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We Wrote A Book!

Saturday
Sep142013

Friday Froth: Age Of Exploration

Due to the relativistic effects of recent travel Friday Froth only APPEARS to have posted on Saturday. Adjust your perceptions accordingly.

We are explorers in this place. Early people trudged or sailed the natural world to see what had never been seen before, as far as they knew - to discover just what was out there. Incredibly daunting missions had deceivingly simple directions: Sail to India. Find the north pole. Go get spices. Head west. When the pilot on the conquistador Francisco Pizarro's ship was asked by another navigator how to find Peru when sailing from Mexico's Pacific coast he answered "Sail south along the coast until you no longer see trees. Then you are in Peru."

Like most people from the 19th century on, it's easy to think we've seen everything. There is only so much to the surface of the Earth, and the natural world often changes too slowly for us to see. Go to Hawaii or Iceland and you can see new Earth being made, but it seems we've already mapped out or looked down on the rest of it, right? The Earth may remake itself slowly, but its people gush creativity. We produce what is new under the Sun. The world of craft beer is a particularly fertile valley.

Evil Twin is the label created by one Jeppe Jarnit-Bjergsø, of Denmark.

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Friday
Sep132013

The Best Gelato Shoppes & Store Brands in CT: A Roundup 

In September, as fresh flavors fill in the garden, berry patch, and orchard, it seemed a perfect time to hunt for the best Gelato.

“Flavor is what Gelato is all about,” says Guy Chandonnet who buys Fairway’s frozen foods and deserts, “Unlike ice cream,” he told us, “low fat gelato doesn’t coat the taste buds with butterfat.  So its full flavors can really burst through. 

As we tasted our way though both store-bought and shop-scooped Gelato in Southern Connecticut, we were dazzled with the invention and intensity of flavors.  

Because it's slow churned, Gelato is denser and silkier than ice cream, making it a superior platform for flavor.  And since Gelato melts more quickly in the mouth, it delivers that flavor quickly and dramatically.  That's why most gelato masters delight in imaginative, often unexpected flavor adventures, mixing sweet, savory, salty and tart, and incorporating fruits, vegetables, herbs, cheeses, and even meat flavors into their frozen creations.  What’s in season often translates to what’s in Gelato.

Here are some of the spectacular flavors we recently tasted in Southern Connecticut’s supermarkets and gelato shoppes.

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Friday
Sep132013

We Are Family: Food & Family @ Osianna & Quattro Pazzi

At CTbites, we love to meet with chefs and restaurant owners and hear them tell about their inspiration and taste their creative food and wine pairings.  Recently, we noticed that many of our favorite and most successful places have an added story to tell…that of working alongside…or in some cases around the corner or in the next town from a loved one. 

Be it a sibling, a spouse, or an in law, we asked a few questions about their experiences and heard some amazing and inspiring stories about love, family, and a passionate commitment to what they do and thought these ” pairings “ were worth highlighting! 

Here is the first taste of a series about the personal side of CT dining! 

Osianna and Quattro Pazzi-  Fairfield, CT and Stamford, CT

Twenty years ago, Biagio Riccio, known to all as Gino, put down roots in CT and began to grow quite the foodie family tree!   I will try my best to do justice to all of the family heritages, both Italian and Greek, but as the parade of family members kept joining us on my visit to Osianna, I found myself actually drawing a large family tree in my notebook. 

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Thursday
Sep122013

Fairfield Cheese Co. Launches Cheese School of Connecticut

Just in time for back to school Fairfield Cheese Company announces the re-launch of their popular Cheese School with a robust class schedule sure to please the most eager student. “Our classes have been hugely popular since we opened four years ago, so we decided to expand our offerings and give the Cheese School its own identity within our brand,” said owner Laura Downey. The Cheese School of Connecticut seeks to be the pre-eminent cheese school in the State. “We’ve invited some great speakers to join us as well and have expanded our reach,” she continued. “Classes like these are available in New York City, so why travel?” added co-owner Chris Palumbo.  

