The Winner of the Pine Social Cocktail Contest is... Ingredients Events Stephanie Webster March 05, 2011
Friday Froth: The Beginnings Of Spring Ingredients Beer James Gribbon March 04, 2011 I absolutely adore Greek mythology. The creatures were probably the first aspect to grab my limited attention, but the imperfection and compellingly human nature of the gods, the odd sense of justice, the creativity and cleverness of classical civilization have never ceased to captivate me. "I, my, me" - isn't this supposed to be about beer? It will be, but first let me tell you about a youth named Narcissus. Born to a river god and a water nymph, the boy was impossibly beautiful from birth, and he knew it. Men and women alike threw themselves at Narcissus and all were rejected. Ovid writes: "Thereupon one of the scorned raised his hands to heaven and cried: 'So may he himself fall in love, so may he not be able to possess his beloved!' and Nemesis heard it." One hot day, Narcissus bowed down at a spring to drink and unwittingly fell in love with his own reflection. Unable to grab the object of his desire and unwilling to leave it, he wasted away to death by that spring, and in his place grew a yellow flower botanists call by his name. The rest of us call it a daffodil, and I noticed a bunch of them beginning to push up through the frosty ground this week. Spring is beginning, and with spring comes spring beers. Read More
Friday Froth: Harpoon's Biblical Fish & Praise For A Saint Ingredients Beer James Gribbon February 24, 2011 So: who joined me at the Harpoon tasting event at Monster B's last Friday? Anyone? Bueller? I don’t know if it was the Harpoon or the fact that it was a Friday, but the place was packed like the gym in January. There or not, hit us up in the comments and tell us what beers you’ve been digging on lately. We encourage conversation around here, and we promise not to mock your affinity for Land Shark… much. Speaking of animals that have no business being on land, Harpoon launched its Leviathan series of craft beers in 2008 as “an exploration in brewing big beers for adventurous palates.” The series was originally intended as a 100-barrel, limited edition release, but the market responded with enthusiasm, and they’re back. The Imperial IPA, Baltic Porter, Saison Royale, and several more will be offered in 120-barrel batches this time, and in bottles as well. Read More
The Flaxette Debuts @ The Dressing Room Ingredients Bakery Stephanie Webster February 22, 2011 Last spring we reported on a new local artisan bread baker, Fairfield Bread Company. Their wonderful Flaxette is made with organic flax and whole wheat, using slow, old-world methods. The result...a hearty loaf with a delightful caramelized crust and a tender chewy crumb. This small-batch artisan bread is making its restaurant debut at The Dressing Room on their new lunch menu with four new sandwich offerings including: DR Steak and cheese with grass-fed beef and Nobel cheddar sauce, Pulled pork with root vegetable BBQ sauce, and a Roasted organic vegetable sandwich- all on the Flaxette. Executive Chef, Jon Vaast, describes his excitement about this menu addition: "The Flaxette for sandwiches is really something else, it grills great, and holds up to the different sandwiches we are doing right now. It's just a really great hearty loaf of bread which is what makes a great sandwich." Read More
Friday Froth: XX, ADD and IPA Ingredients Beer James Gribbon February 18, 2011 “He is the life of parties he’s never attended. His business card simply says 'I'll call you.'” The “Most Interesting Man In The World” commercials get me every time. Do you know what the two X’s in the Dos Equis name signify? Unlike the “33” on bottles from Old Latrobe, this one actually has an answer. XX was first brewed in 1900 by a German émigré to Mexico named Wilhelm Haase, and named “Siglo XX”, or “Twentieth Century” to commemorate the dawn of a new era. Concise and easily recognizable, the brand name has survived 111 years. Pacifico remains my personal favorite Mexican beer but, like the big building with patients, that’s not important right now. Shall we? Read More
A Guide to Juice Fasts in Fairfield County CT Ingredients Restaurant Special Dietary Needs Specialty Market healthy CTbites Team February 17, 2011 If you’re not going three times per day, then something’s not right ,”says Glen Cavallo, who, along with Lisa Storch, owns Catch a Healthy Habit Cafe in Fairfield, where I’m sampling one of the Super Smoothies that is bottled up for customers doing the Café’s Five Day Juice Cleanse. To hear Glen, and other cleansing gurus like Carissa Delicicchi at The Stand in Norwalk, and Carrie at Kaia Café in Westport, talk, it seems that most of us could probably use a little “cleaning out” every now and again. A Juice Cleanse is a nourishing diet consisting of liquid food allows the digestive organs time to rest and heal from the toxins of modern living. They give your body a break from bad habits like caffeine and alcohol and reset the palette for healthier foods. Read More
Friday Froth: Easy Find, Easy Drink Ingredients Beer James Gribbon February 11, 2011 I was talking to a friend of mine recently, and asked him how he made his decisions on which beer to drink. “Whichever one is closest,” he said. Wit aside, there’s enlightenment to be found in those words. Most people will just drink whichever beer is available to them, so let’s take a look at some brews that are easy to find, but just far enough out of the main stream to be interesting. Just about everyone who has ever been to an Indian restaurant has had Kingfisher beer as a choice. This and Cobra seem to be the Bud and Miller of the subcontinent, as far as I can tell. Read More
