You've waited long enough. We are pleased to announce a winner for our recent Food 411, featuring this fine looking piece of meat.
The Restaurant is The Waters Edge at Giovanni's in Darien. Two readers guessed this venue, but the first person is the true winner, so Matt Pergo, you have won this round of Food 411.
Great guesses were made by everyone. If you're hungry, go check these guys out.
Back by popular demand, BONDA takes dinner to the outdoors July 10th & 11th 6:30 pm at the Greenfield Hill Grange at #133 Hillside Road in Fairfield.
BONDA will host two magical and intimate evenings dining in the open air, “en plein air.” Following a cocktail hour, featuring passed hors d’oeuvres, wine, and a BONDA special cocktail honoring the Grange, "The Granger," guests will be invited to a four course dinner (with wine of course!) artfully curated by Owner Jamie Cooper. All of this will be enjoyed in the sweet summer air with a background country orchestra of crickets and birds.
Price: $150 per person all inclusive of tax and gratuity, non refundable but transferable, rain or shine.
BONDA will begin taking reservations Tuesday, June 18th at 10:00 am Call 203.292.9555 or email email@example.com
Kick off summer with a special lunch time experience on TUESDAY JUNE 25th (TWO SEATS LEFT) OR THURSDAY JUNE 27th ( just added! ) from CTbites for $48-! Two favorite Fairfield County businesses join together for this unique Invite.
Join Coreen of Bridge Floral in Southport at Westport's intimate Da Pietro's Restaurant from 11:00 am to 12:45 pm as she does a demonstration and offers tips about cut flowers and flower arranging and then guides you thru your own personal floral creation to take home. MORE INFORMATION HERE.
Surrounded by your beautiful floral creations, enjoy a delicious 2 course lunch prepared by Chef Pietro Scotti followed by dessert and coffee. View Full Menu Below:
THE BEST STORE BOUGHT ICE CREAMS NOT “HAAGAN-DASZ” OR “BEN AND JERRY’S”
Here’s the scoop on ice cream. It's not sold by weight, but by size. A pint of cheap ice cream is fluffed up 50 percent with air and tastes less deep, creamy, and rich as an equal volume of a better brand, which is pumped with only enough air to make it smooth.
"That's why the first thing I do when picking an ice cream," explains Guy Chandonnet, the Frozen Foods buyer for Fairway Markets, "Is simply lift the container. If it's got heft, that's a good sign I'm going to like what's inside."
Supermarkets carry up to 4 different grades of ice cream: Super-premium, Premium, Standard, and Economy. Aeration increases as you move down the ladder, butterfat concentration intensifies as you climb up, as do weight, price, calories, and sheer flavor.
Until the Sixties, no groceries carried super-premium. It was only sold in specialty shops, home made and hand packed. But then an enterprising ice cream maven in the Bronx commercialized his family's recipe, labeled it Haagan-Dasz, a meaningless but marketable name, and created a heavy, high end ice cream for the mass market. It took off, inviting competitors, like two guys from Vermont who added mix-ins and called the confections "Ben and Jerry's." Even today these two brands still dominate the SP category.
But in recent years, smaller, more artisanal companies have won space on supermarket freezer shelves, by crafting ice creams made with the freshest of sustainable ingredients, sourced locally, designed to deliver inventive flavor fusions, and marketed as tasting as good as what's offered at a gourmet ice cream shop.
CTBites recently sampled some of the new super premiums available locally. We were both surprised and impressed with what we tasted.
A recent event at Terrain brought together farmers, foodies and local food purveyors to kick off the spring season and to introduce the Garden Café’s new Executive Chef, Jared Frazer, to the Westport dining scene.
The introduction of the new chef is good news to fans of Terrain who previously gave mixed reviews to Garden Café’s food. After a few lunches and the recent spring dinner party, it’s clear that Chef Frazer has a firm grip on the farm-to-table concept, recently completing a stint as Sous Chef at Terrain’s Glen Mills flagship café. He brings over 13 years of culinary experience including Executive Chef and Chef de Cuisine at Supper in Philadelphia and Perry’s in Washington, DC. He also worked with world renowned Chefs Jose Andres and Michel Richard in several top restaurants throughout Washington, DC, New Jersey and Pennsylvania.
Where did the CTbites staff put down this Porter House?
(The first person to guess the restaurant wins CTbites swag)
Who doesn't want Pork In The Park? The Stamford Mill River Collaborative, the Stamford Mayor’s Youth Employment Program and Bar Q BBQ Saloon invite you to the 1st Annual Pork in the Park BBQ Festival. The festival will take place in the Mill River Park and Greenway in Stamford on July 13 and 14.
There will be tasty food, cooking demos, swinging music, a kids' play zone and the crowning of the official Connecticut BBQ Champion, per the rule and regulations of the Kansas City BBQ Society. BBQ contestants wil be judged in four classic categories: Chicken, Ribs, Pork butt, & Brisket.
The winner of each category will receive cash and a trophy. The competition is open to any and all BBQ lovers. To learn more about how you can participate, click here
All proceeds from the festival will support summer interns of the Mayor’s Youth Employment Program, including those placed at the Mill River Park and Greenway.
Throwback Thursday: Seasonal Strawberry recipes originally posted June 2012
Wondering what to do with the 10 pounds of strawberries your family picked over the weekend? Festivities has some great ideas for you. Whether you like your berries boozy, savory or sweet, here are three seasonal strawberry recipes to suit every palate: Strawberry Sangria, Balsamic Macerated Strawberries with Sweetened Ricotta, and Strawberry, Basil and Goat Cheese Bites. Enjoy the complete recipes below:
On any given day, Chef Geoff Lazlo can be found in his vegetable garden, with his young family, or in the kitchen at The Whelk in Westport. After years of working at renown restaurants such as Blue Hill Stone Barns, Chez Panisse, and most recently Gramercy Tavern, Geoff came back to CT where he was born, to join team Bill Taibe. “I made an effort to work at the very best restaurants while I was in New York City,” says Lazlo, “but I was never really an urban person. When I was 5 years old I turned my sandbox into a garden.” As passionate locavores who care deeply about the integrity of each and every ingredient, Taibe and Lazlo would agree that this has been a perfect match.
After a few months at Le Farm which Geoff says “was a great opportunity to be in a small chef driven kitchen after Gramercy Tavern," Geoff took over the helm at The Whelk (recently voted Best Seafood Restaurant in Fairfield County). When asked about The Whelk, Geoff said, “I’m a really academic guy and I like the challenge of approaching seafood with multiple cooking methods.” “Bill and I have a similar spirit, but we come at food from two different angles. I cook clean and light, and Bill encourages me to add that last ingredient that pushes it further.”