Cheese School of Connecticut kicks off the Fall 2013 season on October 8th with Cheese 101. The full schedule is available on their website or just see below:

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Wednesday
Sep112013

Never Forget

 

Wednesday
Sep112013

Book-a-Cook: Bringing Culinary Excellence to YOUR Kitchen

The best life has to offer often happens around the dinner table.  Mealtime moments shared with family and friends over good food and good drinks.  However, making a meal that will impress your guests is a time consuming feat, one that takes you away from those life-well-lived moments at the table.  That’s when Book-a-Cook steps in, relieving you of any stress and work involved in planning a family meal, dinner party or culinary event.  There is so much culinary prowess in Fairfield County, and with Book-a-Cook you can book a chef’s table right in your own kitchen.

Book-a-Cook was founded by Westport native and Fairfield resident, Ashley Hart.  Hart, an Institute of Culinary Education graduate and former New York City and Hamptons personal chef, wanted to provide intimate access to some of the great chefs in this area.  Many cities offer similar services, but the suburban market had yet to be tapped.  “We live in a very social community and it seemed like the perfect fit,” says Hart.  With the help of business partner Amy Strife, Book-a-Cook launched in January.  “Our goal is to take a restaurant experience into your home and make the experience as seamless as possible,” says Strife.   “You are able to have a much more personal experience with the chef.”

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Wednesday
Sep112013

The Spread: Sunday & Monday Night Dining

 Looking for something delicious to do on a Sunday or Monday night? How about sidling up to The Spread in SONO where Football fans and foodies can enjoy an array of very reasonbly priced snacks? Steak Tartare? Fish Tacos? Crispy Pork Belly Bites? Who cares about Football? I'm going for the food.  

The Spread 70 North Main Street, Norwalk (SONO) 203.939.1111

 

Tuesday
Sep102013

Marcia Selden's Ultimate Dinner Party Contest

Tell us about YOUR Ultimate Dinner Party & Win A Chance to Cook with Marcia Selden Catering's outstanding culinary team in "Chopped" style throw down! 

Have you attended or thrown a dinner party that you thought was outstanding? Unique? Just plain fun?...Is there a favorite recipe, menu concept, play list or décor element you can share?

Tell us all about it.... 

Marcia Selden Catering & CTbites will select 3 contenders based on your responses to go on to compete in a “Chopped-style” kitchen throw-down at the Marcia Selden commissary (how much fun is that?) with the help of their rock star culinary team.  Don't worry...you'll have tons of help.

The winner of the throw down will receive a Marcia Selden Gourmet to Go meal delivered to their home for 6 (value $200.00)

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Tuesday
Sep102013

Community Plates’ "Food for All" Fundraiser Showcases Top Chefs + CTbites Reader Discount!

CTbites is proud to be one of this years sponsors for the Community Plates’ Food for All 2013 fundraiser which will Showcase Fairfield County’s Newest Restaurants and Top Chefs.

Ok people. We shouldn't need to convince you to support Community Plates and all that they are doing to end hunger in Fairfield County (and yes, there are 100,000 food insecure people living in Fairfield County right now). The "Food For All" event kicks-off an initiative to rescue 3,000,000 meals and celebrates impact of volunteers, food donors, service agencies. 

For one night only the area’s newest restaurants and some established favorites will come together to help Community Plates end hunger in Fairfield County.  The celebratory evening, which begins with a VIP cocktail reception (6:30-7:30) featuring an Oyster Bar by Norm Bloom & Son, followed by the main event (7:30-10:00), will include chefs and tasting tables, dancing and more.  Tickets are now on sale via Eventbrite.com.

And...CTbites Readers get $25 off the regular ticket price and $50 off VIP Ticket. Use Code: CTBITES

Chef's Tasting Tables include:

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Sunday
Sep082013

Stanziato's Craft Beer Dinner on September 29

Stanziato's Pizza in Danbury is hosting a craft beer and food pairing dinner on September 29 from 6 to 9 pm. Tickets are first come, first served and seats are $65 per person. Give them a call for more information or stop in to be among the first lucky 50 to get in on this dinner: http://stanziatos.com.

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