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THE FRONT OF THE HOUSE: Gabriele's Italian Steakhouse, Greenwich.

Though CTBites traditionally reviews the food created by gifted chefs in the Back of the House, we thought a story about the talent at the Front might be in order.  So who better to feature than Tony Capasso, the celebrated maître d of Gabriele’s Italian Steakhouse in Greenwich and unquestionably the biggest personality on the Connecticut restaurant scene? Actually, Copasso may be more MC than Maitre ‘d.

"My mother tells me that when I was five, I was already meeting, greeting and introducing people to each other in my apartment house," he told us. "I've always been a people person. President of my high school. Captain of the football team, I like people, they like me, and that's what this job is all about."


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Q & A with Carissa of The Stand Juice Company

That's right folks, the day you've all been waiting for is finally here. Carissa, co-owner of The Stand Juice Company is putting together an evening for you to come to The Stand and hear about how to incorporate The Stand's lifestyle into your own.  Her goal for the evening, on March 26th from 6:30 - 8:00,  is to help everyone move in a direction towards a healthier sustainable lifestyle.
Her talk will be followed by a Q & A , and she welcomes you to bring in your favorite recipe and she will do her best to convert it into a healthy vegan option!

Where & When: March 26, 2013 @ The Stand Juice Company Fairfield, Sportsplex 87 Mill Plain Rd Fairfield

Time: 6:30 - 8:00

Cost : $10.00

Please Email or call Mae to sign up 207-712-1080 OR

Related Links: The Stand Juice Cleanse: 5 Days Without Food

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Hot-tail Happy Hour at Parallel Post

Parallel Post has launched a "Hot-tail Happy Hour," a week-day cocktail list of of three steamy concoctions that can be paired with their usual happy hour specials, available Monday through Friday from 2 to 6 p.m. Although it will take more to transport me from the Trumbull Marriott to the slopes of Val d'Isère, at $7 each, these après-ski cocktails are a nice alternative to the usual glass of wine. In addition to their full menu which I wrote about last week, I have become a fan of Parallel Post's wallet-friendly happy hour menu and this new cocktail addition.  

The man behind these inventive drinks is a familiar face to Fairfield County, lead mixologist Greg Genias who is the man behind Barnum Publick House's epic Bloody Mary Bar. For Parallel Post, Greg has created a full menu of original cocktails, featuring many house-made liquor infusions. A native of Jamaica, Greg comes to Connecticut by way of Utah, Greg's preference leans toward classic cocktails like Manhattans and brown liquors served neat. In addition to these new concotions below, don't miss Gregory's Bloody Mary made with an infused spicy vodka and a blend of roasted vegetables.

Parallel Post Hot-tail Menu

Hot Buttered Popcorn: House-blend herbal tea and popcorn-infused rum

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Winesday: When It Rains, It “Pours”... Wine & the Weather

“What’s going to come next- a sandstorm?” asked my friend as we stared out at the never-ending expanse of snow in front of us.

This season certainly has seen its share of weather anomalies from Hurricane Sandy to the recent blizzard that hit some parts of Connecticut with more than 30 inches of snow.  As I assessed the damage and tried to get my daily routine back in order, I couldn’t help but consider how these extreme storms have affected the wine industry.  A wine’s quality depends on a host of climate factors including the length of the growing season, temperature, and composition of the soil.  Even a small deviation can alter an entire bottle.  What happens to production in the wake of such monumental weather upheavals?

In order to find the answer to my question, I turned to Andie Martin, Tasting Room Manager, and Chris Moore, Vineyard Manager, at the Jonathan Edwards Winery. 

