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Entries in Chef Talk (150)

Thursday
Jan282016

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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Tuesday
Jan262016

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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Thursday
Jan072016

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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Monday
Nov092015

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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Tuesday
Nov032015

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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Tuesday
Oct132015

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. https://appsto.re/us/TXw_5.i

 

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Thursday
Sep102015

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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Tuesday
Aug182015

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.

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Sunday
Mar222015

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.

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Saturday
Feb212015

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.

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