Celebrate Shelton, a private city-wide initiative in its 11th year is thrilled to announce Food Trucks on the River, and several exciting community collaborations.
Food Trucks on the River, an exciting two-day festival will take place on Friday, May 30th, from 5:00 PM – 10:00 PM, and Saturday, May 31st, from 11:00 AM – 8:00 PM at Veterans Memorial Park in Downtown Shelton. In case of inclement weather, a rain date is set for Sunday, June 1st.
We know everyone has their favorite mashed potato method. Some like it lumpy, some like it smooth, some like it baked in the oven so the top gets nice and crispy. This is a method of making super rich and creamy mashed potatoes using a ricer or food mill (cheap device you can find in any food store). I like the food mill better.
Note: Potatoes have a ton of starch, so if you do not want ‘gummy’ mashed potatoes, do not over cook them, and do not use a mixer or any other electric device to mix the potatoes. The idea is not to over work the potatoes.
A few years back, guests were delighted to find themselves dining under the stars in Terrain’s outdoor garden, at a pop-up dinner hosted by Andrew Mercado of FED Hospitality Group and Chef Jes Bengston. One of the lineup’s starters was this wonderful soup, inspired by campfire cooking and the fall season. The beauty of this soup, is that it is vegan, and built upon a Dashi broth base. In Mercado’s words, it is “vegan, creamy, flavorful, soul-warming, subtly spiced, coconut-infused, simple and perfect for fall weather.” We couldn’t agree more.
We have long loved Alison Milwe Grace of AMG Catering. Not only does AMG elevate the catering industry in Connecticut, but she also supports the community in so many other ways. We are excited to announce the release of her first cookbook, SAVOR, Recipes to Celebrate, just in time for the holidays.
“I have always loved how cooking brings people together and I wrote this book to share my love for food and encourage others to savor time with family and friends. Savor, A Reason to Celebrate is a collection of some of favorite and simplest recipes. I want everyone to see that we don’t need a major holiday or a complicated recipe to gather with friends and family and celebrate,” says Milwe Grace.
Savor is a carefully curated collection of Milwe Grace's favorite recipes, themed classes, and menus for enthusiastic home cooks to create festive gatherings for friends and family. Whether you are celebrating Cinco de Mayo, need inspiration for a backyard barbecue, or want to impress your guests on New Year's Eve, Savor will be the cookbook you reach for again and again.
(I love George Clooney and all, but you can do much better than Migos.)
Cimaroon-this, by far is the most value driven example of pure agave flavor.
It may be a bit too funky for some, but it is super authentic and full of spice, lime, and herbaceous notes.
Casa Noble Reposado- Aged for one day less than an Anejo, this is attainable luxury in a bottle. They check all the boxes for production, sustainability and investment in the drinking public with good information about how to truly appreciate the spirit. Vanilla, white pepper and bright orange dominate.
Gran Centenario Anejo- oak aging takes away agave flavor, and skill is required to add the notes of candied apple, chocolate and cinnamon while preserving the soul of an agave. This is great for a bourbon lover, and a spoonful on top of your margarita is instant elegance.
Being from Connecticut means that you’re in the lucky position of having access to some of the best indulgences available- legendary lobster, outstanding oysters, Industry leading IPAS, and…wonderful bourbon whiskey?
Oh yes. Thanks to some amazing CT producers, you have the pride of Kentucky Spirits at your fingertips, and this primer is all you need to enjoy the derby in style and spirit.
A solid Kentucky Derby experience MUST contain the following (for those who choose to indulge in alcohol, of course):
Over the top hat
Good bourbon
Mint julep cocktail
The Mint Julep is mandatory. After this one, you’ll never have to be told again and will request them yourself. This is a drink that I suggest everyone know how to prepare themselves.
First things first, let’s understand what bourbon whiskey is.
It started with an email and ended with wedges of cake so creamy and fluffy we swore they were slices of Cloud Nine. Or perhaps Nuvola Nove.
The note was from Daniela Petrucelli, offering a brief history of her family’s restaurant, La Scogliera in Shelton. She explained that her parents, Carmelo and Carmelina Maione, opened the original restaurant in Bridgeport 46 years ago. In the early days, Daniela and her family, including sisters Francesca, Maria, and Diana, lived above the 150-seat eatery. “We would go downstairs to go to work, upstairs to go to bed,” she recalls. The restaurant became something of a hot spot, with a menu of hearty Italian-American dishes, fresh fish, and eventually, live music. Even the famously picky New York Times critic Mark Bittman liked it, rating it “Very Good” in 2003.
Two people walk into my bar. They both want to make amazing drinks for that holiday dinner. One of them is a bartender that studies the craft on a regular basis. The other person doesn’t know much besides a few drinks they they enjoy and have never made drinks themselves. Does one deserve to have a better time than the other simply because they do this all the time? I say no. We all deserve to have a good time and enjoy our adult beverages or mocktails.
