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!
Entries in Chef Talk (144)
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.
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.
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.
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
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
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.
This is not a kid cookbook – well, of course it is, but it’s not the type of cookbook you’d expect from a bunch of kids. This is a book to be gifted, passed on and shared, especially among children and teenagers. It’s inspiring and thought-provoking. Future Chefs: Recipes by Tomorrow’s Cooks Across the Nation and the World is the brainchild of chef, food writer and author, Ramin Ganeshram. Future Chefs is a remarkable collection of stories and recipes from extraordinary children world-wide. Some of the recipes are quite complex, others couldn’t be more simple, but the messages about the food and around the food are what inspires.
We are introduced to a new generation of chefs, foodies and tastemakers and we see the ever changing world of food through their eyes. Today’s children are smart and savvy. They are aware of all that lies around them. Many of these children are keenly aware of health and nutrition, the importance of fresh, wholesome ingredients, supporting local businesses and farms and using organic ingredients. In Future Chefs you will meet all sorts of children from a wide array of socio-economic backgrounds – some are privileged, others are not, and many have remarkable stories to share. These children, are focused and determined. Collectively they have published recipes, have food blogs, have been invited to the White House as guests of Mrs. Obama, and have made appearances on The Today Show, The Tonight Show, NPR, and Chopped.
Temperatures have started dipping and a fall chill is in the air! CTBites has collected recipes from local chefs and popular restaurants that embody the seasonal harvest. We've compiled some of our favorites below- and included three new fall inspired recipes. Try Chef Frederic Kieffer's Acorn Squash Cappuccino Soup, Chef Matt Storch's Quince and Hazelnut Torte, and Cask Republic's Harvest Vegetable Medley.
- Autumn Harvest Apple Contorno, The Boathouse
- Curried Butternut Squash Soup, Chef Nicole
- Cider Braised Turkey Legs, le Farm
- Prosecco Apple Fizz, Sugar & Olives
- Baby Pumpkin, Bernard's
- Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt, Katie Vitucci
- Homemade Apple Fashioned Cocktail, Luxe Wine Bar
- Pecan Pie, Leticia Schwartz
- Apple Tart, Tina Rupp
Good times were had at this year's Greenwich Wine + Food Festival as National and local celebrity chefs sat down with Chef Matt Storch and Serendipity Editor, Danielle Manion at the CTbites & Serendipity Blogger Lounge. Here is the first installment, our interview with the formidable Adam Richman, made famous with his hit show "Man V. Food" on The Travel Channel.
Adam even has some great local restaurant recommendations!