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Thursday
Sep262013

WIN TIX to Blogger Lounge & Greenwich Wine & Food Festival!!! 

10 lucky CTbites readers will WIN TICKETS to the Greenwich Wine & Food Festival & PASSES to the CTbites Bloggers Lounge, (reserved only for press). 

How to Win? It's easy. 1) All entrants must be FACEBOOK FRIENDS & CTbites Newsletter Subscribers (sign up on the left). 2) Just tell us you'd like to win one of these FREE TIX below in the comments section.

We will announce the winners on Thursday October 3rd.   Must be 21+ to enter. 

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Wednesday
Sep252013

Norm Bloom & Sons' Grilled Oysters Recipe

After eating these Grilled Oysters at the recent Fork It Over fundraiser for The Westport Farmers' Market, we decided this recipe had to be shared. Norm Bloom and Sons is based in Norwalk and they provide locally and sustainably farmed oysters for many of the restaurants in the CT area and beyond. This recipe, inspired by Norm Bloom & Sons' Oysters was created by Matt Storch of Match Restaurant, and is one you'll go back to time and time again. It's a classic that complements the natural brininess of the oysters perfectly, and everything is just better when it's grilled. 

Norm Bloom & Sons' Grilled Oysters

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Tuesday
Sep242013

Little Barn in Westport: Local Pub Gets Ready for Fall Opening

“Things are starting to move really quickly now” said Scott Beck the co-owner of the soon to open Little Barn in Westport. He and his partner Kevin McHugh are working to get the new Pub opened before the holiday season starts. “We’re building a barn, and putting a pub inside” 

‘Since Kevin sold his shares in The Little Pub in Ridgefield we have been looking for a great spot to put a new pub concept. When we found out that the Swanky Frank’s space could be had we moved quickly. I loved the idea of redoing such an iconic building in Westport particularly since we both grew up in Westport and spent lots of time in the Dairy Queen back in the days before it was Swanky Franks.” While the shape of the building harkens back to its Swanky days, the interior has been completely reconceived. Beck says “I want people to be surprised when they walk in.” 

“The plan is to keep the original lines of the building intact but basically rebuild the entire place as a barn with a pub inside it. The gambrel shaped roof will be kept but the bright red roof will be replaced with a galvanized steel one. The building, inside and out, will feature lots of reclaimed red barn siding, the 2 spectacular reclaimed roof vents just went up, the 2 sided stone fireplace is being built now which will be perfect for the cooler nights. It will cozy up the inside and also warm up the outside when eating or drinking on the outside stone patio. In the summer the bar and dining room have sliding doors that open onto the patio as well which will give it a nice open air feel.   

The menu and ambiance will be casual and fun, with no dish priced over $20.

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Tuesday
Sep242013

Bar Rosso Hosts Palmar Vineyards Wine Dinner

On Thursday October 17, Bar Rosso will hold a wine event that marries the wines of Palmaz Vineyards with traditional cuisine from Peidmont, Italy.  The event will highlight the talents of the restaurant’s Chef, Ches Massimo Stecchi, who heralds from the region.  He will prepare five courses that will be accompanied with a complementary wine.

Palmar Vineyards has an interesting story.  It is located in Napa Valley, California.  Henry Hagen first transformed it into a vineyard in 1881 and it went by the name of Cedar Knoll.  He produced many award-winning bottles and marshaled acclaim in the region.  Unfortunately, prohibition brought its Golden Age to an end.  When the Palmaz family purchased it, it was just a disheveled older house on a tract of land.  Today, they are working to restore it to its previous grandeur.

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Tuesday
Sep242013

Winvian Hosts Culinary Fundraiser for CT NOFA Sept 29th

This Sunday, September 29th, spend an amazing afternoon wandering the luxurious grounds of one of the most beautiful resorts in Connecticut and enjoy some amazing food as Winvian presents a Special Culinary event to benefit Connecticut’s Northeast Organic Farming Association. From noon until 3PM, guests will sample appetizers by Winvian’s Executive Chef Chris Eddy using the freshest ingredients from Winvian’s and other local farms. Then tour the cottages, enjoy live music and participate in the auction. A relaxing day in a luxurious setting.

For reservations contact CT NOFA at 203.888.5146 or www.ctnofa.org/winvian 

Winvian is located at 155 Alain White Road, Morris CT 06763

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Monday
Sep232013

Fork It Over Recap: Westport Farmers' Market Throws A Locally Inspired Clam Bake

CLICK ON IMAGE TO LAUNCH PHOTO GALLERY

Sunday night harkened the first of four highly anticipated “Fork it Over” fundraising dinners to benefit the Westport Farmers’ Market. Market Director, Lori Cochran, added a dash of mystery this year as guests submitted their RSVP’s (quickly I may add as the events sell out in a matter of minutes), without any knowledge of the location or the chefs participating in any of the four culinary evenings.

Alas, diners waited for weeks, running through possible guest chef scenarios in their heads, and waiting for the morning of the event when news would arrive.

The inaugural event was held at The Grange in Fairfield, and the first Chef in the Fork it Over lineup was none other than Matt Storch of Match Restaurant assisted by Jeff Spence of The Chelsea. 

