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Friday
Dec072012

Dinners at the Farm Tickets on Sale TODAY= Great Gift

The 7th season of Dinners at the Farm has just been announced...just in time for holiday shoppingEvery summer Dinners at the Farm brings their celebrated benefit dinner series to local Connecticut farms by hosting amazing multi-course feasts of just from the earth food, cooked fresh that day. They'll be dicing, chopping, sautéing and plating delicious locally grown food in the fields of host farms including Barberry HIll FarmScott's Farm & Greenhouses and White Gate Farm for 12 glorious summer nights in 2013.

And, as with every year, these dinners are benefits. Dinners at the Farm will be donating $20,000 towards the critical work of our beneficiaries CitySeedCT Farm Land TrustWorking Lands Alliance,Region 4 Schools and NEW this year, The New Connecticut Farmer Alliance, a group of emerging farmers working to grow and sustain new farms in Connecticut ensuring a viable agricultural future. Visit their schedules and tickets page for more details and to purchase tickets

Farm dinners make great gifts, just in time for the holidays. View our PHOTO GALLERY here. 

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Thursday
Dec062012

Ultimate Holiday Gift Guide for the Connecticut Foodie

As is always the case, one holiday ends and another is launched into our consciousness almost instantly. Those crumbs from the pumpkin pies are just being swept away, but The Holiday Season is officially here and Christmas, Hanukkah, Kwanzaa shopping has begun. What to get? Where to get it? It’s the annual quest. We’d like to make things a wee bit easier for you, as we’ve found some great items for the food lovers on your list. Buy one, buy several! Either way, you will seen as one of those “good gift givers”!

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Wednesday
Dec052012

10 Questions w/ Chef Scott Quis of Barcelona Stamford

Chef Scott Quis has been the Executive Chef at Barcelona Restaurant in Stamford since 2010. His credentials go like this:  Culinary Institute of America; Executive Sous Chef @ Café Boulud; Chef @ Picholine in New York City...not too shabby. He lives in Norwalk, has a wife, and a baby, and loves coming in to work every day. Here are some things you may not know about the guy in the kitchen who cooked up those delicious Black Truffle Croquetas and Chorizo w/ Sweet & Sour Figs you enjoyed last weekend. Don't miss his recipe of the moment; Snapper Ceviche, seen below. 

If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up?I have a fire pit in the backyard of my home so I'd probably roast a chicken or make a paella with a side of seafood risotto.

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Tuesday
Dec042012

Westport Farmers' Market Opens Dec. 8th @ Gilbertie's

This just in from The Westport Farmers' Market...

"When One Farmers’ Market Door Closes Another One Opens! As the temperatures start to dip and winter approaches we must bid a fond farewell to what has been a phenomenally successful summer season. However, we are thrilled to announce the start of the Winter Westport Farmers’ Market which will officially begin on Saturday, December 8th at 10:00am. The market will return for our third season at Gilbertie’s Herb Garden on Sylvan Lane in Westport.

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Tuesday
Dec042012

Cotto Wine Bar and Pizzeria Opens in Stamford

There’s a new kid in town, Stamford that is, and its name is Cotto Wine Bar and Pizzeria. Husband and wife Claudio and Silvy Ridolfi have teamed with Chef Kevin Kraklio to create a traditional Italian menu (with a few exceptions) that includes a wide variety of Tapas, entrée-sized dishes and pizzas. Located in the space that formerly housed Tappo, the trio first transformed the interior into a sleeker space, with a front-to-back Italian marble topped bar along the right wall, black-and-white photos adorning the left wall, a curved wood-planked ceiling and an enormous gas fired pizza oven in full view in the rear. Raised in Rome, Cotto represents Claudio and Silvy’s first restaurant in the United States, while Chef Kraklio takes the helm of the kitchen after attending the French Culinary Institute and working at restaurants throughout Italy.

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Sunday
Dec022012

Pink Sumo Opens in Westport w/ Former Nobu Chef

Why Pink? Why Sumo? I'm not sure that I understand the restaurant's name (as it conjures up images of a very large, pony-tailed wrestler in fuchsia bikini bottoms) but there is no mistaking the quality of the food at Westport's latest Sushi and Sake cafe, PINK SUMO! Located at 8 Church Street, across from the YMCA and the colossally popular Spotted Horse, PINK SUMO suits the cozy, subterranean space that formally housed Manolo and, before that, Zest. Those restaurants couldn't seem to make it work in this location but I am pretty sure that PINK SUMO is here to stay. Here's why...

