Filtering by Tag: Recipe,Vegetarian

Chef Matt Storch of Match Restaurant's Luscious Whipped Potatoes

Features Recipe

CTbites Team

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.

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Chef Andrew Mercado's Butternut Squash Dashi Broth Soup Recipe

Recipe Features Recipe Soups

CTbites Team

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.

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New Cookbook from Nominee for Best Caterer 2024, Alison Milwe Grace of AMG Catering

Features Cookbooks Caterer Recipe Education

Stephanie Webster

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.

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Khemi’s Vegan Cuisine Food Truck: Caribbean Soul and Comfort Food

Restaurant Bridgeport Food Truck Vegan Vegetarian Black Owned Healthy Eats

April Guilbault

Just feet away from the Sacred Heart Discovery Science Center and Sacred Heart campus itself sits a row of food trucks and a wide shoulder where hungry eaters can park. Among the lineup, one small, silver truck takes its place there year-round, whether in cold, snow, heat or rain. Happily, I ventured to go see about Khemi’s Vegan Cuisine food truck.

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A CINCO DE MAYO Agave Spirits Primer & Recipes via CT Bartender Khalid Williams

Features Recipe Cinco de Mayo Cocktail Recipe Cocktails Recipe

Khalid Williams

My favorite tequilas that are values:

(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.

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A Nutmegger’s Guide to Kentucky (Conn-tucky) Derby Cocktails

Features Cocktails Cocktail Recipe Recipe Kentucky Derby Mixology Distillery

Khalid Williams

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.

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SoulFully Vegan in Berlin: PB&J Burger, Vegan Chili Fries & More!

Restaurant Vegan Vegetarian Berlin Food Truck Healthy Eats Burgers Hot Dogs Homepage

April Guilbault

You’re vegan. Or you’re not. You’re trying to eat healthier, or well, maybe you’re not, but however you slice it, you’re missing or craving a good burger. So how about a burger that has no meat, but has peanut butter, jelly, and jalapenos?…stick with us here…

SoulFully Vegan in Berlin, is pretty much smack in the middle of CT, with Rt.9, I-91, I-691, and the Berlin Turnpike running through it. Long story short, you can reach Berlin easily as you find yourself criss-crossing the state. Berlin now also has the distinction of being the site of the vegan brick and mortar eatery that will have you rethinking your next fast food craving.

Allison and Calvin Vaughan are the dynamic duo behind SoulFully Vegan. Their new eating adventure began not that long ago in 2019 when a call to action was needed after an eye-opening health diagnosis for Calvin. What followed for this couple was a slew of analysis of their current eating situation, followed by investigation and education on how to eat healthier, and an impactful viewing of the documentary “What the Health?” (currently on Netflix). They knew they wanted and needed to eat healthier but finding food that satisfied their cravings was a search that was coming up empty.

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45 Spots for Healthy Eating in Connecticut: Restaurants, Juice Bars, Meal Delivery & Wellness

Features Restaurant Healthy Eats healthy Juice Bar Organic Acai Bowl Smoothies Vegan Vegetarian Special Dietary Needs Homepage

Hannah Goodman

Well, well, well, if it isn’t 2024, the dreaded new year. From the Halloween candy and Thanksgiving pies, to the Christmas cookies and unlimited New Year’s bubbly, I think it’s safe to say we are ready to start anew (I will also be buying a new scale because mine is clearly broken). Now it’s time for us to follow through with those dreaded resolutions. Whether you want to eat better, drink less alcohol, consume more sustainable foods, or treat the mind and spirit, this should be your go-to list. I don’t know about you, but I am tired of committing to goals that are almost impossible to stick with. However, with this caliber of options listed below, there is no goal that cannot be accomplished, and that is coming from me, a true pessimist. Let’s march into February excited about how far we have come with our resolutions, because being healthy does not mean forfeiting fun and creativity. C’mon now, say it with me! 

Here are 45 spots for HEALTHY EATING and wellness in Connecticut.

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Holiday Cocktail Recipes from Bartender Khalid Williams

Features Recipe Cocktails Holiday Recipe

Khalid Williams

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. 

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Best Bowls in CT: Acai, Poke, Middle Eastern, Korean, BBQ & More!

Restaurant Features Bowls Acai Bowl Korean BBQ Best of CT Highlight Healthy Eats Vegetarian Middle Eastern Build Your Own Bowl Greek Homepage

April Guilbault

Whether it’s the dog days of summer or life just has you too busy to be bothered with cooking, some of the simplest, and often the most delicious meals, come in bowls. Chock full of healthy and delicious ingredients like grains, veggies, meats and fish or brimming with fresh fruits and icy smoothy-ness, bowls in all shapes and sizes make eating fun. They are convenient, interesting and delicious-what a trifecta! Here are some of our favorite bowls in Connecticut. Go build one for yourself!

