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Entries in Norwalk (162)

Tuesday
Mar062012

Giada De Laurentiis Signing Books at Stew Leonard’s

Giada De Laurentiis, famed Italian chef, New York Times bestselling author and Food Network star, will greet fans and sign 1,000 copies of her brand new cookbook WEEKNIGHTS WITH GIADA: Quick and Simple Recipes to Revamp Dinner (Clarkson Potter; on sale March 27, 2012) at Stew Leonard’s in Norwalk on Wednesday, March 28 starting at 5:00 p.m.                            

Providing an intimate sneak peek into Giada’s day-to-day family life with husband Todd and daughter Jade, and chock-full of gorgeous color photographs, WEEKNIGHTS WITH GIADA will be a new favorite for longtime fans—and a new kind of handbook for home cooks everywhere.

Stew Leonard’s is offering the cookbook at a special book signing price of $29.99 or two for $50.00.  Please note that customers are asked to purchase at least one copy of WEEKNIGHTS WITH GIADA at Stew Leonard’s in order to get in line for the book signing.

RAFFLE: Ten lucky fans will win a free copy of WEEKNIGHTS WITH GIADA and a reserved place at the front of the line to have their book signed. 

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Tuesday
Mar062012

Pizzeria Rosso's CTbites Pie Contest Winners

Many thanks to everyone who submitted recommendations for the new “CTbites 2012 Pie Combo” to be included on Pizzeria Rosso's menu. Over forty unique combinations were submitted in both the savory and sweet categories. 

CTbites reviewed each of the entries with Pat Pascarella, owner of Pizzeria Rosso, and after careful consideration we are pleased to announce that one sweet creation received so much enthusiasm that we unanimously decided to name this delicious combination a winner. Congratulations to...

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Sunday
Mar042012

An Oasis of Naked Greens Arrives in SoNo

A healthy and convenient take on fast food, Naked Greens is a welcome respite from South Norwalk’s palate-busting dining scene. Chilled shelves stocked with salad greens and a salad bar filled with an array of natural ingredients, stands as the core of a signature made-to-order salad and wrap-filled menu. Soups complete the healthy trifecta, as steaming cauldron-like containers, a harbinger of its Soup Alley not-so-recent-past, stand along the counter offering a selection of hot soups made fresh daily.

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Friday
Feb242012

Zinsanity Wine Dinner: Fountainhead & Fat Cat Pie Co

Join Fountainhead Wines and Fat Cat Pie Co. on March 3rd for an evening of Peterson wines with special guest Jamie Peterson, winemaker and next generational fixture at Peterson Winery in Dry Creek, Sonoma. Peterson Winery has an old world winemaking philosophy and a reverence for sustainable farming. The Peterson approach is to capture the essence of vintage and vineyard—a philosophy they call Zero Manipulation—with low tech, yet high touch, to produce wines of a place, wines with soul.

Fountainhead will be pouring an array of Zinfandel from the much heralded 2009 vintage along with a few other treats, including the superb Gravity Flow Syrah from vines high atop Bradford Mountain. Fred, Jamie's father, has pronounced the Zins from this vintage as some of the best in the last twenty years and guests will sample their way through these offerings accompanied by lovingly prepared cuisine from Fat Cat's chef de chez, Robert Herlihy. 

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Thursday
Feb162012

Wave Hill Breads Serving Breakfast & Lunch in Norwalk

Wave Hill Breads recently moved their renown bread baking mecca and opened a new cafe in Norwalk, heralding a new “must eat” venue to add to your Fairfield County foodie dance card. At their new location on 30 High Street, Wave Hill Breads is baking way beyond their notorious three-grain pain de campagne which graces the tables of some of the finest CT restaurants and markets. The cafe features 20 seats for eat in dining with sandwiches (on Wave Hill Bread of course), soups, muffins, pastries, tea and coffee, as well as wi-fi. And if you just want to stop in for a loaf of that pain de campagne, just knock on speakeasy-esque “Back Door Bakery” around back (no password necessary). 

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Saturday
Feb112012

CTbites Pizza Contest: Design Pizzeria Rosso's 2012 Pie

What were they thinking? I can do better than that? Why didn’t they use sausage? You wanna put pineapple on that pizza? What is Thai pizza anyway? These are typical statements that spark debate on the perfect combination of ingredients to place on a pizza.

