Not another grocery store… Not something else to create more congestion to our already congested Post Road… These were my thoughts when I heard that yet another grocery store was coming to town.
Fleishers Craft Butcher has officially opened its brand new retail butcher shop and market in Greenwich, CT at 160 East Putnam Road. Alongside neighbors Fjord Fishery and Greenwich Cheese Co., Fleishers is aiming to revive this area, formerly known as The Hub, as Greenwich’s specialty premier food destination.
To celebrate the opening of Fleishers, The Hub in Greenwich will host a special "Monger Mingle" open house night for the community on Thursday evening, 11/12, from 7 - 9 p.m. Guests will sample fare from Fleishers, Greenwich Cheese Co. and Fjord Fishery, along with complimentary tastings of beer and wine. The event is free and open to the public.
Holiday season is heeeere, with its feasts and parties, and let’s be honest, you can’t really have too much pie, now can you? Note: with the brief exception of a kooky aunt who, after a post-Thanksgiving bout on the tread mill, did wearily proclaim “Too....Much....Pie!” but that’s another story for another time. So where to go for the best pies with the flakiest crusts, sweetest streusel toppings and the most flavorful fillings? We’ll be happy to tell you. Get those dessert plates ready and, um...you might want to loosen that belt.
Here are 14 places to buy great holiday pies in CT.
Open Door Shelter of Norwalk is hosting a fundraiser event on November 18 from 6 to 9 pm to celebrate the recent appearance of their kitchen manager, Victor Squire, on the Food Network show Chopped.
The event will be held at Aitoro in Norwalk, and will feature a competitive cook off between Norwalk Community College culinary student chefs. Wine and appetizers will be served, and Chef Victor Squire, the Chopped competitor will be on hand throughout the event to meet guests. Tickets are $50 per person and can be purchased online. All proceeds from the event will benefit the mission and services of the Open Door Shelter in Norwalk.
Many CT diners were shocked when Bill Taibe announced that LeFarm in Westport was closing its doors after six years. LeFarm was without a doubt one of the most highly celebrated restaurants in Connecticut, a place where local chefs gathered on their nights off and regulars booked a table weekly. So, why did it close? We sat down with Chef Bill Taibe (owner of Kawa Ni and The Whelk) to find out why...
LeFarm was a very successful restaurant right up until the day you closed the doors. Why did you decide to sell LeFarm? It was the right time. We had met our goals at LeFarm. It is now time to set our sites on a more focused plan. We want to offer more services. Create new experiences. Push ourselves a bit harder.
Harlan Publick opened last year in the SoNo Ironworks and immediately became a destination for great food, a vast line-up of beers and an outdoor terrace like none other in Fairfield County. The relaxed interior features a large bar, a dining area with both dining tables and high tops and a room for a private event that features several personalized beer taps, and represents the second for Managing Partner Steve Lewandowski, who is also the Managing Partner at Stamford’s Harlan Social, which has won accolades as one of the best restaurants in CT.
Executive Chef Kamal Rose recently joined Harlan Publick, and his road to this position was less than traditional. Raised on St. Vincent and the Grenadines, he developed his passion for cooking from his grandmother. He moved to New York at the age of 15 and subsequently received an internship at TriBeca Grill. In 2009 he won a $20,000 scholarship in a national cooking competition and earned his diploma from the Institute of Culinary Education. He returned to TriBeca Grill under the tutelage of Drew Nieporent and Steve Lewandowski and last year, Lewandowski asked Rose to join him at Harlan Publick where his newly introduced cuisine exemplifies his Caribbean roots tempered by classical training.
"Herbert West needed fresh bodies because his life-work was the reanimation of the dead."
Fleisher’s in Westport continues its cooking classes with “Lamb Butchery 101” on Monday November 2. The class will take you through the butchering of an entire lamb and focus on sourcing and sustainability, knife skills, and basic animal anatomy. The class includes demonstrations by a Craft Butchery master butcher and tasting of samples. 7pm, $100 pp.
The 2nd Annual Connecticut Craft Brewer’s festival will unfold on Monday November 2 from 6:30-9:30pm. Over 20 Connecticut breweries unite to offer tastes of their signature brews. Food trucks will be on hand with great local cuisine and proceeds will go toward the Connecticut Beer Guild. Limited tickets are available.
On Wednesday November 4, Dine with the Authors of The Connecticut Farm Table Cookbook, at Artisan Restaurant in Southport. Chef Frederic Kieffer will prepare a meal from farm fresh ingredients + cash bar. Dinner and a book costs $45 pp or $70 per couple. Additional books can be purchased for $20. Reservations required FairfieldUBoosktoreEvents@gmail.com.
