This year, the Westport Farmers’ Market will turn its annual Fork It Over fundraiser into four dinners on four different nights, featuring some of the area’s most celebrated chefs.
The chef list reads like a Who’s Who of the Fairfield County culinary scene: Matt Storch (Chelsea and Match), Bill Taibe (LeFarm and The Whelk), Michel Nischan (Dressing Room, featuring Johnny Vaast), Tim Lablant (Schoolhouse Restaurant) and Jeff Taibe (Oak & Almond) to name just a few, are planning meals and menus unlike anything you’ve come to expect from them, and featuring ingredients from Norm Bloom, Sport Hill Farm, Fort Hill Farm, Oxhollow Farm, Craft Butchery, and others.
WFM will tell you when, but not where (at least, not until the day before). And they’re not telling who, either.
Join Host Chef Brian Lewis of New Canaan's Elm restaurant for a multi-course dinner and live auction of sensational culinary lots to ensure No Kid Hungry in Connecticut and across the United States on September 30, 2013.
No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength's No Kid Hungry® Campaign is ending childhood hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the nutritious food they need where they live, learn and play. For more information or to support this cause and attend this event, please visit ShareOurStrength.com.
Special Guest Chefs:
Carey Savona, Heirloom (New Haven, CT)
Geoff Lazlo, The Whelk (Westport, CT)
Special Guest Sommelier:
Jeff Barbour, New Canaan Wine Merchants (New Canaan, CT)
Surrounded by candles on a wet Tuesday evening in April, Master Chocolatier, Fritz Knipschildt, of Chocopologie, and his talented Danish born and trained chefs; Christian Wilki and chef/manager, Christel Marie Moerck introduced 35 CTbites guests to the Nordic cuisine of their homeland, Denmark.
Inspired by the New Nordic Cuisine of Scandinavia, and Rene Redzepi's "World's Best Restaurant," NOMA in Copenhagen, this special 12 course meal turned into an amazing four hour event curated as part of the CTbites Invites program.
The evening itself was so well received, and so much fun for the chefs and the guests, that this Chocopologie creative team was inspired to offer as part of their new Fall menu some of the traditional Nordic dishes and techniques they had been trained in and missed preparing here in the United States.
Who's ready for summer to be over? You are? Well go stand in the corner with your dunce parka on, because NO. Don't listen to the dermatologists, with their "rules" and "facts": long days are our friends and we all have to get out and show some appreciation or the great dragon will return and swallow the Sun. That's the way it works and LALALALA I CAN'T HEAR YOU telling me there are only two weeks left in the season. No.
There is an absolute pile of beer and event news I want to tell you about this week, but I think this first one belongs above the jump, with beer reviews to follow:
SoNo Marketplace will present Barks&Beer this Saturday, a $5 event to benefit Bully Breed Rescue, a New Canaan organization that helps save pit bulls, Staffordshire terriers and bulldogs. I have personal experience with pit bulls who have been rescued from abusive, neglectful owners, and seeing their transformation into happy, loving dogs just because someone cared about them for the first time in their lives is tangible proof there is good in the world. See the proof for yourself, and maybe let it lick your face, Aug. 24 from 1 to 6p.m., 314 Wilson Avenue, Norwalk. (bullybreedrescueinc.org)
B. United will be running another beer academy at Coalhouse Pizza in Stamford on Aug. 27 on the subject of bottom fermented beers.
Hunger in the United States makes no sense. Community Plates is working to end it.
Join Community Plates on October 1, 2013 at their annual fundraiser to kick off the 2013-2014 food rescue season. Help them meet their goal to rescue 3,000,000 meals over the coming year.
6:30 – 7:30 VIP Cocktail Reception
7:30 – 10:00 A Night to End Hunger in Fairfield County
Chef Cindy Hartog, owner of Cindy's Sous Chefs, has been teaching kids to cook in Fairfield County for over 10 years. Starting this fall, Cindy wil be teaming up with Oak & Almond in Norwalk to offer a comprehensive Kids Cooking Class program, "Oak & Almond Culinary Academy." Classes will meet once a week for 10 weeks, beginning the week of September 9, from 4-6. The fee is $700. Class size is strictly limited. The kids will be cooking full meals (except during 2 strictly dessert sessions), and will get to sample their foods in the beautiful restaurant itself.
The menu for the classes will follow Cindy's Sous Chef's curriculum, focusing on food from around the world. Cindy's goal is to foster a kid's passion for food. Italy will include Pasta from Scratch, Tiramisu, Panzanella, and more. Japan includes sushi rolls and dumplings. Children will have a chance to eat their creations within the main restaurant. Parents wishing to eat or drink during class time will have a discount applied to their check. There will also be a cake decorating class using an airbrush, Cookie Creations, and a Chocolate Craze class.
The Chelsea in Fairfield boasts a vibrant pub scene and some pretty tasty fare. Chef Matt Storch who oversees the kitchen with Jeff Spence (also from Match Restaurant) says, "There's a lot of love in every dish." Given the season, we were feeling the love for this classic mashup: Gazpacho meets Classic Mozzarella & Tomatoes. Enjoy this dish while tomatoes are still in season, because unless you are canning those beauties, the harvest time for local vipe ripened tomatoes is coming to a close in September.
Enjoy a little bit of The Chelsea in your kitchen.
The makeover at 17 Elm Street in New Canaan is complete and Baldanza Natural Market & Café is now open. With an organic focus and local sourcing, owners Sandy and Angela Baldanza are offering clean, fresh dishes from local sources.
The décor is reminiscent of an old fashioned country market with 12 interior seats and 18 on the patio for guests to enjoy the cuisine on site or ask for a take-away. The display case now offers organic salads with many of the items sourced from local farmers including Riverbank, The Hickories, John Boy's, Ryder and Ceccarelli’s Farms.
The Café is currently serving both breakfast and lunch. The opening breakfast choices include eggs, pancakes, French toast, Daily frittatas, granola and freshly baked croissants. The lunch options range from hot dogs and hamburgers to a Gruyere and Grafton Cheddar sandwich, plus a kale and arugula salad with cherry tomatoes and Gruyere. Daily "Specials" may include a Sliced Strip Steak Sandwich with Grafton Cheddar, L&T. In the early evening Baldanza offers take-away dinners including a lemon scented organic half-chicken.
Stay tuned when CTbites returns to sample the cuisine.