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Get Lunching! Romanacci Cafe in Norwalk: 2 Italian brothers create artisan pizzas, salads, focaccia paninis, crepes & Italian pastries.

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Entries in Westport (156)


The Whelk in Westport: A First Look & Taste

Friends and family were treated to a sneak preview of The Whelk, Bill Taibe's latest venture in Westport on Wednesday evening.  Steeped in the sea with unmistakable flashes of leFarm's seasonal luxury, The Whelk is poised to establish Saugatuck as the culinary center of Westport, and perhaps Fairfield County.

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Bill Taibe's "The Whelk" Opens in Westport in 2 Weeks

Up until yesterday, if you had asked Bill Taibe for the name of his new Westport based seafood restaurant, he'd tell you what he told the town when they needed a name for the phone directory, "The oyster place in Saugatuck." But as of this morning, this seafood haven has been given a brand befitting its waterfront surroundings in Westport's burgeoning restaurant scene. "The Whelk" will be opening in roughly two weeks, and the restaurant is poised for its first round of guests. 

The interior reflects the clean lines of a beautiful ship with beadboard paneling, industrial metals, and warm woods, but despite the seafaring undertones "there is a sense of responsible kitchiness here. We didn't want to go obvious nautical," says Taibe. He describes The Whelk's clean architectural interior as "The South of France meets Maine." Green park bench inspired seating runs the full length of the sunlit dining space and 2 high communal tables stand proudly behind the white marble bar. In keeping with Taibe's passion for local sourcing, everything in the restaurant was made in the USA. 

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Butchery 101 w/ Craft Butchery: Get Schooled

The expert butchers at Craft Butchery will be kicking off 2012 with a comprehensive butchering curriculum. Owners, Ryan Fibiger (seen above) and Paul Nessel will be providing both hands-on butchery experience as well as lecture and demonstration segments. For cooks and eaters who are serious about their meat, these butchering classes are designed to give attendees an up close look at the techniques that are use to break down pork, lamb or beef into their individual cuts. 

"Butchery 101: Swine" will be held on January 10th and 24th (more information below), but Craft Butchery is happy to customize these classes and demonstrations to create a more consumer or professional chef-focused discussion based on your level of interest. Classes can be done on a half or whole pig, lamb or side of beef. It provides the chance to really experience all aspects of how an animal is butchered and the audience will take home a lot of Craft Butchery's excellent meat. Boys night out anyone?

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Recap: Da Pietro's Cooking Demo & Lunch via FC Foodie

Fairfield County Foodie is a local blogger who is passionate about her food. She had me at "It’s no fun going out with folks who only ever order salads." Here is her recap of our recent CTbites Invite: Da Pietro's cooking demo & lunch event. 

I laughed, I learned and I ate scrumptious food all in one afternoon.  

Today I attended a fabulous, intimate event organized by CT Bites and Da Pietro restaurant in Westport:  A cooking demo and lunch with Chef Scotti.   I found out about it through “CT Bites Invites” that I had signed up for.  Man! Am I glad I did!  

The moment I entered the restaurant, I noticed all the happy smiling faces.  Everyone was simply delighted to be there … after all, who wouldn’t be delighted to spend an afternoon with Chef Scotti? 

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Fork It Over: Pop-Up Dinner for Westport Farmers' Mkt

Craving a new date night experience?  Perhaps a chic city spot with the casual atmosphere you love in Fairfield County?  Look no further. The Westport Farmers’ Market has the exclusive night of great food, great wine, great friends and a great cause.

On January 28, 2012 the greenhouse at Gilbertie’s Herb Gardens will be transformed into a “Pop-Up” restaurant with a chef lineup that will make you drool. CTbites got the list and we are happy to share: Bill Taibe of leFarm, Matt Storch of Match, Tim LaBant of The Schoolhouse at Cannondale, Michel Nischan of Dressing Room, and John Barricelli of Sono Baking Company will provide the dessert course. 

