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Entries in Milford (16)

Wednesday
May182016

The Pine Leaf Opens in New Milford with Chef Joel Viehland

 

The Pine Leaf opened this week in New Milford under the leadership of chef/owner and three-time James Beard nominee, Joel Viehland. Located along the Aspetuck River, The Pine Leaf will be serving what they describe as "simple, light breakfasts and fresh, seasonal lunch fare" with a focus on organic and local ingredients. 

For those of us who know and love Viehland's cooking from his time at nearby Community Table, (check out our 2013 restaurant review of CT), this is definitely an opening we have been eagerly anticipating. We look forward to exploring New Milford's newest breakfast and lunch hot spot. In the meantime, check it out and let us know what you ate and what you think!

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Friday
Feb122016

New Tapas Restaurant ZARAGOZA Coming to New Milford

 

Zaragoza, a new tapas and craft cocktail bar, is scheduled to open at 31 Bank Street in New Milford in the spring of 2016. Zaragoza represents the next adventure by Newtown resident Artie Praino, who previously owned the Newtown Deli, Sandy Hook Deli, Sideline Café, Woodbury Deli, and Bayside (NY) Salumeria.

Praino is following his passion for Spanish cuisine combined with small bites to be shared with friends and family. “Tapas are simple, but hearty and unpretentious food. Our ingredients and recipes will be fresh and robust, beautiful to look at, and mouthwatering to eat. Tapas to me means friends and family enjoying food and flavors on shared small plates -- a warm and familial dining experience.”

 

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Saturday
Dec122015

Become a Loafer: Scratch Baking's 2016 Loaf of the Week Club

The early part of the year can be a bit of a food doldrums following the festive whirlwind of the holidays, but I'm here to tell you it doesn't have to be. Beginning on January 15/16 for eight weeks, Scratch Baking in Milford can bake you a loaf of bread paired with a spread through their Loaf of the Week Club. Think of it as a New Year's Resolution you may actually keep.

Equal parts surprise and deliciousness, Scratch Baking's Loaf of the Week Club offers "Loafers" (Loaf of the Week members), a freshly baked loaf of bread that is creatively paired with a spread. The loaf reveal is made at the beginning of each weekend, often in an email with a recipe from Scratch. Several of the loaves I experienced last year were revalatory (I'm looking at you, Ethiopian Rosemary Honey Bread and you, Jalapeño Cheddar Country Loaf), and all were comforting and delicious. 

This year you can join the Loaf of the Week Club yourself, or gift it for the holidays (or I recommend both). To sign-up, email Scratch at writeus@scratchbakingct.com or call, 203-301-4396.

 

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Friday
Jul242015

Downtown Milford Farmers' Market Kids Day on August 1

The Downtown Milford Farmer's Market will be hosting a Kid's Day featuring the characters Anna and Elsa from the animated movie Frozen, sponsored by Sensitive Care Pediatrics Dentistry in Milford, CT.

When: Saturday, August 1st

Where: Downtown Milford Farmer's Market 58 River Street, Milford, CT

What: Carnival-like experience for kids of all ages - Live appearance from Disney's Anna and Elsa - Face Painting - Balloon Animals - Games and Raffles - Kid's Clothing and Accessories Market begins at 9am - 1pm Kids activities begin at 9:30 -1

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Wednesday
May272015

The Revitalized Downtown Milford Farmers' Market

The newly revitalized Downtown Milford Farmers Market will be operating every Saturday all spring and summer, located at 58 River Street 9am- 1pm. It will boast a variety of specialty local vendors  (vendor list can be viewed below). In addition to fresh produce, tasty treats and artistic treasures, Market Masters Lesli Flick and Alex Malaspinas of Scratch Baking will be distributing a market specific recipe each week to excite your taste buds and liven up your weekend cooking. “Our daytime market will provide a shopping experience for the entire family,” Flick, owner of Milford’s Scratch Baking, said. 

Amidst the hum of CT ­based vendors in this stylized farmers market setting, patrons will also enjoy live music, interactive events and entertainers, as well as prepared foods. From flowers to free-­range meats, this year’s market has set it's sights on outstanding pleasures for the palate and the people.

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Sunday
Dec072014

Scratch Baking's Loaf of the Week Program

THE winter CSA for your bread box is BACK with Scratch Baking's Loaf of the Week club. Beginning on January 9, 2015 for 8 carb-filled weeks, Scratch Baking in Milford is kicking-off their third annual "Loaf of the Week" clubParticipants, or "loafers," receive a surprise bread and spread each week, paired with a recipe.  

