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Summer Catering

CTbites' Catering Guide to summer Clambakes & Pig Roasts. Let these guys plan your next party!

We Wrote A Book!


Tix On Sale for Westport Farmers’ Market 2nd “Mystery” Fundraiser w/ Chefs Arik Bensimon, Matt Storch, James Cooper & Geoff Lazlo

Four spectacular events to celebrate the seasons. These special events will be filled with the best chefs, farmers and food around and will occur once a season (spring, summer, winter and fall) to highlight the delights of each season. What more could a locavore ask for? Tickets for the next event can be purchased on July 15th here

The locations for the next event are top secret but CTbites has the line-up of chefs for the July 26th event...and they are good! Matt Storch, James Cooper, Geoff Lazlo and Arik Bensimon and a few special guests that will be left to surprise and delight.

The catch?

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Bailey's Backyard in Ridgefield: 2 CTbites Writers Explore Their New Summer Menu

When Sal and Forrest invite you to a summer tasting menu, you say yes first and ask questions later. That would be Sal Bagliavio, owner of Bailey’s Backyard in Ridgefield, and Forrest Pasternack, the restaurant’s executive chef. The two have been the creative force behind the restaurant’s New American menu since its reinvention just two years ago.

The story of Bailey’s actually goes back to 1999 when Sal, a chef himself, renovated the then coffee shop into a beloved Ridgefield restaurant that he ran for over a decade. Eager for a new chapter but happy to remain in Ridgefield, he reimagined it as a New American restaurant driven by seasonal ingredients and local purveyors in 2013. Over the past two years, Bailey’s has solidified its place in the Fairfield County dining scene thanks to the adventurous culinary spirit of Chef Pasternack and the dedication of Bagliavio.

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Miya's Sushi Announces CSA/Fishery Limited to 12 Memberships

Photos: Andrew Sullivan

Miya's Sushi in New Haven, led by Chef Bun Lai, is launching a first-of-it's-kind CSA/Fishery set to launch this August. Membership includes a monthly delivery of 6-8 servings of seafood for 5 months at a cost of $800, with delivery included (free to New Haven area, additional costs may apply to regions beyond). Here is the announcement and details from Bun Lai:

Miya’s Sushi is thrilled to announce the first installment of the member-driven Allies in Sustainable Food. This first season will be limited to a dozen memberships, beginning in August and ending in December of 2015.

By being a member of Allies in Sustainable Food, you are supporting the experimentation and research of a small, local, innovative restaurant. Due to high food and labor costs, Miya’s operates on a thin margin, so your financial support will go directly into the development of our most groundbreaking off-the-menu approaches to sustainable eating.

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Friday Froth: Three Rare Beers You Should Be Drinking

A single strawberry means a lot when you're in space. Commodities anywhere are delicacies somewhere, and so it is with beer. IPAs from New England Brewing and Two Roads are practically table beers here, but Sea Hag is a hard get just over the border in New York, and Will Gordoncouldn't even find a Lil Heaven in Massachusetts for his Drunkspin session IPA post. Add trophy hunters and the detestable trend of beer scalping into the market, and even local beers can become endangered species. 

Today we're going to look at three beers brewed in New England which still manage to be rare birds in Connecticut. The real life James Bond was an ornithologist, which means he spent a lot of time looking for that short, elusive sighting. Prepare to do the same here, but I've selected three beers which I think are well worth the search.

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Pick Your Own Blueberries Opens Today @ Bishop's Orchards in Guilford CT

Pick-Your-Own Blueberries is NOW OPEN at Bishop's Orchards in Guilford CT. Today is Opening Day with weekday hours 8am-1:30pmSaturday 8am-4pm, and Sunday 9am-4pm. Blueberry season lasts about 6-7 weeks, up until late August. Blueberry admission is FREE into the field. You MUST pay for what you pick, by the pound. The field location for Blueberry picking is at their Main Orchards located off of New England Road. 

Remember to always call their PICK line before heading out at 203-458-PICK. Weather and crop availability are always a factor so hours and locations can change at anytime. If strawberry season was any indication of what is to come with blueberries, we are all in for a real treat! 

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Weekly Nibble: Bacon & Brew, Kids Cooking, Wine Dinners, Meet the Farmers + More!

