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Don't miss this amazing chef lineup @ CTbites Chef Demo Tent at The Blues & BBQ Festival THIS WEEKEND! 9 rock star chefs. Grilling demos and tons of samples for all!

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Reheated: Weekly Food News for July 29

In case you missed it: Big openings at Mario Batali’s Tarry Lodge and Danny Meyer’s Shake Shack last week in Westport!

New York Times gives “clubby” Stamford favorite Bar Rosso their Worth it stamp of approval - and so do we.

Celeb chef wannabes prepare to get your cook on: Food Network Star is searching for its next kitchen celeb with an open casting call in NYC Friday August 5th. More details via The Feast.

The guys behind Southport’s Gray Goose are bringing “an elevated version” of their popular concept to downtown Westport, scheduled to open this winter. Via Westport News.

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Sono Baking Company is Opening in Westport

Yep...You heard me correctly. The Sono Baking Company is expanding their bakery mecca and opening up shop in Westport. This Sono institution has just signed a lease on the charming new barn at the A & J  Farm Stand, right on the Post Road (seen above). The Westport location will feature a cafe serving grab-n go-items as well as a full espresso bar to accompany their wide selection of baked goods, cakes, pastries, cookies and artisan breads. Owner John Barricelli says "We hope to be open in late August or early September."  We hope so too. A good espresso is hard to come by around here. 

Welcome to the neighborhood.

The Sono Baking Company @ The A & J's Farm Stand 1680 Post Road East, Westport. 

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Saugatuck Craft Butchery Opening in Westport

Ryan Fibiger, a recent graduate of Fleisher’s Grass Fed and Organic Meats’ whole animal butchery program, is bringing his skills to Westport...Saugatuck to be exact. Coming this September, Saugatuck Craft Butchery featuring pasture raised & organic meats will be open for business. Analiese Paik of the Fairfield Green Food Guide recently spoke with Ryan about the shop as well as his meat CSA which will launch before his retail doors officially open.  

Here is the concept in Ryan's own words... 

"Our mission is to bring back the neighborhood butcher with an emphasis on whole animal butchery, education, and the creation of community. We will provide locally raised meats, prepared foods, restaurant wholesale, catering, instructional programs, and an exceptional shopping experience to customers in Fairfield County." 

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Ridgefield Farmers' Market

The Ridgefield Farmers' Market has returned this year in a new location adjacent to the Ridgefield Boys and Girls Club just off Governor Street. Open for the past month, this year the market has beefed up their presence with guest chefs and a growing list of regular vendors, that takes place weekly throughout the summer on Fridays from 2 to 6 p.m. 

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Kids Review: Bond Grill Hibachi and Asian Bistro in Norwalk 

Carly Monson is our roving 10 yrs old food critic. She hopes to get Fairfield County kids excited about eating in new venues like this one...

Do you love to have fun while eating delicious food? Well, then Bond Grill Hibachi and Asian Bistro in Norwalk, C.T. is the perfect restaurant for you!

I felt very welcomed when I first walked in. Bond looks very modern and most Asian restaurants look very ancient. Bond offers Hibachi and traditional Asia food, we chose Hibachi.  The Hibachi dining room has a totally different vibe (from the main dining area), you feel like you’re in Asia. The walls are painted a dirty green and the texture looks created by hand.

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10 Things You (Probably) Don't Know about Olive Oil

Steve Jenkins is exultant. "I landed it for five bucks a bottle!" 

After 6 harrowing years of International hustle and heartbreak, the self proclaimed Rock Star of Olive Oil has finally brought his plunder home. Liquid sun fills the Fairway bottle he victoriously holds aloft: a robust Baena from Andalucía.  It's identical to the oil produced for six generations by Spain's celebrated Nuez de Prado family. 

"I won't buy it from them." Jenkins pauses for effect. “The importer is a robber."  

He offers a sip. The ride starts smoothly enough on the tip of my tongue.  By the time the oil reaches the back of my throat, I'm on a roller coaster through a fruit orchard. Jenkins grins, "Love that finish." 

Steve doesn't just love, he ravishes olive oil. Indeed, he's more of a curator than a retailer, offering over 100 different varieties of olive oil on his shelves, priced from 10 dollars a liter to over 40.  For the past decade, Fairway's legendary grocer/explorer/buyer has been foraging the groves of the Mediterranean basin all around, trudging its hills and climibing its 400 year old trees, consumed by his quest for the planet's finest olives and oils.

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Chef to Farm Dinner Series w/ Max Restaurant Group


As the July sun softened beneath the vineyard, diners gathered in Simsbury on Thursday night to enjoy another Chef to Farm dinner at Rosedale Farms, in partnership with Max Restaurant Group. Now in its third season, Chef Scott Miller and the Max Chef to Farm team will delight diners with a truly local menu for another six Thursday evenings through October. View photo gallery here. 

Each three-hour feast begins with a wine tasting reception featuring Rosedale wines.  After the reception, stroll through the vineyard or take a hayride to an elegant tent filled with lights and music, set peacefully between the vineyard and the cornstalks. Past events have featured Bombster Bros. seafood from Stonington, pork belly from Rowland Farms in Oxford, and vegetables sourced right from Rosedale Farm.  Guests enjoy four- to six- courses of local, seasonal ingredients, designed to highlight the best available that day.  

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Fresh Finds at FIN Sushi in Fairfield

Some things just NEED to be fresh - my dental hygienist's breath, hotel bed sheets, and most definitely - my sushi. That is why FIN in Fairfield is my pick for outstanding Sushi restaurant in the area. We sat outside for this latest visit, overlooking the Post Road. But the indoor seating is just as comfortable with capacity for about 50. FIN isn't fancy and it isn't trendy. The decor is simple and unassuming and the wait staff is as friendly as they come. But most importantly, the fish - well - it's delish.

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The Making of the MATCH Restaurant Burger 

Start with a patty of locally raised (Roxbury, CT) grass-fed beef. Throw in some bacon-cheddar sauce and sweet and sour onion jam. House it all on a caramelized onion brioche bun. And don't forget those fries.

No, this is not a new burger joint, this is Match's new Thursday Night Burger offer and CTbites was there for its beefy birth.

CTbites sent burger guru, "jfood," into the kitchen with Match Restaurant's Chef Matt Storch to develop this recent menu addition. From concept to reality, we bring you the new Match (SONO) Hamburger. Here's how it went down. 

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Friday Froth: Hop Heaven

Holy Mother of God, do I love IPAs. Hops are as important an ingredient of beer as water, in my opinion. Without any hops you may as well put a plate of dry barley and yeast in front of me - I guess I could do something with it, but it's not really worth the effort. Hops are the spice of beer, I've said it before, and as such India Pale Ales occupy the same space in the temple of my mind as Thai and Mexican food. I will shoulder your grandmother out of the way if she comes between me and a kaeng phet. This week we're going to roll around in IPAs like a freshly bathed dog in a questionable pile of dirt. My tongue's already hanging out, but don't worry, hop-shy readers: there's something for you, too.

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