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Entries in Chef Talk (153)


CT Chef & Chopped Champion Silvia Baldini Competes Again On Food Network’s ‘Chopped Champion

Chef Silvia Baldini, Founder of New Canaan, CT based culinary group Strawberry and Sage, will compete again on Chopped Champion, the Food Network’s hit series. On April 19st at 10 pm, Baldini will be one of the 16 returning champions chosen to battle it out for a chance to earn the Chopped Champion title and $50,000 in prize money. Four preliminary rounds will determine who gets a spot in the finale. But only one chef from among the four finalists will be named the winner.

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Interview w/ Chef Zac Young, Executive Pastry Chef @ David Burke Restaurants

We recently gave you a sneak peek at Savor: A Celebration of Wine, Food, & Spirits, that will unfold in Hartford from April 7-9.  The event’s Grand Tasting will give guests the chance to try hundreds of wine, spirits, and beers, indulge in dishes from area restaurants, and watch celebrity chef demonstrations. 

Celebrity Chef Robert Irvine will headline the event while proceeds go toward the Robert Irvine foundation.  A few weeks ago, he spoke with CTBites and told us about the foundation, upcoming Food Network shows, his varied food projects, and what to expect this year.

Savor just announced another addition to its celebrity chef line-up: Chef Zac Young.  Fun, gregarious, and whimsical, Young currently works as the Executive Pastry Chef for the David Burke Restaurants.  I became a fan of his when I watched him compete on Top Chef: Just Desserts.  This past holiday season, his Thanksgiving “PieCaken” became a bona fide sensation.

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10 Questions w/ The Whelk's Chef Anthony Kostelis

You eat at their restaurants, you love their food, but what do you know about the chefs who work to bring you culinary pleasure? Here are 10 Questions with The Whelk's Chef Anthony Kostelis. Find out what inspires him, his favorite chef, most memorable meal and more...Get to know your chef.

What made you decide to be a chef? 

I had always been involved in restaurants in some form.  My father had his own food distribution company.  My first jobs were working a few shifts in the kitchens at one of his customer's restaurants.  I moved on to the front of house when I was 18 or so.  That landed me at Scoozzi in New Haven for a few years.  It was there, that I decided to pursue cooking.  I remember looking at my class schedule when I was enrolled at Southern Connecticut State University; I was totally uninspired by my class list.  I just happened to have dinner later that day at my favorite restaurant at the time when I realized that food is what I am passionate about.  

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Michael Hazen Named Executive Chef at Pearl at Longshore Westport Opening March

Michael Hazen has been named Executive Chef at the highly anticipated new restaurant, Pearl at Longshore in Westport, Connecticut. Hazen, an innovative chef with over 20 years experience, most recently launched the concept for the successful Bartaco restaurants and prior to that spent years building the Barcelona restaurant brand. Chef Hazen has designed a menu influenced by fresh seasonal and sustainable cuisine, while honoring the stunning Westport waterfront and the community’s focus on a healthy lifestyle.
“The menu at Pearl is centered around the food people love to eat, but also has that element of surprise, something a guest didn’t know they wanted but are glad they had it,” said Hazen. “I wanted to create a restaurant that was simple and delicious, yet adds excitement to Westport’s restaurant scene.” 

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Alice Waters Speaks on "Slow Food Values in a Fast Food Culture" at Yale on February 2

Photo: Chez Panisse

Chef, author, and food activist Alice Waters will visit Yale University on February 2, 2016 at 4 p.m. to give a talk at the Yale Art Gallery titled "Slow Food Values in a Fast Food Culture." The talk is free and open to the public.

Waters is the owner of the ingredient-driven Chez Panisse restaurant that opened in 1971 in Berkeley, a founder of the Edible Schoolyard Project and a recipience of the National Humanities Medal in 2015.

For more information about the event, visit Yale News.

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Stuffed Ricotta and Spinach Agnolotti Recipe via Basso Cafe

Let's be real people. When the cold weather rolls in, it's time to dig into some serious comfort food. For us, this generally means braised meat and carbs, preferably pasta. Chef Renato Donzelli of Basso Cafe in Norwalk makes beautiful housemade pasta for his guests, and now you can make it in your own house. Enjoy his recipe for Stuffed Ricotta and Spinach Agnolotti.

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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.

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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.


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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.


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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!

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