On the lawn guests were greeted with the smell of grilled sausages in 3 varieties from Saugatuck Craft Butchery, a peek into Chef Storch’s La Caja China smoke box filled with Norm Bloom’s oysters, clams, and lobsters, and a bar with expertly crafted Cocktails and wine pairings from Saugatuck Grain and Grape. What we had here was an old fashioned end of the summer Clam Bake. The evening was looking good. If you missed it, no worries, we've got lots of photos. VIEW PHOTO GALLERY 

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Sunday
Sep222013

ON20 in Hartford: Lofty Views, Gorgeous Food, Top Chef, New Prix Fixe Lunch Menu

The season we’ve just entered, that glowing, golden transition from high summer to early autumn, with cooler temperatures and the first blush of fall foliage, is the year’s best backdrop for fine dining. This menu of gorgeously-presented, heavenly-tasting farm-to-table cuisine will continue indefinitely—just like the unparalleled views of the cityscape and the Connecticut River Valley that guests enjoy at the restaurant, named for its location on the 20th floor of The Hartford Steam Boiler Inspection & Insurance Company - and here’s the season’s best invitation: ON20 in Hartford, a nonpareil Connecticut restaurant with a very talented young chef, is launching a new $30 prix fixe lunch menu that highlights locally-grown ingredients.

Close your eyes and order anything on the menus created by Executive Chef Jeffrey Lizotte, who, barely into his 30s, has worked with David Bouley, at Le Bernardin and at the two-star Michelin Restaurant, La Bastide St. Antoine in France. He’ll send out plates that are works of art, and bites that will leave you trying to put words to the rhapsody of flavor epiphanies with each forkful.

(ON20 is open Monday through Friday for lunch, Thursday and Friday for dinner, and hosts happy hours Wednesday through Friday.)

Read the full story on
Connecticut Magazine's Web site. 

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Sunday
Sep222013

CTbites Hosts Blogger Lounge at Greenwich Wine+Food Festival

CTbites is pleased to participate in this year's third annual Greenwich Wine+Food Festival, hosting the CTbites Blogger Lounge

The CTbites Blogger Lounge is a new addition this year, inviting food bloggers, writers, photographers and chefs to connect with like-minded food lovers and recharge during the busy afternoon festivities. Throughout the afternoon, CTbites will be hosting an agenda of chef appearances and moderating a series of interviews by and with chefs. All Chef Q & A's will be recorded and made available for viewing on CTbites.

Visiting chefs include: Arik Bensimon of leFarm, Tim LaBant of the Schoolhouse at Cannondale, Debra Ponzek of Aux Delices, Matt Storch of Match and Chelsea, and Gretchen Thomas of Barcelona Wine Bar, mixologist, Adam Patrick of Walrus & Carpenter, and Geoff Lazlo of The Whelk. Chef Storch will also act as a moderator for select CTbites interviews. Also VIP and Network Chefs to be announced shortly. 

The lounge will be available for media only, but keep an eye out as...we will be giving away Blogger Lounge tickets to 10 CTbites Readers. 

If you are a food blogger or chef and are interesting in visiting the CTbites Blogger Lounge, please contact: amy@ctbites.com or steph@ctbites.com.

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Saturday
Sep212013

Join Us @ Greenwich Wine & Food Festival 2013: The Ultimate Foodie Event

JOIN US for the GREENWICH 2013 WINE+FOOD FESTIVAL presented by Serendipity Magazine, all proceeds benefitting The Hole in the Wall Gang Camp. This tented event on 6.3-acres features celebrity chefs, cooking demonstrations, gourmet tastings, wine and spirits and live performances by favorite headlining musicians. This event brings together the very best Chefs, Sommeliers, and food experts in the Fairfield County/ Westchester area. Events include: The Culinary Village taking place on October 5th hosts Gourmet tastings by 90 of the Northeast’s finest food, wine and spirit vendors. Celebrity Demo Tents will feature: Duff Goldman, Graham Elliot, Sara Moulton, Francois Payard and many many more. Mixology Tent features: Gretchen Thomas of Barcelona, and Adam Patrick of Classic American Whiskey Cocktails. Plus, there's a Burger Throwdown & Food Trucks galore. 

And for the first year, CTbites will join the festival by presenting The CTbites Blogger Lounge. CTbites will be hosting an agenda of chef appearances and moderating a series of interviews by and with chefs.

The Blogger Lounge will be available for media only, but keep an eye out as...we will be giving away Blogger Lounge tickets to 10 CTbites Readers. 

SCHEDULE OF EVENTS

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Saturday
Sep212013

Walrus & Carpenter Host Crispin Cider Tasting

Walrus & Carpenter, one of Fairfield County's most exciting new restaurants will be hosting a...no...not wine...not beer...CIDER tasting event, Crispin Cider Tasting Thursday September, 26th. How better to herald the beginning of fall than with the menu below?  Pork, Bourbon, Squash...Take a look.  

For Walrus newbies, the kitchen is led by Executive Chef Paul DiMaria, formerly of the beautiful Community Table in Washington, CT. Walrus and Carpenter is located at 2895 Fairfield Ave. in Bridgeport. This is an evening you won't want to miss. 

1st Course – Crispin Original + Cider Cocktails

Fall spiced smoked pork + apple sausage, goat cheese crostini, tarragon aioli, 

cider-red wine reduction

2nd Course – Bourbon Barrel Aged Cider

Butternut squash + sweet potato soup, smoked bacon, apples + thyme

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