February Baking Classes at Scratch Baking in Milford Features Bakery Cooking Classes kids activity Kid Friendly Dessert Amy Kundrat January 25, 2013 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 101OFFERED: TUESDAY, FEBRUARY 5TH &REOFFERRED FEBRUARY 26TH from 6-9PMCroissants 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! Read More
Bedford Post’s Signature Spiked Hot Chocolate Ingredients Features Cocktails Recipe Dessert CTbites Team January 24, 2013 Meng Chiang, Beverage Director at Bedford Post has created a savory spiked hot chocolate that will warm you up on even the chilliest of winter days. Inspired by a chocolate truffle, the decadent drink is a twist on traditional hot cocoa with Stolichnaya Vodka Salted Karamel and raspberry framboise. A swirl of White Godiva Liqueur Whipped Cream and a sprinkling of chopped macadamia nuts on top are sure to satisfy any sweet-tooth. Bedford Post’s Signature Spiked Hot Chocolate 1 cup of hot chocolate, preferably dark chocolate or salted dulce de leche 1/2 oz Stolichnaya Vodka Salted Karamel 1.0 oz Clear Creek Distillery Raspberry Framboise Topped with White Godiva Liqueur Whipped Cream, chopped macadamia nuts optional Read More
Off the Vine Wine & Spirits Opens in Norwalk Ingredients Norwalk Wine Chat Wine Shop Emma Jane-Doody Stetson January 23, 2013 “Come on in. I just finished putting the wine away about an hour ago,” says John Noakes as I enter Off The Vine Wine & Spirits, a wine shop in Norwalk. “I had about 100 cases just sitting in my basement.” Off the Vine is a work in progress; a paint brush lies in the corner waiting for use and the shelves have a few empty spaces awaiting bottles. Still, Noakes is well on his way toward reopening the store in its new location. The shop, previously situated on the corner of Spring Hill Avenue, is moving across town to Winfield Street. The space has its own legacy. It once housed the original location of Fountainhead Wines before it became a part of Fat Cat City on Wall Street. Off the Vine is a relatively small operation. Noakes owns and works in the store full-time and has two people who assist him part-time. The new location is physically petite as well, even more so than the previous shop. Don’t let the size fool you though. The shop offers an enviable collection of boutique wines. “Having a small store poses its challenges, but it makes it so that your taste has to be spot on,” explains Noakes. He strives to offer only the best products to his customers and tries to find unique, small production wine. Read More
Cooking Class @ Bernard's in Ridgefield Features Cooking Classes CTbites Team January 22, 2013 Class is in session @ Bernard's in Ridgefield. Join Chefs Chef Bernard and Sarah Bouissou on Tuesday, January 29th for an evening of cooking and education as they teach you how to prepare a wonderful 4 course meal. Hors d’oeuvre, appetizer, entrée & dessert will be demonstrated, along with many helpful tips and tricks throughout the evening. Then, the best part, guests will sit down and enjoy the meal they have prepared. MENUHors d’oeuvre – Ratatouille & Herb Cheese Tart Appetizer – Celery Root &Truffle Soup Entrée – Lamb Stew with Creamy Polenta & Roasted Carrots Dessert – Pear & Almond Tart 6:30 pm – cooking demo of hors d’oeuvre, appetizer, entrée and dessert – the dinner to follow! $75 per person – beverages, tax & gratuity are additional Read More
Elm Restaurant's Chef Brian Lewis Offers Cooking Classes Features Cooking Classes CTbites Team January 22, 2013 Chef Brian Lewis and Elm Restaurant in New Canaan are beginning a series of hands-on cooking classes to illustrate the flavors of the season, tempt the palate and teach the aspiring little chefs in the family. On Wednesday January 30 from 11am to 2pm, Chef Brian Lewis will teach various methods of creating healthy and delicious winter dishes. The recipes will feature winter greens and roots and how best to complement these ingredients with citrus & grains. In addition the main event will prepare a salt-baked Branzino, an age-old technique that creates a moist and luscious presentation. The cost of this event is $90 and includes hands-on instruction, recipes and a three-course lunch. The second class is schedule for Wednesday, February 20 for the “lil’ chefs.” You can drop off your aspiring chefs (minimum age 9 years old pleas) at 11AM for a three-hour cooking class during Winter Break and Elm will guide them through the making of pasta with tomato sauce plus that good old-fashioned chocolate chip cookies. The fee per child for this class is $45 and includes instruction, recipes and lunch at the chef’s table. For more information, check out the elm restaurant web site. Read More
