If you didn't make it to the festival, here's what you missed....
Consider the cookie. For many of us, it was likely our first dessert – if you can consider a zwieback cookie a dessert (but what do infant palates know?). Through the years they become our ‘quick-grab’ to satisfy a sweet tooth, or our ‘go-to’ when we want to bake something home made. For Kelly Clement, eating and baking cookies was all of the above, until baking also became her physical therapy. For years, Kelly baked cookies as a hobby that satisfied her own sweet tooth, and made her visits to family and friends deliciously anticipated. When she was sidelined by a misdiagnosed knee injury, physical therapy included all the usual grueling exercises, with one exception: her physical therapist ordered her to stand in the kitchen, and bake.
Napa & Co. continues its Fall Wine Series, offering overviews of several distinct regions of the world from California to South Africa. The brainchild of Sommelier and Owner Mary Schaffer, the series will feature guest speakers, wine tastings plus a few selections by Chef Adam Truelove. To reserve your spot to any, or all, of these events contact Napa & Co. at 203-353-3319 or e-mail them at firstname.lastname@example.org
Monday, October 6th - A TREK THROUGH SOUTH AFRICA. Enjoy exceptional selections from producers Hamilton Russel, Boekenhoutskloof, Stark Conde, Spice Route, Southern Right and Kanonkop paired with 3 small plates. $55pp (plus tax and gratuity)
Monday, October 20th - SPANISH INQUISITION! The exceptionally deep wines of Rioja will be the centerpiece of the evening. Enjoy 6 wines and 3 small plates. $50pp (plus tax and gratuity).
The best of the wurst is almost here! Shake Shack’s 9th Annual Shacktoberfest is on tap from Friday, October 3rd through Sunday, October 12th.
As is the case every autumn, Shake Shack’s highly anticipated Oktoberfest-inspired festival celebrates good food, drinks and friends—the Shack way! Get ready for special-edition biers, bratwursts, burgers, and frozen custard treats at both Westport & New Haven locations.
Shacktoberfest is the only time of year to snag a commemorative Shake Shack Bier Stein for $10.00 (25 oz.). Filled to the brim with your choice of Brooklyn Brewery’s brisk, malty Oktoberfest beer or their very own ShackMeister Ale, the hefty glass stein is yours to keep and just $7.00 to refill throughout Shacktoberfest.
Geoff Lazlo, former Executive Chef at The Whelk in Westport, is heading back to his hometown of Greenwich, CT to open a place of his own. The restaurant will be located in the former Lolita Cocina space on Mill Street in Byram and will reflect the type of cooking he has done at esteemed venues such as Gramercy Tavern, Blue Hill at Stone Barns, and The Whelk. Often seen walking into his kitchen with something freshly picked from his home garden, Geoff will continue to feature produce from local farms on the menu, but also bring the farm into the physical space and the surrounding neighborhood. With a strong focus on locally-sourced, seasonal American cuisine, Lazlo hopes to push this concept one step further by partnering with the Back 40 Farm in Washington, Connecticut.
Mark Bomford, Director of the Yale Sustainable Food Project will lead a conversation with author and New York Times columnist Mark Bittman on October 8, 2014 from 6 to 7 pm. The talk will take place at Sheffield-Sterling-Strathcona, 1 Prospect Street in New Haven. This event is hosted by the Yale Sustainable Food Program.
The talk is being hosted in conjunction with the release of his new book, How to Cook Everything Fast: A Better Way to Cook Great Food, Bittman is speaking at Yale and will be on-hand following the talk to sign books.
Monday, September 29, 7pm, L’escale of Greenwich will host a music and food inspired evening called “Burger and Blues.” It will showcase three different burgers in slider format. The Jay Sweeney Trio will perform blues and soul inspired music.
Harlan Social in Stamford will have a night of “Wine, Snacks & Socializing” on Tuesday September 30. You can taste wines from Spain and Italy from 5:30 – 7:30pm. If you stay for dinner, you will receive 20% off the samples wines as well. For reservations call 203.883.8000. $35 pp.
Also on Tuesday, Cask Republic in Stamford presents an evening of Whiskey and Cigars. Enjoy cigars from the Connecticut Cigar Company (roller on site!) and whiskey from the Willet Distillery. Guests will also receive appetizers. $75pp.
On Wednesday October 1, celebrate incredible libations as Mixologist Eric Ribeiro introduces Napa & Co.’s first installment of the “Cocktail Culture.” From 5-7PM, Eric will combine the flavors of the season with juices, bitters, liquors and condiments to create ten hand-crafted cocktails to pair perfectly with Chef Adam Truelove’s culinary creations. $40per person, plus tax and gratuity. Reservations: call Napa & Co. at 203-353-3319
On Saturday October 4 the New Canaan Nature Center will be hosting their 3rd annual Harvest Festival
The Norwalk Historical Society is hosting a fun-spirited Bourbon and Whiskey Tasting Fundraiser, with speaker Gregg Glaser, publisher and editor of Modern Distillery Age, on October 3, 2014, 7:00-9pm at Mill Hill Historic Park - Town House Museum, 2 East Wall Street, Norwalk, CT.
A sampling of six selections will be tasted from around the world. Join us for an entertaining and informative discussion on the history, production, style and character of each. Appetizers are included. Must be 21 years and older to participate in the tasting.
Tickets - Early Bird until 9/26: $35-After 9/26: $40-At the door: $50. Purchase tickets here.
Back to school- those three little words that can strike both fear and jubilation, depending on who you ask. Don’t worry, we’ve got you covered with our three super delicious recipes for breakfast, lunch AND dinner. No kid will say no to these great eats: Marcia’s “Best Evah” Granola, "BLTA" Wrap (a is for avocado), and then weve got Kebabs recipes that will suit any picky eater.
Find full recipes below:
Jeff Taibe is currently the executive chef of Kawa-Ni in Westport bringing Izakaya style Japanese to CT. Chef Jeff's creative, simple and seasonal cooking style is his hallmark as seen in Kawa Ni's menu. Taibe will be at The Westport Farmers' Market Thursday, September 25th, 10:15 AM demo-ing and serving up a Kawa Ni favorite (well, one of my favorites), Szechuan Stewed Beans.
If you can't make it to the market to watch Jeff in action, please enjoy his recipe for the incredibly delicious, Szechuan Stewed Beans below.