And now the readers of CTbites will have the opportunity to create the CTbites 2012 Pie that will be featured on Pizzeria Rosso’s menu. So welcome to: DESIGN PIZZERIA ROSSO’S “CTBITES 2012 PIE COMBO.”

The rules are pretty simple. Submit the toppings that you think will create the primo, perfect, over the top pizza pie. At midnight on February 27th the entries will close and a small team of pizza lovers will choose the five finalists. (Try to be as specific as possible as the Editors of CTbites have told me these judges are not the sharpest knives in the drawer.) These final five combinations will compete in a “Pizza Throwdown” at Pizzeria Rosso (Exact Date will be posted when the Finalists are announced). The winning pie will go up on Pizzeria Rosso's menu as the "CTBites 2012 Pie Combo.

So get those ideas submitted and have the chance to see one of the best pizza makers in Fairfield County turn your idea into reality and a chance to see your name next to the CTBites 2012 Pie Combo.

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Sunday
Jan292012

Fine Dining in Disguise at Oceanview Café in Norwalk

Oceanview Café is your typical diner. They serve breakfast and lunch with the common bacon, eggs, home fries and toast, and burgers, you get the idea. It is not a big place, with 8-10 tables, tops. Decorations of marine life and fish nets echo the area of its location but postcards from France that peer at you through the glass on the tables offer a subtle hint to what Chef Jean Paul Pauillac is all about. French cuisine.

Every Friday and Saturday night, from 5:30-9:00 p.m.,Pauillac, who once worked at Maxim’s in France (as did Wolfgang Puck) and La Grenouille, turns his modest diner into a French culinary experience. After his friends pleaded with him to cook up some French classics, the idea caught on and the semi-secret menu began. And what’s even better than this "underground restaurant", are the prices, the ability to BYOB, and more importantly, the food.

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Wednesday
Jan252012

Tim’s Philly Steaks Opens in Norwalk

Tim’s Philly Steaks opened on Westport Avenue in Norwalk several weeks ago and I am not one to resist the calling of bread, meat, cheese and grilled onions. So I braved the weather to try one of my favorite sandwiches, and I was not disappointed. 

Many years ago I was taught that eating a cheesesteak is always performed while in “the position.” This entails standing with your legs positioned directly beneath your shoulders, a slight bend forward at the waist, a second bend at the neck with your jaw protruding and always use two hands on the sandwich. The goal is to avoid any of the delicious ingredients landing on your chest or stomach. So when I sampled Tim’s cheesesteak while seated at a table (there are three booths and four tables inside) it was an unusual feeling, but I still assumed “the position” of leaning forward and I successfully consumed the sandwich sans accident 

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Tuesday
Jan242012

Norwalk's Valencia Luncheria is Moving!

Valencia Luncheria customers will never have to wait in line again” says Michael Young, owner of the Norwalk eatery that has achieved cult-like status in the minds and stomachs of Fairfield County diners. After 6 years of arepa driven success, Valencia is growing up and getting bigger...much bigger in fact. Michael Young tells CTbites that Norwalk's Valencia Luncheria will be moving to a new location, possibly as soon on April 1st (no joke) just 600 feet down the street. While the menu and look and feel will not change, the address will.  Put it in your nav systems; 164 Main Street will be the new home to Chef Young’s authentic Venezuelan beach food. 

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Thursday
Dec012011

Food Porn: White Truffles Class w/ Chef Matt Storch

The white truffle. Available for only a few months a year, this buried treasure is sold for $2500 a pound and is one of the most sought after ingredients on the planet. They are elusive, hidden underground. No longer sniffed out by pigs who had the audacity to occasionally eat them, the white truffle hunters have been replaced by the more trust-worthy canine. Their complex delicate taste is revered be chefs and diners everywhere, but you can only find white truffles in one place...the Piedmont area of Italy...and Fairfield County.

October-early December is white truffle season, and in celebration of these sublime fungi, Chef Matt Storch of Match Restaurant hosted a 12 course White Truffles Cooking Class at Clarke Culinary Center in Norwalk. Each course featured raw shaved white truffles (added at the last possible moment to preserve the taste of their ethereally earthy flesh). The smell alone could have kept the foodie in me satiated for days. 

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