In the Litchfield County town of Washington, the two-year old Community Table and its team led by Executive Chef Joel Viehland, stands at the center of a tight network of farmers, foragers and discerning diners. Born from agrarian collaboration rather than co-opting it, Community Table was built around the notion that a restaurant serving its community must not only serves its diners, but act with respectful stewardship of the land. This translates to sourcing seasonally, locally and sustainably, as well as pickling, drying, fermenting and composting.
WIN a FREE Dinner for two @ SOUTH END in New Canaan. Here's How...
This is your chance to name South End's new signature cocktail. All you need to do is come up with a catchy name for the drink combining the following ingredients.
"Your Name Here" Cocktail Ingredients:
-House-infused Rosemary Vodka
-Candied Kumquat Simple Syrup
-Chives for garnish
If your Cocktail name is selected, you will receive a FREE Dinner for 2 complete with the new signature cocktail @ South End in New Canaan.
Cocktail names must be submitted by February 14th.
Post your submission below (include email).
Fine Print: Tax, tip & alcohol - not included in the Dinner offer
[Photography courtesy of Jane Beiles Photography]
Join Chef/Owner Judith Roll for a 2 hour Pre- Passover "behinds the scenes" cooking class and lunch at Tabouli Grill in Southport on Wednesday February 13 from 10 am-12pm.
Learn how to make traditional Passover dishes like Bubbe's brisket with dried plums and carrots and matzo farfel with wild mushrooms ...even how to make you own matzo... and matzo ball soup! and then enjoy a lunch of your creations! SIGN UP HERE.
Passover is March 25- April 2, so this gives you time to practice and perfect the menu!
Holding my eyeball in my head at an altitude of 36,000 feet was a new experience. I was excited to get out to Utah during ski and Sundance season, yes, but the best part was having finally kicked the cold that had been holding me down like the Hand of the Man since before baby new year started crowning. I was enjoying the novel luxury of breathing through my nose when the plane ascended through 20,000 feet or so and the sea level air pressure trapped in the bone behind my eyebrow went all slumlord and attempted to evict my right eye for the next five hours. I didn't know an ex-cold could turn me into Popeye, but upon landing I did know this: I needed a drink.
Red Rock Brewery in Salt Lake City is a sort of brewpub which is in many ways along the lines of Southport Brewing Company on our shores. I had never seen one of their beers in a bottle, much less a double IPA, so I ordered one straight away.
As a part of our ongoing effort to cover more of the state, we will be publishing more frequent, shorter posts on some of our favorite spots in New Haven, Hartford and beyond. If you have a place you love or would like us to cover, please email us!
New Haven Meatball House
Cuisine: Comfort Food, Late Night Dining, Craft Beer
Price: Less than $10 (per entrée)
Our Highlights: Chicken meatballs with pesto, beef meatballs with tomato sauce, black garlic mashed potatoes, spiked milkshakes
Hours: Open Daily, Monday - Thursday at 5 pm, Friday - Sunday 11:30 am
Online: Official Website | Facebook
Four types of meatballs, four types of sauces and three ways to eat them. Do the math and that could keep any comfort food-seeking foodie returning to explore the menu at New Haven's Meatball Shop on Chapel Street. Owner Bob Potter, the man behind New Haven's popular meat mecca, Prime 16, and the East Rock neighborhood tequilar bar, c.o. jones opened New Haven Meatball House in mid-2012.
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.
- 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.
- 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.
- 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.
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.
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
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:
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: