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Summer Catering

CTbites' Catering Guide to summer Clambakes & Pig Roasts. Let these guys plan your next party!

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Entries in Lunch (210)

Sunday
Jul262015

Best Warm Lobster Rolls On The Connecticut Coast: 2015 Update

Welcome to the end of July, summer’s center point.  The perfect time for our annual quest to find the best of Connecticut's official pleasure of summer: warm, buttery lobster rolls. 

At the suggestion of readers, chefs, CTBites staff and a food critic or two, we've added an array of food trucks, pounds, shacks, and even a high end restaurant to our previous portfolio (see 2014 edition here)

So take a ride up the balmy Connecticut coastline.  We start in the southwest and head northeast, as CTBites forages the best warm lobster rolls in America. 

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Tuesday
Jul072015

Fleisher’s Craft Kitchen (formerly Craft Butchery) Launches Dinner Service

Fleisher’s Craft Kitchen (formerly Saugatuck Craft Butchery) is about to launch dinner service at their Westport location. The Craft Kitchen has been serving a highly popular weekday lunch and brunch since it first opened in 2011, but with an expanded indoor/outdoor dining area, this sustainable butcher will open its doors in the evenings Wednesday-Sunday 5-10pm starting August 5th.

CTbites was excited to get a preview of the new dinner menu created by Executive Chef, Emily Mingrone.  

The dinner menu features an innovate selection of dishes, some classics including the famed burgers from the lunch menu, but also a variety of vegetarian options for non-meat-eaters. We appreciated the playful quality of each dish, and Chef Emily’s creative execution of Craft’s nose to tail policy.  

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Friday
Jul032015

Aarón Sánchez & Chris Batemen Unveil Seasonal Menu At Paloma, Stamford

After a bloggers’ tasting at Paloma in Stamford’s Harbor Point, CTBites sat down with Chef de Cuisine Chris Bateman to review the menu -- and his creative relationship with celebrity chef-owner Aarón Sánchez.

Bateman is a culinary prodigy. Fresh from CIA, the young chef opened Four Seasons Restaurants and Hotels around the world. So debuting Paloma last summer wasn’t his first big time rodeo. Sánchez may be its star, but Bateman runs the day-to-day show.

We wondered how much the celeb is involved in the creation of Paloma’s menu. “Very much,” Bateman replies. “We work closely. But he’s wide open to my ideas, and listens really well.”   The unshaven, still youthful chef, sporting jeans and a Yankee cap worn backwards, confides, “Aarón is the reason I’ve stayed here.  I love cooking with him.”

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Tuesday
Jun092015

LisaMarie's Food Truck: Paradise Lost, Then Found Off The Beaten Path in CT

Lisamarie Ault was flying high.  For twenty years she had served as the personal Chef to Edgar Bronfman, Sr., the billionaire magnate of the Seagram’s empire, preparing the best of everything for a man who demanded world-class excellence. That's exactly what he got from a devoted chef who was trained at CIA and cooked at restaurants from Switzerland to Hawaii. Lisamarie led a rarefied life in her own culinary paradise.  

But then she suddenly fell back to earth.  In December of 2013, Bronfman abruptly died, and his family no longer had need for a personal cook.  Lisamarie was out of a job … and a dear friend.  “Mr. B”, as she calls him, had become the father she lost days before she took the position two decades earlier.

“In March of last year, I had no idea what I was going to do next,” she recalls. “Suddenly, out of the blue, I learned that Mr. Bronfman had included me in his will.” On an impulse,  Lisamarie decided to  buy an old food truck, and take it on the road under the banner of "PARADISE FOODS.”

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Sunday
May172015

Camille's Wood Fired Pizza in Tolland

A three hour drive to Boston is best broken up by lunch, preferably pizza, and always with a good friend. This is how I found myself at Camille’s Wood Fired Pizza in Tolland with someone as obsessed with pizza as I am.

A strikingly thin and crispy yet solidly constructed crust forms the foundation for Camille’s 11 or so red and white pies. They range from the classic margherita to their signature Billy’s Bianco, a combination of pistachio, cream, goat cheese, ricotta, truffle honey, red onion (pictured). Their spicy sausage and kale was an excellent lunch partner alongside the Bianco, balanced well with savory sausage, spicy chile oil, and slight bitterness from the kale smoothed out by mozzarella.

