11 Places for Apple Picking in CT Ingredients Local Farm Pick Your Own kids activity Emma Jane-Doody Stetson September 09, 2014 As autumn approaches, farmers journey out to their fields to begin the harvest. Apples lie at the heart of the season: apple cider, apple pie, or even a simple Gala or Braeburn apple are beautiful bounties on a crisp afternoon. CT's farms and orchards are inviting you to pick-your-own apples as the leaves start to change their color. Here are 10 places where you can enjoy a fall afternoon. If you love apples, be sure to check out these recipes for a Hot Cinnamon Apple Toddy and a Prosecco Apple Fizz from Sugar & Olives. Bishop's Orchards, Guilford Rogers Orchards, Southington Lyman Orchards, Middlefield Rose's Berry Farm, Glastonbury Silverman's, Easton Blue Jay Orchards, Bethel Rose Orchards, Branford Drazen Orchards, Cheshire Johnny Appleseed's, Ellington March Farms, Bethlehem Scotts Orchard and Nursery, Glastonbury Read More
Friday Froth: Here's Where To Get A Good Beer in CT Ingredients Restaurant Beer Garden CT Beer Beer James Gribbon September 05, 2014 "Man, that sounds good. Where can I get some?" I hear this, in some variation, frequently. The answers vary: if you want OEC beer, you have to go to the brewery in Oxford on a Saturday; if you want Avery Maharaja, you have to go to 2008, before some dastardly deal blocked its distribution in the state.This week we're going to step away from specific beer reviews and focus instead on restaurants and bars where you (yes, you, specifically) can find good craft beers - bottles, cans and draft.So that's the bait, and here's the hook: I'm inviting all of you to contribute to the list. I can't know everywhere a firkin is being tapped, and I'm especially light on taprooms outside of Fairfield County, so let's make the comments section a living document, a resource for craft beer exploration. The list below will encompass places where I've actually bent an elbow, not just places I heard of, so fill in any omissions I've made in the comments. We're going to start by working our way northeast from: Read More
Canning, Preserving & Pickling Workshops at Millstone Farm Ingredients Cooking Classes CTbites Team September 02, 2014 What to do with your overly bountiful harvest? Millstone Farm has a few ideas. How about canning, pickling and preserving those gorgeous veggies and fruit? Seems daunting? Not at all. Just sign up for one of the workshops below... Canning & Preserving TomatoesSat. Sept. 27: 10am – 1pmJoin Annie Farrell and others at Millstone Farm and learn how to preserve your summer tomatoes so they can last you all winter long. Learn the basics of canning, freezing, and methods of storing tomatoes. Come prepared to chop, cook, can, and taste. We will use water bath method, and discuss pressure canning. We will tour the farm if time and weather allow. Up to 20 participants. $30 per person. Read More
The Whelk's Summer Fruit & Vegetable Salad Recipe Features Recipe Recipe Lori Cochran August 22, 2014 Chef Lazlo has cooked in some of the world's most celebrated kitchens, including Chez Panisse, Blue Hill at Stone Barns and Blue Hill New York as well as in Bordeaux, France where he helped to teach and lead culinary tours of the region for Two Bordelaise. Most recently, Geoff was a sous chef at Gramercy Tavern in New York City where he cooked for 5 years. Geoff’s cooking style is ingredient-driven utilizing seasonal produce from area farms. He has spent his career traveling and visiting these farms to create a lasting relationship and gain a better understanding of their products. Read More
Cucumber Carpaccio Recipe via Barcelona Restaurant Ingredients Features Farmers Market Recipe CTbites Team August 14, 2014 Kokkeler hails from Austin, where he spent the last several years as executive chef as some of that city’s most well known restaurants including Uchi, Congress and the W Hotel in Austin. CUCUMBER CARPACCIO (serves five people) Read More
