Mocktails That Matter: Nutmegger’s Noontime Fancy with "The Barrel Age" Bartender Features Ingredients Cocktails Non Alcoholic Cocktails Zero Proof Cocktails Mocktails Bartender Recipe Khalid Williams July 19, 2023 Khalid Williams is a Bloomfield CT native who has established himself as a leading authority on bartending and beverage education. His focus is on demystifying the adult beverage world, empowering everyone to make classic cocktails and enjoy world class wine, craft beer, and other beverages that matter made by people who care. In 2021, Khalid received the CRAZIES Award for Bartender of the Year.This will be the first installment of an ongoing series featuring Mocktails The Matter, or zero-proof cocktails exclusively featuring locally made CT based ingredients, from Khalid Wiliams, a.k.a., The Barrel Age.Keep scrolling for some great tips on some “cocktail” making basics including the great straining & muddling debate, and enjoy Khalid’s zero-proof recipe for the Nutmegger’s Noontime Fancy. Read More
Westport Farmers’ Market Opens for The 2023 Season May 11th Events Features Farmers Market CTbites Team April 28, 2023 Westport Farmers’ Market (WFM) is pleased to announce it will return to its home in the parking lot at 50 Imperial Avenue on Thursday, May 11, 2023, from 10 a.m. to 2 p.m. and continue every Thursday through early November. This year promises to be the best in the market’s 17-year history, with multiple programs operating under our “who grows your food” ethos.“Our emphasis on knowing who grows your food means we will see enhanced community-inspired programming, vendors, sponsors, and activities this year,” said Lori Cochran-Dougall, executive director of WFM. Read More
Grumpy Dumplings: Small Batch Hand-Folded Fresh Dumplings Delivered! Features Dumplings Thai Pasta Asian Farmers Market Local Chef Vendor Highlight Homepage Stephanie Webster January 04, 2023 A few months ago, a friend whose taste I trust asked me if I had tried Grumpy Dumplings? I said I had seen the account on Instagram, and recognized them from the local farmers’ markets, but had yet to try these so called “grumpy” dumplings. I was however already somewhat obsessed with their Japanese anime style branding, so why not give it a go? A few days later, I was able to procure some of their small batch dumplings ordered through their Instagram account (they since have launched a web site with online ordering), and as a bonus…they even delivered within 20 miles of Norwalk. Dinner was saved. Read More
Warm Up with Rosa Mexicano's Boozy Mexican Coffee Features Cocktails Recipe CTbites Team December 08, 2022 With notes of ancho chile, caneia and vanilla, this boozy Mexican Coffee is the perfect spiked treat to warm you up on a brisk winter day. Featuring fair trade Mexican coffee from chiapas, ancho reyes, 1921 crema, milagro reposado, canela-agave, chocolate bitters, kahlua cream, we strongly recommend adding this to your holiday cocktail list. If you haven’t been to CT’s new Mexican spot, Rosa Mexicano (yep the one of NYC fame), check it out. Read More
Caramelized Figs and Burrata Recipe from Chef Luke Venner Features Recipe Recipe CTbites Team September 14, 2022 Sometimes simplicity is best when it comes to cuisine. If you’ve ever eaten in Tuscany, you know this well. Great ingredients, prepared beautifully, and you’ve got yourself something delicious. Chef Luke Venner of Elm in New Canaan can execute the most elaborate dishes you’ve ever seen with layers of flavors and nuance, but he knows when to let the ingredients speak for themselves. We suggest sourcing your Mozzarella and herbs fresh from your local Farmers Market or cheesemonger. This simple dish is simply perfect. Enjoy his recipe for Caramelized Figs and Burrata. Read More