Stew Leonard's Wines of Norwalk will host its sixth annual Wine, Whiskey and Craft Beer Tasting benefitting the Norwalk Exchange Club on Thursday November 5! The night will feature over 100 wines, whiskies, and beers along with seasonal foods. The event takes from 6-8pm at Stew Leonard's food store, located at 100 Westport Avenue in Norwalk.
A Chili Cook Off and Wing Fling will take place on Thursday November 5 in Monroe.
As the temperatures start to dip and winter approaches, we must bid a fond farewell to what has been a phenomenally successful summer season. While we continue our Ten Year Anniversary we celebrate the fifth year of our winter market. We are thrilled to announce the start of the Winter Westport Farmers’ Market which will officially begin on Saturday, November 14 at 10:00am. The market will return for our fifth season at Gilbertie’s Herb Garden on Sylvan Lane in Westport. We will operate Saturday, November 14 – March 12 from 10:00 – 2:00.
“Lately, when I come in to the bar,” Chris Messina admits, “I put on an apron.” That’s because Harlan Social’s General Manager and Sommelier has been playing with all manner of culinary ingredients to raise the bar on his winter cocktail menu.
Whether Messina is rendering a slab of bacon for a bourbon infusion …. or reducing a cider that imbues the room with the crisp aroma of Mom's Apple Pie … he brings the artisanal crafts he mastered in the kitchens of Jean George and Tribeca Grill to the bar at Harlan Social in Harbor Point.
Consider, for example, his "Beets by Harlan," a crimson confection of rum, bourbon, ginger beer and – wait for it-- beet juice. So what’s a workaday winter root veggie doing in a sexy nightime cocktail?
The Prospector Theater is not a typical movie theater; it is special. Not just because their 4 theaters have the best in digital and sound technology and big comfy seats. The real reason that the Prospector Theater is special is their unique mission to provide educational and employment opportunities to adults with developmental disabilities through the operation of a four screen cinema.
The theater offers first-run movies, documentaries, sing-alongs, classics, theme nights – all while they help support the Prospector’s Mission, and help change the lives of underemployed members of society.
In the month of November, The Prospector will kick off our month long celebration of events and festivities to celebrate one year of meaningful employment.
To celebrate, The Prospector will have themed on-the-go menu items at their Star Bar and house made gourmet popcorn for the following releases in November. They will also be serving an assortment of shaken, not stirred, specialty martinis for the premiere of Spectre! Patrons are welcome to bring these drinks into the movie and enjoy them during the show.
Shortbread is the star of the cookie world—made almost entirely of butter and sugar, we bet you can’t eat just one! Sweet shortbread is perfect for dipping into hot tea while savory ones pair well with soup or are delicious with cheese. Marcia Selden Catering & Event Planning shares two of their favorites with us. These cookies won’t last long when you put them out, so be sure to grab one fast before they are all gone!
Chef Luke Venner has been at the helm of elm Restaurant for several months and was invited to participate at the Greenwich Wine and Food Festival as one of the Innovative Chefs. The two small bites that he prepared at the festival were delicious. In hopes that these were reflective of his newly revised menu, CTbites returned to the restaurant to sample other dishes on his recently introduced Autumn menu. The appetizers and entrées that we enjoyed highlighted the inherent flavors of the ingredients utilizing Chef Luke’s balanced vision and delicate touch.
We shared three dishes from the “smaller” section of the menu.
Share Our Strength’s 27th Annual Taste of the Nation Hartford will be held at The Riverview, 10 Winslow Place, Simsbury, CT. The event will take place from 6:30 – 11:00 PM on Oct 29, 2015. General Admission tickets are $150.
The event now featured a new format with a cocktail and dessert reception and a multi-course SEATED dinner prepared tableside by some of New England and NY’s best chefs. Featured Chefs and Restaurants are Jacques Pepin, Author and Cooking Legend; Tyler Anderson, Millwrights Restaurant; Billy Grant, Grants | Bricco; Jamie Bisonette, Toro NYC | Toro Boston | Coppa; Bill Taibe, Le Farm | The Whelk | Kawani; Jeff Lizotte; On20 and Scott Miller | Hunter Morton, Max Restaurant Group. There will also be a silent auction and live entertainment.
Photo: Reed Immer, Junzi Kitchen
A chun-bing (spring-pancake), is traditionally eaten to celebrate the arrival of spring in chinese culture. Its origins as a humble culinary tradition are tied to the Qin dynasty (265 - 240 ad), when chun-bing was prepared with fresh spring ingredients to signal the spring harvest and a return to the land. It’s become a year-round staple in northern China where you can find it in street carts, restaurants, and on sunday dinner tables. And now on 21 Broadway in New Haven at Junzi Kitchen which opened this week.
