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Entries in kid friendly (351)


Eggz Food Truck: Farm Fresh Food on Wheels

Matt Stanczak, the former owner and mastermind behind Danbury's popular Stanziato’s, has just launched the mobile farm fresh kitchen Eggz. Open for business Monday through Saturday at Holbrook Farm, and beginning in November at the Westport Farmers' Market, Eggz will focus on egg sandwiches and other delicious farm fresh offerings with an emphasis on vegetables.

At launch, Eggz has 5 breakfast sandwich on rotation, based on classic offerings with a creative Matt Stanczak twist. The "Crack is Wack" (pictured below) is a combination of soft scrambled eggs, goat cheese, bacon, fig spread, and arugula on toasted brioche. A "Sausage, Egg, and Cheeze" is layers of housemade chicken chorizo, ever easy eggs, Vermont cheddar, and awesome sauce on a toasted brioche. Other playfully named sandwiches such as the "I'll Have What She's Having" and "Bodega Sandwich" feature prosciutto, scrambled or over easy eggs, and layers of Stanzack's fresh homemade ingredients.

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Donut Crazy Opening in New Haven: Outrageous Donuts, Coffee & Breakfast

New Haven is about to get their very own Donut Crazy. On Thursday, October 27th, Donut Crazy New Haven will be opening at 290 York Street, with an opening party from 2-5 pm.  

For those unfamiliar with the Donut Crazy menu, readers should take note that while they offer the traditional breakfast dounghnut you've come to expect at a shop bearing this name, the key word here is "Crazy." These outrageously delicious doughtnuts are straight out of your ultimate food fantasy (or mine, anyway). Creative varietals including: French Toast (Glazed donut sprinkled with cinnamon and powdered sugar drizzled with vanilla and maple icing); PB&J, (filled with grape jelly, topped with smooth peanut butter and chopped peanuts); and my favorite September special, Pumpkin Pie with pumpkin pie filling, spiced icing and shortbread crumbled cookie dip. 

And doughnuts aren't all Jason Wojnarowski, Donut Crazy founder, has to offer. They will also be serving ON TAP nitro coffee, cold-brew coffee, iced teas and chocolate milk using Arethusa Farm’s milk and Shearwater's fair trade Coffee. In addition, they will be serving made-to-order breakfast sandwiches, also available on a glazed donut if you dare! For folks who prefer something more savory, they will have bagels & lox and avocado toast. The bakery team also makes muffins and sconces from scratch and will continue to surprise guests with some really special confections.

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14 Farms For Pick-Your-Own Pumpkins in CT

Autumn is here and  Connecticut Farms have delicious seasonal produce ready to be harvested!  Last week, CTBites told you where you can pick your own apples.  While apples are delicious, pumpkins truly epitomize the fall.  From jack-o-lanterns to pies to pumpkin flavored everything, the gourd has many uses.  Here are 12 places that offer pick your own pumpkins!  Be sure to call ahead to confirm availability.

  1. Harris Hill Farm, New Milford: On weekends during the month of October, Harris Hill Farm in New Milford opens the farm and its pick-your-own pumpkin patch to the community.
  2. Castle Hill Farm, Newtown: Castle Hill Farm in Newtown has a 4 acre pumpkin patch. They also have hay rides and a corn maze.
  3. Lyman Orchards, Middlefield: Lyman Orchards in Middlefield has a 24 hour hotline so that you can get updates on the crops and conditions.
  4. Bishop's Orchards, Guilford: Great picking of all kinds at Bishop's + a corn Maze on the weekends from 10-5. 
  5. Holmberg Orchards, Gales Ferry: Pumpkins are in season from September-October at Holmberg Orchards in Gales Ferry. On weekends, enjoy a corn maze, tractor rides, cider donuts, and a wine

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Little Pub Opens Today in Fairfield on Black Rock Turnpike

The Little Pub you know from Ridgefield, Wilton and Cos Cob is opening its fourth location in Fairfield at the intersection of Stillson Avenue and Black Rock Turnpike. This spot has some history as it housed the Angus restaurant for over 70 years. Owner, Doug Grabe says "It's a cute and cozy building in a perfect neighborhood for Little Pub and we’re really looking forward to serving the Fairfield community."

"Little Pub Fairfield will share the traditional old world charm of our other little pubs with thick plaster walls, hand hewn beams, and antique iron light fixtures," says Grabe. In fact, the team re-purposed over 80 vintage beams from their Cos Cob renovation. A massive stone fireplace serves as the focal point for the main dining room, alongside some wonderful pub decor, including a vintage telephone booth.

What is unique to Fairfield is its size. The dining room is over 50% bigger than Wilton, with 130 seats. Grabe says "The bar alone is bigger than our entire Ridgefield footprint." 

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El Segundo Opening in Downtown Sono: The Spread Team + Global Street Food

The Spread was the first: hip, smart, happening.  Contemporary Sono. 

El Segundo, by definition, will be The Second.  This time:   Street.  Urban. Old World Global. 

“We’ll have street food from each of the 7 Continents,” said Chris Hickey as he recently gave CTBites a preview of The Spread team’s new joint set to open in early August.   Hickey and co-owners Andrey Cortes, Chris Rasile, Shawn Longyear and Executive Chef Carlos Baez envision an international playground for the palate.

