Filtering by Category: Features,Ingredients

Michele's Pies (& Cafe) Opens in Westport

Ingredients Restaurant Westport Breakfast Kid Friendly Dessert

Sarah Green

Michele's Pies of Norwalk has arrived at its latest home in Westport! Situated at the old Baskin and Robbins location at the corner of Bay Street and the Post Road, Michele's Pies is a welcome newcomer to the area - finally, a great place for a patisserie-style breakfast in Westport. Michele Albano and fiance' Kelly Stuart opened the new pie haven last month and it's time to "sing a song of sixpence!" With a variety of delectable treats, Michele's Pies has something for every craving. From scrumptious CHOCCOLATE/BOURBAN/PECAN to KEY LIME to COUNTRY APPLE to the many savory delights including CHICKEN POT PIE, AUSTRALIAN BEEF, and outrageous LOBSTER QUICHE, Michele's Pies are sure to satisfy. And the pies are just the beginning! The shop opens for breakfast at 7:00 a.m. and serves BEAN & LEAF coffee (single origin, fair trade and organic) out of New London.


Behind the Scenes @ Match Restaurant in SoNo

Ingredients Restaurant Farm to Table Norwalk

Jeff "jfood" Schlesinger

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity” - Voltaire

The latest edition of CTBites’ “Behind the Scenes” series is brought to you from Match Restaurant in South Norwalk, where Matt Storch, its owner-chef and Westport native, has been at the helm of the kitchen for over ten years overseeing this highly acclaimed restaurant that creatively promotes today’s Farm to Table philosophy.

For those who have never experienced the incredible activity prior to the day’s first customer entering the restaurant, it is a bustle of activity. Chef Matt led us past the floor to ceiling wood burning pizza oven in the back of the dining room and down a flight of stairs to the restaurant’s subterranean kitchen.


Savor Cookies: This Aint Your Average Cookie

Ingredients Farmers Market Dessert

Liz Rueven

Let’s play the association game.  What comes to mind when you think of pomegranates, black olives, roasted leeks, cardamon, lavender?  First thing to pop into your head?  COOKIES?!  

Once you taste Andre Kreft’s savory shortbread cookie bites you may soon be thinking about some unusual ingredient and food pairings yourself.  Kreft, a self taught artisan baker, launched SAVOR FINE FOODS only six months ago.  He has created 12 flavors for his shortbread  cookie bites that surprise and thrill with prominent flavors.


Last Chance for Bishops Orchards CSA

Ingredients Features Local Farm Farm Fresh

Stephanie Webster

Bishops Orchards is 30 spaces away from hitting their maximum number of CSA sharholders this year.  If you have been contemplating being a part of the Bishop's Orchards CSA this year, don't miss your opportunity.  They will be taking registrations online through this Sunday, March 27.  There are 3 CSA options for you to choose;  a Full Share, a Half Share and a Flower Share.  The flower share is one you can either add onto a Full or Half Share, or participate buy into alone. Click here for more information.

What is a CSA? CSA stands for "Community Supported Agriculture" and refers to a program where yourlocal farmer (Bishop's Orchards) offers a certain number of "shares" to the public. Each share entitles members to a weekly box of fresh-picked produce, discounts & specials


Napa & Co's Sea Bass w/ Artichokes & Blood Oranges

Features Chef Talk Seafood Recipe

Stephanie Webster

For my money, there is nothing better than being a fly on the wall in a top notch kitchen. Watching a talented chef doing what they love is akin to a trip to the opera (or maybe that's just me). I had such a experience when I asked Arik Bensimon, Executive Chef at Napa and Co. to share a recipe from his current repertoire. And what's a recipe without a proper beauty shot? For this, we had to make the dish.  Join us in the kitchen for Chef Arik's Black Sea Bass with Chickpeas, Artichokes and Blood Oranges.


Chickens For All @ Audubon Greenwich

Ingredients Features Events Local Farm

Stephanie Webster

Raising your own chickens is getting more popular each year and getting easier, too. For anyone who has had the pleasure of eating a fresh poached egg, still warm, straight from the coop, it's akin to the richest of savory desserts. Bright yellow yolks, firm whites...makes you think it's worth investing in some chickens. 

If you're nodding your head, read on for a great event we caught on The Fairfield Green Food Guide: On March 27th, get inspired to start your own coop and learn the basics of how to get started when Melina Brown, founder of the Southern CT/Westchester Backyard Poultry Meetup, and Derek Sasaki and Traci Torres, local experts and owners of Norwalk-based My Pet Chicken LLC, visit Audubon Greenwich to discuss the how-to of raising your own chickens.  This event will include a short presentation, a screening of the acclaimed film, 'Mad City Chickens', and ample time for Q&A.


