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Wednesday
Jan092013

Kibberia in Danbury to Host Belly Dancing Dinner

Kibberia Restaurant and Café in Danbury will be hosting their third belly dancing night on February 2, with performances by dancers from the Riskallah Riyad Dance Studio. A $45 prix fixe menu includes Middle Eastern specialities beginning with mezze, followed by a lamb entree and dessert. This event is BYOB, table service swill be provided, and advanced reservations are required.

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Tuesday
Jan082013

Giveaway!! Win Tix to Sun WineFest’s Grand Tasting @ Mohegan Sun

Imagine 1,000 wines available for tasting.  Celebrity chef demonstrations.  Gourmet food from signature restaurants.  A grape stomp.  It seems unbelievable that all of these events could unfold under one roof, but they do at the Mohegan Sun WineFest!  Now you can be a part of it. 

CTBites.com is giving away a pair of passes to the Sun WineFest’s Grand Tasting to one lucky reader. Win access to the SOLD OUT Grand Tasting event Saturday January 26th from 12:00-5:00pm, where you can sample wines, watch events on the main stage, and enjoy delicious food.

To enter: Post a comment ANYWHERE on CTbites.com before January 21st (and menton the Sun Winefest). The more you post, the more likely you are to win. We will randomly select a winner on January 22nd. 

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Monday
Jan072013

Naked Greens Opens in Wilton

 

If you've been driving up or down Route 7 in Wilton of late, chances are good you've seen the gleaming green sign at 239 Wilton Road (formely Soup Alley) announcing the impending arrival of Naked Greens, officially opening on January 12, 2013.

A healthy and convenient take on fast food, Naked Greens (first opened in South Norwalk in 2012) stocks soups, wraps and salad greens with a selection of fresh and natural ingredients. First opened in South Norwalk, Naked Greens is health conscious brain child of Victor Melendez, a Wilton resident. This location will be a 3,000 sq. ft. space with seating for 35 and convenient hours for commuters (a breakfast menu is planned).

Naked Greens Wilton is located at 239 Danbury Road (Route 7). For more information, visit http://naked-greens.com/, or http://www.facebook.com/nakedgreens.

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Sunday
Jan062013

Lorca Churros, Coffee & More Opens in Stamford 

There is a place -a tiny, subway tiled place- where dreams really do come true. Layla Dam, owner of LORCA- Churros and Coffee bar- has created Mecca for those in NEED of sugar sprinkled, fried choux and a cup of wickedly awesome Joe. Located in the heart of Stamford at 125 Bedford Street, Lorca is the new jewel in town. The design is funky, complete with a wall mural created by Dam's brother Chris. But "Why LORCA?" I asked. As I dined on the divine, the answer was clear. Passion.

Ms Dam was born in Granada, Spain - hometown, also, of the famous poet/author, Federico Garcia Lorca, - and her heart yearns for that place. She grew up in Darien and has longed for the romantic, ancient town of her infancy. You can take the girl out of Granada but why take Granada away from the girl? She moved back to Seville for a time to study the art of CHURRO creation and LORCA is the fruit of her research.

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Saturday
Jan052013

Scratch Baking Debuts Classes for 2013

Kick-off 2013 with Scratch Baking in Milford. Due to popular customer demand, owner Leslie Flick and the Scratch team will be sharing their baking prowess in two new classes to be offered in January: Breakfast Pizza & Quiche 101 and Artisan Breads. These small, two-hour classes (limited to 8 per class) will be held at Scratch's Milford location, and participants will head home with a hefty to-go box of Scratch treats. For more information or to reserve your spot, call 203.301.4396 or visit ScratchBakingCT.com/classes.

CLASS #1: Breakfast Pizza and Quiche 101
OFFERED: TUESDAY, JANUARY 15 & JANUARY 29 from 7-9PM

In this two-hour class we will start by making quiche dough... Learn the method for making the flakiest, most buttery crust quiche and tart crust that you will ever sink your teeth into. We will then go onto our Breakfast Pizza, quite possibly the most popular item at Scratch Baking. You can’t go wrong with a thin whole wheat crust topped with seasonal veggies and finished with organic local eggs. Don’t worry, we will give you a box of each items to go.