This summer, Mama’s Boy in South Norwalk offers “Cruise and Cuisine” on Friday nights.  Enjoy a three course dinner on the Norwalk Harbor at sunset.  It runs through August 28 and costs $57 per person, plus tax and gratuity. 

Beer meets farm fresh cuisine on Monday July 13.  Kent Falls Brewing and Birch Hill Tavern will host a 5 course beer dinner in Glastonbury, CT with  locally sourced dishes created by Chef Chris Evans and his culinary team.  Purchase your tickets for $65 pp here. 

Kids are home for the summer and you can treat them to cooking classes at Stew Leonard’s Newington location.  This week, they’ll offer a “Quick and Healthy Snack & Meal” class for toddlers (ages 2-5, adult must accompany child).  There will be two sessions Tuesday July 14: 9:30-10:30am and 11:30am-12:30pm & Saturday 9:30-10:30am.  The cost is $15 per child. 

Barcelona is more than a wine bar.  On Tuesday July 14, the West Hartford location invites you to “Stony Creek Brewery Night.”  Chef Eric Stagl will pair his cuisine with the local craft brews for a unique beer dinner.  It starts at 7pm and costs $45 person, plus tax and gratuity. 

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Party In The Park in Stamford on July 18th: Food Truck Rodeo Folks Play Host Again

The first ever Food Truck Rodeo & Music Festival rode into Stamford on June 20th, and a large crowd shrugged off the rain to get their grub on. More than twenty food and beverage trucks ringed Mill River Park, offering a diversity of selections ranging from BBQ, to pizza, Caribbean food, donuts, tacos, lobster rolls, pierogies, and grilled cheese. The coffee truck seemed to be doing a good business on a warm, drizzly day, but visitors were just as likely to be seen with a cup of beer from Blue Point Brewery in one hand and frisbee in the other in the Rodeo's beer garden. 

Anyone who missed the Rodeo will get a second chance on July 18, when the food trucks and music return for Party In The Park. Advance tickets are $5, and double to $10 at the door.

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Fleisher’s Craft Kitchen (formerly Craft Butchery) Launches Dinner Service

Fleisher’s Craft Kitchen (formerly Saugatuck Craft Butchery) is about to launch dinner service at their Westport location. The Craft Kitchen has been serving a highly popular weekday lunch and brunch since it first opened in 2011, but with an expanded indoor/outdoor dining area, this sustainable butcher will open its doors in the evenings Wednesday-Sunday 5-10pm starting August 5th.

CTbites was excited to get a preview of the new dinner menu created by Executive Chef, Emily Mingrone.  

The dinner menu features an innovate selection of dishes, some classics including the famed burgers from the lunch menu, but also a variety of vegetarian options for non-meat-eaters. We appreciated the playful quality of each dish, and Chef Emily’s creative execution of Craft’s nose to tail policy.  

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Homespun Mexican at Mexicali Rose in Bethel and Newtown

Mexicali Rose is the type of small town dive you might take for granted if you grew up with it in your backyard (like I did), or you selfishly want to keep it to yourself (like I do). As a kid growing up in Newtown, I knew it was preferable to its Subway strip mall neighbor, but it wasn’t until I logged many thousands of miles of travel and dozens (hundreds?) of taco joints, that I truly saw this place. Homemade tortilla chips, walls covered in a clutter of Mexican folkloric kitsch, a handful of enamel top tables, and one very kind family that owns and runs the restaurant make Mexicali Rose one of my favorite hidden northern Fairfield County gems.

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Aarón Sánchez & Chris Batemen Unveil Seasonal Menu At Paloma, Stamford

After a bloggers’ tasting at Paloma in Stamford’s Harbor Point, CTBites sat down with Chef de Cuisine Chris Bateman to review the menu -- and his creative relationship with celebrity chef-owner Aarón Sánchez.

Bateman is a culinary prodigy. Fresh from CIA, the young chef opened Four Seasons Restaurants and Hotels around the world. So debuting Paloma last summer wasn’t his first big time rodeo. Sánchez may be its star, but Bateman runs the day-to-day show.

We wondered how much the celeb is involved in the creation of Paloma’s menu. “Very much,” Bateman replies. “We work closely. But he’s wide open to my ideas, and listens really well.”   The unshaven, still youthful chef, sporting jeans and a Yankee cap worn backwards, confides, “Aarón is the reason I’ve stayed here.  I love cooking with him.”

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