Guide to Kids Summer Cooking Camps & Classes in Connecticut Kids Bites Features Restaurant Cooking Classes Education Kids kids activity kids cooking party April Guilbault May 22, 2014 Is May about the newly arriving crocuses (crocii?)? Or about the greening of our lawns after the longest winter ever? Nah. Let’s get down to business-it’s about finding camps for your kiddos before the summer hits and all of those spots are filled! The emails have begun flying and the scramble is beginning. What’s new? What’s fun? How about forgoing the traditional Camp Gitchigoomee canoes and bonfires and, instead, fan the flames of summer creativity in some area kitchens with cooking camps for kids! Here is a list of 8 Kids Cooking Classes & Summer Camps for 2014: Read More
“Hey Bartender” Documentary Screening May 29 in Westport Ingredients Food Movies CTbites Team May 20, 2014 Ever had a fantasy about becoming a bartender, if only for a night? Or wondered about the lives of those who shake, stir and pour? Now is your chance. The 92-minute documentary, “Hey Bartender” gives you an insider’s look into the lives and dreams of bartenders, and explains the lure of the bar that goes beyond the drinks. Steve Carpentieri, owner of Dunville’s Restaurant in Westport, is featured in the film. You’ll hear from some of the world’s most renowned bartenders, glance back to the Prohibition era, and see the rise of the classic cocktail era and its aftermath today. The film premiered at the prestigious SXSW Film Festival. Time: 7.30pm Date: Thursday, May 29 Place: Christ and Holy Trinity Church, 79 Church Lane, Westport. Cost: Tickets are $10 at the door or online at: westportcinema.org Read More
Fresh Strawberry, Herb and Honey Vinaigrette/Marinade Recipe from Chef Cecily Gans of Staples High School Culinary Arts Features Recipe CTbites Team May 19, 2014 Cecily Ganz 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 22nd. You can find her recipe for Fresh Strawberry, Herb & Honey Vinaigrette below. Read More
Chocolate Pancakes with Bourbon Whipped Cream Recipe c/o Fairfield County Chef's Table Features Brunch Norwalk Pancakes Ingredients Recipe Amy Kundrat May 14, 2014 Each week we will be bringing you a recipe from one of the restaurant's featured in Fairfield County Chef's Table. We are excited to kick it off with this beautiful stack of pancakes from one of our favorite brunch (and now dinner spots) Sugar & Olives in Norwalk. To sweeten this post, we have invited owner Jen Balin and Chef Jon Vaast to share some of their pancakes at our Westport book signing this Saturday. Sugar & Olives21 Lois Street, Norwalk, CT 06851 | (203) 454-3663 | sugarandolives.comOwner/Chef: Jen Balin and Chef: Jon Vaast Chocolate Pancakes with Bourbon Whipped Cream Recipe Read More
‘Under the Tuscan Sun’ Author Brings Her Italian Wines to Connecticut Features Author WIne Wine Tasting Douglas P Clement May 07, 2014
Cinco De Mayo Recipes: Pomegranate Margarita & Chile Braised Pork Tacos Features Recipe Cocktails Recipe Marcia Selden Catering May 01, 2014 Ole, Happy Cinco De Mayo! While this holiday celebrates Mexico’s victory over France in the 1862 Battle of Puebla, we think that whether you’re Mexican or not, this is a great time to have a party. Invite your friends, turn up the music, blend a few of our fabulous pomegranate margaritas, grab some tacos, and get ready to have a ball! Here are our favorite Mexican recipes to feed a crowd: Pomegranate Margarita, Tomatillo Salsa, Chile Braised Pork Tacos with Pickled Onion. Happy Cooking. Read More
OEC Brewery Opens In Oxford Ingredients Brewery CT Beer Oxford Beer James Gribbon April 24, 2014 Ben Neidhart of Beverage United International, importer of vanishingly rare and obscenely delicious beers from Europe, Africa and Asia, has announced the finalization of his brand new brewery, OEC Brewing, which will open its doors alongside B.United's headquarters facility in Oxford. A public grand opening party will take place on Saturday, June 7th, at noon.B.United imports have appeared numerous times in Friday Froth, and I had a chance to tour the facility last year as part of their Nepenthia event. BU has consistently been years ahead of the curve in barrel aging beers in creative and exotic ways as part of the ongoing experiment they call Zymatore, and OEC, while a separate entity, will be able to benefit from the other facilities on site. The new brewery, called OEC, for Ordinem Ecentrici Coctores or "Order of Eccentric Boilers" (they know their Latin is less than perfect), gives the mad scientist Neidhart family a chance to bring creations wholly their own to the market, along with a tasting room which will feature six taps of OEC beers, B.United imports, and at least one of the ultra-rare Zymatore barrel aged special brews. Read More
