Happy Hour at Elm City Social in New Haven Features Restaurant Happy Hour Editor's Pick Bar New Haven Amy Kundrat October 21, 2015 Elm City Social has entered New Haven’s burgeoning craft cocktail scene with an exhaustive and inventive array of cocktails and a variety dining options from mid-day to late night. Venturing into the Elm City Social bar during Happy Hour, I had but a simple mission – to quickly refuel with a cocktail and a few snacks before an evening event. I knew I had come to the right place when I noticed the cocktail menu was equal to, if not greater than, the dining options. So first, those cocktails. The Rubber Ducky is a shaken cocktail made from a combination of a citra hop-infused New Amsterdam Gin, basil, grapefruit, lemon, with sparkling water. First sip, my eyes quickly narrowing, I found myself put off (turned on?) by the hoppy notes. Second sip, a bit of offense but also wonderment, “how did an IPA get in my cocktail?” From that point until my last sip, I was impressed by the equal parts confusion and compulsion on my palate. Well done. Also, there is an actual rubber ducky floating in your drink. Bonus points for cheekiness. Read More
Holiday Catering Guide: 14 Fairfield County Caterers Who Do It All Features Catering Entertaining Holiday Best of CT April Guilbault October 18, 2015 Holiday party for 4…10…50…100? It all takes effort to entertain well and create a memorable and delicious event for your guests. So, as we embark on another lively holiday season, get a little help. Ok, a lot of help (you’ll be sooo much happier for it!). Have that party catered! Lucky for you, we have assembled a delightful list of area caterers and restaurants that will, literally, bring something amazing to the table. So make the call, invite the guests, and enjoy your holiday season’s get-togethers right along with everyone else. It is our gift to you. We bring you our Holiday Catering Guide: 14 Fairfield County Caterers Who Do It All! Read More
The Stand Juice Company Opens 3rd Location in Westport, CT Features Restaurant Juice Bar Juice Cleanse Westport healthy CTbites Team September 17, 2015 The Stand Juice Company, whose mantra is, Life, Fueled by Plants, is about to open its third location in Westport, CT. Carissa and Mike Hvizdo, are the life force behind Fairfield County’s feel-good The Stand Juice Company. The Stand has been serving up plant based juices, snacks, sandwiches and baked goods since 2005. The business has flourished over the last 10 years and the duo’s standing within the local sustainable food community is palpable among industry jocks, farmers, and loyal consumers. The excitement surrounding The Stand Juice Company’s newest location at 1200 Post Road East in Westport only further celebrates the enjoyment and healthful benefits people have been experiencing since Carissa and Mike first made their mark in the organic juice world in 2005 with their original location on Wall Street in Norwalk. Read More
Hosting a Kids Cooking Party: Tips & Kid-Friendly Recipes via Marcia Selden Catering Kids Bites Features Kids kids activity Recipe Kid Friendly Marcia Selden Catering September 10, 2015 Marcia Selden Catering & Event Planning, a top caterer in Stamford, CT, loves kids and enjoys teaching them all about food. They host cooking parties for kids and adults in their commercial kitchen space and they know a thing or two about cooking and partying at the same time. Kids cooking parties have become a super popular birthday party theme, and it’s easy to see why. Children love to be part of the action especially when they get to ‘help out’ in the kitchen. Food is one of life’s pleasures, and preparing it is tons of fun too. Here are some of their top tips for having a fun, interactive party for kids between 6-12 that won’t leave your kitchen looking like a war-zone. Read More
Mini Rhubarb Hand Pie Recipe c/o Watson's Catering Ingredients Features Recipe Dessert CTbites Team August 19, 2015 Mini Rhubarb Hand Pies from Watson's Catering Rhubarb is technically a vegetable, although we love to cook it in pies, purée it into sauces, and preserve it into jam as if it were a fruit. Watson's Catering shares their turnover-like take on this vegetable, a fun way to enjoy the sweetness of this tart vegetable. Read More
Good2Gourmet - New Meal Delivery Service in New Canaan & Darien Features Darien Delivery Service Home Delivery New Canaan CTbites Team August 04, 2015 Tired of cooking? Looking for something less expensive than take-out from a restaurant? Then a new venture on Vitti Street in New Canaan, GOOD2GOURMET, may be an alternative. The brainchild of local resident and mother of four, Lisa Strupp, GOOD2GOURMET offers a variety of soups, salads, and entrées for families to enjoy. Teaming with business partner Kevin Schmudde, the two enlisted the culinary skills of Executive Chef Eric Ulbrich to create a menu that includes soups, salads, pastas, and entrées. Customers go to the website (they do not take telephone orders), place their order, choose a 1-hour delivery window (curbside pick-up at the store is also available) and the food will be on the front stoop as requested. Alternatively, customers can visit and purchase a selection of items at the store. Read More
The WattyMelon Flip Flop Cocktail c/o Watsons Catering Ingredients Features Cocktails CTbites Team July 28, 2015 Summer means cocktails – preferably accompanied by fresh fruit, flip flops and a not a care in the world. Watson’s Catering has a refreshing take utilizing RIPE, one of our favorite craft juices, called the Watty Melon Flip Flop that is sure to become one of your summer evening staples. The WattyMelon Flip Flop Cocktail Yield: 1 cocktail Ingredients: ½ shot glass of Tito’s vodka 1 shot RIPE margarita mix (lime sour) Read More
Guide to CT Wine & Spirit Shops for Summer 2015 Ingredients Features CT Beer Cocktails Specialty Market Wine Shop April Guilbault July 15, 2015 If there is one sound that can make you think of a hot summer day, it is the clink of ice in a big, tall glass. Ka-chink, clink, clink. Does a fizzy sound follow on the heels of those ka-chinks? Is there a ker-plop of a citrus wedge tumbling into that cool pool of refreshing, fizzy goodness? Ahhhh...and this is the sound that follows all of those...Ahhhh. Hello, icy cold craft beer, hello tart and tingly gin and tonic, hello creamy pina. It’s so nice to see you again. To make you overflow with summer lovin’, we have found spirit shops around the state that will put the ka-chink-clink-clink in your future... Read More
Miya's Sushi Announces CSA/Fishery Limited to 12 Memberships Ingredients Features CSA Fish New Haven Amy Kundrat July 12, 2015 Photos: Andrew Sullivan Miya's Sushi in New Haven, led by Chef Bun Lai, is launching a first-of-it's-kind CSA/Fishery set to launch this August. Membership includes a monthly delivery of 6-8 servings of seafood for 5 months at a cost of $800, with delivery included (free to New Haven area, additional costs may apply to regions beyond). Here is the announcement and details from Bun Lai: Miya’s Sushi is thrilled to announce the first installment of the member-driven Allies in Sustainable Food. This first season will be limited to a dozen memberships, beginning in August and ending in December of 2015. By being a member of Allies in Sustainable Food, you are supporting the experimentation and research of a small, local, innovative restaurant. Due to high food and labor costs, Miya’s operates on a thin margin, so your financial support will go directly into the development of our most groundbreaking off-the-menu approaches to sustainable eating. Read More
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
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
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
