If you’ve followed the evolution of Two Roads Brewing Company, it’s quite something. Since the main brewery opened in 2012, one thing they kept doing is continuing to evolve. Not including a laundry list of beer releases, Two Roads went onto open a second facility next to their Hop Yard six years ago that you now know as Area Two Experimental Brewing. Following Area Two and all their fun, funky small batch drops, and in no particular order, Two Roads got into making canned cocktails, non-alcoholic beer, distilling (we’ll have a few teasers on that), and they even purchased the former PizzaCo across the street and turned it into Two Roads Food Hall & Bar and next door, Two Roads Tee Box, a golf simulator, making it a full-blown “campus.”
Spring is just about here and summer is not far behind, which means warmer weather is finally upon us. Yay! It also means that new and exciting cooking classes and camps for young kids, teens, and in-betweens are just around the corner. This list offers one-day classes, private chef-lead cooking parties, and week-long (or summer-long) camp sessions for all types of cuisines and skill levels. Whether your high schoolers are looking to hone their knife sharpening and other kitchen techniques, or your elementary school-aged kids just want to bake cupcakes from scratch and decorate them (whilst licking the bowl), Connecticut has many opportunities for a wide range of culinary interests. Some classes are coming up this month and summer programs fill up quickly, so don’t delay! Keep your kids’ creative juices flowing and register them today!
The end of February and throughout March is the maple sugar season in Connecticut! Cold nights and warm, sunny days are necessary to provide good sap yields. Local sugar makers and their many loyal customers eagerly await this annual rite of spring. Visit a local sugarhouse or attend a maple sugar festival to see firsthand how maple syrup is produced! Hungry for more? Find additional events and destinations for maple lovers here!
When brothers Sam and Javier Reyes took over the reigns of Mezon Tapas Bar from their older brothers Richard and Juan, and flipped the concept over to Mariposa Taqueria in 2020, focusing on tacos and Latin American street food, they had big plans on the horizon. Sam, who’s coming off a 2023 Bartender of the Year win at the Connecticut Restaurant Association’s CRAZIES Awards, took that award and the recognition it brought to launch a series of cocktail competitions to highlight area bartenders so they can show off their full display of skills to local cocktail lovers.
The former ON20 Restaurant, known for its soaring views of the Connecticut River and other area landmarks, has been fully renovated and reimagined, with even more stunning panoramic vistas of the capital city. The industrial-chic interior has an expansive bar, an open kitchen with gleaming stainless-steel appliances, private dining spaces and jaw-dropping glimpses of the sky from nearly every vantage point.
ON20, a celebrated white tablecloth establishment for many years, closed during the uncertainty of the pandemic in 2020, but two years ago, Hartford Steam Boiler’s leadership began reaching out to key people to start conversations about reopening the restaurant.
“Yale asked me if I was interested in the space, and I took it as a challenge. A small space, few tables, no pizza – I was able to focus on fine dining.” I’m in New Haven, talking with chef Danilo Mongillo about Strega, his second restaurant of the same name, but with a very different concept.
“You have excellent food here – French, Spanish, American – and I took bringing this level of Italian to downtown, not in competition, but just to bring more good food here. That was the challenge.”
The first time I ate at Strega was the location in Milford (both restaurants are just off the corners of their respective city greens) and I’d returned many times for his creations which were just a little different – the way a sentence is altered when the pen is in a different hand – and made with exceptional ingredients. I ask if the new Strega is based on anything regionally Italian, and he shakes the question off, moving in another direction.
“Fine dining is about the technique. It’s about the balance of the flavors – something sweet, something sour – and the balance with the wine. The balance of the bite.”
Almost a year ago, I covered Crust Issues, brought to you by longtime restaurant guy, John Nealon. I’ve since gotten addicted to several of his pizzeria’s signature grub, namely the outside the box, but creative rectangular, crispy, cheesy, garlic buttery pizzas and the pounded out crunchy coated cutlets—especially the spicy chicken scarp.
It doesn’t help (or maybe it does) that it’s a flat one-mile drive away to get my fix.
Nealon has some cool ideas for the evolution of Crust Issues, one that I’ve consistently bothered and pressured him about (I’ll keep it a secret unless it actually happens), and he’s recently mentioned installing a bar for future cocktail program.
