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Stratford, Branford, and New Haven Restaurant weeks continue through April 11th and 12th! Click here for menus, participating restaurants, and details.
On Monday April 7, Barcelona Fairfield presents “Light & Delicious Spring Tapas.” If you would like to add tasty yet light items to your spring menu, this is the class for you. Join Chef Helton and learn how to make chorizo & figs, and early spring vegetable dishes. $35 pp + tax and gratuity. For reservations, call the restaurant at 203.255-0800
Tuesday April 8, Geronimo’s in Fairfield presents a special tasting of Herradura tequila to benefit Operation Hope. The fun starts at 7pm. Details here.
Learn about "E. Guigal Wines of Rhone Valley, France” on Wednesday April 9th. The event takes place from 7-9pm at Harry's on the Post Rd in Fairfield. The Guigal CT Brand Manager, Francois Chaillou, will provide expert guidance and information during this tasting of a top producer of the Rhone Valley. Their wines are the benchmarks for every Rhone appellation, and over the last thirty years they have become arguably one of the most lauded producers in the world. $35 one session
Ten weeks ago, one of our past contributors, Liz Rueven, clicked open an e-mail and read an enticing invitation to join three other food bloggers on a fast and furious journey that has resulted in this collaborative cookbook, “4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors.” With over 60 recipes in six sections, this book has plenty to offer traditionalists, vegetarians, vegans and those with gluten-free restrictions. In addition to a wide range of healthy, re-invented and highly original dishes, we break it down with suggested menus so you won’t schvitz a bit when your vegetarian cousin says she’s celebrating this holiday of freedom at your table.
They are promo’ing the launch with a super reduced price of $1.99.
To purchase this EBook go to: http://amzn.to/1erq37Z
Preview a few of the recipes below via Liz Ruven of KosherLikeMe.com:
There's a new chef in the kitchen at Sugar & Olives in Norwalk. You may recognize the name from his years cooking over at Dressing Room in Westport. It's Chef Jon Vaast, and Jennifer Balin, owner of Sugar & Olives, explains her new hire as "An Organic collaboration between two like minded people." Johnny and Balin have been strong advocates for the local and sustainable food movement, and simply put, want to create a menu with delicious food sourced from within an arms reach of the shop. Every ingredient at Sugar & Olives is seasonal, and comes from a farm near the restaurant. Balin says "whenever possible, she selects ingredients that are also Organic."
With Chef Vaast at the helm, Sugar & Olives is excited to announce that in addition to their daily weekday service, and one of the best brunches in Fairfield County, they have begun dinner service Thursday through Saturday.
The first ever 4b Festival had several teething problems, but attendees having fun didn't seem to be one. Well, let me back up a step...
The 4b Festival was a celebration of the bacon, BBQ, beer and bourbon available in Connecticut. Do you like these things? Yes? Then 4b was for you... and you, and you and you, and a lot of other people. Many Americans, let's say most of us, love these alliterative drinks and foodstuffs, and are all about an event which puts them in the same place at the same time. I personally had several B's for the first time at the festival, both food and drink, learned quite a bit, and met some great new people. I also left hungry, and not in a figurative sense.
The inaugural 4b Festival was held at the Old Trolley Barn, a warehouse just off the State Street exit on I-91 in New Haven. Most of the event's parking was several blocks off site (and an extra $5), but it was a sunny day and walking off a few calories before an event like this is for the best, anyway. I walked through the gates just before the fest's second session began at 5:30, and was met with a line of people which would have done the TSA proud. Like I said: people like bacon.
Eleven 14 Kitchen is a beautifully designed restaurant offering deliciously prepared cuisine. Reminiscent of the California culinary experience that accentuate the natural flavors of each of the ingredients, the menu offers meats, fish and poultry in artfully composed presentations.
The stunningly designed and decorated restaurant is located in the J House Hotel in Riverside, Greenwich. The front area contains a U-shaped marble topped bar with leather covered bar stools and several chandeliers cast an inviting light to socialize and drink beers and specialty cocktails. The rear of the space is dedicated to the dining area, with 100 seats plus a new outdoor patio that will be ready for dining al fresco this summer. The ambient lighting is soft from the cloth cover lighting over the rear tables and the entire room is lit from the center chandelier with low lights. The décor is relaxed, and stylish.