Each chef wil prepare four dishes, and the entire menu will be paired with inventive cocktails and wine. This is truly an evening not to be missed. 

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Invites: Matsu Sushi Making Class Event Recap

A few fun facts on sushi... originally the seasoned rice found in sushi was used only as a preservative for the fresh fish in China...not Japan;  Sushi chefs (mostly men, huh?) used to train for ten years before being able to work in restaurant...while now they train for about two years; The Japanese eat miso soup AFTER the meal to aid digestion...not before as in America. 

The history of sushi and some hands on technique for making maki, or sushi rolls, were served up at the CTbites Sushi Making Class at Matsu Sushi on November 16th. 

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Say Good Bye to Doc's Cafe in Westport (w/ a Party!)

Longtime Westport favorite, Doc's Cafe, will close this Saturday as the building is being torn down for development. But fear not, before they close the doors Docs will be throwing a party to say "thank you" all of their loyal customers on Saturday November 19th between 3-6 p.m. Complimentary coffee, espresso drinks, beer, wine, hors d'oeuvres and sweets will be served. on for info on a possible move. 

Native Texan and longtime Westport resident Yvonne Dougherty opened Doc’s Café in September 2000, and her eclectic, family-friendly coffee shop has been a fixture in the town’s Saugatuck neighborhood ever since. Yvonne fell in love with the coffee business in the mid-nineties while serving as an entry-level barista at Juba’s, a small café housed in the former Peter’s Bridge Market space. Over the past decade, Doc’s Café, buoyed by a loyal following of commuters and lunch patrons, has served tens of thousands of expertly crafted cappuccinos, lattes and cups of their signature French roast blend, Sledgehammer.

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Saugatuck Craft Butchery Opens in Westport

“Americans eat way too much meat," Ryan Fibiger says, and then grins, "I guess that sounds funny coming from a butcher."  

No kidding. But then Fibiger is a butcher truly on the “cutting edge” -- one of the very few whole animal cutters in America, sourcing his organic meat from local sustainable farms and utilizing every part of the animal, from nose to tail.  

Once a Wall Street investment banker, he’s turned from issuing stock to butchering them. For the past two years Fibiger trained with the “moo-rus”” at Fleisher's Meats, a whole animal butcher shop in Kingston, NY. With his knives honed as keen as his business skills, Ryan decided to open Saugatuck Craft Butchery and join in Westport’s red hot culinary renaissance.  

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Butchering Demo @ Westport Farmer's Mkt. October 13

Ryan Fibiger, owner of Craft Butchery (opening soon in Saugatuck, Westport) will be making a unique appearance at The Westport Farmer's Market on Thursday October 13th. He will be walking guests through two butchering demonstrations at 11am and 1pm. 

Ryan feels passionately that for anyone who loves food, understanding where food really comes from is an integral part of the culinary experience. The demos will be on a side (half) of a heritage breed, pasture-raised pig sourced from the Hudson Valley.

Throughout the demos Ryan will be hosting a discussion and Q&A on the following topics:

-Basic butchering techniques and tools

-Overview of the animal (farm, breed, age, feed, slaughter, primal cuts, etc.)

-Demonstrate break down of basic primal cuts

-Demonstrate break down into the case-ready cuts that everyone recognizes

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Oktoberfest Arrives at Shake Shack

The Shake Shack is tackling Oktoberfest from October 7 through 16 with a special Bavarian-inspired menu of burgers, beers and custards. Here is a sneak peek of their Shacktoberfest menu:

German-style Biers

A regional Oktoberfest selection featuring a $12 option that includes a 25 oz. Shacktoberfest Stein and seasonal bottles for $8.

Brat Burgers & Bratwursts

The Brat Burger will feature a burger topped with split & griddled bratwurst with German-style slaw. Usinger's bratwursts will include a Shackmeister, a marinated cheddar brat and a Currywurst, a griddled and slices bratwurst topped with Shack-made curry ketchup.

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