From macrobiotics to cooking the perfect brunch for Mom, Six Main restaurant in Chester has announced their class line-up for the month of April. Each class is $65 per person and includes recipes, demonstration by the chef instructor, and tasty samples of everything made in class. Call 860-322-4212 to reserve your seat, reservations are required.
Asian Fusion Wednesday April 10th 11am-2pm
The menu and recipes you'll learn for this class, includes: Spicy Mushroom Spring Roll, Veggie Pad Thai with crispy tofu, and Ginger Green Tea Ice Cream.
Intro to Macrobiotics Wednesday April 24th 11am-2pm
Mark your calendar for an impressive schedule of events hosted by Sustainable Food Project at Yale University in New Haven. Among their upcoming events is a talk with Bren Smith of Thimble Island Oyster Co. (recently featured on Lucky Peach's Tumblr), followed by Greek food writer Diane Kochilas, and a foraging tour with the Sustainable Food Project's Justin Freiberg.
The Project manages an organic farm on the campus of Yale University and runs educational programs that support exploration and academic inquiry related to food and agriculture. For more information on their mission and events, visit Yale Sustainable Food Project.
Upcoming Events @ Yale Sustainable Food Project
Calhoun Master's Tea with Bren Smith of Thimble Island Oyster Co. Thursday, March 28 Calhoun College Master's House, 189 Elm Street
Parallel Post has launched a "Hot-tail Happy Hour," a week-day cocktail list of of three steamy concoctions that can be paired with their usual happy hour specials, available Monday through Friday from 2 to 6 p.m. Although it will take more to transport me from the Trumbull Marriott to the slopes of Val d'Isère, at $7 each, these après-ski cocktails are a nice alternative to the usual glass of wine. In addition to their full menu which I wrote about last week, I have become a fan of Parallel Post's wallet-friendly happy hour menu and this new cocktail addition.
The man behind these inventive drinks is a familiar face to Fairfield County, lead mixologist Greg Genias who is the man behind Barnum Publick House's epic Bloody Mary Bar. For Parallel Post, Greg has created a full menu of original cocktails, featuring many house-made liquor infusions. A native of Jamaica, Greg comes to Connecticut by way of Utah, Greg's preference leans toward classic cocktails like Manhattans and brown liquors served neat. In addition to these new concotions below, don't miss Gregory's Bloody Mary made with an infused spicy vodka and a blend of roasted vegetables.
Parallel Post Hot-tail Menu
Hot Buttered Popcorn: House-blend herbal tea and popcorn-infused rum
The Trumbull Marriott’s Parallel Post restaurant is the result of a prescient collaboration with a James Beard nominated chef and a well-known hotel chain just off the beaten path of Fairfield County's regular dining haunts. Leveraging its proximity to the region’s small and robust network of farms, and the fisheries of Long Island Sound, this three-month-old restaurant draws its inspiration from the bounty of land and sea. The effect is a modern and seasonal New England menu that skews upscale, but without any pretense.
Chef and restaurateur Dean James Max was tapped by Trumbull’s Marriott to reimagine its restaurant—an intensive project that included a two month renovation of its dining spaces. Opened at the end of November 2012, the restaurant has been gaining momentum, thanks in large part to this embrace of local farms, a superlative understanding of seafood, a talented team led by Executive Chef Christopher Molyneux, and a welcome, if seemingly inauspicious location inside the Trumbull Marriott.
For the traditional Valentines Day present, it's nearly impossible to beat the universal appeal of chocolate. And for those of us who could care less about the Hallmark holiday, consider this a great way to satisfy that sweet tooth. So without further ado, here is a short list of places across Connecticut to satisfy that craving and maybe score a few points with your sweetheart. A word to the wise: when buying chocolate, you'll want to stop in a few days before the holiday to strike the best balance between freshness and selection. And please comment below and share any favorite chocolate or sweet spots that we missed! [Originally posted in 2012, this has been updated for 2013].
Bridgewater Chocolate What: Huge variety of chocolates, bars, cookies, toffee, etc. Where: 559 Federal Road, Brookfield
Chocolate Lab at eleven14 Kitchen What: Chocolate shop and café located inside the JHouse hotel Where: 1114 East Putnam Avenue, Greenwich
Dina Cheney is a Connecticut-based food writer and author of Year-RoundSlow Cooker, published in 2013 by The Taunton Press. I recently chatted with her about her latest book, what makes Connecticut a special place for dining out, and her inspiration for fellow food writers.
As a CT resident, what do you think makes CT a special place for food and dining culture? I love living in Connecticut! We moved from Manhattan nearly 10 years ago, and I haven't felt at all deprived from a culinary perspective. Being on the coast, the seafood is terrific! I also think CT residents are educated and discerning, so the restaurants and shops that cater to them are top-notch, many quite sophisticated.