Local Vegan Chef, Christian Tracey, Launches Plant-Based Video Recipe Series Features Recipe Video Recipe Vegan Plant Based CTbites Team April 26, 2022 Christian (Chrissy) Tracey is a local Vegan Content Contributor, Video Host at Bon Appétit Magazine, and Head Chef at Chrissy’s. She lives in New Fairfield CT.As a Vegan chef, Chef Christian Tracey knows a thing or two about the beauty of plants. She has recently launched a video series called “Plant Curious”, a plant-based series showcasing the food and cultures she loves. Tracey will be exploring cooking, baking, foraging, and a bit of her Jamaican culture. She strives to inspire her viewers to get excited about adding plants to their lifestyle---whether that be through diet and meal planning, or simply getting outside.In this video, she features Ackee, the national fruit of Jamaica. The dish, Ackee & Saltfish, is an ode to her childhood and her Jamaican heritage. It's a traditional meal consumed on a regular basis in many Jamaican households, and is savory and vegetable forward. Read More
Grilled Cheese Sandwich with Salsa Macha with Figs Recipe (Westport Farmers' Mkt) Recipe Recipe Sandwich CTbites Team April 07, 2022 There is nothing more comforting than a crispy and gooey grilled cheese sandwich. You can make this even more interesting with the addition of some salsa macha with figs to complement all the cheesy goodness with some spicy and smoky flavor. I like to use a combination of cheeses like Parmesan, Asiago, Fontina and Provolone.The secret to the crispy bread is using a great sourdough bread like the Wild Yeast sourdough bread from Wave Hill breads, and then add some mayonnaise to crisp up the bread on the griddle. —Lorenza Arnal of Alma Mexican Foods in conjunction with The Westport Farmers’ MarketEnjoy this recipe for Grilled Cheese Sandwich with Salsa Macha with Figs. Read More
Stewed Clams with Fregola Recipe from Chef Emily Mingrone of Tavern on State Features Recipe Recipe Seafood Holiday CTbites Team December 22, 2021 We continue our holiday recipe tour with Chef Emily Mingrone of Tavern On State. She shares a Christmas holiday classic that is near and dear to her, but truly can be made any time of the year littlenecks are available. Enjoy Chef Mingrone’s recipe for Stewed Clams with Fregola. If you make this at home, send us a photo! Read More
VOV Italian Egg Liqueur Recipe from Chef Silvia Baldini Recipe Features Recipe Cocktails Holiday CTbites Team December 22, 2021 The italian version of eggnog liqueur is known as VOV, from the Venetian-dialect vovi, meaning “eggs”. This energy and boozy bomb will heat you up and invigorate you. VOV was invented in 1845 by Gian Battista Pezziol, a confectioner of Padua specialized in the production of nougat, which required just the egg whites. Pezziol decided to use the remaining egg yolks with marsala wine, alcohol and sugar, to make a kind of zabajone liqueur and energy drink tonic. Drinks made with eggs have long been considered rejuvenating: many ancient recipes speak of their special power to ‘wake up’ love, revive the sick, and generally boost energy. Ideally you should sip it on the rocks, by a fireplace, after a day on the slopes. But it’s great anytime at room temperature, as a garnish for ice cream, or for dipping dry biscuits whenever you need a pick me up. You can take your VOV to the next level and transform it in to a "Bombardino" the original Après-Ski cocktail of the any Italian mountains holiday. Just add a splash of brandy, a dollop of whipped cream and a dusting of cinnamon or cocoa powder. Read More
Gingerbread & EGGNOG Tres Leches Recipe from Chef Carlos Perez Features Recipe Recipe Holiday Dessert CTbites Team December 21, 2021 Given the current state of the world, many of us may be spending some quality time in the kitchen this holiday season. In the next few days CTbites will be providing some inspiration for the home cook. Our first holiday recipe comes from Chef Carlos Perez of @The Corner and ATC South Street in Litchfield. Enjoy this recipe for Gingerbread & EGGNOG Tres Leches. Send us a photo of your finished recipe and we will feature on CTbites. Read More
Chef Matt Storch's Recipe for "Day After Turkey & Waffles" Features Recipe Recipe Thanksgiving Breakfast CTbites Team November 26, 2021 What’s for day-after-Thanksgiving breakfast? Chef Matt Storch of Match Restaurant & Match Burger Lobster has a great idea for all those leftovers. Bust out the waffle maker, that last slice of pecan pie people were simply too full to consume last night, and some tasty turkey bits for breakie.Enjoy Chef Storch’s Day After Thanksgiving Turkey & Waffles. You’re welcome. Read More
