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Wednesday
Jan302013

Plan B's Chef John Shares 8 Tips for Making Great Chili

Chef John Brennan of Plan B in Milford knows a LOT about making Chili. This is why when it came time to plan my Super Bowl party, I turned to him for advice. Chef John's 8 simple tips will turn your Super Bowl menu into a huge win. Enjoy the game. Enjoy the chili. 

  1. Start by using the best Ingredients. The heart of the chili is the meat that you use. At Plan B we use premium certified humane beef and pork from ranchers that don’t use antibiotics or hormones on their cattle. It’s a simple step, the better the meat…the better the chili.
  2. At Plan B we use a mixture of ground and cubed chuck and ground pork. Think of your chili like a meat ball, the perfect blend of pork and beef can make your chili a success. When purchasing the meat for your chili I suggest finding a local butcher that grinds their meat fresh daily, freshness equals flavor.
  3. Start your chili by sweating your vegetables. Treat your chili like a soup or a delicate sauce and sweat your onions and peppers to release their flavor. I suggest bell peppers and Spanish onions. When doing this be sure to heat your pot at medium to high and keep an eye on your veggies, stirring regularly.

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Wednesday
Jan302013

Harvest Wine Bar & Restaurant Opens This Week in Greenwich

Harvest Wine Bar & Restaurant, the latest venture of the Sigueza brothers, Vicente and Kleber, owners of Scena Restaurant in Darien, Cava Wine Bar & Restaurant in New Canaan and 55 Degrees in Fairfield, opens this week in Greenwich at 372 Greenwich Avenue. With large windows beckoning the guests, the modern interior is dominated by wood, stone and leather. Wood-topped tables are all hand-made and surrounded by leather backed chairs. Individual lights descend from the ceiling to create a whimsical touch to the otherwise masculine décor. The rear wall is half glass and sunsets will create an inviting end to the day to enjoy one of the signature cocktails with many of the fruit and vegetable additions juiced on site.

The menu is best described as “food inspired by the American tradition,” a steak house that meets Little Italy and embraces the sea and the farm to table movement.

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Tuesday
Jan292013

15 Restaurants Hold "Fairfield Fortnight” Cocktail Crawl

Fifteen restaurants in Fairfield County have announced that they will be participating in “The Fairfield Fortnight” cocktail crawl throughout the area from Friday February 1 through Saturday February 16, 2013.

The cocktail crawl will feature exclusively crafted cocktails made with Connecticut’s own Onyx Moonshine, the first legal moonshine to be produced in New England.  Each restaurant’s mixologist has designed a cocktail, which will be offered at their establishment during the duration of the cocktail crawl.

A portion of the proceeds made during the cocktail crawl will go to benefit End Hunger Connecticut!, a local non-profit whose mission is to eliminate hunger in the state through legislative and administrative advocacy, outreach and public education.

The participating restaurants include:

The Chelsea – 12 Unquowa Place, Fairfield
The Gray Goose – 246 Old Post Road, Southport
The Spotted Horse – 26 Church Lane, Westport
Match – 98 Washington Street, South Norwalk
The LOFT – 97 Washington Street, South Norwalk
BJ Ryan’s – 57 Main Street, Norwalk
BanC House – 16 River Street, Norwalk
The Spread – 70 North Main Street, South Norwalk
Ten Twenty Post – 1020 Post Road, Darien
Darien Social – 10 Center Street, Darien
Bar Rosso – 30 Spring Street, Stamford
Hudson Grille – 128 Bedford Street, Stamford
Plan B – 230 Tresser Blvd, Stamford
Bar Q – 261 Main Street, Stamford
Harlan Social – 699 Canal Street, Stamford

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Tuesday
Jan292013

KLAFF’S Gets Cookin’ Winter Chef Series 2013

Throughout the month of February, Klaffs Norwalk and Danbury’s beautiful home design stores will welcome some of Fairfield County’s talented chefs into their kitchen showrooms. To highlight this impressive appliance store and the many kitchens found at Klaffs, guest chefs will be demonstrating their cooking prowess with a series of FREE cooking demonstrations and food samplings every Saturday afternoon in February from 12-2 pm. 