As a mother of two, what are some of your favorite family-friendly places to eat out? So many! We love City Limits and Coromandel. This sounds strange, but—being part Syrian—I love exposing them to Middle Eastern food. So, we enjoy taking them to Safita in Fairfield (plus Shiraz in Elmsford, which is in Westchester County). Other Connecticut favorites are SoNo Baking in South Norwalk for breakfast and The Bedford Post Inn in Bedford (also for breakfast) and ReNapoli Pizza in Old Greenwich.
In the Litchfield County town of Washington, the two-year old Community Table and its team led by Executive Chef Joel Viehland, stands at the center of a tight network of farmers, foragers and discerning diners. Born from agrarian collaboration rather than co-opting it, Community Table was built around the notion that a restaurant serving its community must not only serves its diners, but act with respectful stewardship of the land. This translates to sourcing seasonally, locally and sustainably, as well as pickling, drying, fermenting and composting.
As a part of our ongoing effort to cover more of the state, we will be publishing more frequent, shorter posts on some of our favorite spots in New Haven, Hartford and beyond. If you have a place you love or would like us to cover, please email us!
New Haven Meatball House
Cuisine: Comfort Food, Late Night Dining, Craft Beer Price: Less than $10 (per entrée) Our Highlights: Chicken meatballs with pesto, beef meatballs with tomato sauce, black garlic mashed potatoes, spiked milkshakes Hours: Open Daily, Monday - Thursday at 5 pm, Friday - Sunday 11:30 am Online: Official Website | Facebook
Four types of meatballs, four types of sauces and three ways to eat them. Do the math and that could keep any comfort food-seeking foodie returning to explore the menu at New Haven's Meatball Shop on Chapel Street. Owner Bob Potter, the man behind New Haven's popular meat mecca, Prime 16, and the East Rock neighborhood tequilar bar, c.o. jones opened New Haven Meatball House in mid-2012.
On the heels of a sold-out January class schedule, Scratch Baking in Milford has expanded their class offerings for February to include Croissant 101, Artisan Breads I & II, Treats for your Sweet, Valentine's Day, Breakfast Pizza & Quiche Basics. To reserve your spot, call 203.301.4396 or email Scratch.
Croissant 101 OFFERED: TUESDAY, FEBRUARY 5TH & REOFFERRED FEBRUARY 26TH from 6-9PM Croissants are one of the most awarding pastries to make. Learn the in’s and out’s of croissant making in this three-hour class. We will demonstrate how to mix croissant dough and laminate croissant dough and then for the best part, hands-on croissant making. You will learn how to make croissants, pain au chocolat and the very popular monkey bread. Don’t worry, you will be getting a goody bag with these pastries for tomorrow’s breakfast.. that is if you can wait that long!
Kibberia Restaurant and Café in Danbury will be hosting their third belly dancing night on February 2, with performances by dancers from the Riskallah Riyad Dance Studio. A $45 prix fixe menu includes Middle Eastern specialities beginning with mezze, followed by a lamb entree and dessert. This event is BYOB, table service swill be provided, and advanced reservations are required.
If you've been driving up or down Route 7 in Wilton of late, chances are good you've seen the gleaming green sign at 239 Wilton Road (formely Soup Alley) announcing the impending arrival of Naked Greens, officially opening on January 12, 2013.
A healthy and convenient take on fast food, Naked Greens (first opened in South Norwalk in 2012) stocks soups, wraps and salad greens with a selection of fresh and natural ingredients. First opened in South Norwalk, Naked Greens is health conscious brain child of Victor Melendez, a Wilton resident. This location will be a 3,000 sq. ft. space with seating for 35 and convenient hours for commuters (a breakfast menu is planned).
Kick-off 2013 with Scratch Baking in Milford. Due to popular customer demand, owner Leslie Flick and the Scratch team will be sharing their baking prowess in two new classes to be offered in January: Breakfast Pizza & Quiche 101 and Artisan Breads. These small, two-hour classes (limited to 8 per class) will be held at Scratch's Milford location, and participants will head home with a hefty to-go box of Scratch treats. For more information or to reserve your spot, call 203.301.4396 or visit ScratchBakingCT.com/classes.
CLASS #1: Breakfast Pizza and Quiche 101 OFFERED: TUESDAY, JANUARY 15 & JANUARY 29 from 7-9PM
In this two-hour class we will start by making quiche dough... Learn the method for making the flakiest, most buttery crust quiche and tart crust that you will ever sink your teeth into. We will then go onto our Breakfast Pizza, quite possibly the most popular item at Scratch Baking. You can’t go wrong with a thin whole wheat crust topped with seasonal veggies and finished with organic local eggs. Don’t worry, we will give you a box of each items to go.
Six Main will close their doors as of September 27, 2014. From their website announcement: "Thank you to all of our loyal customers for a wonderful 2 1/2 years, and most of all we would like to thank our farmer, Baylee Drown and her team at Upper Pond Farm for providing us with such inspiring food."
Elegantly prepared, nuanced preparations of vegetarian, vegan and raw food dishes are the expert domain of Six Main Restaurant in Chester, CT. Housed in the former Chester Savings Bank, a stately 100-year old landmark situated at the center of this quaint central Connecticut town, Six Main helps to usher in the slow momentum of “contemporary plant-based gourmet cuisine” into the state.
