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Entries in Recipe (237)

Thursday
Aug142014

Chef Ian Kokkeler of Barcelona/Fairfield is Guest Chef @ Westport Farmers' Market Aug. 21

Chef Ian Kokkeler from Barcelona/Fairfield will be the guest chef at The Westport Farmers' Market on August 21st. He will be preparing and demo-ing two great summer recipes: Cucumber Carpaccio & Sweet Pickle Melon. Be there at 10:15! 

Kokkeler hails from Austin, where he spent the last several years as executive chef as some of that city’s most well known restaurants including UchiCongress and the W Hotel in Austin. 

CUCUMBER CARPACCIO (serves five people)

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Friday
Aug082014

Le Farm's Chef Arik Bensimon is Guest Chef @ Westport Farmers' Market Aug. 14

Chef Arik Bensimon of Le Farm wil be the guest chef at The Westport Farmers' Market on August 14th. Chef Arik will be be demo-ing and serving up his Scallop Crudo with Buttermilk, Yuzu, Beets, Cucumber & Peanuts.

Scallop Crudo recipe can be found below.

Chef Bensimon began his career at the age of 11 in his family’s restaurant in NYC. After culinary school he worked at renown restaurants such as Le Cirque, Picholine and La Panetiere. In 2009 Arik came to Connecticut as the executive chef of Napa & Co., then opened The Spread in Sono, and in 2013, he joined the team of LeFarm as Chef de Cuisine.  

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Tuesday
Jul292014

Beach Party Recipes: Quinoa Tabouli, Jerk Chicken, & Peachy Beet & Tomato Salad

August, some would say, is the best month of summer. By August you’ve finally, gotten into your summer “groove”, and with produce at its best, why not have a beach party?  No, not the Annette Funicello kind, but the cool, laid back, great food and drink kind.  

Simply pack up some cute disposable plates, napkins and silverware, and you’ll  be good to go!  Friends want to bring something?  Let them take care of drinks and dessert! Here’s Marcia Selden Catering’s ultimate beach party menu…

Try out these simple receipes for: Quinoa Tabouleh, “Peachy” Red Beet and Tomato Salad, & Jerk Chicken Skewers. Party menu ... done and done!

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Monday
Jul282014

Pat Pascarella of Bar Sugo @ The Westport Farmers' Market July 31

Pat Pascarella of Bar Sugo in Norwalk will be the Guest Chef @ The Westport Farmers' Market Thursday, July 31st. Pat started his career at Bella Luna in Stamford CT and entered The French Culinary Institute at the age of 18. He worked at L’Impero, ESCA, and Union Pacific, all in NYC. Chef Pascarella opened Bar Sugo in fall 2012 and continues to offer some of the best Italian fare in Fairfield County. 

Pat will be demo-ing and serving Burrata with Mortadella, Plums, Heirloom Tomatoes and Cherry Peppers @ 10:15AM. Can't make it to the market? You can find this delicious recipe below. 

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Monday
Jul212014

3 Summer Ceviche Recipes via Marcia Selden Catering

There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche.  This elegant dish is surprisingly easy to make and the varieties are endless.  The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche!  

The best part?  Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade.

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Monday
Jul212014

Chef Matt Storch of Match Demos "Crudo 3 Ways" @ Westport Farmers' Market July 24th

Show up Thursday July 24th at The Westport Farmers' Market @11AM and learn how to make killer Crudo 3 Ways! Chef Matt Storch will be schooling market go-ers and giving out samples. 

If you'd like to make Matt Storch's Crudo Recipe at home, please find the recipe below. 

Match Crudo Recipe

1lb of your favorite fish to eat raw (Tuna, Hamachi, Fluke, Bass or Maybe Salmon)

1/4C of Extra Virgin Olive Oil

3 Cloves of Garlic

Pinch of Maldon Salt

Pinch of Cracked Black Pepper

1 Bunch of Basil

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Wednesday
Jul162014

Island Life Cocktail Recipe via The Whelk's Jeff Marron

Jeff Marron is the new Barman and director of all things cocktail related at The Whelk & Le Farm. 

