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Entries in Chef Talk (134)

Sunday
Sep282014

An Evening with Mark Bittman at Yale on October 6

Photo c/o MarkBittman.comMark 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.  

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Tuesday
Aug192014

CTbites Chef Demo Tent Lineup @ Westport's Blues & BBQ Festival

Listen up food lovers. CTbites has rounded up some of the area's top chefs for two full afternoons of live cooking demonstrations, recipe tasting and general good times. 

On Saturday, August 30th & Sunday August 31st from 11:00-3:30pm come on down to Westport's Blues Views & BBQ Festival to meet:

Chef Matt Storch of Match; Chef Jon Vaast of Walrus + Carpenter; Chef Chaz Mazas of Mama’s Boy; Pietro Scotti of Da Pietro's; Mark Hepperman of Saugatuck Craft Butchery;  Carlos Baez of The Spread; Chef Ian Kokkeler of Barcelona FFLD; Fjord Fish Market; and Matsu Sushi's owner Paul Teoh.

Come get schooled while you enjoy samples from 9 talented local chefs View the full schedule below...  

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Friday
Aug082014

Le Farm's Chef Arik Bensimon is Guest Chef @ Westport Farmers' Market Aug. 14

Chef Arik Bensimon of Le Farm wil be the guest chef at The Westport Farmers' Market on August 14th. Chef Arik will be be demo-ing and serving up his Scallop Crudo with Buttermilk, Yuzu, Beets, Cucumber & Peanuts.

Scallop Crudo recipe can be found below.

Chef Bensimon began his career at the age of 11 in his family’s restaurant in NYC. After culinary school he worked at renown restaurants such as Le Cirque, Picholine and La Panetiere. In 2009 Arik came to Connecticut as the executive chef of Napa & Co., then opened The Spread in Sono, and in 2013, he joined the team of LeFarm as Chef de Cuisine.  

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Tuesday
Aug052014

Celebrate National Oyster Day! Talking Mollusks w/ Chef Lazlo of The Whelk

FACT:  The President of the United States, the Senate, and some state legislatures, governors and mayors have the authority to declare a commemorative event or day by proclamation. Petitions are introduced by constituents or trade associations to honor industries, events, professions, hobbies...AND FOOD!  After the observance day is authorized, it is the petitioner's responsibility to promote to the public. CTbites was not the petitioner, but is excited to promote National Oyster Day on Tuesday, August 5th...a day eagerly awaited by mollusk lovers throughout CT.

Today, iced cold oysters are the perfect summer food...high in protein and low in calories. There are over 150 varieties of oysters, but only five species, each traditionally named after the body of water or bay where they are grown. Varieties are known by a myriad of names such as Wellfleets, Blue Points, Kumamoto and Kuushi. The flavor varies by the conditions or Terroir they are grown in; rocky soil, tidal or brackish water, etc. with the Northeast areas of Massachusetts, Rhode Island and Maine providing some of the most delicious and accessible oysters

CTbites sat with Chef Geoff Lazlo of The Whelk on a sunny summer afternoon to sample some of these delicious delicacies while receiving an education about choosing and enjoying oysters. Lesson #1: tasting oysters is akin to sampling wine. Connoisseurs discuss the salinity and complexity of each oyster, the finish, the hints of melon or cucumber, and of course the juice, aptly named the “liquor.”

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Sunday
Aug032014

Barcelona Fairfield Welcomes New Executive Chef Ian Kokkeler

Barcelona in Fairfield has welcomed new executive chef Ian Kokkeler, with previous chef Helton DaSilva relocating south to man the restaurant groups second busiest restaurant in Atlanta.

Kokkeler hails from Austin, where he spent the last several years as executive chef as some of that city’s most well known restaurants including Uchi, Congress and the W Hotel in Austin He spent 7 years at Uchi, a Japanese restaurant, where plating and precision called upon his talents as an artist.

"I am artistic, and here at Barcelona we are rustic. I hope to blend these two with my plating style. As an artist, I like to paint and sculpt, and that translates well to cooking," said Kokkeler during our visit to Barcelona during his first full week on the job.

 

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Thursday
Jul312014

Burger Alert: The Spread "Cheeseburger"- Best Bar Burger in FFD CTY?

