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Tuesday
Jul022013

Sake Grilled Salmon w/ Kim Chi Style Pickled Vegetables via Marcia Selden 

At Marcia Selden Catering, this is one of our favorite times of the year. The local farmers markets are in full swing which means great local ingredients.  The fruits and veggies are bursting with color and flavor, and our chefs are always looking for inventive ways to create mouth-watering food for our clients.

In planning an event, our menus are inspired by the seasons, so we’ve come up with a modern Asian menu that uses the best of what’s available right now. Serve these dishes with ice cold sake or beer for best results.

Enjoy our recipes for Asparagus Tempura and Kim Chi Style Pickled Vegetables with Sake Grilled Salmon seen below:

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Tuesday
Jul022013

Fairway Firefighters Food Face-Off: Free Food, Music & Festivities

Come on down to Fairway Market in Stamford to enjoy free BBQ, music and giveaways on Saturday, July 13 at noon.

In lieu of helmets, hoses, and axes, Fairfield County’s bravest will instead don aprons, barbecue tongs, and basting brushes when they compete in Fairway’s Firefighters Food Face-Off.  This grilling “throwdown” will pit firefighters from Cos Cob, Noroton Heights, Westport, and Belltown against one another to prove whose barbecue is best. This will go down on Saturday, July 13 at noon in the parking lot behind Fairway Market’s Stamford store at 699 Canal Street (RAIN OR SHINE). 

The public is welcome to enjoy free samples of the firefighter’s cuisine, as well as music and giveaways. Festivities to Include Customer Appreciation Day With Grilling Contest, Free Food, Music, and Fire Trucks.

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Sunday
Jun302013

Bailey's Backyard: Farm to Table in Ridgefield

Bailey’s Backyard
Cuisine: New American, Farm-to-table
Price: Snacks & Sides $4 to $6 | Greens $10 to $17 | Mains $15 - $29
Our Highlights: Bibb Salad, Pan seared halibut with shitake mushroom arancini, micro basil and black truffle; egg papardelle with roasted lamb ragout
Online: Official Website | Facebook

A thirteen year veteran of the Ridgefield dining scene, Bailey's Backyard owner Sal Bagliavio recently re-opened the beloved restaurant with a farm-to-table mission, a completely renovated space and a new and talented team in the kitchen led by Executive Chef Forrest Pasternack. Why the shift? "It was time for a change," said Sal Bagliavio. "Anyone can go out to eat, anywhere these days, I want to offer our guest a true dining experience based on organic, local ingredients."

The spring menu at the soft opening gave a promising peek at the seasonal creativity to come. Snacks and sides top the menu, offering a variety of small plates such as mable bacon pecans, local grits and roasted brussel sprouts. “Greens” and “Starts” are the showcase for local produce, such as the Connecticut Kale salad and a Bibb Salad. The latter was the highlight of my meal, a medley of textures, temperatures and flavors. Bibb lettuce, local blue cheese, bacon lardon, and parsley are the foundation for a crispy poached egg, an elegant take of a Scotch egg that is poached to perfection. 

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Sunday
Jun302013

Pinocchio Pizza Sponsors "A Slice for the Cure"

CTbites wants to offer a major shout out and note of appreciation to Bruno DiFabio, co-owner of 10 widely lauded pizzerias around the country including Wilton’s Pinocchio, ReNapoli in Old Greenwich and San Francisco’s esteemed Tony’s Napoletana, for launching “A Slice for the Cure” at Pinocchio Pizza in Wilton.

On Tuesday, June 25th, DiFabio and Pinocchio Pizza sponsored the event from noon to 10PM, in which 100% of sales was donated to the American Cancer Society to benefit cancer research. The six-time World Pizza Champion debuted his award-winning Pulled Pork Pizza created with roasted pork, mozzarella, onion, bacon and barbecue sauce.

CTbites attended the event and discussed DiFabio’s passion for pizza, the various types of crusts and toppings and his general vision for his continuing commitment to Fairfield County. Of course, this conversation occurred as we enjoyed a few slices of the Pulled Pork Pizza.

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Friday
Jun282013

The Farmer-Chef Connection: A Discussion Recap

Despite the threat of looming thunderstorms, the show went on at Wakeman Town Farm Monday night, as more than 200 —farmers, food artisans and writers, chefs and food lovers turned out for the Farmer-Chef Connection, a grassroots event focusing on why sourcing and buying local is so important.

Moderated by Elizabeth Beller, WTF chairman, the panel included Bill Taibe, chef at The Whelk and Le Farm, Lori Cochran of the Westport Farmer’s Market, Rene Giroux, the head grower for Gilbertie’s, Nancy Roper, chef of Boxcar Cantina, along with Michael Aitkenhead, WTF Steward and teacher of environmental science at Staples High School.

The main event started with a discussion about what we, as a community, can do to make it more appealing to buy from local vendors, farmers’ markets and farm-to-table restaurants, as well as what chefs of all stripes can do to work together to leverage their local purchasing power.