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Embody Fitness Gourmet in Westport: Fitness Inspired Functional Food

When I first walked into Embody Fitness Gourmet after it opened last September, it was a hot sticky day, the kind that melts the asphalt in the road. I could barely breathe and was in the midst of my usual daily stress. My car had almost died and the AC was acting quirky so I rolled into the parking lot off Riverside Ave across from the gas station. I ordered a GT Surge, a blend of crushed ice, green tea, freshly pressed lemon and agave nectar accented with fresh mint. Suddenly, my mind drifted off as the cool mojito-like flavors hit my tongue. I was transported to some palm-tree beach far away. Now, that the days of hot sunshine are long gone, I pull over and grab a homemade bean and kale soup as well as another GT Surge, if only to return to the summer in my mind. It seems these days, after much bad news and crazy weather, I need to escape often. 

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Vote for CTbites for Best Local Blog in Best of Fairfield County Readers Poll 2013

To all our readers who have enjoyed CTbites this past year, please VOTE FOR CTBITES to win BEST LOCAL BLOGGER in the annual Best of Fairfield County Readers Poll. Every vote makes a difference. VOTE HERE. 

Here's how to vote: Quickly register and then select the Media & Education category. You will find CTbites under "Local Blogger" &"Local Twitterer." If you don't see us in the pulldown menu...WRITE US IN. 

Thanks for your support!

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EOS Greek Cuisine in Stamford Revamps Menu

EOS, the Greek goddess of the dawn, signifies the beginning of a new day. EOS Greek Cuisine, an upscale Greek restaurant in Stamford owned by the Glekas family, recently introduced its new menu and invited CTbites (along with several other bloggers for what we nicknamed "Bloggers' Row") for a tasting of several of these items. All of the dishes are based on family recipes with slight modifications to modernize the dishes while maintaining their Greek roots.

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Outstanding In The Field Seats Go On Sale March 20th

Mark your calendars. On Wednesday, March 20th, the first day of spring, tickets will go on sale for the 2013 season of Outstanding In The Field. 

UPDATE: Bill Taibe of The Whelk & le Farm will be hosting a 2nd date @ The Hickories Farm in Ridgefield on September 5th!! 

"Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls." Their mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. The other meaning of Outstanding in the Field is outstanding as in the best. 

We've just received word that the CT dinner will be held on Wednesday September 4, 2013, @ Waldingfield Farm, Washington, CT. 

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Chefs Demo Recipes @ Tastes of the Coast at Aitoro's

What’s better than a food tasting against a backdrop of live music?  One that also promotes a worthwhile cause!

On Thursday March 7 from 6-9pm, The Easter Seals of Fairfield County will host an event called Tastes of the Coast at Aitoro's of Norwalk.  The evening will music and an array of cuisine from local restaurants like Rowayton Seafood, Bar Sugo, Chez Jean Pierre, La Paella, Kazu, B.J. Ryan's, Southport Brewing Company, and Strada 18.  Guests can even observe their favorite chefs prepare the food in eight live kitchens distributed throughout the venue.

All of the proceeds will benefit The Easter Seals and help them assist provide services for children and adults with Autism, disabilities, and other special needs.  Tickets begin at $60 for general admission and can be purchased on the event’s website: 


CTbites Invites Recap: “Celebrate CT” Breweries BarQ Dinner 

The funky cow print décor in the upstairs bar loft at Bob LeRose’s BarQ in Stamford was the perfect backdrop for the CTbites Invites celebration of CT’s Own burgeoning beer business.  

Representatives from City Steam in Hartford, Half Full in Stamford and Two Roads in Stratford were on hand to pour and explain the brewing process of over six different craft beers to an enthusiastic sold out crowd.

Tim, the Pitmaster at BarQ , took this opportunity to create a special and very creative dinner menu that BarQ calls “original” CT BBQ.  It was expertly paired with distinctive and unique tasting beers and included wood kissed sweet and sticky wings,  paired with City Steam’s Blonde on Blonde ale, smoky brisket chili cups served in mini cast iron skillets and paired with City Steam’s Naughty Nurse lager. Pulled pork and brisket sliders with touch of chipotle mayo, with Two Roads Ol Factory Pilsner and “Dueling ribs” meaty St. Louis Sticky and Memphis Dry Rub  with Two Roads, Roads to Ruin Double IPA.

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