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Eating Out

Here are all the reasons we love breakfast @ Rosie in New Canaan.  

Check out our Guide To Great Caterers in Fairfield County. 

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Saturday
Nov082014

The Granola Bar in Westport Launches Dinner Menu & NEW Kid Friendly Fare

If you love the cozy, familiar space of The Granola Bar for your lattes, lunch or gluten free baked goods, well, you can now love them for another good reason.  Dinner—is served! With beloved Chef Jes Bengtson at the helm of The Granola Bar’s kitchen, a full menu of healthy, delicious items, familiar, new and seasonal, are now available to you and your family Wednesdays through Saturdays.  

Owner Julie Levitt speaks passionately about her mission of bringing a healthier food movement to focus, and the restaurant’s kitchen has no fryers…or even a stovetop!  The produce is organic and whenever possible, locally sourced, a nod to Levitt’s commitment to support local farms.  The menu aims to capture the tastebuds of every member of your family at a favorable price point, so when you have that pang of guilt for not having the time to cook and put dinner on the table, TGB is the locals’ no brainer.

There are some new additions to the menu, such as Candied Turkey Bacon Deviled Eggs, which were divine.

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Friday
Nov072014

Friday Froth: Recap of Sourcopia w/ Chef Plum & Two Roads Brewing Co.

OK, ok: I know I've gone all 2Roads2Furious on you, but I did say these events arrive in pairs. Connecticut Beer Week ended as it began this October, with me sitting at a table and listening to brewmaster Phil Markowski explain his newest beers, this time beside Chef Plum, of Plum Luv Foods and The TasteThe event, Sourcopia, was the pre-release party for Two Roads' new collection of sour beers, a kriek, a gueuze, and the concoction 2R calls "Philsamic" against - it should be noted - the wishes of one Phil. He was pretty, pret-tay clear on that last part. 

This was a beer dinner, but the portion sizes Chef Plum provided were more akin to a tasting menu. I appreciated this, since I've walked out of some previous pairing events in dire jeopardy of tipping over like a one legged T. Rex. I'm not sure if this was the plan all along, or it was a result of Chef Plum et al. having to work in an ad hoc kitchen on site.

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Friday
Nov072014

Weekly Nibble: Dinosaur BBQ, Game Dinner, Home Brewing, Greenwich Restaurant Week + 

Starting on Monday November 10, Dinosaur BBQ of Stamford offers you the chance to “Drive-In and Pig Out.”  During regular restaurant hours, you can put in a request for take out and have the Dino staff bring your food right to your vehicle.  

Join Craft 260 on Tuesday November 11 for a DC Brau Tap Takeover.  Not only will there be 5 beers from the brewery… it’s the launch Wings of Armageddon in CT!  The 99 point Imperial IPA is available in limited quantities only and this its first time outside of DC.  

Also on Tuesday, Bar Sugo of Norwalk will host a game dinner from 6-9pm.  It includes rabbit, pheasant, deer, quail, duck, and boar!  $85 per person, plus tax and gratuity.  

On Wednesday November 12, Cask Republic of Stamford will host a Home Brew Competition.  Call 203-348-2275 to reserve your spot in the event.  Judging starts at 3pm and the party starts at 5pm.  Please not submissions must be dropped off by Monday November 10.

Greenwich Restaurant Week takes place from November 12-19.  Throughout the week, 35 Greenwich restaurants will be offering dining specials.

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Thursday
Nov062014

Bailey's Backyard in Ridgefield Hosts "An Evening in the Berkshires" with Berkshire Mountain Distillers and 109 Cheese & Wine

 

Bailey's Backyard in Ridgefield will be hosting, An Evening in the Berkshires, a fall-themed spirits dnner on Thursday, November 13, 2014, with Berkshire Mountain Distillers and 109 Cheese and Wine.

Hand-crafted cocktails will be paired with a four course tasting menu alongside guest speaker and distiller Michael Sharry. Bailey's chief mixologist, Bryan Walsh, has compiled an impressive lineup of cocktails paired with Executive Chef Forrest Pasternack's locally-minded menu. Price is $75 per person plus gratuity.

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Thursday
Nov062014

Mozzarella Making Workshop w/ Chef Pietro Scotti @ Wakeman Town Farm Nov. 15

Mild and milky, smooth and silky: any way one stretches it, people love fresh mozzarella! And in this hands-on crash course, participants will learn to make it at home. On November 15th, from 10:30 -noon, Chef Pietro will explain coagulation as how milk turns from fluid to firm curds. Then, participants will roll up their sleeves to turn curds into the beautiful balls that are known as fresh mozzarella. Taste several samples of fresh cheeses (think mozzarella, burrata!). 

Local Chef Pietro Scotti, of DaPietro's in Westport will teach the ins and outs tof making fresh mozzarella and burrata in this Saturday Cheese-Making Workshop at Wakeman Town Farm. To register, simply email wakemantownfarm@gmail.com and provide the name and number of people in your party. Class is $45 per person, and limited to 12. Respondents will be notified of acceptance into the workshop and will pay at the door. 