Spring Wine Picks: Austria's Hopler Vineyards, Gruner Veltliner + Ingredients This Week In Wine Wine Chat Wine Tasting Emma Jane-Doody Stetson April 24, 2014 It seems as though everyone loves a good Riesling for springtime and summer sipping. Last year, New York City was just one of the regions to participate in a “Summer of Rieslings” with a number of selections on the High Line and in restaurants. Germany is revered for its remarkable versions of the varietal. However, a lesser-celebrated varietal promises to satisfy all of your desires as the warmer weather approaches. Gruner Veltliner, a national grape of Austria, shares Riesling characteristics, but has lighter, crisper, and fresher tones than its counterpart. On Friday March 28, Fairfield County hosted Christof Hopler, a respected winemaker and owner of Hopler vineyards in Austria. He presented a selection of his delicious wines to an eager room of wine enthusiasts at South End Restaurant in New Canaan. Read More
The Farmer's Cow 2014 Farm Tours: Meet Your Local Farmers! Ingredients CT Farms Local Farm Farm Fresh CTbites Team April 23, 2014 The Farmer’s Cow announces its 2014 Farm Tour schedule and invites visitors to come out to the country and meet the farmer’s that bring you real local Connecticut milk and dairy products. Locally sourced food is one of the hottest trends in the 2014 culinary forecast according to a recent survey by the National Restaurant Association. But what is local? The Farmer’s Cow milk comes from the contented cows of six real local Connecticut family-owned dairy farms, not from six other states. “Real local” means our farm fresh products get to you faster and that means greater nutritional value and a smaller carbon footprint. “If you can visit the farm, then you know it’s real local,” said Robin Chesmer, Managing Member of The Farmer’s Cow. "We invite families to see first-hand what life is like on a working dairy farm and learn about how we are working to save Connecticut farmland and sustain farming as a way of life.” The 2014 Farm Tour schedule includes events in every season – winter, spring, summer and fall. Each tour is unique and celebrates a different aspect of what it means to be “real local.” Visitors can meet the cows and calves, learn about dairy farming and sample The Farmer’s Cow milk, ice cream and beverages. Hosted by The Farmer’s Cow farm families, all events are free and fun for all ages. In case of inclement weather, please check The Farmer’s Cow Event and Facebook pages for updates. All events are free and no reservations are required. View the full Farm Tour schedule below: Read More
Friday Froth: Seasonal Spring Beer...A New Crop Ingredients CT Beer Friday Froth Beer James Gribbon April 18, 2014 Dark beers and dark nights are falling away. Fresh life is shouldering its way through the crusty ground, and new batches of lively, energetic spring seasonals are seeing the light of day for the first time in brewery tasting rooms across the country. Spring time is for beer lovers. The season lends itself to saisons, the ancient staple of farmers and field hands in need of relief during the planting and cultivation of new life. Stillwater Artisinal Ales is celebrating the arrival of fresh, new life with the release of its Debutante American Farmhouse Ale. This saison, brewed with a combination of spelt and rye, and accented with a blend of heather, honeysuckle, and hyssop, is actually a collaboration between Stillwater and Belgian beer specialists The Brewer's Art, of Baltimore. Read More
