Friday Froth: Buck The Trend...Drink Good Beer Ingredients Friday Froth Beer James Gribbon October 21, 2011 Modern hipsterism is a weird and annoying thing. Here's how it goes: people had settled into a fairly stable fashion landscape by the time the millennium rolled around so they naturally started looking around for the next big thing. Lacking any creativity or new ideas of their own, they decided to take the most hideous and outdated clothing they could find and wear it as publicly as possible because "Haha, aren't I funny and clever and please oh god look at me." Since wearing ugly clothes is easier than actually being interesting, and neon hats from 1992 were cheaper than water, it caught on. Then everybody found out about The Cobrasnake and now the landscape is littered with "Aren't I cool for not looking cool but really that's what's cool about it but I'm too cool to acknowledge I actually really think this is cool." It's the Inception of pop culture trends, and somehow beer got caught up in it. I'm sure PBR doesn't mind that every idiot with an ironic mustache and Ladyhawke on their iPod has to have a Blue Ribbon tallboy in their hand, but this is the acid reflux disease of trends. It was ugly the first time, let's not have it again. Let's try something new, and let the revolution start with beer. Read More
For the Love of Cheese Part 2: Cato Corner Farm Ingredients Local Artisan Local Farm Specialty Market CTbites Team October 20, 2011 Cato Corner Farm in Colchester, Connecticut produces a dozen styles of hand-made farmhouse cheeses from milk produced by their pasture-fed, hormone- and antibiotic-free Jersey cows. Elizabeth MacAlister, owner of the farm since 1979, began making cheeses in 1997. Her son Mark Gilman joined the operation in 1999 and is the head cheese maker. They make cheeses four days a week at Cato Corner; Dianna Sadowski works as a cheese maker one of those days. She wears a white hair bonnet, long white lab jacket and knee-high shiny white rubber boots when she works, an outfit that underscores her role as scientist in the cheese making process. While touring the operation’s underground cheese cave–which was pungently acrid from thousands of wheels of cheese ripening–she described that cheese makers must understand microbiology, pH values, bacteria and ammoniating. “But, you have to use your senses, too,” she said. “You can smell when a culture changes. That’s an art.” Read More
An Interview w/ Westport's Own Ramin Ganeshram Kids Bites Cookbooks Cooking Classes Kid Friendly Jessica Ryan October 19, 2011 I recently had the pleasure to sit down with Ramin Ganeshram to talk about her cookbook; her newly released Stir it Up! a novel written for young adults, as well as her involvement in the community. But before you start reading...In Stir It Up! heroine Anjali Krishnan enters a video cooking contest for a shot at a reality cooking competition show on Food Network. She does such a good job she makes it to the finals. If you have a young aspiring chef in your family, check out Ramin's video contest below. Ramin, who grew up in Brooklyn, New York, was greatly influenced by the cultures of her Iranian mother and Trinidadian father. The marriage of two different heritages and lifestyles would result creating in new traditions; food was one of them. Ramin explained, “We had access to Middle Eastern markets growing up, but all Middle Eastern ingredients are not the same. Read More
Going "Grüner"... Wine Notes from Barcelona Restaurant Ingredients This Week In Wine Wine Chat Gretchen Thomas October 18, 2011 Nearing the end of the summer, I always crave what’s ahead in the coming Autumn. I’m dying for some butternut squash, I’m researching fall fashion trends, and I’m assembling my line-up of brooding red wines to pour by the glass. Every now and then something shows up on my desk that brings me back to the present, and most recently it is this amazing white wine that can combat every humid day we have left in this season. Truly, it was a tough summer; I found it hard to reach for a glass of anything other than water on some days, but I have found the solution in the 2010 Grüner Veltliner (pronounced GREW-ner VELT-lee-ner) made by Gustav Winery in Austria. If you are new to this varietal, here’s the scoop: Grüner Veltliner has been the darling white wine of nerdy sommeliers (like myself) for about 5 years now. Read More
