Pick Your Own Blueberries Opens Today @ Bishop's Orchards in Guilford CT Ingredients Features Local Farm Pick Your Own kids activity Kid Friendly Stephanie Webster July 10, 2015 Pick-Your-Own Blueberries is NOW OPEN at Bishop's Orchards in Guilford CT. Today is Opening Day with weekday hours 8am-1:30pm, Saturday 8am-4pm, and Sunday 9am-4pm. Blueberry season lasts about 6-7 weeks, up until late August. Blueberry admission is FREE into the field. You MUST pay for what you pick, by the pound. The field location for Blueberry picking is at their Main Orchards located off of New England Road. Remember to always call their PICK line before heading out at 203-458-PICK. Weather and crop availability are always a factor so hours and locations can change at anytime. If strawberry season was any indication of what is to come with blueberries, we are all in for a real treat! Read More
Clearing the Air: How to Select Overhead Ventilation for Your Kitchen (sponsored post) Features Kitchen Gear CTbites Team July 03, 2015 Homeowners often tell us that one of the elements in designing a new kitchen that is the trickiest for them is selecting ventilation. There are many kinds of ventilation to consider and, in this post, we'll be looking at the most popular, overhead ventilation. Overhead Ventilation...why do we need it? There are four by-products that are created when we cook: heat, grease, steam & smoke. The purpose of your ventilation is to remove these by-products from your kitchen so they are not deposited on your ceiling, walls, cabinets, fabrics, etc. How do we achieve this? There are four basic factors in selecting the right overhead ventilation for your project. 1. Choose Canopy Size and Design Read More
“Pretty in Pink” Margarita Recipe: Grapefruit, Blood Orange & Hibiscus Features Cocktails Recipe Jennifer Spaide June 17, 2015 One of our favorite local foodies, Jen Spaide, is a mother, chef, writer and natural food & health advocate. She also does recipe development for Barcelona/ Bartaco and makes a darn fine cocktail. Tis that time of year, when all should be drinking margaritas. Fresh, bright and summery, with just a little bite, this "Pretty In Pink" Margarita recipe is a keeper. Enjoy! Read More
Black Rock Farmers' Market Opens June 20th: Honey Tastings, Michel Nischan & Food Demos! Features Restaurant Bridgeport Farmers Market Local Farm CTbites Team June 16, 2015 The Black Rock Farmer’s Market (BRFM) is back and better than ever! Now in its second season, the market will be held every Saturday from 9:00 am – 1:00 pm on the field next to St. Ann Church on 481 Brewster Street. The mission of BRFM is to serve as a community gathering place where local and organic farmers, producers and artisans can offer fresh agricultural and related locally sourced products to the Black Rock community and surrounding area. With a strong focus on sustainability, BRFM educates people on the importance of good health and creates business opportunities for local vendors. This year will host a variety of local vendors including Sport Hill Farm of Easton, Aradia Farm of Southbury, K is for Cookies of Black Rock, Jane’s Good Food of Westport and more. There are many new and exciting experiences for market attendees, including more local farms, food demos and educational programs. The last Saturday of every month, visitors can shop for unique and creative items in the Artisan Market. New this year there will also be a lecture series beginning on June 27th featuring Michel Nischan, CEO, President and Co-Founder of Wholesome Wave in Bridgeport. Nischan was recently named Humanitarian of the Year by the James Beard Foundation. Read More
What is the Gourmet Mode in the Wolf Convection Steam Oven? (sponsored post) Features Kitchen Gear CTbites Team June 16, 2015 It seems that the Chinese have been cooking with steam for more than 3,000 years. And the "combi oven" (steam and convection combined) is a fixture in the finest European restaurants, bakeries and home kitchens. For the past several years in the U.S., many have been talking about steam ovens and how this is such a healthy way to cook. People bandy about the terms "Steam Oven," "Combi Oven," "Convection Steam Oven" and we're here to talk about the one option that is leading the pack in features, performance and number of models available. With the Wolf Convection Steam Oven you enjoy exactly the right mix of heat and humidity for any dish - crispy or flaky on the outside, moist and tender on the inside. You have ten cooking modes at your command: Steam, Auto Steam Bake, Convection, Convection Humid, Convection Steam, Gourmet, Slow Roast, Reheat, Recipes and Keep Warm. Read More
