The statement's very intonation was a dare.
"There is no difference at all, I'm telling you."
A quick glance past my right shoulder revealed two men who stared at each other with furrowed brows, half grinning. I began to turn back, but was arrested by a series of clunking sounds as two shot glasses and two bottles of beer fell onto the bar like hailstones. The bartender was smiling: finally, some action.
I was at a Plan B with the guys from Branford, Connecticut's Thimble Island Brewing, and it seems the challenge was met.
Just in case you're wondering, a lot of thirsty people walk into places like Plan B, look at over a dozen beers on tap, peruse a list showing tens of bottles of foreign and domestic craft brews, and then order a Coors Light. This was how it started, and why a giggling someone was now secretively pouring small servings of Budweiser and PBR into tiny, bucket shaped glasses. Five of us took the Pepsi challenge, and (I'll protect the innocent here) only three of us got the gold star.
The statement's very intonation was a dare.
The Chelsea in Fairfield is celebrating two years in business with a 2 course lunch for $15.99 or a 3 course dinner for $29.99 between Sunday July 27 and Friday August 1.
On Tuesday July 29, Red Stone Pub of Simsbury will have a beer dinner featuring Overshores Brewing Co., a new Connecticut brewery that specializes in Belgian Ales. The Owner and Brewer will talk about the beers and the food pairing. 6-9 pm. $65 per person plus gratuity. Reservations required; limited to fifty guests. Visit http://www.redstonepubs.com/.
Learn how to make the ultimate summer salad with Barcelona Norwalk on Tuesday the 29th. Chef Wayne will teach you how to create quick and easy Barcelona-inspired raw salads and healthy homemade dressings. $30 per person, plus tax & gratuity. 7pm. To make a reservation, call 203-899-0088.
Walrus + Carpenter of Bridgeport will host a pre-vibes celebration featuring local musicians and $4 draft beers starting at 8:30pm on Wednesday July 30.
Gathering Harvest Wines and Amity Wine & Spirits together with Mambo Cocina Latina invite you to experience the “Elm City Iron Chef Dinner” with Alex Morales on Tuesday, July 29, 2014.
Eli’s Tavern ups the culinary ante by embracing the gastropub ethos and brining in a talented youngchef, David Brooks, a Culinary Institute of America graduate who did an internship at the legendary Le Bernardin in New York City and previously owned Judie's European Bakery in New Haven (so “the desserts are out of this world,” Fitzsimmons says).
The result of the whole formula is well-priced, delicious and hearty tavern fare that’s executed as beautifully as haute cuisine and kicked up more than a notch from pub fare by the chef’s talent and creative twists.
Consider the Philly Egg Rolls from the Small Plates menu. These variations on the classic Philly cheese steak sandwich—with the egg roll replacing the bread—are packed with super-tender and richly flavored (real) steak, onions and cheddar, and then nicely spiced with chipotle aioli. They’re totally addictive—and go great with any of the 18 craft beers on draught.
Another example is the lobster roll. Lots of even the best lobster rolls out there are filled with knuckle and claw meat, but Fitzsimmons says the Eli’s Tavern version contains precious tail meat. Brooks makes the classic fresh and sublime with his foamed hot-buttered corn sauce, and then tops the lobster meat with crisped tortillas to bring some pleasant crunch into the equation—pairing all of that with a piquant purple slaw (and fries).
Dining “al fresco” has always been one of joys of summers in Connecticut. From the National touring “Outstanding In The Field” which hosts two Sold Out dinners at The Hickories in September, to local restaurants and farms who partner for special “Farm to Table” dinners, choosing an outdoor dining experience this summer should be on everyone’s Summer dining “bucket list”.
Parallel Post in Trumbull, helmed by James Beard nominated Chef, Dean James Max, is proud to announce the third dinner of their 2nd annual, four-part culinary dining series, Farm-To-Trumbull, on Sunday, August 10 from 1:00 p.m. – 4:00 p.m.
Held at Gilbertie’s Herb Garden located in Easton, CT, this years dinner limited to just 30 attendees, will once again be inspired by the season, with locally sourced dishes created and led Chef Dean James Max; Executive Chef, Chris Molyneux; and Chef de Cuisine, Ali Goss.
With summer in full swing there are even more reasons to shop Walter Stewart's Market, a fixture in downtown New Canaan since 1907. This family run grocer features not only outstanding customer service and a great selection of everyday needs for your family, but also local producers and hard to find specialty goods in every aisle.
Get healthy this summer with several new delicious offerings at Stewart’s prepared food grab and go salad case: Daikon Slaw with Organic Vegetables and Ginger Dressing, Sesame Salmon, Fresh Burrata over Grilled Peaches, or Summer Corn and Edamame Salad provide the perfect start to a great meal. Beat the heat with their Chilled Melon Soup and home made Gazpacho.
Ginger Man hosts a Home Brew Competition! Entry is free all you need to do is call 203-354-0163 to sign up - all skill levels welcomed. The first pint of beer for the brewers is on the house.
Entry Rules: Brew up two large format bottles or three 12oz bottles required for drop-off.
Date of Event/Party/Final Judging: August 5th from 5pm-8pm
Brew Drop Off Deadline: Saturday, Aug 2nd
For more information visit the Ginger Man web site.
There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche. This elegant dish is surprisingly easy to make and the varieties are endless. The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche!
The best part? Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade.
Show up Thursday July 24th at The Westport Farmers' Market @11AM and learn how to make killer Crudo 3 Ways! Chef Matt Storch will be schooling market go-ers and giving out samples.
If you'd like to make Matt Storch's Crudo Recipe at home, please find the recipe below.
Match Crudo Recipe
1lb of your favorite fish to eat raw (Tuna, Hamachi, Fluke, Bass or Maybe Salmon)
1/4C of Extra Virgin Olive Oil
3 Cloves of Garlic
Pinch of Maldon Salt
Pinch of Cracked Black Pepper
1 Bunch of Basil
I never thought “gourmet” and “Mexican” belonged in the same sentence. Until I had dinner at Zarela's, a Mexican restaurant which had just opened on Second Ave. back in 1987. A revelation! Zarela Martinez orchestrated textures and flavors just as artfully and lovingly as the new chefs who were redefining Manhattan’s food scene. Zarela’s fast became the Nobu of Mexican food, one of the hottest spots in town. There, I learned the magic of mole and the enchantment that truffles could lend to an enchilada.
A generation later, Aarón Sánchez, the Food Channel’s charismatic Mexican rock star chef, hopes that his new Stamford restaurant Paloma (opening Monday, July 21st, in Harbor Point) will similarly introduce Connecticut to the fire and the finesse of fine Mexican and Latin American cuisines. Revelations run in the family -- Aarón (pronounced "AH-rone") is Zarela's son.
For all his celebrity, Sánchez feels he remains not only in his mother's debt, but also her shadow.
"I honor her because she did it first," he told us when we chatted last week, a comfortable conversation marked by his humility and respect.
"I believe family is at the center of the Mexican experience."
- Buzz Truck, Fairfield County
- Espresso Neat, Darien and Westport
- Lorca, Stamford
- Redding Roasters, Bethel
- Zumbachs Coffee, New Canaan
- Coffee Barn, Wilton
- Sugar & Olives, Norwalk
- Tusk & Cup, Ridgefield
- Shearwater Coffee Roasters, Trumbull
- The Granola Bar, Westport
- Terrain, Westport
- Raus Coffee, your local Farmers' Market