Friday Froth: Nelson's Red Oktober Ingredients Friday Froth Beer James Gribbon October 14, 2011 On October 21, 1805, Admiral Lord Horatio Nelson lead a British fleet against the combined power of the French and Spanish fleets miles off the coast of Trafalgar, Spain. Napoleon wanted a French hegemony in Europe, the British, not so much. Nelson had twenty seven ships at his command against thirty three in the Franco-Spanish fleet. By the end of the battle twenty two ships would be destroyed and Nelson would be dead. Twenty eight ships would eventually sail on to England - every single British ship, plus the French flag vessel Bucentaure, and its Admiral, Villeneuve. The British hadn't lost a single one. As for Admiral Nelson, his body was placed in a barrel of "spirits," likely rum, and Nelson became one of the biggest heroes in British history. The story goes that when the barrel was opened back home it was found to be empty of liquid - the sailors had drilled a hole and drank it all. Thereafter rum was given the nickname "Nelson's Blood" on ships of the Royal Navy. Honestly though: this column has almost nothing to do with any of that. I just like the story. Shall we? Read More
Make the Perfect Pie with Fritz Knipschildt Ingredients Chef Talk Cooking Classes Holiday Amy Kundrat October 12, 2011 "Making the perfect pie is an art." Master Chocolatier Fritz Knipschidlt, owner of Café Chocopologie in South Norwalk uttered these words that inspired his upcoming October 20 class at Clarke Culinary Showroom. "This is the time of year that everyone starts thinking about pies and baking. The holidays are coming, and thoughts turn to Thanksgiving and what to make for dessert to serve after the turkey," continues Knipschildt, who will share his secrets of creating fabulous pies during his class at the The Clarke Culinary Center on Thursday, October 20th from 6-8PM. Pre-registration for this and Clarke's impressive fall class line-up are required and can be done online at www.clarkeculinarycenter.com or by calling 800-842-5275, ext. 206. Read More
Butchering Demo @ Westport Farmer's Mkt. October 13 Ingredients Butcher Specialty Market Westport Stephanie Webster October 07, 2011 Ryan Fibiger, owner of Craft Butchery (opening soon in Saugatuck, Westport) will be making a unique appearance at The Westport Farmer's Market on Thursday October 13th. He will be walking guests through two butchering demonstrations at 11am and 1pm. Ryan feels passionately that for anyone who loves food, understanding where food really comes from is an integral part of the culinary experience. The demos will be on a side (half) of a heritage breed, pasture-raised pig sourced from the Hudson Valley. Throughout the demos Ryan will be hosting a discussion and Q&A on the following topics: -Basic butchering techniques and tools -Overview of the animal (farm, breed, age, feed, slaughter, primal cuts, etc.) -Demonstrate break down of basic primal cuts -Demonstrate break down into the case-ready cuts that everyone recognizes Read More
Support Fresh Food Campaign @ Westport Farmers’ Mkt Ingredients Farmers Market Stephanie Webster October 03, 2011 Wanna help? Members of the community are requested to donate fresh, healthy produce and non-perishables to their neighbors in need as part of CT Food Bank’s fresh food campaign. This Thursday, October 6th, come on down to the Westport Farmers’ Market and participate in a food drive to benefit Connecticut Food Bank, from 10 a.m. to 2 p.m. The Westport Farmers Market was thrilled to learn of the CT Food Bank’s fresh food campaign. “We’re encouraging shoppers to grab some items from their pantries before heading over to the market,” said Lori Cochran-Dougall, Director at Westport Farmers’ Market. “They then can fill their bag or grab a free one from MXenergy and then top it off with fresh produce and other market products. Just think how far $20.00 can go…” Read More