Friday Froth: Beavertown Brewery, USA Features CT Beer Friday Froth Beer James Gribbon June 05, 2015 "Raygun Gothic," they call it - all pneumatic curves and sleek fins blasting through air and space. This was the look of a future that meant rocket vacations to the moon, a fission reactor in every home, and wristwatch television walkie-talkies. Like Cicely, Alaska, I've always wanted to live there. Humanity has accomplished some of this - I'm sure at least one of you reading this right now has an iWatch on your wrist - but the dream, the one Huge Gernsback had while writing inside his isolator and thinking about "Vacation City" suspended 20,000 feet in the clouds, is out of reach. Maybe not quite so far as I think, though, thanks to Beavertown Brewing of London, and late of America. Read More
This Week @ Westport Farmers' Market: Chef Cecily Gans of Staples High School Culinary Arts Department Features Farmers Market healthy Recipe Lori Cochran May 18, 2015 Cecily Gans is a culinary teacher at Staples High School. What makes her stand out is her commitment to teaching the kids the value of using local ingredients. Cecily spearheads our Gillespie Center monthly meal program where we, WFM, purchase food from our market for to kids prepare and serve the meal to our neighbors in need. She will be the guest chef at The Westport Farmers' Market on May 21st. You can find her recipe for Grilled Scallion, Herb & Goat Cheese Vinaigrette. Read More
Michel Nischan: Connecticut’s Humanitarian Chef Interview Westport CTbites Team May 12, 2015 As we go to print on this article, chef, CEO and humanitarian Michel Nischan is in Chicago receiving another James Beard Award, as Humanitarian of the Year. This honor has been bestowed on few, including Art Smith, Emeril Lagasse and the late Charlie Trotter. The award signifies Michel’s commitment to making a difference in how and where we buy food, food education, and Wholesome Wave programs that offer affordable access to all consumers, especially the food insecure. As a longtime Westport resident, I have fond memories of The Dressing Room next to the Westport Country Playhouse. The buzz surrounding the restaurant when it opened in 2006 was driven by the friendship and collaboration between the co-owners, Paul Newman and chef Michel Nischan and their shared beliefs about food. Together they contributed to Connecticut’s nascent farm-to-table movement, not only sourcing from local farms and purveyors, but also listing their products as part of the menu. Paul could be found there many evenings with his wife Joanne, and family and “sightings” were always a treat to patrons. Read More
Meet Walrus + Carpenter's Pitmaster, Ben McCrea, The Man Who Makes The Meat Interview Restaurant American BBQ Bridgeport Lunch Sarah Green May 06, 2015 Ben McCrea is a gentle-giant of a man, but don't let his warm, friendly facade fool you. Underneath that kind-hearted shell is a mean, Auss-een, grilling machine. In the WAY back of the lot on Fairfield Ave in Bridgeport that Walrus + Carpenter calls home, is the perch where Ben keeps watch. His job... smoking all types of meat to perfection. But what makes the man that makes the meat?Born and raised in Melbourne, Australia, Ben gained his skills from watching his grandfather grill on the "barbie," but becoming a grill master wasn't his first passion. Ben came to the States as a boxer and did very well in that 'arena.' However, boxing is a short career and Ben knew something more awaited. What he didn't know was that it would be a smoker with a 500 gallon propane tank, commissioned by Walrus co-owner Joe Farrell (along with Adam Roytman.) Read More