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Thursday
Nov062014

Learn Truffle Making from Master Chocolatier Fritz Knipschildt @ Clarke, Nov 13th

A Rare Opportunity to Learn Truffle Making from the Master!

When Master Chocolatier Fritz Knipschildt opened his artisan chocolate business, Gourmet magazine named his mouth-watering classic truffle, "One of the Top Three Truffles in the World!" 

He is truly a master and you can learn his sweet secrets on Thursday, November 13th at 6PM at Clarke, New England's Official Sub-Zero & Wolf Showroom and Test Kitchen, right in South Norwalk in a class called, "World's Finest Truffles."

In this hands-on class, you will work side-by-side with Fritz to create his award-winning truffles. You will discover the secrets of the ingredients and participate in creating the creamy ganache. Learn why 71% Ecuadorian single-bean dark chocolate is the key to this delightful treat and experience the delicious changes you can create by adding herbs and spices to the ganache and cocoa powder. 

You'll taste as you go and enjoy a glass or two of Fritz's favorite wine while you prepare these heavenly treats. And, of course, you'll take home samples and the recipe to allow you to create these for your family and friends!

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Thursday
Nov062014

Play With Your Food Gala Benefit November 15th

Now in its 13th Season, Play With Your Food, the popular lunchtime play series in Westport, Fairfield and Greenwich is hosting a Gala Benefit on Saturday November 15th.  

The non-profit arts organization, Jib Productions, Inc., has lined up an entertaining evening filled with food, cocktails, and a specially created performance selected for the evening by Artistic Director Carole Schweid. 

Special dining stations and passed hors d’oeuvres will be presented by over 15 local restaurants including Blue Lemon, Da Pietro’s , Terrain, Tierra, Garelick & Herbs, Matsu Sushi, Qdoba Mexican Grill,  Isabelle & Vincent, Oscar's, Mario's, Black Duck, The Pantry, RolyPoly, Safita, Spic'nSpan, Tutti's...and more

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Wednesday
Nov052014

CT Beer Week Recap, Part 1: Two Roads Brewing & Cask Republic Talk Beer & Eat Good Food

Sometimes, when it comes to beer, I envy starfish. Nature can tear the humble sea star in half and it just returns with backup, like a teeny Lernaean Hydra. The creature that is "Connecticut Beer Week" underwent a similar duplication for 2014 - with one week in May and another in October - and, after trying to be everywhere at once, I failed, regenerated, and present the first in this three part recap. 

Starfish likewise have the remarkable ability to turn inside out to eat. I like to think this would give them infinite eating capacity, which would be handy at your average multi-course beer pairing dinner. Fittingly, beer pairing events with Two Roads appear to be binate: the first of which was held at The Cask Republic in Stamford to kick off Connecticut Beer Week: The Revenge, this October.

The hosts for the night were Two Roads Brewmaster Phil Markowski, who was debuting his Unothrodox Russian Imperial Stout, and Executive Chef Carl Carrion, whom I've mentioned before

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Wednesday
Nov052014

Chef Michael White Opening Campagna at Bedford Post Inn

News from Campagna Restaurant at the Bedford Post Inn...it is partnering with the Altamarea Group and Michelin-starred Chef Michael White. Joining Chef White at Campagna are Executive Chef PJ Calapa, the former chef of Ai Fiori and Costata and Chef di Cuisine Devin Bozkaya, whose experience includes the outstanding Inn at Little Washington in Virginia.

The upscale sister to The Barn, the menu will focus on Chef White’s world renowned Italian cuisine with a few American twists to adhere  to the surroundings of the 19th Century Bedford Post Inn.  The menu features incredible options including pork shoulder ravioli with cacio e pepe; risotto with Barolo, short rib, and bone marrow; pan seared halibut with sunchokes, caponata, artichokes and salsa verde and a filet of beef with bone marrow crust, pomme puree and porcini sugo.

Campagna at the Bedford Post Inn 954 Old Post Road, Bedford, NY 914-234-6386

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Tuesday
Nov042014

Tikkaway Grill Opens Second Location in New Haven

Tikkaway has opened a second location at 2 Howe Street in New Haven, in addition to their original location at 135 Orange Street, serving the same fast casual and healthy Indian menu. This article was originally posted on September 1, 2013. Enjoy!

There is a movement underway in New Haven that may change the way Americans view Indian food. Often the domain of full-service restaurants, Indian cuisine has yet to enter the category of ‘fast casual.’ This scarcity is what some would call an opportunity.

Tikkaway Grill is the brainchild of businessman Gopinath (Gopi) Nair, a chef with the rare combination of a culinary degree and an MBA. Gopi may be a familiar face to Indian food lovers in Fairfield County as a former managing partner of Coromandel, spending much of his time in its South Norwalk location. His passion for Indian cuisine, combined with an unfailing dedication to customer service, has inspired Tikkaway’s central tenants--a fresh, healthy, and informal take on Indian food. A pared down menu, casual setting and approachable price point, seeks to demystify while at the same time celebrating, the south asian spice-loving cuisine for the masses.

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