Tokeneke's Pumpkin Carnival in Darien October 15th Kids Bites Events Holiday kids activity Kid Friendly CTbites Team September 30, 2011 Tokeneke’s annual Pumpkin Carnival will take place Saturday, October 15th from 10 a.m. until 4 p.m. The rain date is October 16th. For over forty years, Tokeneke’s Pumpkin Carnival, held at the Tokeneke Elementary School on Old Farm Road, has been an annual tradition for families in and around Darien. The Carnival features attractions for all ages, including a haunted house, rides, games and crafts, rock climbing, bouncy castles, a bake sale and raffle prizes. In addition, food will be provided by Burgers, Shakes & Fries, Upper Crust Bakery & Café, and Heights Pizza. Read More
Darien Farmers' Market: Open Through November! Ingredients Local Artisan Local Farm Farm Fresh James Gribbon September 28, 2011 The Darien Farmers' Market opens in May and runs into November, offering a wide variety of seasonal edibles. The market appears Wednesdays on Mechanic St., tucked between the Darien firehouse on the Post Rd. and the Goodwives shopping center. Berries and seedlings start off the year when a trip to the market requires outerwear, and week by week, the cornucopia fills to overflowing with tomatoes, eggplant, peppers, celeriac, kohlrabi, meats, cheeses, baked goods and brussels sprouts - still on the stalk and looking like some type of Aztec war club - by the time jackets are again required pre-dining wear. Read More
11th Annual Ambler Farm Day Kids Bites Events Local Farm kids activity Kid Friendly Stephanie Webster September 27, 2011 The 11th Annual Ambler Farm Day is Sunday, October 2, 2011, 12pm-4pm at Ambler Farm, 257 Hurlbutt Street in Wilton CT. This is a wonderful local family friendly event celebrating the Fall harvest with a hay maze, farm animals, children's crafts, live music and more. (Plus, you will want to visit your local pumpkin patch early this year. We hear the rains were tough on crops and pumpkins may not be as plentiful) Below is a full list of activities. Grab the family and head on over. Read More
Friday Froth: Oktoberfest...Let the Party Begin Ingredients Friday Froth Beer James Gribbon September 23, 2011 Oktoberfest is the most popular town fair in the world. The town, in this case, is Munich, and the party attracts about five million people, yearly. Oktoberfest started when Crown Prince Ludwig of Bavaria married Princess Therese of Saxony in 1810. That party has been repeated ever since - 201 years as of last week - and continues through the first few days of October. Only beers brewed inside the city limited of Munich are allowed in the enormous tents constructed on the Theresienwiese each year, but thankfully we have no such restrictions in the 203. Let's dive in. It's only fitting that we start with an actual Munich Oktoberfest beer like Paulaner. Read More
Macdaddy’s Macaroni and Cheese Bar in Monroe Kids Bites Restaurant Monroe Special Dietary Needs kids activity Comfort Food Kid Friendly CTbites Team September 20, 2011 And now a word from our 10 years old food critic.... Hey kids, guess what? Want to win a free Mac Daddy’s T-Shirt? Mac Daddy’s will give the first 10 kids to correctly guess the amount of macaroni boxes used to fill the pan on the wall (described below) a free t-shirt Contest ends on November 20th. Mention CTbites to enter. What do you think of when you think of macaroni and cheese? A small box of Kraft mac and cheese? Well… now I think of Macdaddy’s Macaroni and Cheese Bar, an amazing macaroni and cheese restaurant with at least 20 different kinds of macaroni. I had thought that Macdaddy’s was going to be bigger than it was (they can seat about 25 people) but that didn’t mean it wasn’t good. Macdaddy’s is a quick service restaurant (which means that you order at a counter and they bring the food to your table). Read More
Ginger Beer Taste Test: The Dark & Stormy Winner Is... Ingredients Cocktails Entertaining Amy Kundrat September 14, 2011 I’m a seasonal drinker with few loyalties. Changing temperatures inspire me to rotate my spirits and by the time summer is in full-swing, I’ve traded my martinis and single malts for rum and bourbon-based cocktails. But none have as tight a hold on a season as the Dark ‘n’ Stormy has for summer, with its equal parts spice and nostalgia.A combination of dark rum, ginger beer and (an optional) wedge of lime served in a high ball, the Dark ‘n’ Stormy packs a gingery bite, conjuring salty ocean breezes, sailing trips and the island nation of Bermuda, all in a single sip. Much of the dark rum we drink hails from small island nations in the Atlantic and Caribbean Oceans, distilled from molasses (a sugar cane by product) and aged in charred American oak bourbon barrels with its dark rum finale reeking of spice and molasses. Paired with ginger beer, this seductive summer drink is the definition of the season and I cling to them until the autumnal equinox pries them out of my increasingly cold, sticky, rum-soaked hands. Read More