But there’s a weekly tasting he’s been doing every Saturday from 7:30 – 9 p.m. that’s a super casual, fun, tasty, incredibly reasonably priced (it’s $40 per person including beer, wine, soda, or water), and you’ll leave happy, fat, and ready for bed.
It’s summer, which means it’s time to head to your local farm for some fruit picking! It doesn’t get fresher than picking your own fruit straight from the source, especially when they’re in season! Organized by county, the following farms have at least one type of seasonal fruit available during the year as a pick-your-own experience.
Note that the following fruit harvest seasons are approximate as it varies from year to year depending on a number of factors, including weather. With the warm temperatures we’re seeing this June, some picking seasons may move along faster than usual. This means strawberry season could wrap up early, but blueberries and raspberries could start early, too. Check with the farm you wish to visit to confirm current fruit availability.
Here is an approximation for some of the more popular fruits you may want to pick this year.
Fine dining isn’t dead, despite what René Redzepi might say or think, as he gets ready to shutter the doors of what’s been considered one of the best restaurants in the entire world for nearly twenty years. West Hartford has been missing this ‘option’ in dining for a very long time, up until now. Located at 43 Lasalle Road amid restaurant row, are two gentleman working incredibly hard to bring back the ‘tasting menu’ and the full experience that goes along with it, if you choose. You should choose. Head Chef Tim East brings with him a very diverse background in food as he’s worked at several high profile restaurants around the state with some very notable chefs including Todd English and Bobby Flay. He is no stranger to West Hartford either, as he oversaw the much loved Besito in Blueback square that closed over a rental agreement dispute. Most recently however, he took on a leadership role at the storied Cavey’s in Manchester where he developed a love of French cuisine along with many of its techniques. Tim carries all of this experience and knowledge along with his passion, to a restaurant that is focused on its changing the narrative from what it was before he arrived, to what it is capable of under his leadership, a true destination restaurant amongst the West Hartford food scene.
The end of January and throughout March is the maple sugar season in Connecticut! Cold nights and warm, sunny days are necessary to provide good sap yields. Local sugar makers and their many loyal customers eagerly await this annual rite of spring. Visit a local sugarhouse or attend a maple sugar festival to see firsthand how maple syrup is produced!
Learn the science and history of maple sugaring by being a hands-on part of the process. You can come out to the Farm to collect sap from your tree. See the sap get boiled down the sugar shack and then get your own bottle of Ambler Farm Dark Maple Syrup to bring home.
Ask any Fairfield County food truck fanatic what their favorite one was over the past handful of years and they’re likely to mention Nosh Hound if they know what they’re talking about.
The stacked sandwiches, the tacos, the burgers, and the bowls, and yes, even the “F” word…FUSION. It all really worked for Nosh Hound. I, for one, sought out Sam and Maycie Ralbovsky’s truck at every Mill River Park event. My final Nosh Hound memory was at Half Full’s Oktoberfest in Downtown Stamford when I obliterated a pork schnitzel sandwich.
Several months ago, I’m certain my reaction to my dear friend, Katy, mentioning RSVP was something like, “Yeah. That means respond.” If we’re being technical, it’s actually “répondez s'il vous plait” or translated from French to English, “respond, if you please.”
Until Katy finished her thought by telling me that RSVP a French restaurant in Litchfield County that she heard about from one of her friends who’s a bartender. “He raves about it,” she said.
As is always the case, time passed. We kind of forgot about RSVP and barely looked into it for weeks, even months. Only occasionally we’d briefly bring it up, referring it as “THAT French place in Cornwall.”
“80% of adults with disabilities are unemployed,” cites Sam Burkhardt, manager of The Prospector Theater. “It’s really difficult for many of them to find work.” “And COVID only exacerbated that,” adds manager James Mase, “with 1 in 5 workers with disabilities being laid off, compared to 1 in 7 in the general public.” Thankfully, the Ridgefield movie theater offers a haven for developmentally and intellectually disabled adults seeking work, with a mission to provide “competitive and integrative employment” for adults with special needs.
But that’s not all….wait till you try their homemade gourmet popcorn!
