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Sunday
Nov302014

Lobster Post: Casual Fresh Seafood in Fairfield

Two words: LOBSTER FRIES. No...Really! If you want to cozy up to some delicious and decadent comfort food, get your claws over to the LOBSTER POST at 222 Post Road in Fairfield. Opened and owned by Jack Jagetic and now run by our man, Scotty and chef Mel, the LOBSTER POST offers fresh, tasty and unpretentious fare that both adults and children will devour.

As we walked in the doors of the simple yet charming little jaunt with a beach town vibe, we were treated to a sample of piping hot LOBSTER BISQUE. Seasoned to perfection with a tiny bit of heat at the end of the gulp, this soup was excellent. Not too creamy, and with a touch of sherry wine, the lobster flavor was allowed to blossom. We sat, we ordered, all was right with the world.

On the agenda:

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Friday
Nov282014

Chef Matt Storch's Recipe for "Day After Turkey & Waffles"

Every Thanksgiving, we ask our friends in the Chef community for their favorite holiday recipes. This year we got a last minute entry from Chef Matt Storch of Match Restaurant & The Chelsea with a great idea for all those leftovers. Ok...that picture above...it's not turkey...those are chicken livers, but it's the best we could do on short notice. Here is Matt Storch's Day After Turkey & Waffles Recipe. 

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Thursday
Nov272014

CT NOFA to Host Organic Hop Workshop on Dec.11th

On December 11, join the Connecticut Northeast Organic Farming Association of Connecticut (“NOFA”) for a relaxing evening where guests can enjoy a beer or soft drink, unwind, talk about this past season, and learn the full brew cycle of their favorite local beers from the hop yard to the pint glass. Named as one of the "5 Connecticut Craft Beer Events You Don’t Want to Miss" by Connecticut Magazine, "It might just be the only Connecticut event where aspiring farm-to-barrel brewers can learn some of the tricks of the trade. Sustainable agriculture never tasted so good."

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Wednesday
Nov262014

Cast Iron Roasted Fruits & Vegetables Recipe from Chef Arik of Le Farm

Arik Bensimon, Chef de Cuisine at Le Farm, has always been an innovator when it comes to cooking. His roots run deep with French technique, but the ingredients always come first. We liked the simplicity and deconstructed quality of his Thanksgiving side dish. Not only is the recipe absolutely beautiful but it preserves and highlights the integrity of the seasonal ingredients. Enjoy Chef Arik's recipe for Cast Iron Roasted Fruits & Vegetables. 

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Tuesday
Nov252014

Roasted Butternut Squash & Bosc Pear Soup Recipe from The Spread in SoNo

It's not too late to run to the store and pick up some Butternut squash for this incredibly delicious recipe created by Carlos Baez of The Spread in SoNo. This one is sure to be a keeper. When your guests are sighing with delight, please feel free to thank us. Enjoy this recipe for Roasted Butternut Squash and Bosc Pear Soup. 

Roasted Butternut Squash & Bosc Pear Soup

1 Butternut Squash, cut in half and seeded

1 Tsp Kosher Salt, divided

½ Tsp Black Pepper

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Tuesday
Nov252014

Down Home Apple Crisp Recipe from Mama's Boy in Sono

You really can never have too much dessert...especially when it involves warm fruit. Grab yourself some apples and try out this recipe from Chef Chaz Mazas of Mama's Boy Southern Table & Refuge in Sono. Mama's Apple Crisp never tasted so good!

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Sunday
Nov232014

Brick + Wood: New Neapolitan Pizzeria & Wine Bar Opens in Fairfield 

You know how you “just know” when a new restaurant is going to be good? That’s the feeling you get in the first ten minutes at Brick + Wood, a new restaurant and wine bar in Fairfield’s Brick Walk Plaza on the site of the former Ponte Vecchio restaurant. When you make a great find like this, it’s a double-edged sword: You want to share it with friends, but at the same time keep it your secret a little longer. We decided to share. You’re welcome.

On a recent lunch visit, as we perused the distressed-wood and worn-brick decor, an amuse bouche appeared out of nowhere—two crispy crostini topped with fluffy homemade ricotta, sautéed broccoli rabe and imported prosciutto—as if to say, “Let’s get this party started.”

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Sunday
Nov232014

Chestnut Butter Bruschetta with Burrata, Kale or Arugula Recipe from Locali Pizza Bar

As family and friends arrive, it's always a great idea to have a few nibbles ready for them to enjoy as the cooks in the kitchen place the final touches on the main courses. Many homes will be filled with  the aroma of chestnut stuffing, so tantalize the taste buds with a delicious appetizer with a hidden ingredient, chestnut butter. Chef Mogan Anthony of Locali Pizza Bar + Kitchen shares his recipe for “Chestnut Butter Bruschetta with Burrata, Kale or Arugula” that pairs chestnut butter with greens and Burrata.  

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Saturday
Nov222014

Napa & Co.'s Maple-Bourbon Banana Pudding Cake Recipe

You’ve finished the turkey, gravy, stuffing, sweet potatoes, baked potatoes, sides galore, apple sauce, cranberry sauce, salads, cole slaw, and maybe a few glasses of cider, wine and beer. In the background, the football games are on the TVs and maybe a little jazz, rock or classical fills the air. It’s been a great Thanksgiving dinner with friends and family. So what’s next? Close your eyes and travel to the South and focus on one of their comfort food desserts, Bread Pudding.

Chef Adam Truelove of Napa & Co. in Stamford was kind enough to share his version with CTbites, and he starts with a simple bread pudding and adds his special twists…bourbon, maple syrup and bananas. Here's Chef Truelove's recipe for Maple-Bourbon Banana Pudding Cake.

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Friday
Nov212014

Friday Froth: Beer Pairings For A Very Merry Thanksgiving

You can smash that wine bottle against a new ship's prow, because I'm drinking beer this Thanksgiving. I enjoy wine, but the waveform of my interest in it describes a gentle curve approaching zero on this particular day of the year. There's very little you can put on the table in late November that will get my personal circuits firing like a nice beer pairing.

This week's Froth will be a selection of suggested beers for both Thanksgiving hosts and guests, presented in the order you may like them to appear during our country's great feast. I enjoy typing that word. Say it with me: "FEAST!" I wish I had a relative with an eight foot tall fireplace suitable for roasting an entire ox. I hope at least one of you reading this is going to attempt a feat of inadvisable open flame cookery next week. Bonus points if you have to bribe a child so they don't tell a spouse what you're doing. 

A quick note to begin: I wrote a Thanksgiving column back in 2011, and this new post is an update/overhaul.

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