-go. He simply loaded a kitchen stove onto his bright red 1955 Ford F600 flatbed truck, parked in a cornfield and cooked a delicious locally grown meal for guests at a fund-raising, consciousness-raising dinner to support local agriculture. The event sparked “Dinners At The Farm,” the popular summertime series of benefit dinners involving more and more farms and getting better each year.

But eating is believing and I hadn’t dined at River Tavern itself for years—which explains the fact that on a recent Tuesday evening I was strolling down Chester’s main street to sample what Jonathan Rapp and his team are up to.

Read the full article on Connecticut Magazine. 

Tuesday
Nov052013

Henri's Reserve: Curating France's Finest Boutique Champagnes...in CT

Did you know that October 25 was actually Champagne Day?  So we don’t get the day off and the postal service still delivers, but it is, in fact, a holiday celebrated worldwide.  

In honor of the occasion, Ruth Frantz of Henri’s Reserve hosted a champagne tasting at Southport Galleries in Southport, CT.  She invited an assortment of clients, friends, foodies, wine enthusiasts, writers, and bloggers to try some of the beautiful champagnes she carries.  

Henri’s Reserve is an interesting concept.  While many of us are used to going to stores to pick up a bottle of wine, all of Ruth’s sales are done online.  She represents small, family owned champagnes.  Many of her offerings are relatively unknown; she advocates them because she believes in them.

Interestingly enough, Frantzgot her start dealing with larger champagne houses.  One of her first restaurant jobs was with Eleven Madison Park. 

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Monday
Nov042013

New Haven Restaurant Week Is On!! November 3-8

New Haven Restaurant Week Is On!! November 3rd – 8th.

30 of downtown New Haven’s award-winning and internationally diverse restaurants are featuring prix fixe lunch and dinner menus. Participating restaurants offer a multi-course, prix fixe menu typically consisting of an appetizer, entrée and dessert. Make reservations as early as possible. Don’t wait because restaurants are sure to book quickly. Click here to make reservations

Participating Restaurants Below:

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Sunday
Nov032013

Post 154 Opens in Westport in Old Post Office Building

CTbites recently attended a press dinner at Post 154 in Westport to sample numerous selections from its award winning Chef Alex Rosado's introductory menu. Overall the dishes were visually artistic in their construct and many presented delicious flavors.

All reviews of Post 154 must include a little history of the building. The 1935 cornerstone outside the entrance commemorates the site’s original purpose as the Westport Post Office, constructed under The New Deal during the Great Depression. Architect Lansing Colton Holden Jr., a World War I flying ace who was awarded the Distinguished Service Cross, designed the building upon his return from battle. The building’s new ownership redesigned the spacious interior with a combination of wood paneling, flowing drapes and relics from the early 1900’s surrounding the tables. A large U-Shaped bar, with over 250 seats, occupies the entire left side and leads to an inviting patio that allows for al fresco dining in warmer weather.

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Saturday
Nov022013

WIN Tickets!! Craft Butchery Hosts PORKTOBERFEST November 10th

WIN Tickets to Craft Butchery's PORKTOBERFEST November 10th. Enter to WIN by telling us why you NEED to go to PORKTOBERFEST below. We've got 3 pairs of tickets to give away. Winner will be announced Nov. 8.

Nothing welcomes autumn like two Berkshire pigs roasting on an open fire. On November 10th, Craft Butchery is building on last year's Pig on the Plaza tradition with PORKTOBERFEST at Saugatuck Center, a celebration of pork, beer, music, and more pork. Music will be provided by Norwalk's own Austrian Boys Band, and German attire is strongly encouraged. All-inclusive tickets are $35 for adults (21+) and $25 for children (under 21), available for purchase at craftbutchery.com/porktoberfest.

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Friday
Nov012013

The Westport Farmers' Market Moves Indoors for Winter

This just in from The Westport Farmers' Market...

Westport Farmers’ Market Moves To A Saturday Winter Market on November 16th, 10:00 am – 2:00 pm

As the temperatures start to dip and winter approaches we must bid a fond farewell to what has been a phenomenally successful summer season. However, we are thrilled to announce the start of the Winter Westport Farmers’ Market which will officially begin on Saturday, November 16  at 10:00am. The market will return for our fourth season at Gilbertie’s Herb Garden on Sylvan Lane in Westport.

We’ve listened to you and we value your opinion and this is why The Westport Farmers’ Market will be held on Saturday mornings.  Bring the entire family as you shop from your favorite vendors and explore new tastes.

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Friday
Nov012013

The Skinny on Thinscotti: Wafer Thin + Gluten-Free Option

Milla Pospisil won’t say how she gets her biscotti wafers so thin! All she’ll say is that it’s a family recipe she learned from her Ukrainian grandmother – a secret technique that allows her to slice them paper-thin and turn them into what she and her business partner Carissa Gulyas call Thinscotti.

These “deliciously addictive” (that’s the warning on the packaging) baked treats have been on the market since January, but have been baked in Milla’s family for generations. Now the duo, who both call Connecticut their home, have taken space at a commercial kitchen in Westport and are mixing and baking and slicing and packaging them up for local stores and coffee shops in Fairfield county.

Because they’re made with only a handful of ingredients – all natural, and no preservatives - there is something a little nostalgic about Milla’s Thinscotti. They taste a little like the cookies your own grandma would have made, just a little crunchier, a little nuttier, a LOT thinner, and just as more-ish. And because they’re sliced so thin – “the thinnest on the market,” Carissa says, each piece packs a mere seven calories, so you can go ahead and eat half the package – and you ‘ll only have 110 calories to enter into your calorie counting app.

Thinscotti comes two flavors, Toasted Almond and Dark Chocolate Almond, with plans for a Toasted Pecan Thinscotti in the works. Both flavors come in both regular and gluten-free wafers. It’s hard to tell the difference between the two! 

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Friday
Nov012013

United We Mo: CTBites Joins Half Full Brewery For Movember Charity

I'm the first to admit it: there have been times when I have lamented my luxurious pelt. I was patchy at 14 years of age, manly at 18, and, at 25, evolutionarily questionable.  What kind of cruel universe imbues a man with sense capable of vanity, then steals the hair from his head while growing a thatch capable of roosting fowl on his chest? It is a sorry lot, indeed. 

My existential torment, "drop by drop upon the heart" as Aeschylus said, may have found its moment of grace: it is with unusually hirsute pride that I announce I have joined the Movember Foundation with Team Captain Conor Horrigan and the Half Full Beerds as we put our whiskers to work this November. Please read on to find out just how ridiculous we are willing to look to fight against prostate and testicular cancers, and help mental health challenges.

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