Cinco de Mayo Tips c/o Aarón Sánchez & Serendipity Magazine Ingredients Features Holiday Recipe CTbites Team May 01, 2015 c/o Serendipty Magazine Chef Aarón Sánchez, Executive Chef of Paloma in Stamford, and well-known TV personality with appearances on Chopped and Taco Trip, is the guest editor of Serendipity Magazine's recent issue. His gourmet take on tacos and Cinco de Mayo party tips will leave you inspired to celebrate this Mexican holiday with his signature contemporary Latin approach. On Party Prep Try to have as many things done ahead of time as possible, and display food in cool bowls. I have dishes with different compartments where you can put little things like pickles in my line at Target.com. Pre-make your drinks in pitchers so you just have to add ice. The key is being proactive with the prep. You don’t want to be working hard while your guests are there. Read More
Chef Thomas Henkelmann's Samuel Adams Glazed Veal Shank c/o The Greenwich Girl Features Greenwich Amy Kundrat April 30, 2015 Photo: Lora Warnick Our go-to gal in lower Fairfield County, Greenwich Girl Laura McKittrick, shared a recipe from her recent Food & Brews Issue with the Homestead Inn's award-winning chef, Thomas Henkelmann. If you don't know about Chef Henkelmann or the Homestead Inn, picture a cozy yet charming setting with a French-inspired menu and dishes that double as works of art. This Sam Adams veal dish is a delicious way you can recreate a bit of the Homestead in your own home. Samuel Adams Glazed Veal Shank with Red Cabbage, Carrots & Pearl Onions Read More
Simply Delicious: Healthy To-Go Meals @ A Location Near You! Features Catering Westport Kaila Finn April 19, 2015 After the Simply Delicious mother-daughter team created a catering company, opened a restaurant, and made two kiosk locations, they have landed in the Westport Weston YMCA, serving on-the-go food and perfecting the art of the “satellite location” business. Lauren Peden, co-owner and chef, explained the goal of Simply Delicious is “to offer people on-the-go healthy meals for those that don't have the time to make meals at home.” Simply Delicious started catering parties six and a half years ago, right after Lauren finished classes at the French Culinary Institute. In a recent interview with Lauren, she said that “friends and other people wanted me to cater their parties, so I decided to make a business out of it.” Read More
Women's Business Council Hosts Amy Kundrat of CTbites & Sneaky Chef Author Missy Chase Lapin Interview Restaurant Events CTbites Team April 08, 2015 The Women's Business Council of Danbury is hosting their fifth annual Conversations with Extraordinary Women on April 23 at 5 to 8 pm at the Matrix Conference Center in Danbury, including CTbites' Executive Editor Amy Kundrat and best-selling author of Sneaky Chef Foods, Missy Chase Lapine. Read More
Big News at Craft Butchery: Dinner Service, Catering, A New Name & A Merger Features Restaurant Butcher Specialty Market Lunch Stephanie Webster April 07, 2015 Craft Butchery has some very big news. This exclusively pastured, whole animal butchery is expanding their business, their product lines (including catering), and will soon open their doors for dinner service at the Westport location. Also, look out for a new Craft Butchery in Greenwich opening this summer. CTbites sat down with Ryan Fibiger, owner of Craft Butchery to get the full scoop. This rapid expansion, Ryan explained, “has actually been in the works for some time.” Craft knew they needed to grow to meet demand, but wanted to do so while maintaining their strict philosophy on sourcing and butchering. Fibiger said “We wanted to grow the business, but butchering is a labor intensive process that requires space and talent. It’s hard to replicate.” To speed things along, this old school, full-service, whole animal butchery made the wise decision to merge with Fleisher’s Grass-fed and Organic Meats in Brooklyn (Ryan’s stomping ground where he learned his trade). As part of this merger, Craft is now the proud owner of Fleisher’s 6,500 square foot processing facility and commissary in Red Hook, enabling Craft to grow all areas of their current business, including Catering, to-go retail offerings, and most importantly, their ability to break down animals on a larger scale. They also have a new name: Fleisher's Craft Butchery. Read More