Open since summer 2012, Six Main is the result of a serendipitous collaboration between owner Bill de Jonge and award-winning raw chef Rachel Carr. Looking for a chef who would hold the same passion for healthy food, de Jonge hired Carr who happened to find herself in the Northeast after many years on the West coast at the helm of the well known Los Angeles raw vegan outpost, Cru. Their partnership also led to the cultivation of de Jonge's Old Lyme home, Upper Pond Farm, for produce specifically raised for the restaurant they were building.
LUXE Modern Wine & Cocktails in Westport is focusing on mixology education this fall and winter just in time to get your bar fully stocked and your skills sharpened for the holiday entertaining to come. Cocktail Classes will be held on 10/29, 11/19, 12/17, and focus on the following subjects: Setting up a home bar, basic bar tools, basic cocktails with mixers; basic cocktails Spirits, punch and cocktails for a crowd, how to create your own signature cocktail, and prepping your home bar for a cocktail party. To RSVP, leave a message for LUXE @ 203 349 5039 or message on facebook.
Owner Mary Schaeffer, with new chef Leonardo Marino, guided thirty lucky diners on an evening of off-the-menu dishes and signature wine pairings for CTbites Invites latest event at Napa & Co. on September 27. An exceptional five-course seasonal pairings menu served to showcase the breadth of the restaurant's food and wine program, the new talent in the kitchen, and some of fall’s best seasonal flavors such as fig, squash and chestnut. Guests even got to take home a bottle of Toast, a sparkling white wine Napa & Co. commissioned for the restaurant.
The Yale Peabody Museum of Natural History will host Talks and Tastings, three events in conjunction with the current exhibition Big Food: Health, Culture and the Evolution of Eating. These events, part presentation and part tasting, will be held on Sundays, September 30, October 28 and December 2.
September 30: Spice of Life: Boosting Flavor Profiles and Healthy Eating
October 28: Oncology Nutrition
December 2: Nutrition for Young Children
Admission to the Museum is free, but advance registration for these events is required. The Peabody Museum is located at 170 Whitney Avenue in New Haven, CT.
Chefs Bernard Bouissou of Bernard's Restaurant, and Chef Jeff Taibe of Southwest Café will join forces in the kitchen for two, five-course wine dinners in October. Southwest Café ownerBarbaraNevins and Bernard's/Sarah's Wine Bar co-owner Sarah Boisseau will host these festive evenings.
The classically trained French chef Bernard Boisseau will be embracing hatch chilies, cooking alongside Southwest Café's chef Jeff Taibe for Southwest's annual chile-centric Harvest Wine Dinner on Tuesday, October 2, 2012. Two weeks later on Sunday, October 21, Chef Jeff Taibe will be cooking in the kitchen at Bernard's, teaming up with Bernard for a dinner upstairs at Sarah's Wine Bar, for a contemporary French evening with a twist! Both evenings are $65 per person for 5 courses with 5 wine pairings (tax and gratuity is additional).
Shake Shack has officially arrived in New Haven. The New York hamburger chain opened its first college outpost, and second in the Connecticut, in the state's Elm City on the evening of September 12 to family and friends. It will offially open to the public on September 13, 2012.
Shake Shack's founder Danny Meyer may have a not-so-hidden agenda for this first foray to college campuses – his daughter is a freshman at Yale. Facing the New Haven green on Chapel Street, Shake Shack is conveniently near the old campus of Yale University. Its location is an auspicious one – it is about a quarter of a mile away from Louis Lunch, often touted as the birthplace of the hamburger.
The menu is similar to its sister restaurants, with a few signature Concretes including the Skull & Cones Concrete (a play on the University's Skull & Bones secret society), a combination of chocolate and vanilla with shattered sugar cones, and peanut butter sauce and chocolate truffle cookie dough, and the Boola Boola Blue Concrete (a reference to Yale's fight song), a combination vanilla custard with blueberry jam and a lemon pie.
Shake Shack New Haven is now open at 986 Chapel Street in New Haven and will be open daily from 11 am to 11 pm.
Tucked behind one of Fairfield County’s most charming Main Streets, Terra Sole in Ridgefield beckons. If the weather cooperates, a 70-seat outdoor patio is your best bet. A steady weekday lunch crowd belies this restaurant’s not-so-best kept secret–a weekday prix fixe Italian lunch.
Pietro Polini, the owner along with wife Lana, is a constant welcoming presence at the restaurant that pulls its culinary influences from the entire length of Italy. You’ll often find Pietro attentively scanning the dining room and patio and recommending dishes and wines to diners. Although he hails from Northern Italy, he and his family have owned restaurants from Puglia to Rimini.
From macrobiotics to cooking the perfect brunch for Mom, Six Main restaurant in Chester has announced their class line-up for the month of April. Each class is $65 per person and includes recipes, demonstration by the chef instructor, and tasty samples of everything made in class. Call 860-322-4212 to reserve your seat, reservations are required.