Friday Froth: Winter Update Ingredients Friday Froth Beer James Gribbon January 18, 2013 "You shouldn't be scared of spiders," I remember my mother telling me. "You're much bigger than they are." At the time this line of reasoning seemed like neither a straight line, nor particularly reasonable, but I had no adequate retort at eight years old. Spiders were little, misshapen beasts from hell's own imagination then, and they remain so now. Doubly so, since now I know about things like the Brown Recluse, but that's not important. A spider I can hit with a magazine before turning on my heel and shrieking away. I am millions of times larger than a cold virus, and that hasn't stopped it from kicking my ass. So take that, 1987 Mom. All this is to say I haven't been drinking a lot of beer lately, but here are a few tidbits from the scattershot days in which I've been both awake and able to breathe over the past month.Sixpoint in Brooklyn literally turns out (at least one) new beer every month. See their single-hopped Spice of Life series for just one example. In that vein, I finally had the Pacifica version which came out in November, and can still be found on tap here and there. Read More
Westport Farmers' Mkt Hosts Cabbage Recipe Contest Ingredients Farmers Market Local Farm Westport Recipe CTbites Team January 11, 2013 Cabbage -A cultivated plant (Brassica oleracea) eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head... Do you have a cabbage recipe that you think can win a contest for the best cabbage recipe? On January 19, next Saturday, The Westport Farmers' Market will be accepting all entries. At 11:00 a.m. celebrity Judges/Chefs Nancy Roper (from Boxcar Cantina and Truck) and Bill Taibe (from Lefarm and Whelk) will taste their way through the entries declaring a winner at high noon. The winner will receive a Westport Farmers' Market tote filled with market goodies worth well over a $100 and have the option to share their recipe with the 3,000 people who receive the WFM newsletter each week. There is one stipulation to the contest - the cabbage that is used must be from a local farm and the name of the farm must be noted with the entry. Email Lori Cochran, Market Director, by Jan 17 to enter- director@westportfarmersmarket.com Read More
Scratch Baking Debuts Classes for 2013 Features Bakery Cooking Classes Kid Friendly Dessert Amy Kundrat January 05, 2013 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 101OFFERED: 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. Read More
6 Great Cleanses to Start the New Year Right Ingredients Juice Cleanse healthy Sarah Green January 02, 2013 What could be more appropriate for a CTbites article than to paraphrase a Shakespearan play whose title contains a tasty pork product? HAMlet, at his existential and post holiday binge worst probably also asked "To cleanse or not to cleanse...that is the question. Whether 'tis nobler in the gut to suffer the slings and arrows of outrageous feasting, Or to take action against a sea of troubles and, by cleansing, - end them. Don't worry. And don't bother with the nunnery. Instead, get thee to one of the establishments listed below and sample a cleanse to rid yourself of post-food-orgy regret. Start the new year by taking care of your body with one of these 6 great cleanses: Read More
Little House Molasses Snow Candy via "Fix Me A Snack" Kids Bites Features kids activity Recipe Kid Friendly Dessert Fix Me A Snack January 01, 2013 The other day, we finally made Molasses-On-Snow Candy from The Little House Cookbook. And let me tell ya that nothing enlivens a snowy New England day like playing with molten sugar! Last winter, books from the Little House series dominated our bedtime reading. I don’t recall reading them as a child so I was enjoying them as much as the kids were. Laura Ingalls Wilder’s retelling of her childhood transported us back in time. Given our heartfelt connection to the Ingalls family, it’s unclear who likes the whole idea of making foods out of the Little House Cookbook more, me or the girls. Either way, they did a spectacular job making molasses candy. Nobody had to go to the hospital with third degree burns. Another successful day of parenting! Read More
Cooking Classes w/ "Dinners at the Farm" Chef Rapp Features Chef Talk Cooking Classes CTbites Team December 28, 2012 Want to cook effortless, mouthwatering dishes for your guests this holiday season or anytime? Then register today for White Gate Farm's series of Farm Kitchen cooking classes featuring the Dinners at the Farm Chef Jonathan Rapp on January 8, 9 or 10 -- Tuesday, Wednesday or Thursday -- 3:00 to 9:00 pm. Chef Rapp will be coming down from his red truck where he orchestrates his magical dinners during the summers, allowing for a hands on cooking experience. COOKING FROM THE GROUND UP, is Jonathan's simple fresh approach to cooking in season. Learn uncomplicated farm-to-table cooking by first heading out to the fields and greenhouses with Jonathan and White Gate farm manager Susan Mitchell. Gather beautiful organic produce for the evening's four-course menu that students and chefs develop together. Then it's back to the kitchen where the team will prep and cook. Finally, participants will sit down together with some exceptional wine and enjoy the "fruits" of their labor. Read More