Great Recipes for Spring via Marcia Selden Catering Features Entertaining Farmers Market Recipe Marcia Selden Catering April 16, 2014 Spring couldn’t come soon enough in our books, and while we love the warmth and comfort of soups and stews, we are so ready to hit the farmers markets to cram our reusable bags full of fresh spring produce. Here are our three favorite spring recipes that you’ll want to make just as soon as you throw open the windows and dust off your flip flops. Check out Marcia Selden's recipes for: Bruschetta w/ Smashed Fava Beans, Baby Pea and Bacon Risotto with Pea Shoots and Parmesan, and Fusilli w/ Roasted Fennel, Leek and Arugula Pesto Read More
2014 Guide to Fairfield County Farmers' Markets via FGFG Ingredients Features Farmers Market CTbites Team April 15, 2014 The spring/summer season brings many things: rain, blooms, a high pollen count, and vastly improved temperatures. The onset of warmer weather also means that farmers from all over our fair state will begin to harvest and sell the fruits of their labor at The Fairfield County Farmers' Markets. Sure, there were a selection of dedicated year-round markets this year which kept me deep in kale and root vegetables, but summer brings vibrant colors and flavors we can only imagine in the winter months. Perhaps, you already have a favorite, but the list of farmer's markets expands every year due to growing demand. Here's the roundup you need to stay in the local loop. Analiese Paik of The Fairfield Green Food Guide has the ultimate Guide to Fairfield County's Farmer's Markets. This cheat sheet is all you need to enjoy beautiful local produce, baked goods, and prepared foods all summer long. Let the season begin!! Read More
Passover Recipes: Nut Free Haroset & Matzo Kugel via Marcia Selden Catering Features Holiday Special Dietary Needs Recipe Marcia Selden Catering April 10, 2014 It's never too late to add a few new Passover recipes to the menu. Here are two more great Passover classics from Marcia Selden Catering including a Nut Free Haroset and a delicious Matzo Kugel. Read More
Passover Macaroons & Soufflé Cake Recipes via Tabouli Grill Features Holiday Recipe Dessert Judy Roll April 10, 2014 Passover begins April 14th as does the hunt for new and exciting crowd pleasing recipes for your Passover table. We found some excellent selection in the recently pubished e-book, “4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors," but in case you still need a few more dessert options for your repertoire, here are the recipes for Macaroons and Chocolate Soufflé cake from Chef Judy Roll of Tabouli Grill. Read More
Sun Winefest's Wine Review: What To Buy & Try Ingredients This Week In Wine Wine Shop Wine Tasting Emma Jane-Doody Stetson April 08, 2014 The annual Mohegan SunWineFest caters to a variety of interests. Restaurants, artisans, winemakers, and distributors unite in the sprawling Convention Center to deliver an epic weekend. However, wine lies at its heart; it is a “wine” fest after all! I enjoyed all of event’s facets, but as CTbites' wine correspondent, I paid careful attention to the hundreds of bottles presented. I researched the offerings ahead of time, questioned the representatives, and- of course- tasted the bounties to bring you a full report on which wines reign supreme. Check out my full report on: The Rise of Sauvignon Blancs, Is Oak a Joke?, Hail a Cab, Pleasing Pinots, Behold the Blend as well as a few other wine and spirit highlights. Read More
Sono Baking Company Opening Darien Shop on Tokeneke Road Ingredients Restaurant Bakery Breakfast Lunch Kid Friendly Dessert Stephanie Webster March 29, 2014
Make Your Refrigerator Disappear. Integrated vs. Built-In Overlay @ Clarke? (sponsored post) Features Kitchen Gear CTbites Team March 26, 2014 For CTBites readers, fresh ingredients are key and proper food preservation is the way to maintain them. Three generations ago, Sub-Zero introduced refrigerators and freezers that were the same depth as standard kitchen counters. And they have been improving on the concept ever since. With the exception of those homeowners who love the look of an iconic gleaming stainless steel Sub-Zero refrigerator (and there are many), most people have long wished they could make their refrigerator disappear, while still keeping food preservation close at hand. If your online research or a visit to your kitchen designer has turned up terms like "integrated" and "overlay" refrigeration, you may be like many homeowners who find this choice confusing. In fact, that is one of the questions most often asked of the consultants at Clarke, New England's Official Sub-Zero & Wolf Showroom. The original Sub-Zero Built-in Refrigerator requires a countertop depth of no less than 26-3/16". With a Built-In Sub-Zero, you can help to disguise your refrigerator or freezer by putting a cabinetry panel (overlay) on the face of the refrigerator, freezer or combination. The face of the appliance will blend with your kitchen, but you will still know it is an appliance. Read More