Friday Froth: Super Bowl Gold Ingredients Features Beer James Gribbon February 04, 2011 Diane de Poitiers, a mistress of French King Henry II in the first half of the 16th century, subscribed to the idea that gold was imbued with magical youth-preserving powers by the Sun’s energy, so she drank it in elixirs made by the King’s apothecaries. John Barry, the man who composed scores and themes for a dozen films in the James Bond franchise, died this week at 77. One of his most recognizable themes has Shirley Bassey booming out the word “gold” eight times in the last nine lines of the song in her unmistakable foghorn of a voice. In the film, Goldfinger famously tells 007 “No, Mr. Bond – I expect you to die,” which is exactly what happened to Mdme. de Poitiers when the gold in her body reached Bond-villain levels. We’ll hope to avoid that fate this week as we toss back a little gold to honor Mr. Barry. Super Bowl Sunday, that highest of February holidays (What? OW! Stop it.) introduces the yawning mouth of the Boring Beer Pitfall into our collective path. Read More
Martha Stewart @ Stamford's Fairway Market Ingredients Features Chef Talk Cookbooks Events Stephanie Webster February 03, 2011
Cap'n Crunch Milkshakes @ The Filling Station Ingredients Restaurant Organic Kid Friendly Dessert Stephanie Webster January 31, 2011
Ask Conrad: Super Bowl Party Planning Tips Ingredients Features Cocktails Recipe CTbites Team January 29, 2011 Conrad Banks (a pseudonym) lives in New Canaan and operates a web site, ConradBanks.com, devoted to planning & hosting great parties. The main thing to keep in mind as you plan your Super Bowl party is that most of the men who’ll be attending it, no matter how enthusiastically they gush otherwise when they arrive, would rather be somewhere else. Where that somewhere else is, of course, is in their own houses, on their own Barcaloungers, in some peace and quiet so they pay attention to the darn game already. But this reluctance can easily be overcome with some adroit planning by you. Read More
Friday Froth: Notable Wheats Ingredients Features Beer James Gribbon January 28, 2011 Isn't it odd how our tastes change? I remember when I used to ride my bike five miles to buy Charleston Chew and Cry Babies at the old Vic's Variety in Stratford, and now I won't even lean forward in my seat to grab a piece of Halloween candy. Every dinner accompanied by broccoli used to be a contest of wills. Now I'll do actual work to pair my steak with asparagus, and I order collard greens with my BBQ at Smokey Joe's. So it is with wheat beer: I couldn't be bothered after an unimpressive first pint, but that may be changing. Broccoli remains a better projectile than comestible, though, in most cases. The dog seems to appreciate it. I decided years ago that wheats just weren't up my alley, and have largely ignored them since. Having a first-person column gives one Nursultan Nazarbayev-like power, but I'd like to be a more benign dictator, and really, this column is about you and I both learning - so on it was to round two. Read More
Shout Out: What Are Your Favorite Food Sites? Ingredients Features Restaurant CTbites Shout Out Stephanie Webster January 23, 2011
The Milkman Co. Brings Dairy to Your Doorstep Ingredients Delivery Service Home Delivery Local Farm Deanna Foster January 21, 2011 Ed Hartz is a milkman with a mission. He wants to “revolutionize the food distribution system” by taking us back to the days when milkmen delivered local dairy products to our doors. Even if you don’t remember pulling glass milk bottles from a galvanized container stationed by the back porch door, it’s likely you can picture the image. Ed’s goal is to turn that image into reality and revive the tradition of the milkman in Fairfield County. With a truck painted like a Holstein, he has aptly named his new business The Milkman Company, and he is working to spread the word that the Milkman is back and better than ever with deliveries of milk (including raw milk), eggs, cheese, yogurt, meats and other farm fresh products. Read More
Spring 2011 CSA's Are Open for Registration via FGFG Ingredients Features Local Farm Organic Stephanie Webster January 19, 2011
Chowdafest in Westport: Chefs Get Ready to Compete Ingredients Restaurant Events Stephanie Webster January 18, 2011 Get ready to Chowda! On February 5th the third annual Chowdafest competition will be held in Westport from 11 a.m. to 4 p.m at Bedford Middle School. More than 20 different chowders, soups and bisques will be available for sampling. This fun-for-the-whole-family event will raise money for the Connecticut Food Bank. Last year’s Chowdafest brought in enough money and canned food for The CT Food Bank to provide 15,000 meals. Come on down and show your support while you vote for your favorite entry prepared by the great group of local restaurants below: Read More
Friday Froth: Expand Your Horizons Ingredients Beer James Gribbon January 14, 2011 Have you ever noticed that most people think music radio is terrible? iPods, Pandora, LastFM and SiriusXM have pretty much taken over the listening landscape. Listen to one station for more than a few hours, and you’ll start to hear the same songs over and over again. Multiply these hours by days and weeks and the audience becomes absolutely stultified. It’s the same with beer. We need variety to keep ourselves involved in what we consume, and this column is all about variety’s special spice. As such, we’re going to take a three-stop trip across the country this week to expand our horizons. We’ll travel with the Sun and start on the East coast, specifically Ipswich, Mass., where we’ll find Mercury Brewing and Distribution Company Read More
Local Find: Vande Rose Farms Artisan Bacon Ingredients Features Specialty Market Stephanie Webster January 06, 2011 In my family, bacon reigns supreme. As a dinner party guest or Webster clan member, you will find bacon fat, lardon, or bacon strips, in almost every dish coming out of the kitchen. For this reason we have made it a full time to job to cull the Fairfield County market in search of great tasting bacon. Recently we came across a find that is worth noting as you head out on your next shopping trip in search of cured pork. Cooks Illustrated did an exhaustive taste test of artisan bacon in 2008, ranking Vande Rose Farms Artisan Dry Cured Bacon, Applewood Smoked at the top of the list. Brands it beat out were Applegate Farms, Niman Ranch, Nodine's, and North Country Smokehouse. Previously we had to satisfy our pork craving by mail ordering our Vande Rose bacon, but we found it at Balducci's in Westport for $8.99 (It is not sold at their Greenwich location). This is significantly less expensive than the mail order price from Vande Rose. Stock up...but leave a few boxes for us. Read More