Executive Chef Carlos Baez assumed the helm of The Spread in SONO a year ago and the menu now completely reflects his vision of flavor and textural combinations. After a movie we decided to enjoy some of his light bites, and when they asked if I would like to try his new burger combination, I quickly agreed.

Chef Baez's "CHEESEBURGER" starts his fantastic combination with a large patty of grass-fed Kobe beef. He melts a few slices of a mild white Cheddar cheese over the patty and then tops the cheese-covered patty with house-made pickled jalapeño peppers, a few slices of crispy bacon, a little shreaded lettuce, a swath of spicy mayo, all encased in a sesame seed bun. The meat was loosely compressed to maintain its medium grind, and the cheese was a delightfully smooth addition. These two ingredients, alone, would have created a fantastic cheeseburger, but Chef Baez elevated the flavors and achieved a perfect balance of salty-spicy-sour with the pickled jalapeño peppers complemented by the bacon. The addition of the spicy mayo was a great finish. The bun was mild in flavor and did not fight with any of the other flavors. This was one great burger.

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Monday
Jul212014

Chef Matt Storch of Match Demos "Crudo 3 Ways" @ Westport Farmers' Market July 24th

Show up Thursday July 24th at The Westport Farmers' Market @11AM and learn how to make killer Crudo 3 Ways! Chef Matt Storch will be schooling market go-ers and giving out samples. 

If you'd like to make Matt Storch's Crudo Recipe at home, please find the recipe below. 

Match Crudo Recipe

1lb of your favorite fish to eat raw (Tuna, Hamachi, Fluke, Bass or Maybe Salmon)

1/4C of Extra Virgin Olive Oil

3 Cloves of Garlic

Pinch of Maldon Salt

Pinch of Cracked Black Pepper

1 Bunch of Basil

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Thursday
Jul032014

Summer Grilling Tips from Saugatuck Craft Butchery

Craft Butchery is an old-fashioned shop with modern-day ideals (not to mention beautiful new digs). It carries only pasture-raised, organic meat from small farms located within a 150-mile radius of Westport. They sell premium beef, pork, lamb and poultry from animals that have never been given antibiotics, hormones, steroids or animal by-products. These guys know a thing or two...or three...(well, actually Ryan has 5 tips here), about grilling. 

Owner and head butcher Ryan Fibiger helps us make the most of his offerings with tips on grilling perfectly.

1. Keep it simple. When it comes to grilling high-quality, pasture-raised meats, less is more. Stick with just a salt rub on our steaks and burgers. Pepper, garlic, spice rubs and oils can burn, so use only if you’re cooking at a lower temperature.

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Tuesday
May272014

Sugar & Olives: Guest Chefs at Westport Farmers' Market May 29th

SUGAR & OLIVES will be the guest at The Westport Farmers' Market THIS Thursday May 29th. SUGAR & OLIVES is devoted to serving wholesome, healthy and happy {LOCAL} food. If it's grown in CT, then it's served up at Sugar & Olives.

SUGAR & OLIVES will demo-ing and serving up recipes for RHUBARB COMPOTE & PICKLED RAMPS (view complete recipes below) as well as providing rhubarb lemonade. Chef Jon Vaast and Jenn Balin will also discuss the many uses for these ingredients like ramp and rhubarb chutney, rhubarb tom collins, ramp martini, & ramp butter. 

SUGAR & OLIVES always strives to educate and cultivate its diners. A recent addition to the lineup at S&O is Jon Vaast, former executive chef of the Dressing Room Restaurant. We look forward to seeing him at the market. 

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Saturday
May102014

Westport Barnes & Noble Book Signing May 17th: Come Meet Amy & Stephanie

We hate to shamelessly promote ourselves, but we would be remiss if we failed to mention our upcoming book signing at Westport Barnes & Noble on May 17th.

Come meet CTbites Founders, Amy Kundrat and Stephanie Webster @ Barnes & Noble in Westport on Saturday, May 17th @ 1PM. 

If you haven't heard the news, check out our post on our recently published book featuring over 50 of the best restaurants and chefs in Fairfield County.

BONUS: Chef Jon Vaast from Sugar & Olives will be with us serving up their recipe from the book.  

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