Friday Froth: Take The Black Ingredients Restaurant CT Beer Beer James Gribbon March 21, 2014 Springing forward is an effective way to A) add more light to the day, and B) feed the wailing vacuum where Morning People's souls would otherwise reside. Morning people are real-life Dementors who funnel away our sleep, and schedule 8a.m. meetings in their quest to rob us of the precious joy of living, but I say no. No cheap bagels can replace my repose, no tray of institutional eggs, and no bacon cooked under a clothes iron is worth my limited hours on this Earth. So I turn my back on the light, and embrace the dark. Tell 'em, Ray. As you have no doubt already read here on CTBites, The Ginger Man in South Norwalk revived their Great Wall of Stouts last week, allocating fifteen taps to the blackest of beers, and even going so far as to darken their trademark copper tap wall. Highlights of the event included a 2011 vintage of the impeccable Imperial Stout Trooper from New England Brewing, the deservedly popular Founder's Breakfast Stout (made with coffee, naturally), boozy, heavy offerings which drink like a meal, Read More
The Weekly Nibble: Upcoming Food News & Events Ingredients Restaurant Beer Dinner Cooking Classes Events Wine Shop Wine Tasting Emma Jane-Doody Stetson March 21, 2014 Monday March 24, Plan B in Stamford presents “Distill it with Willett.” Five courses will be paired with bourbon and bourbon cocktails… and they’ll use bourbon in every single course! 6 pm. $75pp, tax and tip included. Also on the 24th, Napa & Co in Stamford presents “A look at Sauvignon Blanc the hot white grape!” They’ll guide you through a global look at the varietal in New Zealand, Sancerre, Russian River, Napa Valley, South Africa and Washington! $45pp. 6:30pm. Brewery Ommegang comes to Harlan Social on Tuesday, March 25th for a 5-course menu paired with their beers. $70 plus tax and tip. 6:30- 9:30pm. Call 203.883.8000 to reserve seats. Event Menu: Tuesday March 25, Barcelona in West Hartford presents “New England Beers & Tapas.” In celebration of March Madness, Chef Eric is going to prepare some savory tapas to pair with some of New England’s thirst-quenching beers. $29 per person, plus tax and gratuity. Reservations: 860.218.2100 March 25 is “Good Meats! An Evening with Charcuterie” at Fairfield Cheese Co. 7-9pm. Call 203.292.8194 for more information. Wednesday March 26 is the “Iron Bar Gala” at Plan B Burger Bar in Milford. Read More
Sign Up for Sport Hill & Stone Gardens Farms CSA's w/ Easy Pickup @ Wakeman Town Farm Ingredients Local Farm Farm Fresh CTbites Team March 11, 2014 Wakeman Farm CSA Pickups Thursday or Friday? Just pick your day! Wakeman is offering not one - but TWO - CSAs to provide you with fresh-picked produce all season long. One is from Sport Hill Farm in Easton, the other is from Stone Gardens Farm in Ridgefield. Both are for pickup at Wakeman Town Farm Choose your day! Organic Sport Hill Farm CSA is accepting applications through 3/31. Order now and receive weekly produce delivery every Friday at Wakeman Town Farm! To order, click here: Sport Hill Farm Organic CSA Friday Pickup A Note from Organic Farmer Patti Popp, of Sport Hill Farm in Easton: We have extended the 2014 CSA deadline until 3/31/14 for pick up at Wakeman Town Farm Sustainability Center on Friday afternoons 1-7 or at Black Rock Farmers Market Saturdays 9-1. Our CSA program runs twenty weeks. Usually begins the first week of June through mid-October. We are mainly a vegetable production farm, we grow watermelon and cantaloupes. Cooking is a must. Please e-mail me for an application if this seems like a good fit for you and your family.Farmgal596@gmail.com Read More