“We’re going to have some fun,” Chris promised, grinning.   

Open the corrugated metal garage door, and the vista is a courtyard boasting a fountain, storefronts, and looming apartments.  A piazza in Naples?  A market in Buenos Aries. A food fair in Bangkok.     

Inside the restaurant, you’re on a side street.   The vibe is almost Third World.  The predominant motif is that corrugated sheeting – the humble material that shelters much of the earth’s population. A wall is painted in the brilliant graffiti of Duster, New York’s notorious tagger.    On the wall, a subway door and a Number 6 Train to Duster’s Bronx.  Its boogie.  Its street food.  

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Redneck Gourmet Donuts: A Sweet Spot in Higganum

Have you ever had a Boston creme donut, filled and glazed fresh to order, just for you? So the chocolate glaze is still beautifully wet and shiny, like an object of edible art when it’s passed your way?

Or perhaps you’d prefer a cannoli donut, filled to order, then dusted with powdered sugar and topped with a flourish of ricotta cream. This is just the place to get them. And, whoa, the aroma alone will draw you in, straight from the roadside trailer where they’re made fresh each day.

An air horn sounds as a truck rolls by on Route 81 in Higganum on a Tuesday morning. Owner Jeff Blaschke and I wave from the bright orange picnic tables. “That happens a million times a day,” he says with a smile. Open just five weeks, Redneck Gourmet Donuts is putting Higganum, Connecticut on the map. “We have approximately a thousand customers on a Saturday and Sunday, each day. Maybe a little bit more on Sunday.”

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Judy's Bar + Kitchen Opens in Stamford with Low Country BBQ

Judith Roll, creator of the popular Tabouli Mediterranean Grill in Stamford, felt that the dining neighborhood north of Bullshead was underserved.  “The area needed something a little hip,” she told CTBites recently.  “So I thought, take a chance, and try Barbecue.”

As if by wizardry, wisps of sweet hickory smoke were soon wafting over High Ridge Road, not far from the Merritt, as Judy’s  Bar + Kitchen opened its doors to a diverse (and hungry) local crowd.   

Even though she bills her dinner dishes as “Low Country,” Judith made no pilgrimage to Memphis and Carolina to study the nuances of time, temperature, cuts and woods.  Rather she stayed in the neighborhood and developed her menu out of a culinary sensibility honed at CIA and the kitchens of gifted chefs like Wolfgang Puck. 

“Simple and fresh are my style,” she says.  “Good meat, cooked low and slow, what more do you need to know?” 

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MilkCraft Nitrogen-Churned Ice Cream Opens May 9th in Fairfield 

It's official. Fairfield just became the luckiest town in all of CT. On May 9th, MilkCraft will be opening at 1215 Post Road in the Brick Walk area of Fairfield, selling the creamiest ice cream in the universe. Why you ask? Milkcraft serves Nitrogen-churned ice cream, a process that freezes the cream so quickly that those pesky ice crystals that can form when the ice cream freezes slowly, never materialize. The end result is simply the smoothest creamiest ice cream you've ever tasted, with a mouthfeel like no other frozen confection. 

But gets better. Milkcraft will be serving their nitrogen- churned dessert in Instagram ready "Creameebun" donut sandwiches, and Hong Kong-inspired "Bubblecones."

More details on Milkcraft coming soon. Get excited CT.   

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Donut Crazy Doughnuts Now Available in Bridgeport's Black Rock Neighborhood

I recently headed over to Donut Crazy’s newest location in the Black Rock section of Bridgeport with Jessica Grutkowski, owner of the Buzz Truck, who shared that she will be adding this local vendor to her offerings. While I fully admit I have never met a donut I didn’t like, these aren’t your typical donuts; they’re indulgent and decadent, and enormous!

As you step inside you’ll notice how physically different this donut joint is. Most don’t share a space with a Vietnamese restaurant, which in this case is the recently opened Nom Eez. So I asked Jason Wojnarowski, founder of Donut Crazy about this curious new home and this most unusual pairing, because as I saw it, Pho and donuts don’t necessarily go hand in hand. Wojnarowski, a builder by profession, was hired by Matt Storch (owner of Nom Eez) to renovate Match a couple of years ago. What resulted was not only a friendship but the current Pho-Donut partnership.

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Free & Company Kitchen: Saving the World One Brownie at a Time (Gluten, Dairy & Refined Sugar Free)

What do brownies and superfoods have in common? Some of you might jump up and shout, “Why chocolate, of course!” while the rest of you might scratch your heads and wonder. What if I told you that the Free & Company Kitchen’s incredible baked goods are all super-food based? Additionally, every one of their items is gluten, dairy and refined sugar-free, sweetened only with organic maple syrup. Some of their products are also egg and nut-free. For those of you with food sensitivities or who have children who do, this small, newly launched company should be on your radar. It should also be noted that these edibles aren’t for just vegetarians, vegans or celiac patients; they’re truly for everyone. 

Founded on the premise that snacks can be familiar and comforting and still good for you, Chef Lynne Pasquale sets out to prove this possible one brownie at a time. She has, so far, won over even the most discerning of palates, myself included. 

I met with Chef Pasquale at her bakery last week where we had a chance to chat. 

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