Feels like we were all just stuck home together and dreaming of getting OUT and low and behold, now we can! Let’s start with getting those kiddos some cool stuff to do once school lets out. Let’s hear it for cooking camps! To learn (in a fun way) about food, where it comes from, what the heck we can do with it, and yummm, how it tastes-what could be better? Follow it with some parent-kid trips to your local farms or farmers’ markets, and lookie there, you’ve just filled the calendar a bit for the summer months. Here’s to brilliant and tasty new discoveries!
Episode #4 of our Chefs At Home series is here…and it’s a heathy, simple and delicious recipe you can make all summer long. Chef Anthony Rinaldi, formerly Exec Chef at Kawa Ni in Westport, currently the Chef for Greenwich Country Day School, has been having some fun in his kitchen with this recipe for the Chia Seed Pudding. This recipe has 15 grams of protein and is easy enough for any kid to make themselves! Get your kids cooking and enjoy!
Episode #2 of our new Chefs At Home series is here…and It’s a good one. Chef Anthony Rinaldi, formerly Exec Chef at Kawa Ni in Westport, currently the Chef for Greenwich Country Day School, has been having some fun in his kitchen with this recipe for the Ultimate Chocolate Oatmeal Cookie. This guy knows his way around a kitchen. Those kids at Greenwich Country Day are darn lucky….Enjoy!
It was a warm February morning and my son and I joined a group of families as we gathered at Ambler Farm in Wilton, CT to kick off the maple sugaring season. We were greeted by Program Director Kevin Meehan and received an introductory lesson on how to tap a maple tree. Most of us stood in awe as the sap started to drip out of the tree upon tapping it. Many cheered with excitement for what was about to begin was a fantastic winter farming adventure and a great lesson in farm-to-table. We then received our buckets from Assistant Program Manager Jennifer Grass and proceeded to carefully select our “Giving Trees” on the farm. We hung our buckets on the trees and captured photos to commemorate the day. (Our tree was number 42 and pretty far from the sugar shack! It was an adventure after all!) Then we waited. We waited a week. During that week, many of us wondered just how much sap we would find in our buckets when we returned to the farm.
One of our favorite winter experiences of 2018 was Half Full Brewery’s Winter Beer Garden. Well, I’m thrilled to say that the Stamford-based brewery announced yesterday that this pop-up experience will return, this time for the entire month of December!
The Half Full Winter Beer Garden will once again be located in Mill River Park just opposite the Steven & Alexandra Cohen Skating Center and will feature an enclosed bar serving (of course) Half Full beer, cider and wine.
The Half Full Winter Beer Garden is part of Mill River Park’s Winter Wonderland programming line-up, built around the Skating Center (opening for the season on November 18). From Thanksgiving until New Year’s, the park will offer plenty of winter fun, including crafts, DJ Nights, and more!
Hot summer days and you don’t feel like cooking. The stove, oven, even the grill…it’s all so hot. But hold on a minute there, maybe *you* don’t have to! With a little foresight (read: now), your kids can learn to cook this summer, get inspired and whoa-oh, looks who’s not in the kitchen anymore?! Beyond your parental joy, though, kids will enjoy learning cooking skills, whipping up some pretty cool menus from around the globe and even having a cooking competition or two just to test their mettle. Just be sure to sign up your aspiring chefs soon, these classes and camps fill up quicker than hot grease will jump out of a pan!
Adding a bit of whimsy into the Olde Mistick Village shopping center and amping up its already kid-friendly atmosphere, let yourself go into the looking glass at the recently opened Alice in the Village tea shop and café. The completely decked out exterior is replete with faux floral window frame and the beloved doorknob from the 1951 animated Disney film Alice in Wonderland. And is this uber-theme continued on the inside? Of course!
Step inside and you will find an enchanted tea house split roughly into three sections: Eat Me!/Drink Me! to go orders, an Alice-themed shop, and tea room. In addition to Alice in Wonderland collectables and kitsch, the shop section stocks an excellent selection of Harney and Sons teas. The bright green walls and sage green ceilings are decorated with hanging playing cards, pictures from Alice in Wonderland scenes, and flying books. My favorite décor element is the life size bottom half of Alice hanging down from the ceiling—any child who loves Alice in Wonderland would love a visit to Alice and the Village simply to see the décor.
