Food Writing & Blogging Class w/ Corinne Trang

Looking to learn how to write about food or start a blog? Why not learn from a master?  Corinne Trang is an award-winning author of several books including Noodles Every Day (2009), Curry Cuisine (2007), The Asian Grill (2006), She was dubbed the “Julia Child of Asian Cuisine” by the Washington Post, and has written for numerous publications including Saveur, Food & Wine, Relish, Cooking Light, and Bon Appetit. 

Now is your chance to study with Corinne Trang in a very intimate setting. Here are the details:

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People's Choice in Norwalk: Soulful Jamaican Cuisine

People’s Choice on Wall Street in Norwalk is as nondescript as a restaurant gets, but if you happen to walk by, the aroma of jerk chicken and stewed meat makes your head turn even before you open the door.  Step inside and you could be in the heart of Kingston, Jamaica – the savory spicy smells, the clanging of the pots and pans, people lining up to order directly from the kitchen, beverage coolers stacked with Jamaican drinks and sodas with names like Kola Champagne, Peanut Punch, and Irish Moss ….

I must have driven past this restaurant countless times before I was introduced to this ‘find’ by my Jamaican Nanny – Corrine. During the snow laden Connecticut winters, homesick for ‘ackee and salt fish’ and ‘callalloo’ she wanted nothing more than her weekly visit to People’s Choice.

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Friday Froth: IPA's, Wheat Beer & A Lotta Hops

Hello, and welcome to Friday Froth: the weekly beer column designed to tempt, inform, and share the joy I find in discovering great brews. A quick introduction:

There are limitless possibilities to beer. By that, I mean not just different styles like lagers, ales, stouts and barley wines (very much a winter beer, btw), but all the variations possible within those styles. Budweiser's a lager, but comparing it to Brooklyn lager is like comparing me to Lebron James because we're both human males. This column is identical in theme to the rest of CTbites, i.e., "Here are some new flavors, aromas and sensations you may like to try."

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What Kind of Cookies Do You Leave for Santa?

Christmas is a special time of year for many reasons. For many this food-centric holiday revolves around lots of food and a ubiquitous jolly man donning a large red suit.* Santa Claus is a happy guy who loves his sugary carbs. 

But before we pass judgement on the man for his growing waistline, I think we need to dig deep and think about our role in his Big & Tall preferred customer card. Are we to blame for feeding him plates of cookies and milk? 

For those of you who celebrate the holiday, we want to know from you enablers, do you share your baking loot with the big man? And if so, what's your cookie of choice?

*I admit this is an oversimplification, but our lens here is food so let's just go with it.

Tartines for the Holidays via Healthy Living Blog

I had the most fortunate experience of meeting Dorie Greenspan, a James Beard Award-winning author, several months ago at a BlogHer conference. Dorie was signing her new cookbook at the Darien library recently, Around My French Table: More than 300 recipes from my home to yours. After leaving Dorie’s book signing, I was so inspired that I went through her entire cookbook, page by page. 

The Dieter’s Tartine caught my eye as it is popular among ladies who lunch in Paris, who want something filling, but not fattening. A tray of assorted tartines would also be especially festive during the holidays (cut in half for appetizer size portions).

I made Dorie's Dieter's Tartine, a tartine topped with artichoke tapenade, a sardine piquillo pepper tartine, a zucchini tartine, and a blueberry tartine. I have to say my son and I loved them all (his favorites were the artichoke tapenade, sardine piquillo pepper, and blueberry tartines). As you can see, the possibilities are endless.  Report back on any new toppings and combinations you come up with for tartines. 

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Reheated: Ridgefield's Elms Closes & Gift Ideas

Reheated is a twice-weekly round-up of bite-sized food news in Connecticut and beyond. 

In Connecticut...

Brendan's at The Elms, a Ridgefield institution for 15 years, has closed. Citing his battle with cancer for two years, Brendan Walsh has decided not to renew his lease. Walsh and his "Yankee cuisine" will be missed. Via TownVibe.com. Also, check out this recent CTBites post.