Gluten Free Pumpkin Muffins by Whitney Flood of Nine Main Café in New Preston Recipe Features Recipe Baked Goods Muffin Gluten-Free CTbites Team October 20, 2021 Well it’s that time of year. What to do with all those pumpkin innards after your spawn (or you) have scooped and carved? Obviously, you eat it. Here’s one great idea from Chef Whitney Flood of Nine Main Café in New Preston & Farmers and Cooks, who has created a wonderful Gluten-Free Pumpkin Muffin recipe for all of you gluten intolerant folks out there. Read More
Classic Strawberry Shortcake Recipe from Kosher Like Me & Barberry Hill Farm Recipe Features Recipe Dessert Local Farm Liz Rueven June 09, 2021 If you’re lucky enough to live anywhere near a farm that grows strawberries, be sure to venture out to pick your own. When you tire of having sweet, ruby tinged juice staining your fingers, and you can tear yourself away from eating every other berry you bend to pick, head home to bake these easy and classic strawberry shortcakes.Thank you, Christy Colasurdo and Tracey Medeiros, for sharing this recipe from their just released cookbook, The Connecticut Farm to Table Cookbook; 150 Home-Grown Recipes from the Nutmeg State, June 2015. This beautifully photographed book is a celebration of the local and seasonal. Although it highlights CT. chefs, the recipes are suitable for all die-hard locavores anywhere. Read More
The Westport Farmers' Market Is Back for the 2021 Summer Season with 50+ Vendors Features Ingredients Farmers Market Westport Healthy Eats Farm To Table Farm Fresh Ingredients Farm Stand Local Artisan Bread Bakery Food Truck CTbites Team May 25, 2021 The need to eat strikes in many different forms. Craving something healthy? At The Westport Farmers’ Market, you can grab some freshly grown produce to satisfy that yearning. Want something refreshing? Stop by the handmade popsicle stand to cool down. How about something sweet? Head to the various artisan bakers selling freshly baked pastries and bread.After a brief intermission from the end of their winter season back in March, the Westport Farmers Market has reopened to serve the community fresh produce, baked goods and everything in between. Open Thursdays from 10-2 on Imperial Avenue in Westport, the market is something you will not want to miss.With over 50 vendors determined to provide market-goers with healthy and fresh products, Westport residents can look forward to grabbing organic, local ingredients to prepare a healthy meal, or even a pre-made breakfast or lunch… after visiting all the other vendors…of course.Visit the Westport Farmers Market to enjoy goods from any of their over 50 vendors or check out a few of our favorites below! Read More
Roasted Spring-Dug Carrots with Pistachio Dukkah & Crème Fraîche from Lauren Braun Costello Features Recipe Recipe Farm Fresh Farm To Table Healthy Eats CTbites Team April 16, 2021 This recipe can be made with regular, conventional orange carrots, but spring-dug rainbow carrots from the farmer’s market are a colorful celebration of time and place like no other. Seasoned with a pistachio dukkah (an Egyptian nut-herb-spice blend traditionally made instead with hazelnuts, plus sesame seeds, coriander, mint, cumin, and salt and pepper), the flavors are both unexpected and familiar. Crème fraîche, with its creamy, sour finish is the icing on this proverbial carrot cake. Fresh microgreens complete the dish, offering more visual and textural contrast.—Lauren Braun Costello Read More
Pizza Bianca with Mushrooms and Bacon via Westport Farmers' Market Features Recipe Pizza Recipe CTbites Team March 16, 2021 I have been making this dough for so long, I do not even remember where it came from. It has been my kids’ favorite since they were small, and it still is now that they are all grown up ;-). It is essentially foolproof, and takes no time to whip up. Because I wanted to represent as many vendors from The Westport Farmers’ Market as possible, and make it as close to a one-stop-shop recipe, I added some flour I had on hand from Kneads Bakery, and it worked. So this just goes to show…who says you can’t shop local + seasonal in the Northeast in March?!? Read More