Coffee Cupping (Tasting) @ espressoNEAT in Darien

Ingredients Features Coffee Events

Stephanie Webster

Have you ever wondered why coffee houses bother with options at the brew bar? Do you think you could tell the difference between a $3 cup and a $6 cup if you tasted them side by side? Yes, much like wine, coffee has different varietals, single origin beans, as well as organic options. EspressoNEAT would like to invite you into their coffee obsessed world for an afternoon of sniffing, sipping, slurping, and spitting. (Nobody can handle all that caffeine at once.) They will be using a few handy tools to help keep track of what you're drinking and your discerning palate will never approach a cup of coffee in quite the same way. 

What:  1 hour cupping tutorial and coffee tasting

Where: espressoNEAT 20 Grove Street, Darien

When: DATE CHANGE!!! Saturday April 2nd @ 1PM 


Wine On The Water @ The Boathouse At Saugatuck

Ingredients Restaurant Events Local Artisan Westport Wine Dinners

Stephanie Webster

Spring is a time for rebirth; a time to emerge from hibernation and celebrate new experiences. One of the most exciting new experiences I have recently come across is happening every Tuesday 7-9PM at The Boathouse At Saugatuck. Chef John Holzwarth is coming out of the kitchen and cooking in the main dining room for an immersive weekly wine tasting event, "Wine On The Water." Weather permitting, they will move this party to the beautiful outdoor riverside patio featuring a raw bar and seasonal nibbles. These evenings are geared towards wine appreciation and exploration and if you've had the opportunity to sample the wine list at The Boathouse, you know they have some very unique finds. 

@ $35 a person, this should become a weekly recurring event in your calendar.


Cherry Pecan Granola via The Parsley Thief

Features Recipe Breakfast

katie vitucci

I've been going through a granola obsession lately. I eat it for breakfast, sprinkled on low-fat Greek yogurt, with some agave syrup over the top. I was intrigued by this recipe from the new cookbook, Power Foods, (published by the people of Whole Living magazine)because it's packed with healthy ingredients...I love the addition of ground flaxseeds. I did adjust it quite a bit, because as written, it was a bit flat. I think they were going for a more healthy, low calorie take on granola & of course, I made it a bit less healthy. This is my take on it.


Turning Wine into Water w/ Nicholas Roberts

Ingredients Restaurant Events Wine Dinners

Stephanie Webster

On April 2, 2011, Nicholas Roberts Fine Wines & Nicholas Roberts Gourmet Bistro are uniting in a 3 hour gustatory explosion. It’s your opportunity to savor over 50 red-hot wines from Europe and South America while noshing on creations from Chef Rob’s (of Nicholas Roberts in Norwalk) spring menu. 

Why: Because thousands of children perish daily simply because they lack access to clean water. 100% of all door proceeds and 10% of all sales from the evening will be donated to Turning Wine Into Water, whose mission is making clean water available to some of the world’s poorest populations. 

The wine lineup will include:


Macarons with Chef Emilie

Ingredients Features Cooking Classes French Dessert

Amy Kundrat

Whether you are a hopeless Francophile or just a lover of confections, macarons are the pinnacle of dessert perfection. A cross between a tiny cake and a cookie, macarons boast smooth and delicately crisp exteriors that give way to light and pillowy interiors and are filled with sweet and occasionally savory fillings. In the right hands, they can be the miraculous result of a few deceptively simple ingredients of almond flour, eggs and sugar. 


Dressing Room Hosts Benziger Biodynamic Wine Dinner

Ingredients Restaurant Wine Dinners

Stephanie Webster

On Wednesday, March 16th @ 7PM, The Dressing Room & Nicholas Roberts Fine Wines hosts the next in their series of wine dinners featuring Benziger Family Winery. Benziger is one of the finest biodynamic, organic vineyards utilizing only sustainable farming methods. The result is a portfolio of authentic and memorable wines. Their commitment to "practices that are good for the earth and the vine, good for the farm worker and the farmer, and good for our colleagues and our customers" mirror Dressing Room's mission precisely. The inspired menu reflects their enthusiasm for this pairing partner. 

UPDATE: We just got word that Mike Benziger will be is town to host the event himself. Check out the menu below: 


Friday Froth: The Beginnings Of Spring

Ingredients Beer

James Gribbon

I absolutely adore Greek mythology. The creatures were probably the first aspect to grab my limited attention, but the imperfection and compellingly human nature of the gods, the odd sense of justice, the creativity and cleverness of classical civilization have never ceased to captivate me. "I, my, me" - isn't this supposed to be about beer? It will be, but first let me tell you about a youth named Narcissus. 

Born to a river god and a water nymph, the boy was impossibly beautiful from birth, and he knew it. Men and women alike threw themselves at Narcissus and all were rejected. Ovid writes: "Thereupon one of the scorned raised his hands to heaven and cried: 'So may he himself fall in love, so may he not be able to possess his beloved!' and Nemesis heard it." One hot day, Narcissus bowed down at a spring to drink and unwittingly fell in love with his own reflection. Unable to grab the object of his desire and unwilling to leave it, he wasted away to death by that spring, and in his place grew a yellow flower botanists call by his name. The rest of us call it a daffodil, and I noticed a bunch of them beginning to push up through the frosty ground this week. Spring is beginning, and with spring comes spring beers.