I like to work closely with the kitchen staff at The Whelk in Westport. The talent in that room is outstanding. I'm always trying to learn something new from them. A couple of months ago, they came to me with with a bottle of coconut white balsamic vinegar from a cool local oil and vinegar store called Olivette in Westport & Darien. It smelled and tasted delicious. As I like to get inspiration from the people around me, I asked Chef Lazlo what the vinegar reminded him of. He said that it reminded him of vacation and suntan lotion. 

Vacation and suntan lotion. Okay. Well, what vacation and suntan lotion bring to my mind are Pina Coladas, Margaritas and delicious rum drinks. Somehow, I wanted to put all of those drinks in one glass. I wanted to put summer in a glass, in other words. 

The base of the Island Life cocktail is an expansion on a Rum Old Fashioned which satisfies my craving for summer rum drinks. The aromatics of the foam are what bring all of the other flavors and memories together. Between the grapefruit and orange bitters that tie into the fresh lime juice and lime zest lies the coconut white balsamic vinegar. No one particular flavor stands out. They all play well together.

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Tuesday
Jun102014

Dad’s & Grad’s Ultimate Grilled Pizza Party w/ Recipes from Marcia Selden

Time to celebrate your special Dad (June 15th ~ Father’s Day) or your fabulous Grad!  There’s no better time to fire up the grill and throw a party.   We've got a great salad to start… our grilled romaine with a blue cheese and bacon vinaigrette. 

Another one of our favorites things to make, at Marcia Selden Catering, are grilled pizzas.  The varieties are endless. It’s a little different and who doesn’t love pizza! This is a rare treat.

As for the pizza, if you don’t want to make your own dough, most stores sell great pre-made dough to make it real simple. Buy (from a good salad bar) or make lots of the toppings.

The best way to set yourself up for success is to arrange all of the toppings in bowls on a table by the grill. Guests can simply choose their toppings and grill up the pizzas on the spot.

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Tuesday
May272014

Sugar & Olives: Guest Chefs at Westport Farmers' Market May 29th

SUGAR & OLIVES will be the guest at The Westport Farmers' Market THIS Thursday May 29th. SUGAR & OLIVES is devoted to serving wholesome, healthy and happy {LOCAL} food. If it's grown in CT, then it's served up at Sugar & Olives.

SUGAR & OLIVES will demo-ing and serving up recipes for RHUBARB COMPOTE & PICKLED RAMPS (view complete recipes below) as well as providing rhubarb lemonade. Chef Jon Vaast and Jenn Balin will also discuss the many uses for these ingredients like ramp and rhubarb chutney, rhubarb tom collins, ramp martini, & ramp butter. 

SUGAR & OLIVES always strives to educate and cultivate its diners. A recent addition to the lineup at S&O is Jon Vaast, former executive chef of the Dressing Room Restaurant. We look forward to seeing him at the market. 

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Friday
May232014

109 Cheese & Wine's Perfect Grilled Cheese Recipe c/o Fairfield County Chef's Table

In our second week featuring recipes from Fairfield County Chef's Table, we looked no further than Ridgefield to feature 109 Cheese & Wine's excellent grilled cheese sandwich with wild mushrooms. In addition to trying your hand at the recipe below, the shop also makes made-to-order grilled cheese sandwiches in their shop. 109 Cheese & Wine will be hosting a free event with Bernard's Restaurant and Southwest Café at 11 am on May 31 in their upstairs classroom, complete with food from all three restaurants, bubbly and beverages, as well as copies of Fairfield County Chef's Table. Stop by for a snack, and have the chefs and author sign your book!

109 Cheese & Wine
109 Danbury Road, Ridgefield, CT 06877 | (203) 438-5757 | 109cheeseandwine.com
Owners: Monica and Todd Brown

Wild Mushroom Grilled Cheese Sandwich

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