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CTbites' Chef Demo Tent Sept 5 + 6th at The Blues & BBQ Festival in Westport. 8 local chefs. Ton's of great food for all! View lineup here. 

We Wrote A Book!


Behind-the-Scenes at Fairfield’s Newest Gastropub: The Chelsea

The Chelsea, located in the heart of Fairfield on Unquowa Place, will open in a just under a month in mid-July. The new 80 seat restaurant includes 12 outdoor seats, a lively bar, a global gastropub menu and a hefty dose of whimsy. The trio responsible for creating what will likely be Fairfield County’s newest hot spot are: Scott Beck, co-owner of Match and The Loft in South Norwalk, and Tavern in Monroe; Matt Storch, Chef and co-owner of Match in South Norwalk; and Kevin McHugh, Co-Owner of Grey Goose in Southport and Spotted Horse in Wes

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Second Date! Holbrook Farm Dinner with Chef Michael Bick

Holbrook Farm and Chef Michael Bick of Some Things Fishy Catering are hosting their second BYOB farm-to-table dinner of the season on Sunday, July 22, 2012, 4 p.m. at Holbrook Farm in Bethel, CT. The event is $55 per person. To make reservations, email or call 914.572.5648 to make reservations.

Their first event of the season was captured by Alicia Ghio of Local Food Rocks. Check out her recap and photos, here.

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Shop @ Whole Foods to Support Westport Farmers' Market


King's Kitchen @ Southport Beach: Beyond Beach Fare

Southport beach-goers will be donning their swimsuits with extra zeal this summer with the addition of King’s Kitchen emerging on the shoreline restaurant landscape. Every six years the beach concession at Southport Public Beach comes up for lease, and this year a team of young entrepreneurial brothers, Carter and Hunter King, won the hearts and stomachs of Southport officials with their vision for local, organic beachfront cuisine. 

King’s Kitchen is housed in a tiny pastel hued beach shack, with public picnic tables serving as the “dining room,” but the bright bold flavors and farm fresh ingredients are casually inspired and downright delicious.  Sure there’s still a hot dog (Doggy Style) on the menu, but there is also a Lobster BLT and an exceptional Pulled Berkshire Pork Sandwich with grilled pineapple on Wave Hill Ciabatta. This aint your average beach shack. Shopping farmers’ markets almost daily, King’s Kitchen’s commitment to using only the best local ingredients, and the menu’s creativity elevates casual beach fare into something crave-worthy. 

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You're Invited: Happy Hour @ Dressing Room July 10th

Celebrate summer with CTbites and Dressing Room. Join Chef Jon Vaast and Beverage Director John Cronin for this special summer Happy Hour on Tuesday July 10 from 5:30 to 7:30 pm on The Dressing Room's newly enhanced patio! 

This CTbites hosted Happy Hour includes 2 drinks and features new summer cocktails paired with a menu of creative appetizers conceived especially for this event by Chef John Vaast

Enjoy pulled pork sliders with cole slaw garnish, roasted shallot custard, smoked sunburst trout mousse with gigante bean puree and trout caviar, smoked buffalo wings with caveman blue cheese, gazpacho shooters, and other delicious small bites. RESERVE YOUR "SEAT" HERE.

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"Farm to Fork" Dinner with The Schoolhouse Restaurant

This event announcement just in from The Schoolhouse:

We're pleased to announce our next "Farm to Fork" dinner created by The Schoolhouse Restaurant, Wilton, CT. The dinner will be Wednesday, July 18th at Millstone Farm, located at 180 Millstone Road, Wilton, CT. A farm tour will begin at 6:00PM with a farm fresh family style meal beginning at 7:00PM. The cost is $126.35 which includes tax & gratuity and featured beers. BYOB is welcome. 

Reservations will be taken by email starting on Thursday, June 21st at 10:00AM. Please include in your email; your name, the name of your guests, and your telephone number. We will contact you to secure the reservation, take payment and email you a confirmation that day. All tickets are non refundable, however, you may give your spot to someone else. Space is limited and the dinner will happen as scheduled, rain or shine. 

Please email your reservations after 10:00AM on Thursday, June 21st to


Beach Burger/ Mr. Frosty's:Topping Contest Finalists

We would like to thank all of our readers who developed some incredible combinations in CTbites "Create Your Own" Beach Burger Topping Contest. We received thirty different hamburger entries and sixteen milk shake recipes. We met with Anthony Luciani, owner of Beach Burger, and went through each entry; it was an incredibly difficult decision. With so many creative choices and equally creative names such as the “Black and Blue Burger” and the “Want S'Mores”shake, it was challenging to narrow the field, but here are our top five finalists in the Burger Contest and the top three finalists in the Milk Shake Contest:

Hryan – “Beach Bum Burger” - avocado, bacon, arugula, tomato and basil mayo

Alex D’ - “The Ultimate Pizza Burger”- Stuffed with fresh Buffalo mozzarella and pepperoni and topped with Marinara sauce and fresh basil. Served on Focaccia Bread

Lee – “Black and Blue Burger” - Blue Cheese stuffed patty, blackening spice, Sriracha blue cheese dressing, bacon, shredded lettuce, crispy fried onions, and tomato

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Foodie Art Exhibit @ Westport Art Center: Call For Entries

We know CTBites readers love food in all forms – casual, elegant, ethnic, constructed, deconstructed, and certainly in written form. We’ve recently learned about one more food form for you to experience: artistic.

The Westport Arts Center’s September exhibition, Foodies, will celebrate food as art and WAC is inviting the community to come to the table with their artistic interpretation of the ways food can feed our souls as well as our stomachs.

The Foodies Exhibition will open on Friday, September 14th when the gallery’s tables and walls will be set with works related to food that have been judged and selected by local foodies, Bill Taibe of LeFarm and The Whelk, Pat Callaghan of Pepperidge Farms, Stew Leonard of Stew Leonard’s, and Michel Nischan of The Dressing Room.

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Ad: Tasti D-Lite, Healthy & Delicious for 20 Years

Tasti D-Lite opened in NYC 20 years ago as a low-calorie alternative to ice cream and quickly snowballed into a frozen dessert mecca with a cult-like following. At their Fairfield location, Tasti D-Lite is bringing their 100+ flavors and all natural ingredients to our community offering health-conscious individuals a dessert that is indescribably delicious. Made with the finest ingredients including real dairy and no artificial sweeteners, Tasti D-Lite is lower in calories, sodium, carbs and sugar than ice cream and leading frozen yogurt brands. 

What makes Tast D-Lite such a guilt-free indulgence? Here's the scoop:

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Festivities: Guest Chef @ Westport Farmers' Mkt June 21

Let the festivities begin! This Thursday, June 21st at The Westport Farmers’ Market, Bill Kaliff Executive chef and Co-owner of Festivities will be providing hungry shoppers with a taste of one of Fairfield County’s premier catering companies.  

Chef Kalif will begin the first of his two demos at 11 am, with a Faro Ancient Grain Pilaf served with fresh sautéed vegetables and arugula sourced from Ambler Farm.  His second dish of the morning, Tabouli with Hearts of Romaine, will be served with his infamous Legacy Olive Oil (which tastes just a little bit like heaven). At 1 pm Chef Kaliff will again show how fun and simple entertaining can be in his second demonstration of the day. Kaliff will be offering a pulled chicken sandwich, served in baby pitas mixed with yogurt, cucumber sauce, and his signature “Magic Sauce” which is known to draw a sizable crowd on its own and is now a staple in my kitchen.

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