Head over to the Spread in South Norwalk next Tuesday March 3rd and help raise money for the “Sheffield Island Lighthouse Education Program.” Starting at 430PM Chef Carlos will prepare oysters fourteen different ways. In conjunction with Copps Island Oysters, The Spread team will host an evening filled with Oyster Shooters, Poached Oysters. Oysters Casino, Oyster sliders and their famous BBQ grilled Oysters.
Tired of the cold? Why not embrace it at Rizzuto’s Oyster Bar & Restaurant? Their popular outdoor patio will play host to a New Amsterdam Ice Bar & Winter Patio Party. Specialty cocktails & oyster shooters served all night on February 27 & 28 Only. Grab your ski gear and head over to Westport. Guests must be 21 and older. Don't miss the Ice Luge Constructed By Ice Matters!
Rizzuto's Oyster Bar & Restaurant is located @ 540 Riverside Ave in Westport.
This just in from HeyStamford!
The Taste of Stamford is this Thursday. Stamford Downtown Restaurant Weeksbegins next week and this Sunday is the 1st ever street-food Food Rave in Stamford. Titled "Mercado --A Street-Food Food Rave", the event is scheduled for Sunday, March 1 from 3 p.m. to 6 p.m. at Bank Street Events in downtown Stamford.
"Mercado" The 1st Annual Market Style STREET-FOOD RAVE is an up-and-coming concept you see in major cities. Typically described as a large gathering where people eat, sell or share many different types of food, usually held outside or in a large public building with music and cocktails. In this case, its an awesome opportunity to sample some of the best food in Fairfield County!
Entry is FREE for all attendees and no food-item is more than $5. In addition to having more than 15 food vendors there will be a cash bar for those who want to imbibe and music by a local dj.
Da Legna is the best kept secret for New Haven pizza lovers. But it shouldn’t be.
Ask a friend who lives or works in New Haven for their favorite pie, and steel yourself for a slew of anecdotes, a bit of Elm City history, and maybe even a neighborhood geography lesson – Wooster v. State Street. Then, after declaring their allegiance to one of the “big three,” lean in, because your friend may end their (a)pizza diatribe with an almost conspiratorial whisper of “Da Legna,” the two-year old State Street restaurant devoted to wood-fired pizzas, Italian tapas, and a refreshing lack of pretense.
Chefs Tyler Anderson, Bill Taibe, and Joel Viehland were recently recognized by the James Beard Foundation as semifinalists in the 2015 Best Chef: Northeast category. On the occasion of their nomination, we asked each of them to answer a few questions, from the serious (key influences and mentors) to the hypothetical (a CTbites blank check to open a new restaurant).
Want to know where Chef Tyler Anderson's next restaurant could be, who Chef Viehland would love to cook for, and who is one of Chef Taibe's biggest influences (hint: he is a chef in one of his kitchens)?
Read on for this and more from three of Connecticut's best chefs.
Monday February 23, Napa and Co is giving you the opportunity to meet with Justin King of organic winery King Wine Estates of Oregon. The night will feature three courses with wine pairings. $50pp (plus tax and gratuity).
Celebrate Johnny Cash’s birthday with Walrus + Carpenter on Thursday February 26. The night will be hosted by BrewGrass and include a whole hog BBQ dinner.
Mimi Sheraton, award-winning author and former restaurant critic for The New York Times, will be at the Westport Public Library on Saturday, February 28 to discuss her new book, 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Sheraton's appearance will be a conversation with Matt Storch, chef and owner of Match Restaurant. Details here.
The Barcelona restaurants have a number of offerings this week:
Tuesday February 24 at 7pm, Barcelona West Hartford presents “Craft Beer and Tapas.”
CT NOFA's Winter Conference is Connecticut's largest food, agriculture and sustainability conference, held Western Connecticut State University's Midtown Campus in Danbury on Saturday, March 7.
The conference will focus on the future of sustainable farming through dozens of workshops, an exhibition space with over over 70 vendors featuring local foods, crafts, books, and sustainability initiatives. The keynote speaker will be Dr. Kristine Nichols, Rodale Institute Chief Scientist who will deliver a speech on the "Regenerative Agriculture for Soil & Climate Health."
The next stop on my unending burger quest found me sitting at a high top table in the rear of Bailey’s Backyard in Ridgefield. This modest two room restaurant is known for its creative cuisine with an unwavering Farm to Table attitude instilled in the entire menu by Executive Chef, Forrest Pasternack.
Many told me about the Cheddar and Ale Burger, and it was time I tried it for myself. The Burger is served with caramelized onions, cheddar & ale sauce on a brioche, with a side of shoestring potatoes.
Three of Connecticut’s best chefs were recognized this week by the James Beard Organization as 2015 Restaurant & Chef Award Semifinalists. The three outstanding chefs include Tyler Anderson of Millwright’s in Simsbury, Bill Taibe of Le Farm, The Whelk and Kawa Ni, in Westport, and Joel Viehland of Community Table in Washington.
Each was announced as a semi-finalists in the 2015 “Best Chef – Northeast” category. For those of us who have enjoyed the outstanding cuisine of these three culinary masters their inclusion comes as no surprise.
UPDATE MARCH 4TH - EVENT IS CANCELLED FOR TOMORROW DUE TO THE WEATHER AND WILL BE RESCHEDULED IN THE SPRING. As announced by Fairfield Green Food Guide.
Join Steve Conaway of The American Chestnut Foundation, Chef Silvia Baldini as he leads a "Culinary Demonstration and Tasting," and Analiese Paik for a discussion entitled "Heirloom and Ark of Taste" on Thursday, March 5 at The Carriage Barn Arts Center in Waveny Park in New Canaan. The informative session runs from 6:30-8:30 pm.
Conaway is the Conservation & Outreach Director of the Greenwich Land Trust, home of the American Chestnut Tree Sanctuary, and a fountain of information of chestnut growing. Please bring your questions for the Q&A to follow his talk. Next, Chef Silvia Baldini of Strawberry and Sage will discuss how to store, cook, and peel fresh chestnuts, and demonstrate how to prepare Mont Blanc chestnut cakes, a classic chestnut dessert from her native Italy. Analiese Paik of the Fairfield Green Food Guide will inform guests about rare and delicious heirloom and Ark of Taste foods and provide insider tips on sourcing them.