Cook with Jacques Pépin & Friends Vol 2 On Sale March 9th! Features Cooking Virtual Cooking Classes Recipe Recipe Video Cookbooks Homepage CTbites Team February 25, 2021 The latest Video Recipe Book from the Jacques Pépin Foundation features over 40 culinary luminaries and will be available March 9th. After a successful Vol. 1 release, The Jacques Pépin Foundation, (JPF) an organization that enriches lives and strengthens communities through culinary education, proudly debuts Cook with Jacques Pépin & Friends: Vol 2. This Video Recipe Book features over 40 lauded chefs across the country including Marcus Samuelsson, Ingrid Hoffmann, Michael Voltaggio, Rick Bayless, Michael Symon, Carla Hall, Diego Galicia, Traci Des Jardins, and, of course, Jacques Pépin.Each dish and drink featured in Cook with Jacques Pépin & Friends includes a personal, instructional video as well a printable recipe. The Video Recipe Book is available to all JPF Members, and in addition to Vol. 2., members can access Vol. 1. Combined, nearly 100 recipes and more than 12 hours of video instruction live on the Membership site. Every JPF Membership directly supports community-based culinary training programs nationwide that provide pathways to individual empowerment, better health and employment. Membership starts at $40 per year. Read More
Mexican Hot Chocolate Bomb Recipe via Connecticut Food & Farm Magazine Features Recipe Recipe Dessert Hot Cocoa Chocolate Kid Friendly CTbites Team January 13, 2021 This recipe for Mexican Hot Cocoa Bombs is from the winter issue of Connecticut Food and Farm Magazine, written by Juli Mancini, Recipe Developer and Food Stylist, who is obsessed with the visual organizational of all things edible, botanical, and chocolate.Hand made with solid chocolate, these decadent Mexican hot chocolate bombs produce an unrivaled cup of rich cocoa. Hot chocolate bombs are hollow hand crafted chocolate spheres, placed in a mug with a pour-over of hot milk or coffee. Bombs are packed with surprise confections, slowly exposed as the chocolate melts from the heat of the liquid. Mexican hot chocolate bombs are a fine place to start, especially if you love a spicy twist, but personalize your own creations to taste. It’s simple to marble the chocolate for a really beautiful look. Simply package in cello-bags or stack in Mason jars and you have the perfect Valentine gift - unexpected, entertaining, and delectable. Read More
Butternut Squash “Alfredo” with Crispy Prosciutto from Herbaceous Catering Features Recipe Recipe Healthy Eats CTbites Team November 06, 2020 Tis the season for, yup, you called it…SQUASH. Chefs around CT are busily creating new ways to use this seasonal bounty and Genee Habansky of Herbaceous Catering, has come up with this recipe for Butternut Squash “Alfredo” with Crispy Prosciutto. We feel strongly that the addition of prosciutto to just about anything vastly improved the dish, and this Squash Alfredo is no exception. Make it at home and let us know what you think. You can find all the gorgeous squash you could ever need at The Westport Farmers’ Market, or at any local farmers’ market near you. Support local! Read More
Westport Winter Farmers’ Market Opens November 12th Features Farmers Market Westport Stephanie Webster October 28, 2020 Westport Winter Farmers’ Market (WFM) is ready to open their doors for the Winter season– this year, with a few safe and fun twists only a pandemic could provide.The winter market opens Thursday, November 12, and will run every Thursday through March 11, 2021 from 10:00 a.m. - 2:00 p.m. at Gilbertie's Herb Gardens at 7 Sylvan Lane, Westport. Holding the market on Thursday instead of Saturday will ensure continuity among the community of shoppers and vendors who have supported and grown with the market over this challenging year.Over 35 vendors will provide high-quality locally grown or raised fruits, vegetables, meats, cheeses, milk, baked and prepared foods, as well as some handmade items consumers have come to expect from WFM. For our higher at-risk shoppers, we invite you to shop from 1:00 – 2:00 where we will lessen the numbers of people in each greenhouse and provide an even safer market environment. Additionally, pre-ordering is available with a large number of our vendors – see website for details. With pre-orders, you are able to shop before you arrive and swiftly grab your items throughout the market hours. Read More