Chefs from Morello Italian Bistro in Greenwich, Bar Sugo in Norwalk, Cotto Wine Bar in Stamford & WAFU Asian Bistro in Southport are just a few of the chefs being featured in this series. View the complete chef lineup below: 

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Tuesday
Jan292013

Westport Farmers' Mkt Cabbage Recipe Contest Winner

With 15 entries and some stiff competition, the judges Nancy Roper and Bill Taibe ate their way through traditional and not so traditional cabbage dishes. After careful consideration and much deliberation, a winner was announced with two dishes tied for second place. 

Drumroll.....Chef Selma Miriam and Noel Furie, owners of Bloodroot Vegetarian Restaurant, were winners with their S'chee (Russian cabbagesoup) recipe. Their soup was delicious topped with a dollop of sour cream and pinch of dill. The women of Bloodroot have been supporting local and organic before these terms were even considered part of our daily lingo. Check out their winning recipe below:

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Monday
Jan282013

GIVEAWAY: Chocolate, Dessert & Wine Lover's "Tasting" Fundraiser 

CTbites is giving away a pair of tickets to The Chocolate, Dessert & Wine Lovers Event. Post your favorite local dessert below by Feb 5th to be entered to WIN!

The Chocolate, Dessert & Wine Lover's 'Tasting' Evening to benefit The Shelter for the Homeless is back! On Thursday, February 7th, over 50 vendors will be serving up an evening of glorious culinary indulgence in the form of decadent chocolates, confections, and mouthwatering baked good, all washed down with fine wines, beer and specialty beverages. Here's the real bonus…You can enjoy your nibbles from favorite shops like Aux Delices, DiMare Pastry Shop & Cafe, and  Izzi B’s Allergen-Free Cupcakes, knowing that 100% of every ticket sold supports the Shelter for the Homeless programs. Check out the complete list of vendors below and we'll see you there!

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Sunday
Jan272013

Picador Opens in New Canaan: Tapas

The culinary landscape of New Canaan now includes the vibrant cuisine of the Iberian Peninsula with the opening of Picador, the second restaurant of owner Alan Basaran. Located on Elm Street in the space formerly occupied by Harvest Supper, the interior’s décor offers a warm and inviting environment as backdrop to the region’s vibrant cuisine. Copper-topped tables and a wrap-around leather-covered banquette fill the entire back and side walls with additional copper-topped tables with dark leather chairs occupying the remainder of the space. The walls are adorned with plates, mirrors and sconces; reminiscent of the region.

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Friday
Jan252013

Pinkberry Opens in Downtown Westport

Attention Pinkberry fans: This frozen yogurt mecca has a new location in Westport, and it is officially open for business. Head on over to 111 Post Road East in Downtown Westport for your next fro-yo fix. 

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Friday
Jan252013

Chowdafest 2013: Chef Lineup has been Announced

 

Chowdafest 2013 is just around the corner. 10,000 chowder and soup lov'n fans are expected to come out and help set a record donation to Connecticut Food Bank while enjoying some of Connecticut's best soups, chowders and bisques at the Webster Bank Arena in Bridgeport. The uniquely football-themed chowder and soup competition will take place on "SOUP"er Bowl Sunday Feb. 3rd from 11:00-4:00 at the Webster Bank Arena at Harbor Yard, and YOU are the judges! The final lineup of chefs has just been posted, including names such as... Bloom Brothers Oysters, Bodega Taco Bar, Nicholas Roberts, & Southport Brewing Company.

See the full list below:

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Friday
Jan252013

February Baking Classes at Scratch Baking in Milford

On the heels of a sold-out January class schedule, Scratch Baking in Milford has expanded their class offerings for February to include Croissant 101, Artisan Breads I & II, Treats for your Sweet, Valentine's Day, Breakfast Pizza & Quiche Basics. To reserve your spot, call 203.301.4396 or email Scratch.

Croissant 101
OFFERED:  TUESDAY, FEBRUARY 5TH &
REOFFERRED FEBRUARY 26TH from 6-9PM

Croissants are one of the most awarding pastries to make. Learn the in’s and out’s of croissant making in this three-hour class. We will demonstrate how to mix croissant dough and laminate croissant dough and then for the best part, hands-on croissant making. You will learn how to make croissants, pain au chocolat and the very popular monkey bread. Don’t worry, you will be getting a goody bag with these pastries for tomorrow’s breakfast.. that is if you can wait that long!

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