Sign Me Up!

Sign Me Up For:

Our Sponsors





Our Partners


Search CT Bites
Holiday Catering Guide

Holiday Catering Guide: 14 Restaurants & Traditional Caterers who do it all!

Our Sponsors


We Wrote A Book!

Entries in Chef Talk (147)


Video: Tofu Master Minh Tsai Talks Tofu and Sustainability at Yale

Minh Tsai, investment banker turned tofu master, is speaking at Yale this week about the intersection of tofu and sustainability. Watch the event live on Tuesday, November 10.

From Yale CBEY:

Meet Minh Tsai, the investment banker turned tofu master, and learn about his company Hodo Soy, an artisanal tofu supplier from Oakland. Minh has been a pioneer in getting chefs and large institutions to use tofu including Chipotle (heard of sofritas?) and Costco. This talk is sure to entertain and inspire and provide an enlightening discussion on how traditional recipes (along with Masters students) can be used to change our future impact on the earth.

Click to read more ...


Why LeFarm in Westport Closed Its Doors: Q & A with Chef Bill Taibe

Many CT diners were shocked when Bill Taibe announced that LeFarm in Westport was closing its doors after six years. LeFarm was without a doubt one of the most highly celebrated restaurants in Connecticut, a place where local chefs gathered on their nights off and regulars booked a table weekly. So, why did it close? We sat down with Chef Bill Taibe (owner of Kawa Ni and The Whelk) to find out why...

LeFarm was a very successful restaurant right up until the day you closed the doors. Why did you decide to sell LeFarm? It was the right time.  We had met our goals at LeFarm.  It is now time to set our sites on a more focused plan. We want to offer more services.  Create new experiences.  Push ourselves a bit harder.


Click to read more ...


Video: CTbites Chef Panel w/ Fortina, The Whelk, South End, Bar Sugo, Match, Douro & Fleisher's @ Greenwich Wine + Food Festival

CTbites sat down with some of CT's top chefs and restaurant owners at The Greenwich Wine + Food Festival to talk about food trends in CT, their inspiration, favorite foods, the farm-to-table trend, and what their mamas taught them. 

Chefs included Christian Petroni, Bill Taibe, Matt Storch (as moderator), Nick Martschenko, Pat Pascarella, Ryan Fibiger, & Rui Correia. (See if you can tell which one of these chefs had a rough night prior to our interview.) 

This video originally aired via Periscope. Make sure you don't miss upcoming CTbites Periscope content, download Periscope here.


Click to read more ...


Recap: CTbites Chef Demo Tent Rocks the Blues, View & BBQ Festival 2015

Top Chefs from all around Fairfield County gathered at the CTbites Chef Demo Tent to delight guests at the Blues, Views & BBQ Festival this past weekend in Westport. They grilled, demoed recipes, and served up some great eats to thousands of eager fans. Was it fun? Heck yeah. The chefs you see above hail from: Match, Walrus + Carpenter, The Spread, Fleishers Craft Butchery, Bobby Q’s, Vespa, Can Tiin & NEAT, as well as Da Pietro's. They made brisket, pork buns, sliders, pork belly, and every other cut of every meat imaginable. Good times were had by all. Check out the pics!

Click to read more ...


10 Questions w/ John Barricelli @ Sono Baking Company's 10 Year Anniversary

This summer marks the 10 year anniversary for Sono Baking Company. To celebrate the milestone of this beloved local bakery, we sat down with owner, John Barricelli, to talk about the business of baking and his plans for the future.  

What made you decide to launch Sono Baking Company? 

We launched Sono 10 years ago because we found that the need for baked goods and breads were hard to find in this area....everything was being brought up from the city....I always wanted to bake bread in a big oven early in the morning with no days off!

Has the business of baking changed in the past 10 year? How?

The business has not changed, but competition has grown a little....we still think we are superior to anything out there...we bake fresh everyday....bake locally, distribute locally.

Click to read more ...


Washington Prime 2.0 - Chef Howard McCall Jr. Brings Comfort Food to SONO

Patrons of Washington Prime will find comfort in the cuisine of its new Executive Chef Howard McCall Jr. This unassuming chef is not new to SoNo nor the kitchen at Washington Prime; he started in the kitchen at Barcelona twenty years ago and was the opening Sous Chef at Washington Prime last summer. Prior to joining Washington Prime he oversaw the kitchen at Mint restaurant in North Carolina which influenced his new Southern style cuisine.

CTbites was invited to meet the chef and sample some of his new additions to the menu. Chef Howard exudes a soft personality, allowing his culinary talents to speak. His recent changes to the new menu range from a creative American Soul Rolls to a Braised Lamb Shank, plus modifications of previous favorites. Each maintained the focus on the main ingredient with delightful accompaniments…more akin to Southern comfort food.

Click to read more ...


Three Interviews with Connecticut James Beard Award Semifinalists

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.

Click to read more ...


Winter Cooking Classes @ The Schoolhouse at Cannondale 

If you're still looking for the unique gift for that special person. Give them a memorable experience that is both fun & useful. Sign them up for a cooking class at The Schoolhouse at Cannondale Restaurant in Wilton Ct. In fact, sign up with them. Chef Tim LaBant & his staff will be sharing their years of experience each Tuesday evening beginning in February. You'll also savor the finished culinary delights after the class. The schedule and focus for each evening is as follows:
February 3...Winter Braising and knife skills
February 10...Appetizers and ingredient pairing guidlines
February 17...How to prepare our most favorite soups and stocks
February 24...Duck cookery and grain preparation
March 3...Fish cookery;  wet and dry cooking methods.When to use each method

Click to read more ...


Thanksgiving Recipes from The Chefs @ Westport Farmers' Mkt 

We, Westport Farmers’ Market, wanted to find a way to say thank you for the support our communities continue to provide us, so……

We have collaborated with the best of the best in Fairfield County to bring you a local, delicious and certainly special Thanksgiving menu. You might even say it is a celebrity chef Thanksgiving menu created just for WFM. We've gathered recipes from the likes of: Bill Taibe, Matt Storch, Mischel Nischan and so many more. View The Complete Recipe Guide Here & view the list of chefs below. 

Looking for the perfect recipe - heck, the perfect menu? Look no further! Each recipe will include a grocery list for Saturday's market at Gilbertie’s Herb Garden in Westport.

Celebrity Chef Thanksgiving Menu

Click to read more ...


Meet The Whelk's New Chef de Cuisine, Anthony Kostelis

How does it feel to be hired as the new Chef de Cuisine for one of Fairfield County’s most successful restaurants?  Chef Anthony Kostelis, of The Whelk in Westport, would say it is like a dream come true. In fact, ever since Kostelis started working with Bill Taibe in 2010, he knew he didn't want to be anywhere else. 

Kostelis’ love of food began at the ripe age of 15 when he started work in a Manchester pizza restaurant. Half Greek, half Italian, and the son of a food purveyor for high end ingredients, Anthony seemed fated to head down a culinary path. By age 20, he was working in New Haven as a server and bartender at Ibiza, when he decided to leave college and pursue his real passion, cooking. Working his way through the CIA, he was mentored by Executive Chef Jeff Caputo of Scoozzi, also in New Haven, who took him under his wing and “set me up for success,” says Anthony. 

Click to read more ...