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Entries in Ridgefield (43)

Wednesday
Apr082015

Ross' Bread in Ridgefield Changes Ownership

Photo: Ross' BreadRoss' Bread in Ridgefield, the popular bakery and café announced on March 31 that the business was changing hands from one Ridgefield family, Ross and Val Schneiderman, to another, Amy Freidenrich after six years in business.

The bakery follows the tradition of neighborhood European bakeries, with daily homemade breads (the Sweet Earth is a personal favorite), to cakes, pastries and soups using predominantly organic flour and ingredients. The location, tucked in the busy Marketplace at Copps Hill, has supported its mission and established the café as a popular meeting spot.

In an excerpt from a letter from the Schneiderman's, the business underscored the community support and its vision:

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Thursday
Apr022015

Garden of Ideas in Ridgefield: 2015 Cooking Classes 

Photo: Garden of Ideas

The Garden of Ideas, the outdoor community center and garden sanctuary in Ridgefield, is hosting a series of monthly cooking demonstrations and workshops from May through November with Chef Susie Buckley.

Each class will focus on how to make the most of the seasonal produce, using the bounty of their CSA as a way to highlight the intersection of food, nature, art and science within each workshop. Classes welcome all ages (kids from 8 years and up, and adults) and will feature fresh farm produce, focusing on basic cooking techniques, "nibbles, tastes, and recipes, included." View the complete class schedule below:

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Friday
Mar062015

Upcoming Classes at 109 Cheese & Wine in Ridgefield

Cooking Class with Sarah and Bernard - $90
March 11, 2015

"Easy Entertaining – 5 ingredients or less Join Bernard & Sarah in their upstairs classroom – they will teach you how do pull together a fabulous buffet – 5 ingredients or less!"

Italy: The lesser know Grapes, Cheese and Wine with Artisan Wines - $65
March 14, 2015

"This is an in-depth discussion and tasting of some Italy’s lesser-known grape varietals like Vermentino, Aglianico, Bombino Bianco, Pelaverga, and Timorasso. Taste the wines and regional cheeses with rock star, Jim Morrison and take the journey. Fall in love with Italy all over again."

A Look into Burgundy with wines from Rosenthal Wines - $75
March 21, 2015

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Saturday
Feb282015

Battle of the Chefs to Feature Chefs Silvia Bianco, Bernard Bouissou, and Prasad Chirnomula

Chefs Bernard Bouissou (Bernard’s), Silvia Bianco (formerly of Biscotti) and Prasad Chirnomula ( Thali)

Battle of the Chefs returns to Founders Hall on Sunday, May 17, 4 – 7pm. In a culinary showdown similar to Top Chef and Chopped, three chefs will compete for the benefit of Founders Hall. Chefs Silvia Bianco, formerly of Biscotti, Bernard Bouissou of Bernard’s, and Prasad Chirnomula of Thali will compete to create an entree from a basket of surprise ingredients in front of a live audience. A panel of judges, including food critic and writer Jane Stern and wine/cheese connoisseur and business owner Monica Brown of No. 109 Cheese and Wine, will judge the chefs on their creativity, craftsmanship and culinary results. Hosts Amy Kundrat and Stephanie Webster (yours truly) of CTbites, will emcee.

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Thursday
Feb192015

Burger Bests: Bailey's Backyard's Cheddar & Ale, One Excellent Burger

The next stop on my unending burger quest found me sitting at a high top table in the rear of Bailey’s Backyard in Ridgefield. This modest two room restaurant is known for its creative cuisine with an unwavering Farm to Table attitude instilled in the entire menu by Executive Chef, Forrest Pasternack.

Many told me about the Cheddar and Ale Burger, and it was time I tried it for myself. The Burger is served with caramelized onions, cheddar & ale sauce on a brioche, with a side of shoestring potatoes.

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Tuesday
Jan132015

The 16th Annual Taste of Ridgefield January 25 at Founders Hall

A Taste of Ridgefield will be held on Sunday, January 25, 2015 at Founders Hall, located in Ridgefield, CT. The 16th annual event will draw restaurants, caterers, and wine merchants from Ridgefield for two serving sessions 12:30 – 2:30 pm, and 4:00 – 6:00 pm. Tickets are $40 in advance and $45 at the door.