CTnow's biggest restaurant news of 2010, a great round-up for those of us who skew toward that part of the state (Hartford). List via CTnow.com.

Last minute gift ideas for the foodies in your life?  Check out these Fairfield County cooking classes and a short list of our favorite cookbooks recommended by our readers and contributors.

Looking to spend Christmas Day far, far from your kitchen? Check out Tabouli Grill in Stamford for a Middle Eastern feast (seatings at 2 & 4 pm).

The Feast of the Seven Fishes is being celebrated throughout the county, including Stamford newcomer Tappo Restaurant. To book a table for this traditional italian meal, call Tappo at 203.588.9870.

...and beyond.

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Kids Review: Rye Ridge Deli in Stamford

Carly Monson is our roving 10 yrs old food critic. She hopes to get Fairfield County kids excited about eating in new venues like this one...

Are you starving for some classic deli food?  Then get in the car and head on down to Rye Ridge Deli in Stamford, CT.  As soon as I got there I knew exactly what I was going to order, Matzo Ball Soup and half a sandwich of corn beef and half a sandwich of pastrami on white bread. Before the waiter even came to take my order we got two bowls of pickles one bowl had half sour pickles the other had sour pickles.

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Coromandel, Authentic Indian, Opens in Southport CT

So many Coromandels, so little time. Gopinath Nair and the other 6 partners in this Indian dynasty have opened yet another authentic Indian restaurant, their 3rd of the same name, in Fairfield County. "Indian is a destination, not a 'drive by' and 'stop in' kind of cuisine," Nair says. That explains, perhaps, why the partners chose to open number 3 at the thus-far unsuccessful location off Southport's exit 19 where the old Kicking Horse Tavern used to be. People aren't driving down the Post Road and, on the spur of the moment, deciding to have some curry. The decision has most likely been made before prospective diners get in their cars. So 'location, location, location' may not be so important. 17 Pease Street, although perhaps not the most ideal locale, hidden behind an off-ramp as it over-looks (actually, under -looks!) southbound traffic on I-95, turns out to be a great spot for Indian for those of us in the Fairfield/Westport 'hood. The owners have redesigned the space and warmed it up. The floor is carpeted to absorb most outside noise and the walls are decorated with beautiful Ajanta Cave Drawings. The restaurant seats approx 55 people and there is a full bar with all the trimmings. And by the way, they just so happen to be serving top notch food.

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Buying Guide: Prosecco, Cava & Champagne for 2011

Get your sparkle on! Now that the holiday season is in full swing, what better gift to bring to a party than a sparkling wine? Any occasion becomes a celebration when you open a bottle of bubbles! Not only that, sparkling wine is extremely food-versatile, pairing well with most hors d oeuvres, from foie gras to pigs in a blanket. And for those of us hoping not to overindulge this month, at only

95 calories per flute (compared to 250 calories in a Vodka Martini), sparkling wine allows you to have fun AND behave all at the same time! Here are three ideas I believe might ring your holiday bell:

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Miya's Sushi in New Haven

Bun Lai is the curator and chef behind the sensational experience that is an omekase meal at Miya's Sushi in New Haven. Of course you can dine a la carte but that's no fun when you have Bun Lai pulling the culinary strings, now is it? Known for a long narrative list of dishes that transcends it's sushi moniker, a group omekase meal has to be eaten to be believed. It's a spirited and liberating way to dine. Enter, find your seat and wait for course after course to appear, some better than others but as a whole an unforgettable meal.

My picks? The round of Hibiscus Floats, mugs filled with sake and ice cream that greeted us as we arrived; the Sakura Sashimi, fresh water fish infused with beet juice and a squeeze of lime, served partly frozen, inuit style; and finally the Kanibaba, asian crabs topping a jumbo soft-shelled crab roll with toasted havarti & dill sauce. The Kanibaba was intense, and each tiny crab popped in your mouth like a crab-flavored M & M.

But don't just take my word for it. Dig in to the photos!