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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

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.

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Three Girls Vegan Creamery in Guilford: All Vegan. All Delicious.

Restaurant Vegan Vegetarian Special Dietary Needs Specialty Market Bakery Lunch Guilford

April Guilbault

Tender meatballs nestled in bubbling, vibrant San Marzano tomato sauce. Hearty breads that cradle cutlets generously smeared with homemade pesto. Crispy-on-the-outside Mac and Cheese balls and tender Crabcakes with a dollop of Horseradish Dill sauce. Lasagna that is layers deep, stuffed full of gooey cheese and smothered in more of that delightful tomato sauce. 

And it’s all vegan. 

Without getting too Hallmark-y, it is all based in love, as well. 

Tracy Alexander, with her two daughters Brittany and Taylor form the triumvirate of Three Girls Vegan Creamery in Guilford, Connecticut. Mama Tracy creates the recipes and menus, while daughters Brittany and Taylor run the locations and handle the marketing. 

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Chef Driven 'DIG' To Open In Stamford with Mindfully Sourced Veg Forward Menu (via The Patch)

Features Restaurant Openings Vegetarian Vegan Special Dietary Needs Stamford Lunch healthy Homepage

Richard Kaufman via The Patch

The old Bull's Head Diner which closed in 2021 has been transformed into a new, unique eatery that has something for everyone. DIG, a chef-centric restaurant based in New York City, will open up at 43 High Ridge Road the week of April 17.

DIG has locations in Boston and Cambridge, Mass., Bridgewater Township, N.J., New York City, Philadelphia, Pa., Rye Brook, N.Y., and soon-to-be in Washington, D.C.

The Stamford location will be the restaurant's first stand-alone location.

DIG's seasonal menu is scratch-cooked and features fresh salads and market plates curated by their in-house chefs. The menu is rotated regularly, highlighting the freshest vegetables of the season.

Patrons can expect various salad and grain bowls. Current offerings include the beet & goat cheese bowl: farm greens, roasted red beets with clementines, preserved orange vinaigrette, with crumbled goat cheese, super-seed crunch with balsamic dressing on the side;

Or the kale caesar bowl: cashew kale caesar, farm greens with mint, tomatoes and cucumbers, and avocado, with cashew caesar dressing and toasted breadcrumbs on the side — among many other options.

You can also build our own bowl, add an a la carte side like roasted sweet potatoes or the Jasper Hill mac and cheese: Jasper Hill three-cheese blend, Ithaca milk, whole-wheat pasta with crispy panko breadcrumbs.

Read the complete article on The Patch.

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Beastie Burger: CT Entrepreneur Creates Delicious Plant Based Burgers

Ingredients Features Vegan Vegetarian Plant Based Ingredients Burgers Healthy Eats Health & Wellness

April Guilbault

This is the story of a plant-based burger patty that began with a wedding invitation. 

Our heroine, Lisa, receives her son’s wedding invitation in the mail one day. Joy! But, oh, on that day, she is feeling that she doesn’t want to be in the spotlight, walking down that aisle as the Mother-of-the-Groom, with everyone staring at her. So, to help counter her depression and anxiety, she soon finds a local fitness trainer. In walks trainer Joseph and Lisa’s life begins to change. Even more changes are to come down the road, including, oddly, a little incident with a meat grinder on Rt.8 on dark and stormy night.

As Lisa Nicholas begins her transformation and changes the way she thinks about nutrition and exercise, Joseph suggests upping her daily intake of protein to build those lean muscles. Problem is, Lisa had tried the vegan lifestyle years before and was hitting a wall with food being interesting and, also, getting enough protein.

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Warm Up with Rosa Mexicano's Boozy Mexican Coffee

Features Cocktails Recipe

CTbites Team

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.

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Cluck Cluck: 7 Questions with Ben Pote of Wildacre Rotisserie in Greenwich

Interview Restaurant Chefs Chef Talk Local Chef CT Chef Fast Casual Chicken Vegetarian Greenwich Family Friendly

Andrew Dominick

In June 2022, Wilton resident Ben Pote opened Wildacre Rotisserie, a new fast casual concept whose signature is an expertly roasted heirloom chicken and an overall menu that’s all about freshness and quality.

This “Cali-style” chicken joint isn’t only bird-focused, though, as it’s got plenty in terms of vegetarian options—including a whole roasted za’atar seasoned cauliflower.

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Caramelized Figs and Burrata Recipe from Chef Luke Venner

Features Recipe Recipe

CTbites Team

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.

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Local Vegan Chef, Christian Tracey, Launches Plant-Based Video Recipe Series

Features Recipe Video Recipe Vegan Plant Based

CTbites Team

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.

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Grilled Cheese Sandwich with Salsa Macha with Figs Recipe (Westport Farmers' Mkt)

Recipe Recipe Sandwich

CTbites Team

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.

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