DAVIDsTEA Opens in Westport Ingredients Specialty Market Westport Tea And Coffee Breakfast Nancy Kleeger December 26, 2012 On the twelfth night of Christmas, my true love brewed for me,” 1 buddha’s blend, 2 matcha matsu, 3 long life oolong, 4 la la lemon, 5 chocolate orange...and so the song goes. New to Main Street in downtown Westport, just in time for the holidays, is DAVIDsTEA, a Canadian company started by two cousins who wanted to introduce the masses to the ancient world of loose leaf tea in a fun, modern environment. Initially successful in Canada with over 80 stores, the cousins decided to set up shop in the U.S. with Westport following the likes of NYC, Chicago and San Francisco. Read More
Friday Froth: Winter Update Ingredients Beer James Gribbon December 14, 2012 OK, first off: big news yesterday, as Westvleteren 12 hit retail in the United States for the only time ever. This is absolutely one of the world's finest beers (it scores a perfect 100 with over 1,300 reviews on BeerAdvocate), and the only way to get it, apart from this super limited release, is to travel to the St. Sixtus Abbey in Belgium. The sole reason Westvleteren 12 is available at retail (for an eye-popping $85/six pack with two glasses) is because the abbey needed a new roof. You can read all about it here, but Fairfield County residents will have to skip over the border into New York to places like DeCicco’s if they want to experience this ultra-rare elixir. A complete list of retail locations can be found here, so good hunting. Read More
Pagano's Seafood in Norwalk: Restaurant & Insiders Shop Here Ingredients Norwalk Seafood Specialty Market Emma Jane-Doody Stetson December 11, 2012 When a recipe called for whole uncleaned squid, I knew that the ingredient would be difficult to find. However, I did not expect it to be impossible. After 4 grocery stores, 4 markets, 6 restaurants, multiple phone calls and exactly 0 success, I began to think otherwise. Fortunately, a friend with ties to the food industry gave me a little tip as I was about to surrender: Pagano’s Seafood in Norwalk. Sure enough, they had plenty of whole squid for purchase. I started on my recipe within the hour. It turns out that Pagano’s is greatly respected in both the restaurant community. They provide fish to some of the area’s most popular dining destinations including The Homestead Inn, Quattro Pazi, Napa and Company, Barcelona, Match, The Spotted Horse, and Bartaco. They even serve restaurants and markets in Massachusetts and New York. When I asked Allen Pagano, a founder and owner, why Pagano’s was so sought after, he chuckled and responded simply, “Because we’re the best.” Read More
Olive Oil Tasting w/ Olivette: Things I Never Knew... Ingredients Education sherri daley November 29, 2012 Since I attended a 2-hour olive oil tasting at Olivette, co-sponsored by The Fairfield Green Food Guide, I am deeply ashamed of my olive oil buying habits and I promise to be a better person. I thank Alina Lawrence, co-owner and general manager of Olivette, an olive oil and vinegar tasting room and specialty foods store in Darien, for her inspired decision to invite professional olive oil taster Arden Kremer to host the tasting. I thank Ms. Kremer for her patience with my sweetly stupid questions, and I will change my ways before someone sees what I am pouring on my salad. Historically, I have bought olive oil that comes in a bottle that has lots of Italian writing on it in squirrely script, maybe some pictures of olive trees. Also, sometimes there is a sale on industrial-sized cans of olive oil which I know will last me years because I live alone and do not use olive oil for any purpose outside of the kitchen. Read More
Wakeman Farm Winter CSA Sign Up is Now! Ingredients Local Farm Farm Fresh CTbites Team November 27, 2012 Winter is drawing near, and many of us will eat the last of our local, farm-fresh veggies alongside our Thanksgiving turkey. Luckily, with Winter Sun Farms & Wakeman Town Farm in Westport, you get to keep eating Hudson Valley vegetables and berries all winter. You don't want to miss your first pickup. If you haven't signed up yet, now is the time! (Here is more info on CSA's and how they work.) The season kicks off in December, when your share is projected to include: Sweet Corn, Butternut Squash Puree, Green Beans, Peppers, Tomato, Blueberries and Pea Shoots. New this year, our tomato puree comes in a shelf-stable jar. Sign up at www.wintersunfarms.com and check Westport, CT as your pickup point. WinterSunFarms Winter CSA Pickup at Wakeman Town Farm Read More
