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Friday
Jun072013

3rd Annual International Food Festival at Olde Mistick Village

Olde Mistick Village Merchants will host the 3rd Annual International Food Festival this weekend on June 8 and 9, 2013, from 11 am to 8 pm on Saturday, and 11 am to 6 pm on Sunday, rain or shine. This event is free and open to the public.

The festival will present the best of international cuisines from numerous local restaurants and award winning executive chefs. Participating food purveyors will include: Beachside Catering, Harp & Dragon, Hub's Clam Shack, Johny's Peking Tokyo, Mango's Italian Ice, Mystic Diner & Restaurant, Portuguese Fisherman, Pizza Grille, Semolina Pasta Shop, Taste of India, The Pita Spot, Toasted, Zest Fresh Pastry and more.

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Thursday
Jun062013

Home Brew Competition @ The Ginger Man

 

Thursday
Jun062013

The Beer Garden at Harbor Point Hosts Community Plates Night

The Beer Garden at Harbor Point is hosting Community Plates Night at Harbor Point on Wednesday, June 19 from 4-9pm. 

The event is free, and open to the public. A percentage of all drink sales at the Beer Garden and food sales from Lobster Craft, Hot Off the Grille, VanChetta, the Rolling Rotisserie food truck & Mr. Frosty Mobile Ice Cream Truck are going to Community Plates to help connect food available for rescue with people who need it. 

All of the festivities are in the name of helping to end hunger in Fairfield County. For questions about the event, please contact communityplatesevents@gmail.com or we'll see you there. 

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Wednesday
Jun052013

Chelsea, Spotted Horse Owners Sign Lease for Swanky Franks Space in Westport

The lease on the old Swanky Franks at 1050 Post Road in Westport has been handed over to restaurateurs Kevin McHugh and Scott Beck who collectively co-own 6 restaurants in Fairfield County (including Spotted Horse, Gray Goose and The Chelsea). These guys bring some serious street cred to the party...and actually quite a bit of party as well.

McHugh, who was the original co-owner and designer of The Little Pub in Ridgefield, plans to create a similar casual themed pub for lower Fairfield County area. 

Plans are being drafted and an open date is being targeted for the Fall.  We will bring you more information as the build out begins. 

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Wednesday
Jun052013

Local Chefs Speak @ Farmer-Chef Event, Wakeman Farm

On Monday, June 17, a panel of distinguished restaurateurs and farmers is getting together at Wakeman Town Farm, 134 Cross Highway, Westport, to talk about The Farmer-Chef Connection. The public is invited to join local chefs including Bill Taibe (le Farm & The Whelk)
 and 
Nancy Roper (Boxcar Cantina) for a lively discussion about why it's more important than ever for restaurants to source and serve local foods, and why it's vital for consumers to support these local venues. Held at 6:30 p.m. at Wakeman Town Farm, the event will feature a moderated discussion between our area's top sustainable restauranteurs, food purveyors and consumers. 

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Wednesday
Jun052013

L'Escale Hosts Serge Hochar of Chateau Musar

There are moments in the career of a wine sales rep that will forever last in ones' memory. One of those moments happened this past Friday night when I had the privilege of dining and tasting through some of the most remarkable and enigmatic wines of the world – Chateau Musar. To my delight, I had the rare opportunity to dine next to Serge Hochar, wine maker of Musar in the Bekaa Valley, Lebanon, at L'Escale in Greenwich, CT. The event was sponsored by Nicholas Roberts Fine Wine in Darien, CT by Peter Troilo.

Serge came to speak with his son, Marc Hochar. In the lineup, we had six wines; three red and three white wines; all individually spellbinding and curious. But before I even start to tap into the amazing-ness that is Ch. Musar, I want to talk about Serge.

Serge Hochar, in of himself, is an enigma. But he's the kind of puzzle that you can't stop playing with, like a rubix Cube or those metal trick toys that are so simple, yet hard to find the right notch. Serge has been an engineer, a doctor, a lawyer and in his lifetime and the only thing that has held his attention so long is wine. Talk about a man that has found his calling in life! His wines are right in line with his own personality.

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Wednesday
Jun052013

Winner of Harlan Social Sandwich Naming Is...