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Thursday
Jun272013

SONO Maritime Cruise and Cuisine Fridays via The Hour

This article was originally published in The Hour. We wanted to share the good news...

For the second consecutive summer, the Norwalk Seaport Association has rolled out its popular Maritime Cruise and Cuisine Fridays. With the components of a relaxing summer vacation, the mini-getaway is designed to showcase the beauty of the scenery in Norwalk's backyard.

The Maritime Cruise and Cuisine Friday, which runs from June 28 through August 30, includes a Norwalk Harbor sunset cruise with the Norwalk Seaport Association leaving from Sheffield Island Dock. Guests then walk one block to Mama's Boy Restaurant, for a three-course meal.

"The cruise was very popular last year. It's very relaxing," said Norwalk Seaport Association president Irene Dixon. "What could be better than sitting on a boat, enjoying the scenery, and inhaling the beautiful ocean air after a long work week?"

Read the full article at The Hour 

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Thursday
Jun272013

#Streating On9 in New Haven on July 5

Our Empty Space and On9 New Haven are teaming up once again for an evening in the streets. This pop up dining collaboration between Our Empty Space, a company that targets vacant Connecticut storefronts with pop up experiences, and New Haven's historic Historic 9th Square neighborhood, will take place on July 5 for up to 125 guests along a single table on Orange Street. 

Still not convinced? Check out this time lapse video from their last #streating event.

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Wednesday
Jun262013

Cru Restaurant Opens in Westport

Cru - the French wine term for "growth" - is also the spankin' new restaurant behind the Gap on Main street in Westport - and this is the perfect name for this hot new spot which shows great promise. The grand, yet very soft opening, happened this week and we were there to get a glimpse of what is to come once the wait staff and kitchen get some mileage under their aprons. Chic and very stylish, CRU is the second restaurant for Steve Prokop and Todd Rose, also of CUVEE' In West Hartford. The decor is very New York lounge-y and the bar seating and tables are inviting and hipster. But the food's the thing and, although there were some bumps along the way, the potential for a smooth road ahead is evident. Review coming soon, but here's what you can expect down the "rue":

The menu is eclectic and a lot of fun. The categories from which you may choose include AMERICAIN, PACIFIQUE, and MEDITERRANEEN'  and there is something yummy for every palette. If you're craving Asian cuisine, select the  Californication Roll or Hamachi Tatare or a delicious SWEET and SOUR BEET Salad. On the MEDITERRANEEN side, choose from HUMMUS FRIES, GREEK SALAD or the SHORT RIB GNOCCHI (which we heard from the table next to ours, was "outstanding.") For the kid within, try CRU's sophisticated take on  GRILLED CHEESE and TOMATO SOUP - on brioche with midnight moon cheese and truffle honey served with green tomato gazpacho or sample the CRAFT MAC and CHEESE made with goat cheese, comte, brie and truffled wild mushrooms. 

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Wednesday
Jun262013

The Waters Edge at Giovanni’s (sponsored post)

The restaurant of The Waters Edge at Giovanni’s is a gem hidden at the fringes of Darien, Connecticut.  The restaurant marries the subtleties of Italian cuisine with the boldness of an American Steakhouse to create a dining experience unique in its balance and complexity. Each menu selection is made from the freshest of ingredients and designed to tantalize the palette.

A core tenant of The Waters Edge at Giovanni’s is to serve only the best food and the best food starts with the best ingredients.  Vegetable dishes, such as the restaurant’s stuffed zucchini flowers, are made from homegrown and hand picked vegetables to ensure maximum freshness. Seafood is purchased live whenever possible and, in the case of the restaurant’s blue point oysters, sourced locally and brought to the restaurant directly from the Tallmadge Brother’s boat in Norwalk.  Beef, which the Restaurant’s staff butchers and ages in house to produce the best possible flavor and texture, is always prime Certified Angus Beef. This commitment to quality ingredients extends not just to the restaurant’s dining customers but also to the weddings and other events The Waters Edge at Giovanni’s hosts and caters.

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Tuesday
Jun252013

The Connecticut Wine Festival Returns July 27th & 28th

The Connecticut Wine Festival will be returning this year for its fifth year of showcasing some of Connecticut’s best wines.   It is a reflection on the growing popularity of Connecticut wines, which are quickly gaining a reputation as quality vintage worthy of attention from wine lovers everywhere.

This year, the Fifth Annual Connecticut Wine Festival will be staged again at the Goshen Fairgrounds in Litchfield County, on Saturday and Sunday, July 27th and 28th. Sponsored by the Connecticut Vineyard and Winery Association (CVWA) and presented by the CT Wine Trail, the festival features fine wines from a wide variety of local vintners, making it one of the “must attend” events of the summer.  The festival also features wine classes, specialty food vendors, artisanal crafts, as well as a variety of live musical entertainment.

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