Sick of the monotony of cooking and eating red meat and chicken, day in and day out? Hoping to step outside of your culinary comfort zone and venture into the world of seafood and all the delicious possibilities that await you? Well, we’ve got you covered! No matter what part of Connecticut you call home, or “summer home,” there is sure to be a fishmonger in your area, just waiting to help you pick out the fish that most suits your needs. Many of these locations source local and sustainably-caught fish, whether you want a flaky, white fish or a more oily fish, shellfish, or even mollusks, these fishmongers have it all! Many also offer a wide variety of pre-made meals and seafood platters that are perfect for a seafood party extravaganza. When you shop at neighborhood fish markets, you’re doing yourself, your family, small businesses, and the environment an incredible favor. Who could ask for more? Shop local fishmongers today…like right now
Launched in the spring of 2013, Ideal Fish, located in Waterbury CT, is a state-of-the-art recirculating aquaculture systems company dedicated to bringing fresh fish to local markets. As the only commercial-scale facility of its kind in the Northeast, their responsibly and sustainably raised fish gets from their waters to your kitchen within 24 hours of harvest.
While Ideal Fish has been raising branzino in its sustainable CT facility, and serving the area’s finest restaurants and grocers for several years. Now, for the first time, the company is adding salmon to its offering and providing a direct-to-consumer option for home cooks across the Northeast through www.idealfish.com. Both salmon and branzino are high in protein, omega-3 fatty acids and other important nutrients.
What is it about fire? For most of human history, cooking over an open fire was the only way to cook a meal. Now, fire is just one technique in a chef’s culinary toolbox, but is one whose process and taste feel nostalgic, beautiful, and pure.
Enter the master of all things FIRE, Chef Dan Sabia, whoestablished Wood Fire Food catering and events in 2018 with a desire to cultivate deeper connections between food producers and eaters by blending his passion for design, Argentinian open fire cooking, community, and localized food, to transform the dining experience. His mission has always been to create an immersive and interactive experience where diners cultivate connections to their food, the chef, and each other. And now Chef Sabia is taking it one step further.
In the Covid era, where events and live cooking classes have been all but eliminated, and indoor dining remains at reduced capacity, Sabia is bringing a new dining experience to CT, with all the comforts of HOME.
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!
Craft Butchery is an old-fashioned shop with modern-day ideals (not to mention beautiful new digs). It carries only pasture-raised, organic meat from small farms located within a 150-mile radius of Westport. They sell premium beef, pork, lamb and poultry from animals that have never been given antibiotics, hormones, steroids or animal by-products. These guys know a thing or two...or three...(well, actually Ryan has 5 tips here), about grilling.
Owner and head butcher Ryan Fibiger helps us make the most of his offerings with tips on grilling perfectly.
1. Keep it simple. When it comes to grilling high-quality, pasture-raised meats, less is more. Stick with just a salt rub on our steaks and burgers. Pepper, garlic, spice rubs and oils can burn, so use only if you’re cooking at a lower temperature.
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.