Honey Bee Jamboree at Ambler Farm in Wilton Ingredients Local Artisan Local Farm kids activity Kid Friendly Stephanie Webster September 11, 2011 Prepare to get sticky at Ambler Farm's Honey Bee Jamboree, September 17, 2011 10:00 am - 3:00 pm. This event is being presented by the Backyard Beekkeepers Association with a bevy of family friendly activities include hive observation, honey tasting, honey extracting, candle roll ing, honey ice cream making, face painting, children's activities, bee products and more. All of these bee encounters will be led by the master beekeepers of the Backyard Beekeeper Association. Read More
Friday Froth: Drinkin' Turtles Ingredients Friday Froth Beer James Gribbon September 09, 2011 One does not generally drink a turtle, but there I was. The time was last Friday night, and the place was the beloved and reborn Georgia Theater in Athens, Georgia. The night's entertainment was the newly formed Chris Robinson Brotherhood, and the beer was a local Terrapin. The confluence of warmth, fellowship, location and good brews was that delicious kind of overload which tends to put one in a trance like state. Trances are not conducive to note-taking. Er, sorry about that. But do try a Terrapin or a Dale's on the rooftop bar at the Theater next time you happen to come-to in Clark County. You won't regret it. Read More
For the Love of Cheese Part 1: Beltane Farm Ingredients Lebanon Local Farm CTbites Team September 07, 2011 Most teens in high school long to get a car. Not Paul Trubey; he wanted a goat. His unique infatuation began in high school when one of his teachers was given a goat. Understandably, his parents wouldn’t let him get one. Since then, Paul found every goat worthy of affection. Paul pursued a career in social work but never abandoned his intense passion for goats. When he and his partner Mark moved to Glastonbury, Connecticut for Mark’s work in 1994, Paul did not know at the time how much the move would propel him towards his goal of being a goat farmer. In Glastonbury, Paul became involved with the owners of Highwater Farm and in the care of their herd of Swiss Oberhasli dairy goats. In his free time, he immersed himself in learning about cheese making and in visiting artisanal cheese makers throughout New England. Read More
Peach and Black Bean Salsa Recipe from Chef Nicole Straight Ingredients Features Recipe Liz Rueven September 06, 2011 Chef Nicole Straight will present two easy and flavorful recipes to shoppers at the Westport Farmers’ Market on September 8 between 10-2. Straight is the founder and Chef of TIME TO EAT, which helps parents and other busy people cook healthy, simple meals without investing hours in the kitchen. She was invited to the White House to participate in First Lady Michelle Obama’s GET MOVING CAMPAIGN, recently appeared on Bravo TV’s ROCCO’S DINNER PARTY, has won numerous awards in Fairfield County and may be seen on Channel 8’s WTNH, where she instructs viewers on simple meal prep. Straight will be presenting her PEACH AND BLACK BEAN SALSA (recipe below) Read More
Kids Review: Stir It Up by Ramin Ganeshram Kids Bites Chef Talk Cookbooks Kid Friendly Rebecca H. Ryan August 22, 2011 Rebecca is a 7th grader at The Unquowa School in Fairfield, CT. She loves to read, write, draw and cook. This is her review of Ramin Ganeshram's new book, Stir It Up. [Note: Don't miss the great recipe for Coconut Dark Chocolate Cookies below.] In Stir It Up by Ramin Ganeshram, the thirteen year old main character, Anjali, causes quite a stir when she chances losing some of the most important things in her life. Anjali loves to cook; she loves working in her family’s roti shop. Her dream is to have her own Food Network cooking show by the age of fifteen. On the other hand, her father wants her to take an entrance exam to get into the prestigious Stuyvesant High School in New York City. Read More