IF YOU HAVE SKILLS WITH CRAFT COCKTAILS: Read the room, and read beyond the room. Holiday gatherings aren’t the time for us to prove why it was smart for us to drop out of college by pulling out the molecular mixology kits or playing with dry ice. The holiday gathering is about a laid back good time, or at least pretending that cooking for 17 hours is a relaxing activity. In any case, the beverage should contain flavors that anyone can understand, pronounce and enjoy without much research .
Use familiar spirits -bourbon and rum are seasonally fun. Vodka is a safe bet. Gin seems adventurous and may get a side eye, but in a sour style fruity cocktail, your guests WILL enjoy it. Sell them on the yummy ingredients.
Just One Thing-One ingredient can make multiple spirits shine and turn your 3-4 bottles into a complete menu.
So, maybe you’ve had an arepa. Eaten hot from the pan, or made into fat little sandwiches somewhat akin to a stuffed pita, the puffy, crispy, hunger-busting cornmeal cakes are the unofficial comfort food of Venezuela. Or maybe you haven’t. Somos Handcrafted Arepas wants to help with that.
Brothers Alejandro and Andres Cordito grew up in Hamden as the sons of Venezuelan parents, and started taking notice of how the everyday food they had at home, on trips to visit family in Caracas, and during Andres’ time in college in South Florida, just wasn’t apparent in Connecticut. Now, with two locations in New Haven and Shelton, they’re increasing access to this gloriously variable sandwich.
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.
Greeting someone in Connecticut with an enthusiastic “Aloha!” or flashing them with a very chill hang loose hand gesture isn’t really our deal in the Nutmeg State. But on Tuesday afternoons at Bar 140, it’s totally rad to let out your inner Hawaiian during Umebroshi Food’s weekly pop-up.
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.
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.
In a bleak midwinter, in the midst of a great Pandemic, Sophia Diakoloukas left a successful marketing career to open her restaurant, Urban Greek Kitchen. This fast-casual eatery serves up modern Greek food with a flair. “It’s Greek with a twist” she describes. “I use traditional family recipes and adapt them to satisfy the way we eat today.” Inspired by the fresh flavors of the Mediterranean, Urban Greek focuses on healthy, fresh vibrant ingredients that are satisfying and delicious. Having grown up in the restaurant business, here in Connecticut, Sophia is no stranger to the inner workings of this complicated, fast-paced industry. It’s immediately apparent that she runs a pristinely organized and tight ship. Most of her staff has been with her since the doors opened…and so have her loyal customers.
It wasn’t that long ago that I found myself in Shelton covering all things pierogi at The Rogi Shoppe when I randomly received a few DMs on two different Instagram accounts saying I should stop by Bar 140.
The finder’s fee goes to Gina, who sang the praises of Bar 140’s bar food, particularly their Belgian style frites. That got my attention fast! But then that continued with a few other messages trickled in that it’d be my type of bar; casual, kinda hipster, solid cocktails, and a fine beer list.
I asked around and got much of the same. Even Mateus from The Rogi Shoppe said their fries were stellar.
After I set up an interview with Joe Ballaro, who owns Bar 140 with his wife, Tiffany, I told a few friends I was going up there. It got pumped up even more by my friend Katy, who said, “This is my spot! I used to be a regular when I worked a few block away. It’s a good little spot. Good beer list and food. The owners are really cool.”
Sold! Plus, I’ll never pass up the chance at eating carefully made, hand cut fries by the bucket full, with different dipping sauces to plunge them into.
Pier 131 Restaurant and Bar is poised to be one of CT’s “it” destinations this summer. Nestled along the newly renovated Shelton Riverfront with stunning views of the Housatonic River and the historic Old Shelton Railroad Bridge, Pier131 is located in one of the most stunning spots in Fairfield County.
Although very much a neighborhood restaurant, this high-energy gathering place and urban retreat opened its doors late last summer and quickly became a popular destination drawing diners and photographers from all over Fairfield and New Haven Counties – even on the coldest winter days.
The setting immediately draws you in and the tasty something for everyone menu will keep you coming back. Pier 131 has also done a great job giving diners an entertaining experience with live music several nights a week, a DJ every Sunday afternoon, as well as Trivia Night, a daily Happy Hour, $5 Margarita Tuesday, Pasta Sunday (with half off select bottles of wine). More events will be added to the line-up as the weather starts to warm.
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.
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’ Market
Enjoy this recipe for Grilled Cheese Sandwich with Salsa Macha with Figs.
Some years ago, at a local food festival or a brewery, you may have come across a red truck by the name of “Pierogies On Wheels.” If I have to tell you what their signature dish is, you may want to reread that first sentence. Pierogies On Wheels in its truck form, though, is no more. But in 2020, it was resurrected under a new name and in a new storefront form in Downtown Shelton.
In case you’re wondering, it’s now known as The Rogi Shoppe.
At The Rogi Shoppe, it’s not only a continuation of the food truck, but also where the mother and son team of Mateusz and Ela Nogas are continuing their Polish heritage.
“My mom, sister (Magda), and I came to the U.S. in 2002 from Poland,” Nogas says. “My mom didn’t know much English. She worked part-time jobs but started making pierogi for family and friends. She eventually had so many orders that people told her that she should open a business.”
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!
