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Eating Out

Here are all the reasons we love breakfast @ Rosie in New Canaan.  

Check out our Guide To Great Caterers in Fairfield County. 

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Monday
Nov142011

Visions of Gingerbread @ The Stamford Museum

Visions of Gingerbread III: The Sweetest Architects is officially open at The Stamford Museum and Nature Center and will run through December 18th. The judges threw down their votes at the preview, but the popular vote is still up for grabs. You can vote online on the Stamford Museum's web site. I won't tell you who we picked...go decide for yourself. 

Sunday
Nov132011

GotChef Gourmet Food Truck in Milford

Biagio’s Barone’s is reinventing the wheel. Literally.  His GotChef gourmet food truck, which is parked on the Eastbound side of the Milford, CT Metro North Station, is turning the mobile canteen concept on its head.  From Monday through Friday, 11:00am-8:00 pm, and Saturday 3-7pm, Chef Biagio and his crew offer up-all natural, creative, delectable cuisine out of his neon yellow restaurant-on-wheels.

You won’t find the typical taco, BBQ-grilled cheese-Belgian waffles-cupcake food truck fare on the GotChef menu.  His selections, which vary with the season and change daily, are comparable to anything you can find in an upscale Italian bistro. Some of the recent chalkboard specials include:  Capesante Farcito (Stuffed Scallop with Lobster, Shrimp, Sweet Bread Lemon Stuffing in a Scallop Shell, drizzled with Lemon Gremolata), Homemade Pumpkin Gnocchi, Slow Roasted Short Ribs--served over a mushroom truffle risotto, Wild-Grilled Salmone Agrodolce-- topped with a pineapple Sweet and Sour sauce and served over balsamic glazed green beans, and an Osso Bucco

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Friday
Nov112011

leFarm's Bill Taibe Opening Waterfront Restaurant in Westport

Ever since the doors of leFarm opened in Westport, the question has been asked of Bill Taibe…so what's next? leFarm fans need wait no longer for news of Bill Taibe's second Fairfield County culinary venture because work is well underway at Taibe's new stomping grounds in the Gaults' newly constructed Saugatuck River complex. This renovation project aims to revitalize the area and with Craft Butchery a stone's throw away, Batali across the street and Bill Taibe as the anchor tenant, I'd say they are on the right track. 

So, what's the concept? Another leFarm? No, Bill has other intentions for this new waterfront haven. While leFarm defines casually refined upscale dining, this new venture will be simply casual. Leveraging the proximity to the Saugatuck River, this new menu will feature seafood as the guiding force.

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Thursday
Nov102011

Join Us! Sushi Making Class @ Matsu Sushi Nov 16th

Haven't you always wanted to learn how to make those beautiful rolls you devour at your local Japanese restaurant?

Join the chefs and owner Paul Teoh at Matsu Sushi for a 2 hour Basic Sushi Making Class on Wednesday 11/16 from 7 pm to 9 pm. 

Enjoy tasty appetizers while you learn about sushi history and the fine art of making sushi rolls. Then try your own hand at making your own while sampling a little sake, wine or beer. Each participant will receive their own bamboo roller and dine on home made maki (rolls). 

Click here for the full details of this Invite. See you there!

Thursday
Nov102011

Napa & Co Celebrates 5 Years in Stamford

Opening a restaurant takes guts. Developing a compelling concept, finding the right chef and training a strong team is no small feat. Mary Schaffer and her husband Charles Morgan, owners of Stamford's Napa & Co, make all of this look easy. As they celebrate their 5 year anniversary, Napa continues to stay true to the guiding principles under which it was founded: "a celebration of the bounty of our land...wine country cuisine made from organic, farm-fresh ingredients and artisan products at their seasonal peak." They were innovators in the farm-to-table movement before it was trendy to talk about it, and 5 years later, under the leadership of Chef Arik Bensimon, Napa & Co's kitchen is serving some of the best tasting food in Fairfield County.  The secret ingredient to their success? Here's what Napa has to say:

 

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Wednesday
Nov092011

Pie & Hors D'oeuvre Class @ The Schoolhouse 

Right in time for the frenzy of holiday entertaining, The Schoolhouse at Cannondale will be offering their annual pie and hors d'oeuvre class

Reserve your spot now for Tuesday November 22nd from 7:30 to 9:30 to sample some of our latests and greatest hors d'oeuvres and our sinfully delicious seasonal fruit and nut pies while sipping warm mulled cider and wine in our cozy restaurant.