Friday Froth: What's In A Name? Ingredients Features CT Beer Friday Froth Beer James Gribbon April 03, 2015 The waiter gave me a look that said "Dude - work with me here," because I was mumbling. It started like this: Him: "What'll you have?" A perfectly reasonable question, and not an unexpected one, given that I'd just sat down. So I replied:"Nmm nmm.""What?""Nmm nmm... ee."And that's when I got the look. So I said it louder, biting off each word:"Nummy Nummy, please." Dammit. Look, I get it - it's fun to name your beer something ridiculous like "Buttface" or "Even More Jesus," but please, I humbly beseech you, the brewers of the world: please don't make it something I'm embarrassed to order in public. That said... Read More
Christian Petroni of Fortina Pizza Shares Mom's Easter Pie Recipe Features Holiday Italian Recipe Comfort Food Stephanie Webster March 25, 2015 When we asked Fortina's Christian Petroni to share an Easter recipe, he turned to an Italian classic...his mother. Much of Petroni's culinary inspiration is derived from a richly food-centric childhood just outside of Naples, and this Easter recipe is no exception. Christian's mother's cooking can often be spotted on the menus of Fortina Pizza (Armonk, Ryebrook & Stamford coming soon), and now on CTbites. Thanks to Fiorella & Christian Petroni for sharing a little bit of their holiday with this ultimate comfort food Recipe for Easter Pie. What type of "pie" you ask. This recipe features: salami, sweet provolone, ricotta and eggs...enough said. Read More
Passover Dessert Shopping Guide via Kosher Like Me Blog Features Holiday Kosher Stephanie Webster March 24, 2015 This incredible guide to all things Passover dessert comes from one of our fellow writers, Liz Rueven, of Kosher Like Me. This is the uber guide for those who wish to BUY, not cook their Passover sweets. Amen. I love it when my readers tell me what they need! So when M. phoned to ask where oh where should she buy her Passover desserts, we took the challenge and got to work looking for the best of the best. For those strictly kosher or not so much, those on the west side or the west coast, we’ve got your freshly baked, professionally made Passover dessert options covered. Read the complete article: Leave the Passover Baking to the Experts. Read More
Passover Brisket w/ Beet & Bone Marrow Pureé Recipe c/o Chef Arik of Le Farm Features Holiday Recipe CTbites Team March 19, 2015 When CTbites asked Chef Arik Bensimon of le Farm to create a Passover recipe for our readers, he truly embraced both the request and the holiday. Not only has Arik reinvented the classic Passover Brisket (sorry Nana), but has orchestrated a dish that uses almost all of the ingredients found on the traditional Passover Seder plate. The roasted bone, horseradish, bitter herbs...they're all in there. He has even found a culinary use for the oh-so-sweet Manischewitz wine. Whatever holiday you celebrate this spring, add this recipe for Brisket with Beet & Bone Marrow Pureé to your library. It's simply delicious. Read More
Sweet and Savory Quick Bread Recipes via Marcia Selden Features Recipe Breakfast Dessert Marcia Selden Catering March 12, 2015 We love a quick bread, they’re a breeze to throw together, freeze beautifully, and are a great activity if you are with your kids and looking for something to do. Enjoy a slice with a bowl of soup or a steaming cup of tea, and you have all the trappings of a sweet perfect day. The folks at Marcia Selden Catering have shared their favorite sweet and savory quick bread recipes. Enjoy our recipes for: Earl Grey Zucchini Quick Bread; Almond Butter, Honey, Banana Quick Bread; Sundried Tomato and Pesto Quick Bread & Prosciutto & Gruyere Quick Bread. You’ll want to try them all! Read More
Bounty Food Truck & Lobstercraft Join To Feature Surf'n'Turf Catering Features Restaurant Seafood Burgers James Gribbon March 04, 2015 A snowy night found guests piled into the close confines of 284 Tokeneke Rd. in Darien to sample offerings from the combined menus of Lobstercraft and Bounty food truck. The two outfits have come together to expand their catering services for private parties, weddings and both special events, and we have your first look. "We thought the surf and turf idea between the best lobster and the best burger would make a great combo," Captain Mike Harden of Lobstercraft told CTBites. "We are working on bringing Bounty under the same roof so you can come to one place and get whatever you like." Read More