Women's Tennis and CT Food Trucks Collide at New Haven's Connecticut Open Tennis Tournament Features Restaurant New Haven Amy Kundrat August 11, 2014 What does world class women's tennis have in common with some of Connecticut's most beloved food trucks? This year Valencia's arepas and Orangeside's square doughnuts happily collide with professional tennis at the Connecticut Open, the Women's Tennis Association tennis tournament held each August at the Connecticut Tennis Center at Yale in New Haven from August 15 - 23, 2015. Tennis fans can rejoice as some of Connecticut's most beloved food trucks will be represented within the revamped food court featuring local businesses including the Valencia Luncheria truck, Caseus's Cheese Truck, La Petite France, Tony’s Orangeside Donuts, Spuds Your Way, and The Lobster Shack. The tournament has also installed the new Baseline Tap House, a beer garden presented by Goose Island Beer Company, which will feature a selection of craft beers from Connecticut and beyond including Stoney Creek IPA & Amber Ale, Thomas Hooker Blonde, Spiked Seltzer, Bluepoint Bluberry, and Grey Sail Flagship Ale. Read More
Scallop Crudo Recipe from Chef Arik Bensimon Features Chef Talk Seafood Recipe CTbites Team August 08, 2014 Chef Arik Bensimon of Le Farm wil be the guest chef at The Westport Farmers' Market on August 14th. Chef Arik will be be demo-ing and serving up his Scallop Crudo with Buttermilk, Yuzu, Beets, Cucumber & Peanuts. Scallop Crudo recipe can be found below. Chef Bensimon began his career at the age of 11 in his family’s restaurant in NYC. After culinary school he worked at renown restaurants such as Le Cirque, Picholine and La Panetiere. In 2009 Arik came to Connecticut as the executive chef of Napa & Co., then opened The Spread in Sono, and in 2013, he joined the team of LeFarm as Chef de Cuisine. Read More
116 Crown 7th Anniversary Party Features Restaurant Cocktails New Haven Amy Kundrat August 06, 2014 116 Crown in New Haven will celebrate its 7th anniversay on August 16 with a garden party, dinner, and (naturally) some of the best cocktails in Connecticut. Admission will be $60 per person. Reservations are recommended as space will be limited, call 203.777.3116 or email 116Crown@gmail.com. From 116 Crown: On August 16, we're going to celebrate our 7th Summer years, with our third annual anniversary party. The night prior we're firing-up the slow cookers, and at 6pm on Saturday we're going to mix-up the punchbowls and light fires and we ask that you join us to celebrate the last 7 years and look forward to the future. Admission to the garden will be $60 and we will keep the drinks flowing and the food cooking until 10 pm and you're welcome to all you can enjoy. Think of it as a family reunion without the awkwardness and embarrassing photo albums. The Menu Read More
Celebrate National Oyster Day! Talking Mollusks w/ Chef Lazlo of The Whelk Ingredients Restaurant Chef Talk Seafood ellen bowen August 05, 2014 FACT: The President of the United States, the Senate, and some state legislatures, governors and mayors have the authority to declare a commemorative event or day by proclamation. Petitions are introduced by constituents or trade associations to honor industries, events, professions, hobbies...AND FOOD! After the observance day is authorized, it is the petitioner's responsibility to promote to the public. CTbites was not the petitioner, but is excited to promote National Oyster Day on Tuesday, August 5th...a day eagerly awaited by mollusk lovers throughout CT. Today, iced cold oysters are the perfect summer food...high in protein and low in calories. There are over 150 varieties of oysters, but only five species, each traditionally named after the body of water or bay where they are grown. Varieties are known by a myriad of names such as Wellfleets, Blue Points, Kumamoto and Kuushi. The flavor varies by the conditions or Terroir they are grown in; rocky soil, tidal or brackish water, etc. with the Northeast areas of Massachusetts, Rhode Island and Maine providing some of the most delicious and accessible oysters. CTbites sat with Chef Geoff Lazlo of The Whelk on a sunny summer afternoon to sample some of these delicious delicacies while receiving an education about choosing and enjoying oysters. Lesson #1: tasting oysters is akin to sampling wine. Connoisseurs discuss the salinity and complexity of each oyster, the finish, the hints of melon or cucumber, and of course the juice, aptly named the “liquor.” Read More
