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Entries in Chef Talk (128)

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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Tuesday
Mar112014

NyHaven in New Haven: A New Nordic Pop-Up

NyHaven, a one-time pop-up new Nordic dinner in New Haven on March 3, blew away a couple dozen diners lucky enough to purchase seats to the 15-course dining experience showcasing some of the most daring and inventive food in Connecticut. Conceived by Chef Simon Marcell Davidsen with fellow Community Table chef Tommy Juliano, they teamed up with John Ginnetti of 116 Crown, who not only generously offered the kitchen and dining space for NyHaven, but also paired each snack and course with an appropriate "cocktail."

An indelible evening marked by a provocative menu, curious cocktails, and a house filled with appreciate gourmands, we attempted to capture the meal in not just words, but an interview with Chef Simon Marcel Davidsen, photos of each course, and 116 Crown's video of the NyHaven experience:

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Wednesday
Mar052014

Da Pietro's Chef Pietro Scotti Talks About 25 Years in Westport

Chef Pietro Scotti…on 25 years in Westport!

On the day after Michel Nischan sadly announced the closing of The Dressing Room, I was sitting in the cozy dining room off the kitchen of Chef Pietro Scotti’s home talking with Pietro and his wife, Janine, about the changes in the restaurant scene and in particular dining in Fairfield County.  

An anchor in Westport for over 25 years, Da Pietro’s Restaurant on Riverside Ave was one of the first “fine dining” establishments in Fairfield County, and immediately become popular as the “go to” place for special occasions and romantic dinners.  Reviewed as “Perfection ” by The New York Times and  “Excellent” by Wine Spectator, the intimate 25 seat restaurant specializes in fresh pastas, creative starters and hearty and seasonal entrees.  

Pietro, known for his big smile, warm personality, and unfailing generosity to local community events and causes, has helmed Da Pietro’s since the beginning and can still be found in the tiny restaurant kitchen every day during both lunch and dinner.   

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Thursday
Jan302014

The Spread's Poblano & Corn Chowder with Fresh Crabmeat

Get ready to rumble. Chowdafest is this weekend at the Webster Bank Arena, where 28 chefs will battle it out for "best of," and then Superbowl eating goes into full swing. The Spread in Sono under the direction of Chef Carlos Baez, will be competing for the first year at Chowdafest in the "Creative Chowder" category. Chef Baez may be a rookie to Chowdafest but he certainly is no rookie in the kitchen. 

Check out his very simple and delicious recipe for Poblano & Corn Chowder with Fresh Crabmeat. Make it for your Superbowl party or skip the work and sample some at Chowdafest before the big game. 

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Wednesday
Jan222014

Le Farm's Signature Dish: Chef Arik Bensimon & Bill Taibe Talk Poutine

Would Bensimom  consider an encore of LePoutine for our readers?  You bet!  He’s putting the dish back on the LeFarm menu for a limited run, January 23 -25.  Not to be missed.  (If bacon ate, it would eat Poutine.)

Foie gras and Poutine are two foods not usually found in the same sentence, much less married in a restaurant dish.   But if you were dining at  LeFarm a couple of years ago,  “LePoutine”  was the crazy delicious rock star in the room – a decadent, playful, steamy mashup of foie gras, fried potatoes, wine,  beef cheeks, kale,  gravy and imagination.  

A Montreal favorite, Poutine is unadulterated cardiac-on-a-plate, usually devoured with great gusto, its grease supposedly the perfect insulation before or and after a hard night of drinking. (It should be duly noted that Le Farm’s version, unlike the French Canadian, didn’t include the traditional cheese curds.  But buttery Foie Gras more than made up for the missing fat calories.)

“It was big, it was indulgent, and people just loved it. So did we,” Bill Taibe, the founder of LeFarm told us, grinning with the memory of his exciting crowd pleaser.  

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Friday
Jan172014

Ny Haven: A Nordic Inspired Pop-up with Chefs Marcell Davidsen & Tommy Juliano at 116 Crown

Photos: Signe Birck

TICKETS HAVE GONE ON SALE! Tickets

A 13 course Nordic-inspired menu is the inspiration for Ny Haven, a one-time pop-up dining collaboration between chefs Marcell Davidsen and Tommy Juliano, that will take place at 116 Crown on March 3, 2014. Ny Haven is a play on words. In Danish, Ny means New, and Haven means garden. In Copenhagen, Nyhavn is a main gathering point for people to meet at cafés to eat and drink. 

The chefs, best known for their culinary risk-taking and locavore approach at Community Table in Washington, CT, will descend upon the kitchen of 116 Crown in New Haven for a single night for 25 lucky gourmands. 

"We are very excited to showcase our style of new New England cuisine, and Nordic influenced cooking, to New Haven," said Davidsen. "With my Danish background and Tommy's New England approach on desserts."

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Tuesday
Dec172013

"My Signature Dish," Chef Jodi Bernhard of Fortina in Armonk

"My Signature Dish" is a new CTbites column featuring a rotating cast of chefs, and the dishes that define their cooking style, or simply make them happy to fire up the stove. 

Jodi Bernhard hardly hesitated when choosing her signature dish at Fortina, Christian Petroni’s "casually hip" Italian restaurant in Armonk.  Her eyes gleaming, she said, "It's our Pork Braciole." Braciole, hip? 

If you grew up Italian, you probably hold memories of Braciole near and dear.  This classic rolled, stuffed meat roast, usually serves as centerpiece for those sprawling homemade Italian dinners that lazily linger across Sunday afternoons into evening.  Braciole invokes home.  And family.   Instant Nostalgia.

Ok, so how does a chef modernize a memory?  Autograph a treasured family photo? 

“That is the gist of our approach at Fortina,” Jodi explained. “ We try to not stray too far from ‘mom's’ version, but still make it a restaurant dish with our stamp on it.  We are true to simplicity and flavor.”

The notion of putting  “Mom’s dish” on Fortina’s playful, hip menu was Christian’s, one of the restaurant’s owners.  (Patroni and and Jodi once cooked together at Barcelona in nearby Greenwich.) Though she and Christian work as collaborators, the task of “restaurantizing” this homey meal was largely up to Bernhard.  

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