fresh-picked produce all season long.
One is from Sport Hill Farm in Easton, the other is from Stone Gardens Farm in Ridgefield. Both are for pickup at Wakeman Town Farm
Spending Valentine’s Day with your sweetheart is fantastic, tasting and learning about great chocolates with your sweetheart is even better. While many were eating at restaurants, enjoying romantic dinners at home, or enjoying a concert or sporting event, a group of chocolate novices and enthusiasts met at Olivette Oil in Darien and were educated on the finer points of high-end chocolates by Analiese Paik, trained chef, chocolate aficionado, and Editor of The Fairfield Green Food Guide.
The table was pre-set with five different chocolates, a rating card and a flavor wheel. Normally, the chocolates would have disappeared in a nano-second but the group was instructed to sit and relax. Analiese presented an incredibly detailed and comprehensive overview of the process that converts the bean pods of the Theobroma cacao (“food of the Gods”) tree to chocolate. All of the chocolates that we would sample were from Venezuela and included Bonnat Puerto Caello, Bonnat Chuao, Bonnat Hacienda El Rosario, Pralus Venezuela, and Pralus Chuao.
Our cocktail throw down winner has been decided. Baró New World Cantina in Fairfield made their decision last night and have selected the following name for this great spring cocktail.
The winning name is... Flor De Sol...submitted by LAW.
LAW will win a FREE DINNER FOR TWO at Baró in Fairfield (cocktails included).
Kudos to all 70 entries. There were some mighty fine names in the mix.
It’s the corner where downtown Stamford’s sidewalk café scene began. Bedford and Spring streets. Barrique has the best location in downtown Stamford, in a quaint stone building a few steps from the Art Deco Avon Theatre (date night recommendation--an independent film and Barrique’s bistro food).
In summer, Barrique’s large, wood doors fold open on both sides of the corner. For 14 years, it was Chez Jean-Pierre, and under new ownership since June, Barrique’s dining room has lost the humorous Renoir-esque mural of Jean-Pierre and his friends in favor of a subdued white and gray palette -- white-washed brick walls, café chairs, wrought iron chandeliers, and bare, dark wood tables. It’s a casual, relaxing atmosphere. And there’s a new bar room at the back of the restaurant, a cozy spot where jazz is played Wednesday evenings.
Executive chef/co-owner Louis Barresi’s menu mostly focuses on France, with Italian, Spanish, Latin, Asian and Latin influences. Barresi is a co-owner of Doppio Artisan Pizza in Greenwich, New York City and Long Island. Manager and partner Danny Silver is the sommelier. Barrique means “barrel” in French, and if you have questions about the 41 wines served by the glass, ask him. He’s the former sommelier at A Voce in New York City.
Call it a "bloody beer," and I will have you flensed. An associate from Oklahoma calls them that, and his entire recipe consists of V8 and Gas Station Lite, like some sort of godless swine. I call it a michelada when I drink them, and you should, too. This sounds prescriptive, and it's intended to, because it's best to be forewarned and forearmed when we encounter a new specie.
Parallel Post will again host the first of four Farm-To-Trumbull dining experiences on Wednesday, April 2, at 7:00 p.m. Following on the success of last year’s event, Farm-To-Trumbull will be an annual culinary series designed to provide an intimate experience for 30 guests led by James Beard-nominated Chef, Dean James Max; Executive Chef, Chris Molyneux; and Chef de Cuisine, Ali Goss of Parallel Post.
Guests will first warm their palates with a welcome cocktail and a sampling of small bites, followed by a family-style dinner ripe with the season’s finest local ingredients, wine pairings selected by Parallel Post’s resident mixologist, Greg Genias aka “Bootleg Greg,” and an all-you-can-indulge dessert bar.
Do you like what we do at CTbites? Do you want to make us happy? NOMINATE CTbites for SAVEUR's Best Food Blog Awards. It only takes 30 seconds. Vote for CTbites HERE. Deadline is March 14th. Why wait? Do it now.
