Every once in a while you just have to splurge, and this means different things for different people. For Mikhail Dmitrievitch Prokhorov this means playing underwater polo using solid platinum submarines off the Dalmatian coast, or the Beluga caviar high-dive, but non-oligarchs must find other avenues of diversion. This week we're going to dive into golden luxury like Scrooge McDuck taking a swim. These beers may not be kilt-wearing Scottish royalty like Ola Dubh, Tactical Nuclear Penguin or the clan Bruce, but if they're not members of the country club, they at least lunch there often.
Once Le Chambord vacated its location on the Post Road (you have to be a true townie to remember it), Da Pietro’s staked its claim as Westport’s standout “classy joint” from the late 1980s on, and today is like the town’s elder statesman in the restaurant realm. A seamless fusion of French and Italian cuisine, a tour de force of European refinement and classic technique, Chef Pietro Scotti’s repertoire has evolved with the times, but his establishment is still a benchmark of classic fine dining in the area, and he's still in the kitchen.
Happening by Riverside Avenue recently you might have seen a chalkboard sign subtly advertising DaPietro’s weekday lunch and dinner prix fixe deals. For real? Yes, $12.00 gets you a two course lunch, three courses for $15.00, and at $33.00 for dinner (drinks excluded), you can enjoy a three course meal and be privy to the chef’s wonderful creations.
If your plans for Father's Day are still up in the air, and you don't have time to organize that cookout, we just got wind of a great way to spend Sunday with dad. If your father/husband/grandfather etc. enjoys his seafood, Nicholas Roberts Gourmet Bistro (Norwalk), is throwing a Lobster Bake on June 19th, and the menu is looking mightly fine. Check out the crustacean laden details below:
1.5lb Steamed Lobster: Yuzu Macadamia Nut Sauce, Thai Red Curry Coconut Broth, Drawn Butter
Little Neck Clams, steamed with beer & chorizo
Prince Edward Island Mussels, steamed with white wine, garlic & parsley
Potato Salad w/ bacon, parsley, capers, mustard vinaigrette
David Evans knows a thing or two about coffee cake…and I don't mean those cloying jobs you find at the local deli. We are talking classic Midwest coffee cake, simply baked and conservatively dressed with streusel, but Connie's Cakes are based right here in Westport. David Evans launched this brunch-friendly brand in response to the throngs of people who reminisced about his mother Connie's coveted coffee and carrot cake when she passed away in 2008. In Indianapolis Connie's Cakes were legendary, a sought after nosh at every local event. In his new venture, Dave Evans has brought back a piece of his family, enabling Connie's recipes to live on.
Got Meat? Barnum Hill Farm Meat CSA Now Open to Fairfield County Residents
Just in time for barbecue season, Barnum Hill Farm (BHF) is offering a limited number of memberships its bi-monthly Meat CSA, exclusively to Fairfield County residents. The Meat CSA brings all-natural, Vermont-raised beef, pork and poultry from a collective of small family farms right to your doorstep. These farms adhere to humane and sustainable practices in a healthy and humane environment, free of antibiotics and without use of artificial growth hormones.
The cattle raised for Barnum Hill Farm are pastured outdoors during the seasonal months, where they graze on a steady diet of lush grasses and clover. To ensure the perfect balance of marbling and flavor, cows are finished on a diet of natural grains prior to harvesting.
This CSA's are for land lubbers only? Think again.
The Thimble Island Community Supported Fisheries program is a joint venture between Miya's Sushi Restaurant and Thimble Island Oyster Co. modeled on land-based CSA's. This program is a way for seafood lovers to eat local, help restore the shoreline’s ocean ecosystem, and support local shellfish farmers.
This program is designed for New Haven, so it's currently only available for people located in the New Haven-Guilford-Madison. This is admittedly too far for many folks who live and work in Fairfield County but for those of you who work in or around the Elm City, this could work for you. It also begs the question, why not a Fairfield County CSF?
This fall, the New Canaan culinary landscape will welcome an exciting addition with the opening of elm, a new restaurant by Chef Brian Lewis. Chef Lewis has cultivated strong relationships with local growers and producers and looks forward to bringing his seasonally inspired, modern American cuisine to New Canaan. Lewis is especially thrilled to be opening his first restaurant in New Canaan, a town where he once lived and was married to his wife Dana.
CTBites is proud to announce that over the next few months Chef Lewis and elm will be the subject of an exclusive “Behind the Scenes” series chronicling the various aspects of bringing this much-anticipated restaurant to town including interior renovations and design as well as at-the-farm interviews as Brian visits local area farms in preparation for opening day.
Chef Leticia Schwartz is the author of The Brazilian Kitchen, the cookbook that made Brazilian cooking accessible to the masses. She is also a Fairfield County resident, and if you have had the opportunity to take one of her cooking classes, you already know that her recipes are worth coveting. In Chef Leticia's blog she posted the original version of this recipe for Toalha Felpuda, a heavenly delicious Coconut Cake from a store in Rio de Janeiro. This recipe can not be found in her cookbook, and it takes this classic cake to a whole other level.
John Holzwarth has been cooking professionally since 1995 when he trained under Master Chef Fortunato Nicotra and Lidia Bastianich at Felidia Restaurant in New York City. As Chef and owner of The Boathouse at Saugatuck, John creates innovative, farm-fresh dishes by supporting local farmers and their sustainable agricultural and aquacultural practices. We recently spoke with him about everything from his favorite ingredient to his favorite local restaurnat. Here's what he had to say...
1. If you had unexpected guests arriving at your home for dinner in one hour, what would you whip up?