SoNo Market Place Opens December 1st in Norwalk Ingredients Restaurant Bakery Chocolate Coffee Norwalk Pizza Specialty Market Wine Dinners Jeff "jfood" Schlesinger November 26, 2012 A week prior to the official opening on Saturday December 1st, SoNo Market Place decided to sponsor a soft opening on November 23rd and I decided that tasting some good local food was a whole lot better than fighting the crowds at the mall. All of the food purveyors were in full test-mode and my first stop was Flat White Coffee to taste the coffee described to CTbites by owner, John Palino, back in September. This was a creamy blend of rich coffee and steamed milk, a brand brought over from New Zealand, and one that should meet with great success in CT. But it's not just about coffee at SoNo Market Place. With over 20 food vendors and eateries, this European style market is poised to be a foodie destination. Guests lined up at Wise Guys Pizza for New Haven style pies; Norm Bloom served up fresh oysters and clams straight from the Norwalk waters, and Fish & Chips were on the menu from Gotta Nibble. Caterering company, Festivities, has a permananet spot here with their take-out biz, "Party Express." Local specialty purveyors and well known brands such as Knipschildt Chocolatier, Wave Hill Breads, and Nothin' But Granola have also opened shop at the market. Read More
Thanksgiving Recipe Roundup Features Chef Talk Thanksgiving Recipe CTbites Team November 20, 2012 Back by popular demand, here is our "Best of Thanksgiving" Recipe Roundup with great cooking tips for your holiday table. leFarm's Cider Braised Turkey Legs Roasted Pumpkin & Squash Soup via The Dressing Room MATCH'S Luscious Whipped Potatoes Napa & Co's Chestnut Corn Bread & Foie Gras Stuffing Butter & Herb Roasted Turkey with Madeira c/o Fine Cooking Bernard's Baby Pumpkins filled with Pumpkin Mousseline, Sautéed Shrimp & Wild Mushrooms Bread Pudding w. Bourbon Pecans & Butterscotch 3 Fave Thanksgiving Side Dishes from Chef Michael Batt of Food Design Catering Thanksgiving Shout Out: Best Dish? Worst Dish? The Boathouse's Autumn Harvest Apple Contorno The Day After Thanksgiving: Turkey Pot Pie Chestnut Stuffing w/ Leeks & Apples c/o The Parsley Thief Stuffed: The Benefits of Stale Bread Ask Chef Nicole: Thanksgiving Side Dishes Cranbellinis: The Holiday Breakfast of Champions Read More
CTbites TV:Chef Bernard Bouissou Demo's Baby Pumpkin Holiday Recipe Features Entertaining Holiday Recipe Video Thanksgiving Recipe CTbites Team November 16, 2012 Chef Bernard Bouissou of Bernard's in Ridgefield is somewhat of a Fairfield County legend amongst both chefs and diners alike. Talented chefs including Arik Bensimon and Bill Taibe have gained valuable skills in his contemporary French kitchen, and when it comes to entertaining, no one has a larger repertoire of beautiful holiday recipes. Recently, Chef Bouissou stepped into CTbites' test kitchen to demonstrate his recipe for Baby Pumpkins filled with Pumpkin Mousseline, Sautéed Shrimp & Wild Mushrooms. These are stunning on a Thanksgiving table and simple to make. Watch the video for great tips while you try out this recipe at home (Recipe Below). Read More
Brazilian Chef Leticia Schwartz's Pecan Pie Recipe Features Brazilian Chef Talk Holiday Thanksgiving Recipe Dessert Leticia Schwartz November 15, 2012 Chef Leticia Schwartz is the author of The Brazilian Kitchen, the cookbook that made Brazilian cooking accessible to the masses. She has appeared on The Today Show and teaches cooking classes in Fairfield County and NYC. Welcome November! With the aftermath of hurricane Sandy and the elections behind us, I think we all want to move on to Thanksgiving, just around the corner, and the perfect occasion to be thankful for what we have. This is my favorite American Holiday and truly the biggest gourmet feast on the calendar year. As a Brazilian living in the US, it took me a few years to understand the deep meaning of Thanksgiving— especially the repeated menu every year. On the other hand, the chef in me loves to see the whole country talking turkey and cooking this one giant meal. One of my favorite desserts from the Thanksgiving picture is Pecan Pie. Over the last few years I have tried recipes from magazines, newspapers, cookbooks, and web sites. They are all good but in every recipe I wish something was different. There are just so many variables that impact the end result of a pecan pie. Read More