What were they thinking? I can do better than that? Why didn’t they use sausage? You wanna put pineapple on that pizza? What is Thai pizza anyway? These are typical statements that spark debate on the perfect combination of ingredients to place on a pizza.
And now the readers of CTbites will have the opportunity to create the CTbites 2012 Pie that will be featured on Pizzeria Rosso’s menu. So welcome to: DESIGN PIZZERIA ROSSO’S “CTBITES 2012 PIE COMBO.”
The rules are pretty simple. Submit the toppings that you think will create the primo, perfect, over the top pizza pie. At midnight on February 27th the entries will close and a small team of pizza lovers will choose the five finalists. (Try to be as specific as possible as the Editors of CTbites have told me these judges are not the sharpest knives in the drawer.) These final five combinations will compete in a “Pizza Throwdown” at Pizzeria Rosso (Exact Date will be posted when the Finalists are announced). The winning pie will go up on Pizzeria Rosso's menu as the "CTBites 2012 Pie Combo.
So get those ideas submitted and have the chance to see one of the best pizza makers in Fairfield County turn your idea into reality and a chance to see your name next to the CTBites 2012 Pie Combo.
Alina Lawrence opened her wonderful olive oil tasting room and retail shop, Olivette, in Darien days before the New Year, resolving to bring freshly pressed, single varietal Extra Virgin Olive Oils and brilliantly flavored vinegars to Fairfield County. I recently spent a delightful 2 ½ hours sipping and slurping my way around the room, grateful for her resolution.
If you are looking for true Extra Virgin Olive Oil, with all its health and culinary benefits, the grocery aisle is a convenient place to shop, but may not be the best place to find what you are seeking. Tom Mueller, has written extensively on the perils of purchasing olive oil, and recently published Extra Virginity, The Sublime and Scandalous World of Olive Oil. To sum up his work briefly, the oil industry is fraught with fraud, and we are not always getting what we expect in the bottles we purchase.
Chef Prasad Chirnomula is bringing his James Beard House dinner to The Clarke Culinary Center in South Norwalk, CT on Thursday, March 15, 2012.
From Mole to Masala, Chef Prasad's menu weaves together the cuisines of India and Mexico reflecting his Connecticut restaurants, Thali and Oaxaca, providing a unique opportunity to taste the ingredients, spices and spirit of both Mexico and India. This event is $200 per person and pre-registration is required.
"We are very excited about this unique and intimate evening," said Marco Barallon, manager of The Clarke Culinary Center and Clarke showroom in South Norwalk, CT. "This is going to be a wine dinner like nothing you've ever experienced."
In this Clarke event entitled, "Journeys of Cultures from the James Beard House," Chef Prasad is recreating the dinner he prepared when he was invited to cook for an audience at the site of the James Beard Foundation in New York. Seating is limited and preregistration is required online at ClarkeCorp or by calling 800.842.5275.
Congrats to all the winners of the 2012 Chowdafest. A great time was had by all and 2012 set records for both attendance and donations. If you missed it or simply didn't hear who won, compare these top picks with your taste buds.
Classic New England
1st: Mansion Clam House (first to repeat in the same category)
2nd: Rory's (their first top 3 finish)
3rd: O'Neill's (their first top 3 finish)
1st: Ginger Man (a two time champion now plus a 2nd for same entry)
Join Westport's beloved chef, Pietro Scotti, for a unique, hands-on cooking experience in the magical region of Tuscany Italy on Friday April 27- Friday May 4, 2012. We’ll supply the aprons, just bring your culinary curiosity, appetite and love for Italy for a very special 8 day/7 night culinary and cultural adventure. This intimate journey will be limited to a maximum of only 14 participants. Whether your preference is to spend time creating in the kitchen with Chef Pietro and/or to have unique access for exploring the secrets of Tuscany, this is your dream journey.
This just in from The Fairfield Green Food Guide: Millstone Farm's spring workshops series has been announced. These events range from Pig Carving 101 with Chef Tim LaBant of The Schoolhouse to Raising Backyard Chickens with Millstone’s Master Farmer, Annie Farrell. You'll want to check these out.
Pig Carving 101
Saturday, March 17: 12pm – 2pm
Tim LaBant, Chef and owner of The Schoolhouse at Cannondale Restaurant provides a comprehensive how-to on carving a full pig. We’ll also discuss benefits of the different cuts of meat, and how best to prep and cook them.
I’d been lamenting the lack of good Chinese food in Fairfield County, a complaint I’ve shared with quite a few food lovers here, including a friend who’s a Westport transplant from Singapore. To stop my whining, said friend took me to her family’s favorite Chinese restaurant in Fairfield, Hunan Pavilion. Ever since, I haven’t been deprived of good Chinese nearby, and now neither will you.
Hunan Pavilion has been in the same Post Road location in Fairfield for 22 years and it’s very good. But to insure a truly exceptional experience, skip over the conventional menu and jump right to the Shanghai Bund Select (or Shanghai New Menu), an edited list of house specialties and an eclectic mix of Shanghai, Szechuan, and Hunan cuisines. Also ask for the menu in Chinese, even if you don’t speak a word of any dialect. The Chinese menu isn’t overly extensive, and if you aren’t shy about it, the staff will patiently translate, and this is where the hidden treasures can be found.
WIN a FREE BRUNCH for TWO at The Ginger Man in Greenwich. Here's how..
Back by popular demand, CTbites has found a cocktail in need of a name. Go grab yourself a drink, study the ingredienrs below, and get ready for some branding.
If your Cocktail name is selected, it will be featured on their new menu & you will receive a FREE BRUNCH FOR TWO @ The Ginger Man (complete with cocktails).
"Your Name Here" Cocktail Recipe:
1.5 oz St Germain
1 oz Pineapple Juice
1 oz White Cranberry Juice
2 oz Prosecco
Shake the first 3 ingredients over ice and pour into champagne flute., Top the drink off with Prosecco., Garnish with an orange wedge
Post your submission below (include email) , or if you're shy, feel free to send it to us directly. We welcome input from readers. If you see a name you like...post your vote! Cocktail names must be submitted by February 14th.
Chef Arik Bensimon started cooking at the age of 11 at his Aunt and Uncle's restaurant, Pasta Prego, on 45th and 5th Avenue in New York City. He has been in the kitchen ever since and there's no place he'd rather be (other than a yoga studio). As Napa and Company's Executive Chef he has created a menu that spans the culinary globe while staying close to the farm. Passionate and surprisingly understated, Chef Arik recently sat down with CTbites to answer a few questions about what makes him tick.
If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up? Pasta. I always have really good buccatini in the house and a can of really good tomatoes. I'd probably do a salad to go with it…with fresh greens and I love shaved fennel.
What is the last dish you cooked for yourself? Whole grilled Bronzino with olive oil and lemon juice. I was cooking at my mother's house.
What are your guilty pleasures in terms of food? Cereal. Kashi (any kind) with almond milk is da' bomb.