OEC Brewing & B. United August Beer Events Ingredients CT Beer Beer CTbites Team July 30, 2014 This just in from OEC Brewing & B. United International. Two outstanding beer events are going down in August. You'll want to put these in your calendar. For more inforamtion on these unique breweries, check out James Gribbon's recent article here. "The Empire On Which The Sun Never Sets..." Tuesday 08/05/2014 from 5-8 p.m. & enjoy some new and classic ales and cider from the UK. More info here. Guest Ales/Cider:Wild Beer Company - Evolover IPAThornbridge - Raven Black IPASandford Orchards - Ashton Bitter & DabinettHarviestoun - Ola Dubh 21 yearHarviestoun - Zymatore Bitter & Twisted We also have two (2) very special prefilled growlers available for take home purchase, limited one (1) each per customer: Read More
Fjord Fish Market Serving Sushi At Greenwich, New Canaan & Now Westport Locations Features Restaurant Cos Cob Japanese Seafood Specialty Market Westport New Canaan Sushi CTbites Team July 30, 2014 Fjord Fish Market has some big news for sushi lovers. Fjord Fish Market started selling sushi at their Cos Cob and New Canaan locations a few months ago, and the Westport sushi program will launch in August. You'll never have to wonder about the freshness or quality of the fish you're eating at Fjord because first and foremost Fjord is one of Fairfield County's finest fish markets. Trust us...it's good. “The Fjord name has always been synonymous with the highest quality seafood, says Owner Jim Thistle. Adding Sushi to our product mix is a natural extension of the brand”. Sushi at Fjord is hand rolled daily, under the guidance of a Manhattan-trained Sushi Master who has over a decade of experience. Some of the most popular items include the volcano roll—a California roll topped with baked lobster salad and spicy sauce-- and the Fjord tower, a scrumptious roll filled with Tuna, Avocado, Crabmeat, Lobster Salad and a blend of sauces. You can be sure the fish in our sushi is of the same premium quality as all the Seafood that they sell at Fjord, where they carefully source and select only the top of the catch. All of Fjord's seafood is also free of antibiotics and colorings. Read More
JOJOTO Brings Venezuelan Cuisine to Branford, Opening August 2014 Features Restaurant Branford Venezuelan Amy Kundrat July 30, 2014 The Venezuelan-inspired Jojoto Restaurant + Bar is opening in Branford this August. Owner Victor Figueroa and Neil Fuentes, our favorite Singing Chef, have teamed up for a restaurant that is "high-energy, Latin infused with authentic Venezuelan dishes." Jojoto will open in a 40-seat intimate dining room that was previously occupied by Augie's Restaurant. The menu will feature rustic and traditional recipes that take inspiration from the land as well as the nearby shoreline, and include: Costillas de Res of sofrito and cabernet braised short ribs with polenta, gremolata and truffle essence; Venezuelan BBQ with beef tenderloin, chicken, pork, choice of chorizo or blood sausage, yuca, guasacaca and crema fresca; Hamburguesa Venezolana piled high with lettuce, tomato, ham, queso, avocado, bacon, crushed potato chips, slaw, ketchup, mustard, garlic sauce, topped with a duck egg and served with truffle fries; Pabellon Criollo with rice, black beans, shredded beef and sweet plantains; and Gallinita Rellena, deboned, crispy skin Cornish hen stuffed with leeks and sweet plantain with an orange, lemon grass and honey reduction. Seasonal paella preparations and market fresh fish dishes change daily. Read More
Beach Party Recipes: Quinoa Tabouli, Jerk Chicken, & Peachy Beet & Tomato Salad Features Entertaining Grilling Recipe Marcia Selden Catering July 29, 2014 August, some would say, is the best month of summer. By August you’ve finally, gotten into your summer “groove”, and with produce at its best, why not have a beach party? No, not the Annette Funicello kind, but the cool, laid back, great food and drink kind. Simply pack up some cute disposable plates, napkins and silverware, and you’ll be good to go! Friends want to bring something? Let them take care of drinks and dessert! Here’s Marcia Selden Catering’s ultimate beach party menu… Try out these simple receipes for: Quinoa Tabouleh, “Peachy” Red Beet and Tomato Salad, & Jerk Chicken Skewers. Party menu ... done and done! Read More
Burrata with Mortadella, Plums, & Heirloom Tomatoes via Bar Sugo Features Farmers Market Recipe CTbites Team July 28, 2014 Pat Pascarella started his career at Bella Luna in Stamford CT and entered The French Culinary Institute at the age of 18. He worked at L’Impero, ESCA, and Union Pacific, all in NYC. Chef Pascarella opened Bar Sugo in fall 2012 and continues to offer some of the best Italian fare in Fairfield County. Read More
