Iconic…, best of…, like none other…, you gotta go to. When it comes to the superlatives, Ted’s Restaurant in Meriden has received more than its fair share for its steamed hamburger. Yup, the burgers are steamed. After close to 1,000 Connecticut burger notches on my belt, I almost feel like apologizing for not previously trying this historical Connecticut landmark. The steamed cheeseburger, also referred to as a "steamer" or "cheeseburg,” is believed to have been invented at a restaurant called "Jack's Lunch" in Middletown, Connecticut, in the 1930s. Others dispute this claim, stating that the steamed burger’s origin is none other than Ted’s Restaurant in Meriden. Regardless of its origin, Ted’s has received too many awards to mention, and on a warm, summer afternoon, I decided to visit.
The year was 1888. The Civil War was twenty-three years in the past and the Model A was fifteen years in the future, the Statue of Liberty and Washington Monuments were recently dedicated, the US population stood at 50 million, the Standard Oil Company and AT&T were new companies, the Brooklyn Bridge was opened, and newly created Coca Cola was the talk of the south.
In the small town of Matteawan, NY, overlooking the Hudson River, Oven Number 312 was manufactured by the Dutchess Tool Company and sold to F Duhrkop of Meriden, CT. Until the late 1930s, the oven-baked bread at the Pratt Street location, and in 1938 the Verdolini family, forced to relocate its downtown business to Pratt Street, started baking pizza. In 1946, the business was sold to Tony Pascucci who changed the name to the Little Rendezvous. Over seventy-five years later, under the tutelage of its seventh owner, Steve Chehotsky, the Little Rendezvous is now producing one of the best, if not the best, pizza in CT, in one of the state’s longest, continuous-running coal ovens.
Pastry Chef Kim Wood of French Bakery, Le Banh Patisserie in Simsbury is competing on the upcoming season of Spring Baking Championship, premiering Monday February 28th at 8PM on Food Network and streaming on Discovery+.
Molly Yeh is bringing the farm straight to Spring Baking Championship putting her own colorful spin on every challenge this season, inspiring the bakers to create eye-popping, delicious, and Spring-forward treats to impress judges Duff Goldman, Kardea Brown and Nancy Fuller. Only one lucky baker will be crowned this year's Spring Baking Champion and walk away with $25,000!
Twelve bakers enter the Spring Baking barn and are challenged to create delicious desserts featuring the freshest fruit and flowers the farm has to offer. You know who we’re rooting for!
Chef Emily Mingrone of Tavern on State in New Haven will get involved in some competitive “Pork-y fun” on Food Network’s CHOPPED, May 26th, 9PM. The battle: High On The Hog.
Tune in to watch the competition. Chefs are elated to get a “nose to tail” pork theme for their battle, and the gorgeous cuts of premium meat in the first basket don't disappoint. A Bloody Mary with a special surprise adds to the porky fun in the second round. Then something fizzy and something "offal-ly" difficult to incorporate in a dessert are part of the final challenge.
Chef Eric Felitto of Tasty Yolk has some big news to share. May 5th is his 35th birthday, (also Cinco de Mayo), Tasty Yolk’s 4 year anniversary, AND….wait for it…he will be competing for the world to see on Food Network’s Chopped Champion. Big day eh?
His episode of Chopped Champion will air at 9pm on May 5th. When asked about the experience Felitto said “it was definitely intense. The whole episode was based off of the showmanship a fight night, so there was a lot of filming and trash talking before we even cooked anything.” “They didn’t come to the restaurant to shoot like they did when I competed in 2018. Instead they had us shoot selfies on our phones…and then filmed it as if we were literally showing up to a fight.” “It was a great experience, and I was pumped when they called me back for the Champion round.”
Felitto couldn’t share any details, for obvious reasons, but he did share one of the “secret” ingredients…ESCARGOT!! Oh boy…Have fun with that.
Chef Felitto says he will probably run a special at the store front location on May 5th to coordinate with the airing. Stay tuned for more details and tune in on The Food Network.
Chef Matt Storch of Match and Match Burger Lobster & his older sister Lisa Storch, of Catch a Healthy Habit, Café battle it out on BEAT BOBBY FLAY, Sunday, April 26, 10pm on the Food Network.
Cheer on CT’s own Chef Brian Lewis, of The Cottage and OKO, as he competes on Beat Bobby Flay, airing Thursday, May 30th @10PM.
“We taped this episode months ago and I’m excited for everyone to see this episode of ‘Beat Bobby Flay.’ Just as I cook my heart out in the kitchens at OKO and The Cottage, I gave it my all for the competition. Tune in to see if I had the chance to go head to head with Bobby!” says Chef Lewis.
The episode is intriguingly titled “Bye Bye Birdie,” and features Food Network's Michael Symon and Jet Tila working hard to outsmart their good friend Bobby Flay. They bring in one of his proteges, Chef Rebecca Weitzman, and fine dining's finest, Chef Brian Lewis, to muscle Bobby out of his kitchen.
Beb! It’s the CTbites’ Hot Dish Podcast Episode you’ve all been waiting for. This week we sit down with Next Food Network Star, Chef Christian Petroni…oh yeah…he also owns Fortina Pizza (all 5 locations). Petroni gabs about his summers in Italy, growing up in the Bronx, how he “learned” to cook, and the epic importance of cheesy garlic bread. Join us chez Webster, and have a listen here.
Ryan Durant, owner and executive chef of Assaggio in Branford, has been picked to compete for the title of "Sexiest Chef Alive" on the People Magazine/Food Network joint venture show by the same name, airing November 1st. CTBites spoke with chef Durant about the experience.
How did you get involved with the show?
People magazine randomly called me, one of the servers picked up the phone and they said it was something with the magazine's sexiest man issue. It had to do with a cooking segment I did on "Better Connecticut" with Scot Haney three years ago.
Recently, we told you about over 50 food trucks traveling the streets of Fairfield County. Mobile eats are taking over the state though, with trucks and carts serving New Haven, Hartford, and beyond! Here are over 80 trucks serving everything from Mexican to Vietnamese to BBQ!
Skyscraper Sandwiches, Glastonbury: Skyscraper Sandwich Truck serves massive sandwiches stacked high like skyscrapers! It's no wonder they earned top honors from the CTNOW Best of Hartford Readers Poll in 2018.
Mamoun’s Falafel Cart, New Haven:Mamoun's Falafel got its start in Greenwich Village in New York City. Now, its cart serves Middletown and the surrounding areas. Find their latest stops on their facebook page.
Mercado, Glastonbury: A Span-ish inspired truck featuring local ingredients and full service catering, Mercado is owned by Roy and Heather, a husband a wife team, who set out to make their hobby a reality.
Ricky D’s Rib Shack, New Haven: Ribs! Pulled pork! Brisket! Ricky D's will bring their smoker and BBQ on the road and roll up to your next event.
Tacos Los Michoacanos, New Haven: Tacos Los Michoacanos is a fleet of Food Trucks that are based out of New Haven offering Mexican fare.
Thai Taste, New Haven: Thai Taste Food Truck opened in January 2018! Find them on York Street in New Haven.
Pork Friends and Company, Meriden: Pork Friends and Company is Latin fusion at its tastiest! Their background is Spanish, but they draw influence from around the globe.
Cado’s Egg Truck, Trumbull: Cados egg truck serves up a unique spin on breakfast in Trumbull.