Overseeing the kitchen is Chef Francois Kwaku-Dongo, a native of the Ivory Coast who spent fifteen years as Wolfgang Puck’s Executive Chef at Spagos Restaurants
The Sono Baking Company is expanding their bakery mecca and opening up shop in Darien. This Sono institution has just signed a lease for a new shop at 49 Tokeneke Road. The Darien location will feature a cafe serving grab-n go-items as well as a full espresso bar to accompany their wide selection of baked goods, cakes, pastries, cookies and artisan breads. A selection of lunch offerings are also on the agenda, but that is still in the works. Owner John Barricelli says "We hope to be open by the middle of July 2014." We hope so too. Who doesn't need a good espresso?
The Darien outpost will be Sono Baking Company's 2nd satellite location beyond the Norwalk mother ship bakery and retail store.
The Sono Baking Company 49 Tokeneke Road, Darien CT.
Saturday March 29 is a Charter Oak Beer Tasting in Madison, CT. Summer is becoming closer, why not visit the beautiful shoreline town of Madison and enjoy some locally brewed craft beer? Charter Oak will be sampling 1687 Brown Ale, Royal Charter Pale Ale, the newest release, the Wadsworth India Pale Ale. Free event. Call 203-801-5218 for more information. 188 Boston Post Road Madison, Connecticut.
Wednesday April 2 is Bistro B’s Spring Wine Dinner at the Bridgeport location. Menu by Chef Joseph Italiano, 4 course dinner with wine parings. $50.00 per person plus tax and gratuity. For information and reservations, call 203-908-4224 or visit www.bistrob.net.
The new Match has been open for just a handful of dinners, but they’re bringing back a beloved friend… Thursday Burger Night! In case you need a refresher, the burger is 7 ounces of aged, ground, grass-fed beef from Saugatuck Craft Butchery, on a caramelized onion brioche bun, smothered with a bacon-cheese sauce and sweet & sour onion jam. Hungry yet?
Also on Wednesday Muse Paintbar in Hartford will offer “Painting, Wine & Beer, and Good Times!”
If there is any cuisine that is not represented well in Fairfield County, it is Asian, but all of that is about to change. Bill Taibe, Owner of The Whelk and Le Farm, has informed CTbites that he has signed a lease on the old Bistro 88 space in Bridge Square, Saugatuck, and will be opening his 3rd venue by the beginning of summer. What now you ask? Think Asian.
This new venue will take its culinary and design inspiration from the traditional Izakaya Japanese pubs, which offer a casual dining experience, lots of small tapas-sized snacks, and great drinks. "I've wanted to do Asian since I was at Relish," says Taibe. When asked why Asian, Taibe stated, "In all honesty, it's the food that I gravitate towards most often...and we are always looking to challenge ourselves." "Imagine The Whelk...but Asian." The new venue will be a mix of Japanese and Chinese. "It's our own interpretation of Asian cuisine, but will draw from those regions."
Chef Jeffrey Lizotte is the executive chef of Hartford's acclaimed ON20 restaurant and Connecticut’s only nominee for FOOD & WINE’s annual People’s Best New Chef award [you can vote online through March 31 at 5 pm].
A Connecticut native, Lizotte has been executive chef of ON20 since 2012. A graduate of Cornell's School of Hotel Administration, Jeffrey has worked under chefs David Bouley and Eric Ripert, and completed stages in France at the acclaimed La Tupina in Bordeaux, and the two Michelin-starred La Bastide St. Antoine in Grasse, France. In 2009, Lizotte returned to the nutmeg state as Chef de Cuisine at ON20, becoming executive chef in 2012. The same year, he earned a silver medal at the Bocuse D’Or USA and was awarded Valhrona Best Pastry while representing the U.S in the international culinary competition Trophee Passion.
A talented Connecticut chef, CTbites invited Lizotte to participate in our '10 Questions' column to understand what makes him tick as a chef both inside and outside of the kitchen.
If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up?
Pasta Carbonara – everyone likes a good pasta dish. It is simple and one of my favorites.
What is the last dish you cooked for yourself?