Stew Leonard’s will welcome local cookbook author Dina Cheney to sign copies of her new cookbook, Meatless All Day: Recipes for Inspired Vegetarian Meals, on Saturday, March 8 from 12-2. Dina Cheney has been the “Taste Test” columnist for Everyday with Rachael Ray for several years, is a regular contributor to Fine Cooking, and has written articles or developed recipes for more than 20 other publications. Cheney lives in Cos Cob, Connecticut.
DC Brau beer is officially in CT! Come to Turnpike Wines in Fairfield to help celebrate the launch on Saturday March 8 from 1-5pm. Free event. For information on these delicious craft brews visit:
It’s the 2nd Annual Great Wall of Stouts at The Ginger Man in Norwalk. 26 stoutly stouts will be on tap Monday, March 10 through Sunday, March 16.
Monday March 10th, experience a “Cool and Fun Varietals” wine class at Napa & Co in Stamford. If you’re tired of Chardonnay, Cabernet, Merlot, try this class to find varietals lesser known like Grenache Blanc, Chenin Blanc, Tannat, Pinot Meunier, Petit Verdot, and more. $45+ pp.
Tuesday March 11 at 7pm, Barcelona in New Haven will present you with “Foods from Chef Frank’s Trip to Spain.” The trip provided some amazing culinary inspiration. Experience some of the dishes he brought back with him. $25 per person, plus tax and gratuity.
Also on Tuesday, “Celebrity bartender” Linda Kavanagh of Max Exposure Media will put her culinary skills and knowledge to work in support of Community Plates at Bistro 7 in Wilton. Visit the link to see which guest bartenders will support different charitable causes throughout the month.
Bodega Taco Bar continues to make its mark on Fairfield County with the addition of the Bodega Food Truck hittin’ the road this month. The rolling vibrant green mobile might as well be named the party bus as it already being booked for private parties, school functions and outdoor events – and the paint’s not even dry yet! Fans of Bodega’s innovative and edgy, while authentic and fresh cuisine, will now have the opportunity to follow their favorite cuisine to a street corner near them or grab a taco while partaking in a local event. This taqueria on wheels will also be the centerpiece of Bodega’s thriving catering business.
The team has created a catering menu that straddles the line between “fine” and “fiery” with ease. From a Burrito Bar and Taco Party, to passed hors d’oeuvres of Tuna Tataki and Smoked Chicken Albondigas, party goers are assured to have a unique experience. Bowls of hand slapped guacamole, pico de gallo, and cucumber mango salsa with fresh corn tortilla chips are a true crowd pleaser, as are roasted veggies with poblano agave yogurt dip and ceviche bowls with vibrant citrus shrimp and scallops. That deli sandwich platter at the office lunch meeting is transformed with hearty “tortas” such as; Argentinian grilled hangar steak with chipotle aioli, greens and queso fresco; Grilled Chicken with black beans, goat cheese and pickled onions; Grilled Portabella with truffle red pepper aioli and crispy kale; and the Baja Fish Wrap with mango cucumber salsa.
Chef Pietro Scotti…on 25 years in Westport!
On the day after Michel Nischan sadly announced the closing of The Dressing Room, I was sitting in the cozy dining room off the kitchen of Chef Pietro Scotti’s home talking with Pietro and his wife, Janine, about the changes in the restaurant scene and in particular dining in Fairfield County.
An anchor in Westport for over 25 years, Da Pietro’s Restaurant on Riverside Ave was one of the first “fine dining” establishments in Fairfield County, and immediately become popular as the “go to” place for special occasions and romantic dinners. Reviewed as “Perfection ” by The New York Times and “Excellent” by Wine Spectator, the intimate 25 seat restaurant specializes in fresh pastas, creative starters and hearty and seasonal entrees.
Pietro, known for his big smile, warm personality, and unfailing generosity to local community events and causes, has helmed Da Pietro’s since the beginning and can still be found in the tiny restaurant kitchen every day during both lunch and dinner.