Thanks to all of the readers who submitted some incredibly original names for the Harlan Social Chicken Sandwich Naming Contest.  Over 100 entries were submitted.

After careful consideration and diligence, the winning name is:  The Harlan Double Dip, Submitted by Lee

Lee will receive a $150 gift certificate from Harlan Social.

Thanks to all and stay tuned for the next Name That... Contest

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Tuesday
Jun042013

Fortina Restaurant: Casually Hip Italian Opening in Armonk, NY

Fairfield county residents will be soon crossing the border (passports not required)-- into Upper Westchester County's suburb of Armonk, after this week's opening of Fortina.  Chef Christian Petroni, recently Executive Chef of Greenwich's Barcelona Restaurant, is joined by John Nealon, ex-GM of the same provenance and Nealon's childhood friend, Rob Krauss as business partners. Both Nealon and Krauss originally hail from Westport.  Petroni, a local himself, is also co-owner of Cooked & Co., in Scarsdale.

Recalling the many memorable meals he had eaten during his time spent in Italy, Petroni's vision was to bring Italy's simple authentic flavors, cooking methods and presentation to the dishes he serves at Fortina. This vision is executed with the help of 2 wood burning ovens imported straight from Naples, Italy which serve as a focal point in the main dining room. In fact with the exception of just a few menu items, everything is cooked in these fiery hearths...even a pasta dish or two! (And you should hear Petroni when he speaks of his ovens...like a proud new Papa ) 

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Tuesday
Jun042013

Think Again Before You Default to Gas: The Wolf Induction Cooktop! (sponsored post)

Talk to most home chefs and you'll get a knee-jerk, "When it comes to my range or cooktop, I want gas."

It may be hard to believe, but if you are considering a cooktop, the Wolf Induction Cooktop may very well change your mind. Think extraordinary control delivering an instant boil and equally fast true simmer, a delicate melt function, extreme energy efficiency and a level of safety that gas simply can't deliver.  

Induction cooking has been used in Europe for decades by professionals and homeowners demanding the best in performance. Wolf offers five options with even more to come and they offer features and benefits not seen in any other cooktop in the industry. Ranging from a 15" 2-burner option (with total functionality) to 30" and 36" framed and unframed models, Wolf Induction Cooktops are 90-95% energy efficient; as a result, no heat is wasted because energy is supplied directly to the cooking vessel. This is compared to 55% efficiency for a gas burner. In fact, these cooktops actually sense your cookware and the elements will not heat without an induction-compatible pan on the cooktop surface. Cookware made from aluminum, copper or glass (including Pyrex) is not compatible. However, Culinary Institute of America and Staub cookware offered through Clarke's Savoir Fare kitchen boutique works perfectly, as do many other lines. 

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Sunday
Jun022013

The Best Warm Lobster Rolls on the Connecticut Coast

Connecticut's signature food may not be New Haven Pizza or Steamed Hamburger.  And it’s certainly not Nutmeg (indeed, not a single nutmeg seed has ever been planted, much less harvested, in the Nutmeg state.  But that's a tale for another time).  

Actually, Connecticut’s truly indigenous dish may be the Warm Lobster Roll, a state treasure.   According to the new edition of John Mariana's authoritative Encyclopedia of American Food and Drink, the Connecticut Lobster Roll was likely born in 1927 at Perry's Restaurant in Milford. A customer asked owner Harry Perry to serve his lobster meat off the shell, dressed in butter, and placed in a bun.   No need for a cracker, picks, or bib.  As the New Haven Register tells it, the new sandwich proved to be so popular that Perry soon mounted a large sign over his restaurant that read "Home of the Lobster Roll."     

Today, order a lobster roll in most of New England and you'll probably be served something quite different:  a bun filled with chilled lobster salad, the crustacean mixed with mayo, celery, and various condiments.  But travel along the Connecticut shoreline and your sandwich will likely be similar to Perry's original:  warm lobster meat drizzled in butter and piled high in a grilled bun, either long or round.  

With summer starting, CTBites embarked on such a trip - up the state’s entire coastline in search of the best Connecticut Lobster Rolls. 

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