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Thursday
May072015

Colony Grill To Open in Norwalk CT @ New Waypointe Site

Colony Grill Development, LLC has reached a lease agreement with CP IV Waypointe BP I, LLC to open a Colony Grill within the newly-constructed Waypointe development, located at 515 West Avenue in Norwalk, CT.

Colony, famous for its thin-crust hot oil pizza, plans to open the location in mid-summer 2015.

“We believe Colony Grill is one of the restaurant linchpins of this project, “said Paxton Kinol, principal at Bellpointe Capital, the Waypointe developer. “We love their pizza, their local authenticity, and their commitment to community as a company. Colony is a tremendous amenity to the Waypointe project.”

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Wednesday
May062015

Meet Walrus + Carpenter's Pitmaster, Ben McCrea, The Man Who Makes The Meat

 
Ben McCrea is a gentle-giant of a man, but don't let his warm, friendly facade fool you. Underneath that kind-hearted shell is a mean, Auss-een, grilling machine.

In the WAY back of the lot on Fairfield Ave in Bridgeport that Walrus + Carpenter calls home, is the perch where Ben keeps watch. His job... smoking all types of meat to perfection. But what makes the man that makes the meat?

Born and raised in Melbourne, Australia, Ben gained his skills from watching his grandfather grill on the "barbie," but becoming a grill master wasn't his first passion. Ben came to the States as a boxer and did very well in that 'arena.' However, boxing is a short career and Ben knew something more awaited. What he didn't know was that it would be a smoker with a 500 gallon propane tank, commissioned by Walrus co-owner Joe Farrell (along with Adam Roytman.)

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Tuesday
Apr282015

RIP Gates - 35 Years of Serving New Canaan

Gates opened its doors thirty-five years ago and continues to offer an array of dishes that keep this “elder statesman” on New Canaan’s Restaurant Row bustling seven days a week. The entrance is guarded by ornate gates and once you enter you are immersed into a large, open dining area with walls adorned by murals by Janet Picard, paintings and large terra cotta planters. Wander to the left and you enter the bar with a long oak bar with 12 seats and several booths. Both areas are normally filled with locals partaking of a drink after work, families enjoying dinner and regulars having a good time with friends.

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Tuesday
Apr072015

Big News at Craft Butchery: Dinner Service, Catering, A New Name & A Merger

Craft Butchery has some very big news. This exclusively pastured, whole animal butchery is expanding their business, their product lines (including catering), and will soon open their doors for dinner service at the Westport location. Also, look out for a new Craft Butchery in Greenwich opening this summer.  

CTbites sat down with Ryan Fibiger, owner of Craft Butchery to get the full scoop. 

This rapid expansion, Ryan explained, “has actually been in the works for some time.” Craft knew they needed to grow to meet demand, but wanted to do so while maintaining their strict philosophy on sourcing and butchering. Fibiger said “We wanted to grow the business, but butchering is a labor intensive process that requires space and talent. It’s hard to replicate.” To speed things along, this old school, full-service, whole animal butchery made the wise decision to merge with Fleisher’s Grass-fed and Organic Meats in Brooklyn (Ryan’s stomping ground where he learned his trade). As part of this merger, Craft is now the proud owner of Fleisher’s 6,500 square foot processing facility and commissary in Red Hook, enabling Craft to grow all areas of their current business, including Catering, to-go retail offerings, and most importantly, their ability to break down animals on a larger scale. They also have a new name: Fleisher's Craft Butchery. 

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Sunday
Apr052015

Baldanza in New Canaan: Organic and Flavorful

Tucked in the rear of a charming passageway on Elm Street in New Canaan is Baldanza Natural Market Cafe. With a large and diverse organic menu, and a blackboard filled with the names of local purveyors, this small restaurant is fast becoming a local favorite. Owners Sandy and Angela Baldanza opened the café last year serving lunches and an occasional ‘pop up dinner’. Baldanza recently expanded the hours to include regular dinner service and partnered with Chef Kender Urena, who many will remember as the Chef /Owner of Bistro Bonne Nuit. Urena was awarded a Grand Diploma in Culinary Art with outstanding honors from the French Culinary Institute in NYC and was one of Bon Appétit Magazine Top 100 Chefs in America in 2007.

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