This event is hosted by The Rotary Club of Ridgefield and sponosred by Fairfield County Bank and Vazzana Management Consulting to benefit its schoarship fun and support a new fuel subsidy initiative to help needy families in Ridgefield. 

Participating restaurants include:

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Thursday
Nov062014

Bailey's Backyard in Ridgefield Hosts "An Evening in the Berkshires" with Berkshire Mountain Distillers and 109 Cheese & Wine

 

Bailey's Backyard in Ridgefield will be hosting, An Evening in the Berkshires, a fall-themed spirits dnner on Thursday, November 13, 2014, with Berkshire Mountain Distillers and 109 Cheese and Wine.

Hand-crafted cocktails will be paired with a four course tasting menu alongside guest speaker and distiller Michael Sharry. Bailey's chief mixologist, Bryan Walsh, has compiled an impressive lineup of cocktails paired with Executive Chef Forrest Pasternack's locally-minded menu. Price is $75 per person plus gratuity.

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Wednesday
Jul092014

Vegan/Vegetarian-Friendly Food Evolution Now Open in Ridgefield's Marketplace

Food Evolution, a gourmet plant-based café, has recently opened in Ridgefield's Marketplace located at Copps Hill Plaza, 109 Danbury Road, taking over the space formerly occupied by a vegan cafe.

The new owner of Food Evolution is Ridgefield resident Elizabeth Berney, a passionate vegan and elementary school teacher for the past 18 years. Berney and her omnivore husband purchased the restaurant from its original owner, a local real estate developer eager to sell the restaurant to owners dedicated to maintaining a plant-based menu.

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Tuesday
Jun242014

Ridgefield High School Student Christopher DiFabio Spins Pizza Pies for a Cause

Ridgefield High School Junior Christopher DiFabio will take over the pizza kitchen at ReNapoli in Old Greenwich on June 28 at 3 pm for an hour-long pizza-making competition to raise money for the charity Full Courts Peace. DiFabio will will race the clock, making as many pizzas as possible within the hour. He is asking for sponsors to pledge a dollar for each pizza produced. If the name sounds familiar, it should. Christopher is the son of six-time world pizza champion Bruno DiFabio, owner of 10 pizzerias around the country including ReNapoli and Pinocchio pizzerias in Wilton and New Canaan.

Proceeds from the fundraiser will support the building of a basketball court in Havana, which he plans to visit in the fall. He is asking for sponsors to pledge a dollar for each pizza produced. Connecticut residents interested in supporting the cause can contact christopherdifabio@aol.com or Bruno@pizzascience.com, or drop by ReNapoli to submit a pledge. All pledgers are invited to attend a pizza party reception at 7pm, where Christopher and Bruno DiFabio’s award-winning pizzas will be served.

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Sunday
Jun082014

Farm to Table @ Bailey's Backyard in Ridgefield

Bailey’s Backyard opened in 1999, the brainchild of Chef Sal Bagliavio, who oversaw the kitchen for fourteen years. Wanting to spend more time with his family he hired Executive Chef Forrest Pasternack in early 2013 to develop a farm-to-table menu, focused on locally produced ingredients.

Born and raised in Western Connecticut, Chef Pasternack’s love of fresh ingredients developed at an early age. His childhood included picking vegetables, fishing the waters of Nantucket Sound, and digging clams in Chatham, Mass.: all to enjoy at family dinner. This passion was both enhanced and refined when he graduated with honors from the Culinary Institute of America. Post-graduation he sharpened his culinary skills at some of New York’s finest restaurants, including Zoe with Chef David Honeysett, the BLT Restaurant Group with Chef Laurent Tourendel, Eats on Lexington with Chef Jeremy Spector, Employee’s Only and The Brindle Room. His passion for the farm-to-table movement inspired his menus at The SOHO Grand Hotel in lower Manhattan and Terra Restaurant in Greenwich. Since joining Baily’s Backyard, he has dazzled guests with creative combinations and bold flavors.

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