Celebrate Summer @ Walter Stewart’s Market w/ Local & Unique Eats (sponsored post) Ingredients Features Gluten-Free Special Dietary Needs Specialty Market WIne New Canaan CTbites Team July 22, 2014 With summer in full swing there are even more reasons to shop Walter Stewart's Market, a fixture in downtown New Canaan since 1907. This family run grocer features not only outstanding customer service and a great selection of everyday needs for your family, but also local producers and hard to find specialty goods in every aisle. Get healthy this summer with several new delicious offerings at Stewart’s prepared food grab and go salad case: Daikon Slaw with Organic Vegetables and Ginger Dressing, Sesame Salmon, Fresh Burrata over Grilled Peaches, or Summer Corn and Edamame Salad provide the perfect start to a great meal. Beat the heat with their Chilled Melon Soup and home made Gazpacho. Read More
3 Summer Ceviche Recipes via Marcia Selden Catering Features Catering Entertaining Seafood Recipe Marcia Selden Catering July 21, 2014 There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche. This elegant dish is surprisingly easy to make and the varieties are endless. The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche! The best part? Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade. Read More
"Crudo 3 Ways" Recipes From Match Restauran Features Chef Talk Seafood Recipe CTbites Team July 21, 2014 Show up Thursday July 24th at The Westport Farmers' Market @11AM and learn how to make killer Crudo 3 Ways! Chef Matt Storch will be schooling market go-ers and giving out samples. If you'd like to make Matt Storch's Crudo Recipe at home, please find the recipe below. Match Crudo Recipe 1lb of your favorite fish to eat raw (Tuna, Hamachi, Fluke, Bass or Maybe Salmon) 1/4C of Extra Virgin Olive Oil 3 Cloves of Garlic Pinch of Maldon Salt Pinch of Cracked Black Pepper 1 Bunch of Basil Read More
12 Places For Great Coffee in Fairfield County Ingredients Restaurant Coffee Tea And Coffee Best of CT Emma Jane-Doody Stetson July 18, 2014 Let's face it, we all like to get our buzz on. Lucky for us, there are a number of venues in Fairfield County with serious baristas, pulling some pretty epic espresso. For your coffee drinking pleasure we have created a cheat sheet to which you can refer when your craving for caffeine masks your ability to grind your own beans. Here are our Top 11 Places to Get Great Coffee in Fairfield County. Find the venue near you...and enjoy. Buzz Truck, Fairfield County Espresso Neat, Darien and Westport Lorca, Stamford Redding Roasters, Bethel Zumbachs Coffee, New Canaan Coffee Barn, Wilton Sugar & Olives, Norwalk Tusk & Cup, Ridgefield Shearwater Coffee Roasters, Trumbull The Granola Bar, Westport Terrain, Westport Raus Coffee, your local Farmers' Market Read More
Island Life Cocktail Recipe via The Whelk's Jeff Marron Ingredients Features Cocktails Recipe Bar Jeff Marron July 16, 2014 Jeff Marron is the new Barman and director of all things cocktail related at The Whelk & Le Farm. I like to work closely with the kitchen staff at The Whelk in Westport. The talent in that room is outstanding. I'm always trying to learn something new from them. A couple of months ago, they came to me with with a bottle of coconut white balsamic vinegar from a cool local oil and vinegar store called Olivette in Westport & Darien. It smelled and tasted delicious. As I like to get inspiration from the people around me, I asked Chef Lazlo what the vinegar reminded him of. He said that it reminded him of vacation and suntan lotion. Vacation and suntan lotion. Okay. Well, what vacation and suntan lotion bring to my mind are Pina Coladas, Margaritas and delicious rum drinks. Somehow, I wanted to put all of those drinks in one glass. I wanted to put summer in a glass, in other words. The base of the Island Life cocktail is an expansion on a Rum Old Fashioned which satisfies my craving for summer rum drinks. The aromatics of the foam are what bring all of the other flavors and memories together. Between the grapefruit and orange bitters that tie into the fresh lime juice and lime zest lies the coconut white balsamic vinegar. No one particular flavor stands out. They all play well together. Read More
