This month’s Special Burger and Shake at the Filling Station in New Canaan celebrates Cinco de Mayo by offering a departure from its traditional hamburger ingredients. The May 2011 Special pairs a Chorizo Burger with the Special Shake of the Month, Dulce de Leche. The former combines the spiciness of a house made chorizo patty with the mild flavors of queso fresco, lettuce, tomato and house-made lime cilantro crema, while the latter adds a different ingredient to its Dulce de Leche interpretation.
Boxcar Cantina in Greenwich: Specials abound at Boxcar. Their drink special will be the General Zaragoza Margarita, a famously boozy frozen margarita topped with a splash of house-made sangria. As for eats, a Cinco Sampler, a New Mexican-inspired platter of organic chicken tinga, Niman Ranch carne adovado; and a Taco Sampler is on the menu. Boxcar Cantina is located at 44 Old Field Point Road in Greenwich, CT.
Taco Loco in Bridgeport: $5 Margaritas, $3 Coronas till 6:30Pm. Give aways, Live music for lunch and dinner, which we will have a special menu. Taco Loco is located at 3170 Fairfield Avenue in Brideport, CT.
The long awaited grand opening of Bar Rosso is scheduled for next Thursday May 12th and CTBites previews its gastronomic delights for this latest edition of “Behind the Scenes.” We returned and discussed the restaurant’s culinary vision with Dan Kardos, the Executive Chef, as he finalizes his interpretations of dishes from throughout Italy and met with Mary Schaffer who described her team’s conceptual design.
This just in from Leeanne Griffin of CTnow.com's Dining A La Carte. Jason Sobocinski of New Haven's Caseus Fromagerie and Bistro will be hosting a Cooking Channel special airing this Sunday, May 1st.
"The owner of Caseus Fromagerie and Bistro is the host of a one-hour Cooking Channel special,"The Big Cheese," airing Sunday night. In the course of the program, Sobocinski stops by several farms and cheesemakers, often milking cows, goats and sheeps himself. Next, they'll cook with the featured cheese, meeting with local restaurants and chefs.
Sobocinski was approached by network executives, who were looking for cheese professionals to host the show. He is hoping that the show will become a full series, in which he travels across the country, he said."
Food Truck Fridays TONIGHT @ Sugar & Olives featuring Skinny Pines Pizza.
Sport Hill Farm is holding an Open House and Garden Tour on Saturday, April 30 from 2 to 4 p.m.
Tasti D-lite will host a weekend-long grand opening party starting today, April 29 to May 1 including a free cup or cone. A portion of the proceeds from the weekend will benefit Operation Hope.
Swizzles is offering 20% off FroYo for all High School students from 12 to 4 p.m. on M-F (and 10 am to 12 noon for the rest of us, weekdays only).
A new pizzeria is opening in Norwalk from the executive chef of Stamford's Saltwater Grill.
Spring in New England is pretty unreliable. A foggy morning can burn off into a sweltering afternoon and then plummet right on down to a cold evening. It's like a cat that doesn't know whether it wants to be inside or out. The scattershot nature of the season is still an absolutely joy as the plants reach out once again for the sun's warmth the same way we escape the confines of our homes to take advantage of the longer days and newly multi-hued outdoors. We're going to look into an equally haphazard selection of beers this week and see what we can see.
If anyone knows about how to celebrate the upcoming Cinco de Mayo, it's Boxcar Cantina in Greenwich.
We asked the New Mexican restaurant, whose commitment to local & sustainable food brings them as both vendor and customer to weekly farmers' markets, to share a recipe for the holiday. Not only did they give us the recipe for the tempting cocktail seen here, but also a bit of a history lesson.
Photo: Via Flickr user cassaendra
No, I'm not cat-calling you, but these fried pillows of sweet potato certainly called to me on a recent trip to Burgers, Shakes & Fries. A nice respite from the french fry with an unfortunate name that when used, makes one feel as if they are bleeding brain cells, the sweet potato tot boasts a shape that maximizes its fried surface area with an interior brimming with sweet potato goodness.