 

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Friday
Jan042013

Bartaco Gains Approval for Westport Location

Bartaco wins approval from Westport's Planning & Zoning Commission to continue with plans to open in a 3,700 square foot space at 20 Wilton Road in Westport, with outdoor seating. Bartaco currently has locations in Port Chester, Stamford and West Hartford. No confirmation yet of an opening date, but we are hoping to take advantage of that outdoor seating at the height of summer.

Read the full story on the Connecticut Post.

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Friday
Jan042013

Pasta Bolognese in Fairfield County Roundup: Part I

Mangia, Mangia Mangia…and Mangia again.

Pasta Bolognese..a dish so embedded in the DNA of Italian culture that the Italian Academy of Cuisine registered a recipe for "classic Bolognese ragù" with the Bologna Chamber of Commerce. The recorded recipe calls for beef from the plate section, unsmoked pancetta, carrot, celery, onions, tomato purée, meat broth, dry wine, milk, salt and pepper, plus a small amount of cream as an option to finish the sauce. There are numerous variations and nuances in the design, flavor, ingredients and most importantly the partner on the plate, the pasta, traditionally a taggliatelle.

What started as a simple idea within CTbites to find and recommend a few good Pasta Bolognese dishes in Fairfield County took a life of its own as more suggestions led to more great sauces, which led to, well more great sauces. Over the last several weeks, the two of us have enjoyed some great Pasta Bolognese preparations (and several that were not so good) to give our readers a list of recommended restaurants that serve delicious versions of this traditional Italian fare. It is not all encompassing, is listed alphabetically and we look to our readers to offer other suggestions of restaurants that serve their favorite Pasta Bolognese to be included in next year's search.

And this is only part 1…there were too many for just one list of recommendations, so stay tuned for part 2 in the near future.

Buon Appetito!!!

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Thursday
Jan032013

Four to Participate In “ARTISAN IRON CHEF DINNER”

On January 21, four local culinary favorites, BAR SUGO, CRAFT BUTCHERY, FAIRFIELD CHEESE COMPANY and SAUGATUCK GRAIN & GRAPE will team up for an “Iron Chef” inspired artisan dinner to be held at Bar Sügo.

Four days before the event, Craft Butchery will choose the meats or poultry that will be the “secret” ingredient and inform both Bar Sügo and the Fairfield Cheese Company. Fairfield Cheese Company will choose an equal amount of cheese to complement the meats and poultry and then Bar Sügo will have five hours to develop a full five course menu. Next, Saugatuck Grain & Grape will pair wines and cocktails for the each of the courses.

Mark your calendars and stay tuned for more details and how to reserve limited spaces to this special January event.

Wednesday
Jan022013

6 Great Cleanses to Start the New Year Right

What could be more appropriate for a CTbites article than to paraphrase a Shakespearan play whose title contains a tasty pork product? HAMlet, at his existential and post holiday binge worst probably also asked "To cleanse or not to cleanse...that is the question. Whether 'tis nobler in the gut to suffer the slings and arrows of outrageous feasting, Or to take action against a sea of troubles and, by cleansing, - end them. Don't worry. And don't bother with the nunnery. Instead, get thee to one of the establishments listed below and sample a cleanse to rid yourself of post-food-orgy regret.

Start the new year by taking care of your body with one of these 6 great cleanses:

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Tuesday
Jan012013

Little House Molasses Snow Candy via "Fix Me A Snack"

The other day, we finally made Molasses-On-Snow Candy from The Little House Cookbook. And let me tell ya that nothing enlivens a snowy New England day like playing with molten sugar! 

Last winter, books from the Little House series dominated our bedtime reading. I don’t recall reading them as a child so I was enjoying them as much as the kids were. Laura Ingalls Wilder’s retelling of her childhood transported us back in time. 

Given our heartfelt connection to the Ingalls family, it’s unclear who likes the whole idea of making foods out of the Little House Cookbook more, me or the girls. Either way, they did a spectacular job making molasses candy. Nobody had to go to the hospital with third degree burns. Another successful day of parenting!

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