Pacific Food is a unique Asian market open almost three months in a small shopping center just as Blackrock Turnpike splits into Tunxis Hill. The small footprint of the grocer packs a punch – offering counter-style favorites such as Vietnamese sandwiches, Japanese-style smoothies in a rainbow of flavors and a decided-upon favorite, traditional Chinese Bubble Tea.
The details of Tim LaBant's Ambler Farm dinner have been announced. On Saturday September 10th, Wilton's very own award-winning chef, Tim LaBant of The Schoolhouse at Cannondale in Wilton, will present an organic harvest feast + Ambler's own produce.
Arrive to cocktails on the Farm. Supper served family-style in the Ambler fields. Tours of this beautiful property will be offered, (one of the oldest farms still in use in Fairfield County)...as well as other diversions.
ON THE TABLE
-Roasted multicolored Ambler peppers and eggplant with ricotta, olive oil, herbs,sunflower seeds and grilled Wave hill toast
-Mason jars with pickled beets
-Salad of assorted fresh Ambler Farm tomatoes accompanied with cornbread, Crème fraiche and grilled green onions
-Slow roasted Berkshire pork shoulder
-Summer succotash (zucchini, Summer squash, pearl onion,bacon,peas and corn)
-Confit potatoes with nasturtium, fennel pollen, frisee with goat cheese dressing
Contented goats frolicking in green meadows, giving fresh, naturally homogenized milk. Local, sustainable, organic ingredients. The leafy Bohdi Tree, symbol of Buddhist enlightenment. Lovely images to associate with . . . dessert.
Yeah, yeah, kumbayah, you may say. Get to the good stuff -- the treats, not the trees. But they go hand in hand at Peace Tree Desserts, according to owner and chef Robyn Eades. The Peace Tree, inspired by her dog Bodhi, is a fitting symbol for Robyn’s approach to sourcing and creating delicious desserts. Even the Peace Tree labels are eco-friendly, made from soy ink and recycled paper.
Sometimes you just want to go out - no specific plans, no goals for the evening besides just wanting to go hear loud music and blow off steam. It would be nice to have a few drinks, you think, but whatever will do: just get me a beer/cocktail/shot, man. Sometimes you're just in an "eat to live" kind of mood, and anything filling will do. Other times you're more discerning, selective: you could really go for a burger, but generic "burger" arriving wrapped in paper won't cut it. For those times, there's the new Grand Burger in Stamford.
Yes, the former G/R/A/N/D ultra lounge has been re-imagined as a burger place, and the menu is the result of the discerning eye of Executive Chef Nick Bilello, creator of Burger Bar in SoNo.
It's 95 degrees outside. You're dripping...literally. You head to your car to seek out the only cure for the common summer...ICE CREAM. Or perhaps a little gelato, frozen yogurt, or something in between. Where do you go to get the goods?
What is your favorite ice cream / frozen dessert in Fairfield County?
A Dinner Party and the whole city’s invited... Stamford is throwing a bash to pump up its dining scene on Wednesday, August 10. It kicks off at 5:30 on the UConn campus with hors d'oeuvres and cocktails by ZAZA, Kujaku, Black Bear, and others, then takes guests to their choice of a dozen restaurants, among them Barcelona, Quattro Pazzi, and Tappo. Via The Feast, find more info on the event and reservations here.
Blog Party!!! at Napa & Co. on Monday, August 15 at 7 PM. Chef Arik invites all ye hungry bloggers to a $75 five-course tasting menu which includes wine pairings. See their site for more info or call 203 353 3319 to reserve a spot (only 10 up for grabs!). Join CTbites Editor, Stephanie Webster as well as writers Liz Rueven and Sarah Green.
Bernard's Restaurant in Ridgefield will be hosting a "Will Drive 4 Food" dinner on August 21 at 6 p.m., inspired by the recent trip of 109 Cheese & Wine owners Monica & Todd Brown. This family style seven-course meal will take place at a single long table in the garden of Bernard's Restaurant, the first event of its kind at the restaurant. (See menu below).
The inspiration was a recent cross-country trip the Browns took in their vintage 1963 Porsche 356, traveling through California, Oregon and Washington and the midwest. In addition to enjoying the scenery and enjoying some amazing meals, they were
The past few years have seen a spike in the amount and popularity of Farmers’ Markets, and the New Canaan Farmers' Market is no exception. Every Saturday morning from May through November vendors and townspeople crowd into (and around) the Municipal Parking Lot across from the town library. They come here to shop for local produce, pick up breakfast or lunch, and mingle with family, friends, acquaintances and strangers. The market is still small compared to others in the area, but the number of vendors and buzz around it is on the rise as more and more people seek quality, fresh food and want to know where it comes from.
Cecily Gans, Chef and Owner of the Main Course Catering Company, will have the rapt attention of salad enthusiasts at the Westport Farmers’ Market this Thursday August 4th, as she introduces two new dressings to liven up those farm fresh greens. Starlight’s greens will share the spotlight with Beltane Farm’s goat cheese as she turns to fresh herbs, stone fruits and berries to accentuate the summer theme. Chef Gans describes her favorite cheese vendor’s cheeses as “ a muse for my dressings.” Talk about inspiration springing from one ingredient!
Gans’ two dressings are virtual opposites, with the ASIAN THAI (see recipe below) utilizing Thai Basil and rice vinegar as a base for a spicier salad.
The August 2011 Filling Station Special Burger and Shake combine another full flavored hamburger with a sweet flavorful tribute to another of my favorite fruits with the “Steak Burger” matched with a sweet Cherry Shake.
The Steak Burger includes the Filling Station’s farm-raised hamburger topped with the newly introduced secret-recipe steak sauce, raw onions and tomatoes. Similar to last month’s BBQ Special, this month’s special delivers bold flavors to complement the mild organic beef. The FS steak sauce was developed over many months of experimentation to deliver a flavor profile that pays tribute to the Peter Luger Sauce’s vinegary-tomato based variety.