For starters, PINK SUMO'S owner, Skye Kwok, is doing it right by employing former NOBU Sushi Bar chef Eric Cheng to run the kitchen. With great expertise and aplomb, Cheng presents each dish as a work of art. And as the painter chooses the best oils for her art, Cheng uses the highest quality sushi-grade fish purchased by Kwok (also owner of SWEET BASIL in Fairfield) from YAMA, the renowned Japanese fish purveyor in New Jersey. Experienced chef, high quality fish and charming, newly popular location are certainly the ingredients for success. 

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Friday
Nov302012

Friday Froth: Ripple

Imagine yourself as the stone. Years of erosion - wind, sand, and tumbling through the water over other rocks - have erased your crags. Once an infinitesimal part within the slowly creeping monolith whole of the sea floor, you've become a matte-smooth egg, now just a few grams in mass, warm and dry in the sun. You are lifted, hefted easily by a child whose other hand is held by an adult. You arc through the air with the throw - in sunlight and shadow as you tumble - to land with a small splash on a wavelet. Ripples spread outward and above you as you flutter down to join the sea floor once again. 

You are the ripple, moving outwards. Behind you nest concentric rings, flowing towards but never catching you as your diameter grows. They wane, but you travel without drag, somehow separate from everyday space, and unslowing. Still just a small ring, but you're growing, and sweep up a canal in Stamford, Connecticut. Your diameter grows, and sweeps over a writer, contemplating a Half Full Rye IPA

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Thursday
Nov292012

Olive Oil Tasting w/ Olivette: Things I Never Knew... 

Since I attended a 2-hour olive oil tasting at Olivette, co-sponsored by The Fairfield Green Food Guide, I am deeply ashamed of my olive oil buying habits and I promise to be a better person.

I thank Alina Lawrence, co-owner and general manager of Olivette, an olive oil and vinegar tasting room and specialty foods store in Darien, for her inspired decision to invite professional olive oil taster Arden Kremer to host the tasting. I thank Ms. Kremer for her patience with my sweetly stupid questions, and I will change my ways before someone sees what I am pouring on my salad. 

Historically, I have bought olive oil that comes in a bottle that has lots of Italian writing on it in squirrely script, maybe some pictures of olive trees. Also, sometimes there is a sale on industrial-sized cans of olive oil which I know will last me years because I live alone and do not use olive oil for any purpose outside of the kitchen.

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Wednesday
Nov282012

Little Pub Opening Second Location in Wilton

It’s true...the murmurs, rumbles and rumors are all true! We recently had the opportunity to chat with Doug Grabe, owner of Little Pub, and they are indeed opening a second location. The new location is slated to open its doors in January 2013. The feel and the cuisine will be much the same of what we all have come to know, love and expect at Little Pub. The new spot, conveniently located at 26 Danbury Road in Wilton, will offer the same fare, and thanks to a much larger kitchen, will also be offering some new items. We're hoping that the Shepherd’s pie will be back on the radar, perfect for a cold winter’s night!

We will bring you more on this exciting new opening as the date gets closer. 

Tuesday
Nov272012

Wakeman Farm Winter CSA Sign Up is Now!

Winter is drawing near, and many of us will eat the last of our local, farm-fresh veggies alongside our Thanksgiving turkey. Luckily, with Winter Sun Farms & Wakeman Town Farm in Westport, you get to keep eating Hudson Valley vegetables and berries all winter. You don't want to miss your first pickup. If you haven't signed up yet, now is the time! (Here is more info on CSA's and how they work.)

The season kicks off in December, when your share is projected to include: Sweet Corn, Butternut Squash Puree, Green Beans, Peppers, Tomato, Blueberries and Pea Shoots. New this year, our tomato puree comes in a shelf-stable jar.   Sign up at www.wintersunfarms.com and check Westport, CT as your pickup point.

WinterSunFarms Winter CSA Pickup at Wakeman Town Farm

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