The cost is $65.00 per person (cash only) and you will have a chance to learn our secret tricks for creating show stopping and easy to do hors d'oeuvres and dessert pies complete with recipes and instruction for your holiday fêtes plus a pie of your choice* to take home and share.  

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Wednesday
Nov092011

Win a $120 Gift Certificate to Bobby Flay's Bar Americain

Subscribe to the CTbites Newsletter for a chance to Win a $120 Gift Certificate to Bobby Flay's Bar Americain.

On the occasion of the 15th anniversary of Mohegun Sun, we're booking our road trips to that quiet corner of Connecticut and think you should too.

For a little added incentive, our friends at Mohegun Sun are giving one lucky reader a $120 gift certificate to Bar Americain, Bobby Flay's Bar Americain.

To enter, simply subscribe to receive our weekly CTbites newsletter. If you're already a loyal subscriber, simply comment below, sharing how you would you plan your day at Mohegun (in addition to bringing along yours truly), or why you pine for Flay, or why you prefer blackjack over craps (the odds, duh!). Good luck and see you on the Reservation.

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Tuesday
Nov082011

NY/CT Buick Culinary Event w Celebrity Chef Michael Psilakis

Attention all foodies. The Buick Discovery Tour, featuring Celebrity Chef Michael Psilakis, is heading to Stamford, Connecticut this weekend, Nov. 12 and 13.

Buick has partnered with FOOD & WINE magazine to host this exclusive culinary event. On Saturday, Nov. 12 and Sunday, Nov. 13 at The Sheraton Stamford, the Buick Discovery Program will offer invited guests the opportunity to view full cooking demonstrations, sample delicious cuisine (including dessert!) and test drive vehicles from Buick’s 2012 line-up. Celebrity Chef Michael Psilakis will be in attendance cooking up delicious Greek cuisine, along with FOOD & WINE Best New Chef 2007 Gavin Kaysen from New York City.

Don’t want to miss out on all the excitement? Follow us @GMNortheast to find out how you can register for this delicious weekend or contact Eleni Simmoneau @esimmoneau@tierneyagency.com.

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Tuesday
Nov082011

2011 Guide to Buying Local and Heritage Turkeys

Via Analiese Paik of The Fairfield Green Food Guide.

Thanksgiving is just weeks away and plans for creating delicious and memorable family feasts are in full swing.  Apples, pumpkins, winter squash, quince, chestnuts, sweet potatoes, Brussels sprouts, turkeys and just about anything else you’d need for this harvest celebration are available locally. While buying pasture-raised turkeys from local farms as well as Heritage breed turkeys has gotten easier, some advance planning is still required. Since these turkeys are highly coveted and in short supply, my best advice is to consult this guide and place your order immediately.

The following guide lists all know sources for locally grown and Heritage breed turkeys in Fairfield County that we were able to reach at publication time. I compile the guide each year to make it easier for you to find and order the bird of your choice. While Heritage birds are considerably more expensive than broad-breasted whites, the once-yearly splurge is worth it when guests tell you it’s the most flavorful turkey they’ve ever tasted.

Read the full story with Complete Buying Guide here. 

Tuesday
Nov082011

Curds & Brew Class @ 109 Cheese & Wine in Ridgefield

To mark the conclusion of American Cheese Month, 109 Cheese & Wine in Ridgefield is pairing great American brews with great American artisan and farmstead cheeses. Curds & Brew class will be held on Sunday, November 13 at 5:30 p.m. and will be $45 per person. The class and tasting will kick-off with a beer fondue, followed by a pairing of six beers and six cheeses (see list below

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