Scratch Baking's manager Alex Malaspinas chalked the success of the program up to Scratch's community-minded approach:

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Wednesday
Jul232014

New Eli's Tavern in Milford Dazzles With Gastropub Delights via Connecticut Magazine

Eli’s Tavern ups the culinary ante by embracing the gastropub ethos and brining in a talented youngchef, David Brooks, a Culinary Institute of America graduate who did an internship at the legendary Le Bernardin in New York City and previously owned Judie's European Bakery in New Haven (so “the desserts are out of this world,” Fitzsimmons says).

The result of the whole formula is well-priced, delicious and hearty tavern fare that’s executed as beautifully as haute cuisine and kicked up more than a notch from pub fare by the chef’s talent and creative twists.

Consider the Philly Egg Rolls from the Small Plates menu. These variations on the classic Philly cheese steak sandwich—with the egg roll replacing the bread—are packed with super-tender and richly flavored (real) steak, onions and cheddar, and then nicely spiced with chipotle aioli. They’re totally addictive—and go great with any of the 18 craft beers on draught.

Another example is the lobster roll. Lots of even the best lobster rolls out there are filled with knuckle and claw meat, but Fitzsimmons says the Eli’s Tavern version contains precious tail meat. Brooks makes the classic fresh and sublime with his foamed hot-buttered corn sauce, and then tops the lobster meat with crisped tortillas to bring some pleasant crunch into the equation—pairing all of that with a piquant purple slaw (and fries).

Read the complete review on ConnecticutMag.com 

Tuesday
Jun172014

The New Downtown Milford Farmers' Market

The new Downtown Milford Farmers' Market, led by Market Master and Scratch Baking Manager Alex Malaspinas, will be open every Saturday, now through October 11, 2014 from 9 am to 1 pm. The market is located  at 58 River Street in Milford, CT and is easily accessible by train as the lot sits adjacent to the Milford train station. Featured vendors include Scratch Baking, Vaiuso Farms, Rose's Berry Farm, Lisa's Soaps, Dash N' Drizzle, Calandrelli Kettle Corn, Tasty Good Eats, Chiropractic & Wellness Center of Milford, Autumn Rose Flower & Gift Shop, Maple View Farm, and more as the season gets underway.

If you can't make it into Scratch Baking in Milford, Alex also shared the bakery's special events schedule this summer:

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Saturday
Jan042014

Loaf of the Week at Scratch Baking

 

Beginning on January 31, 2014 for 8 weeks, Scratch Baking in Milford will be kicking-off their second annual "Loaf of the Week" club. Participants, known as "the loafers," receive a surprise bread and spread each week, paired with a recipe. Think of it as a winter CSA for your bread box.

"It really is alot of fun and honestly it is perfect for winter time when you just want to curl up and fire up that crockpot," said Lesli Flick, Scratch owner and baker. 

Last year, Scratch's Loaf of the Week baked fresh loaves of brioche paired with a cinnamon raisin butter, ciabatta with pesto, and rosemary focaccia with a lemon curd. The cost to become a Loafer is $65 for 8 weeks of breads and spreads.

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Sunday
Mar172013

Must Try: Lao Sze Chuan Chinese Restaurant in Milford 

“How adventurous do we want to be?” Maria asks.  “On a scale of one to 10?”  She’s poring over the menus at Lao Sze Chuan and says it’s so authentic, some of these dishes aren’t found in Chinatown in New York City. Diced rabbit with peanuts. Hot and Sour eel with cellophane noodles. Pork intestines with blood cake.

“We have to have frog’s legs,” she says. “And the clams.” She starts making a list.

Donna and Mark’s list is already on their ipod. They’ve been looking  at Lao Sze Chuan’s menu online since three in the afternoon.  Maria passes me her list. Yes, the spicy ox-tongue and tripe is on it and I’m happy not to make more decisions. The menus – two of them, the main large, multi-plastic-paged booklet and the additional four page menu of Szechuan specialties  -- are overwhelming. Pages and pages of intriguing descriptions like “Silky fowl with black mushrooms and bamboo shoots in casserole.”  

I pass Maria’s list to my husband, who glazes over at the sight of her tiny script of five appetizers and 11 entrees. He passes it to Donna and Mark. They cross-reference against their i-Pod list, and add a couple dishes to the feast. Yes! The pig’s ear. 

There’s nothing like dining with the right group of people at the right place, and our crew of 10 is excited about our adventure to the commercial belly of Route 1 Milford to see if Lao Sze Chuan makes the most authentic Szechuan cuisine in Connecticut.  

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