Junzi co-founders Ming Bai, Wanting Zhang, and Yong Zhao grew up in a transitional time in northeast China when the population was experiencing many modernizations. Instead of growing food on their own, supermarkets became a predominant food source for families out of convenience, but it was clear that something special was being lost in the process.
Nostalgia for the spring flavors of home led the fellow Yale grad students to launch Junzi Kitchen. "I wanted to show people that Chinese food can be simple, healthy, and satisfying, something you can eat every day," said co-founder Yong Zhao. The result is an experience that challenges the way you think about Chinese food.
Cask Republic has now opened its third Connecticut location in the heart of downtown South Norwalk serving globally inspired, chef-crafted American fare in a welcoming, warm and lively atmosphere. Located at 99 Washington Street, the restaurant offers local residents and visitors a great place to enjoy casual but well executed fare, a superior selection of beer, wine and craft cocktails. Cask Republic eclectic interior is inviting with hardwood floors, intimate lounges, and expansive floor to ceiling windows which creates a casual yet welcoming aesthetic. A full length oak bar takes center stage in the main dining room set below television screens and surrounded by booths and communal tables seating upwards of 100 guests, perfect for after work and weekend gatherings with colleagues and friends. You will also be able to catch your favorite sporting events on the two large-screen televisions. In the Spring, the 60-seat outdoor patio will be available for dining alfresco in a garden-like oasis featuring a fountain, cozy couches and lush plantings.
Join Carissa from Stand Juice Co. for a Zero Waste Cooking Class on Wednesday October 28 from 7-8:30pm. Learn how to make the most of your ingredients, and prepare vegan and gluten-free recipes. RSVP at any Stand Juice Co. location or at info@thestandjuice.com.
Two Roads Brewing and Ghost Tours of New Haven are teaming up for a haunted Halloween bar crawl in New Haven. The event, called “Pints 2 Poltergeist,” is Wednesday October 28 from 7:30-9pm. Walk to Ordinary, Cask Republic and Tavern for Two Roads beer. Along the way, hear ghost stories about New Haven. $33.
New Haven’s Olea Restaurant and Amity Wine are uniting for a Spanish wine dinner on Thursday October 29. A reception will be followed by a four course meal featuring dishes like monk fish a la plancha and braised lamb shank. It is $85 all inclusive. RSVP to Jim Boyrer at jimb@amitywines.net or 203-387-6725.
On Friday October 30, Branford's Stony Creek Brewery will have its first "Dia de Reposado Party." They'll release a “Reposado Negro” Tequilla Barrel Aged Black Wheat Wine.
The Black Rock Farmers Market will end its season with a Harvest Hootenanny on Halloween. From 9-1, enjoy a beer tasting by Two Roads, a pig roast from Walrus + Carpenter, and much more.
Elm City Social has entered New Haven’s burgeoning craft cocktail scene with an exhaustive and inventive array of cocktails and a variety dining options from mid-day to late night. Venturing into the Elm City Social bar during Happy Hour, I had but a simple mission – to quickly refuel with a cocktail and a few snacks before an evening event. I knew I had come to the right place when I noticed the cocktail menu was equal to, if not greater than, the dining options.
So first, those cocktails. The Rubber Ducky is a shaken cocktail made from a combination of a citra hop-infused New Amsterdam Gin, basil, grapefruit, lemon, with sparkling water. First sip, my eyes quickly narrowing, I found myself put off (turned on?) by the hoppy notes. Second sip, a bit of offense but also wonderment, “how did an IPA get in my cocktail?” From that point until my last sip, I was impressed by the equal parts confusion and compulsion on my palate. Well done. Also, there is an actual rubber ducky floating in your drink. Bonus points for cheekiness.
Vegetarians and vegans and clean eaters rejoice, The Stand Juice Company has opened its 3rd location and is now open in Westport.
Carissa and Mike Hvizdo are passionate about what they do and passionate about the plant based juices, snacks, sandwiches and baked goods they serve at The Stand. Their commitment to “providing good food and a better earth using the land to do so,” has paved the way to their newest and 3rd location.
Mike and Carissa met at a farmer’s market. They will tell you that their connection was profound - brought together by her passion for living life off the land and Mike’s first-hand experience with conquering a rare blood disease through natural healing methods, which ultimately led to him earning his holistic educator certification and his work with the Hippocrates Health Institute in West Palm Beach, FL.
