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Friday Froth: Seasonal Brews

Ingredients Friday Froth Beer

James Gribbon

The following Froth column was originally scheduled to run last week but got sucked into a worm hole. Pardon any time related ambiguity.  

Congratulations to those of you who are now able to read this after having been gracefully ushered back into the 19th[strikethrough] 21st century by our benevolent dictators at CL&P. There's a scene in Gladiator where Djimon Hounsou's character sees the Roman coliseum for the first time and says "I did not know men were capable of such things." I imagine that's a little what it's like to use an oven or turn on the lights after a dozen days whose rhythms were controlled by the Sun's rise and fall; writing notes on the back of a wooden shovel with a lump of coal by candle light, that kind of thing. The long nights of the winter can now once again be banished by the sorcery of compact fluorescent bulbs, but some elements of the wintertide are to be embraced, like seasonal brews.


The Wine Mapp Opens in Greenwich

Ingredients Greenwich Specialty Market Wine Chat Wine Tasting

Jessica Ryan

The Wine Mapp, a unique wine and spirits boutique, recently opened its doors in Greenwich. The store is nicely sized, cozy and intimate. There’s a feeling of warmth at The Wine Mapp that eludes the larger competitors.  

The store is owned by Allyson and Charlie Do of Norwalk. It was Charlie who first had the idea of opening up such a shop after visiting a restaurant in New York City where a waiter came out with a list of wines that were stored on an electric tablet of some sort. He knew, at that moment, that he was going to open a wine shop that would incorporate technology - more specifically, he knew he was going to incorporate the iPad to give customers the best possible shopping experience. 


Curds & Brew Class @ 109 Cheese & Wine in Ridgefield

Ingredients Restaurant Cheese Specialty Market

Amy Kundrat

To mark the conclusion of American Cheese Month, 109 Cheese & Wine in Ridgefield is pairing great American brews with great American artisan and farmstead cheeses. Curds & Brew class will be held on Sunday, November 13 at 5:30 p.m. and will be $45 per person. The class and tasting will kick-off with a beer fondue, followed by a pairing of six beers and six cheeses (see list below


Saugatuck Craft Butchery Opens in Westport

Ingredients Butcher Home Delivery Specialty Market Westport

Lou Gorfain

“Americans eat way too much meat," Ryan Fibiger says, and then grins, "I guess that sounds funny coming from a butcher."  

No kidding. But then Fibiger is a butcher truly on the “cutting edge” -- one of the very few whole animal cutters in America, sourcing his organic meat from local sustainable farms and utilizing every part of the animal, from nose to tail.  

Once a Wall Street investment banker, he’s turned from issuing stock to butchering them. For the past two years Fibiger trained with the “moo-rus”” at Fleisher's Meats, a whole animal butcher shop in Kingston, NY. With his knives honed as keen as his business skills, Ryan decided to open Saugatuck Craft Butchery and join in Westport’s red hot culinary renaissance.  


Visions of Gingerbread Opens Saturday, Nov 12

Kids Bites Events kids activity Kid Friendly Dessert

Stephanie Webster

A holiday tradition returns to the Stamford Museum & Nature Center on November 12th with Visions of Gingerbread III: The Sweetest Architects exhibition.  Visions of Gingerbread is a tribute to architectural confections that truly make your jaw drop.  Created by some of the area’s finest bakers, these edible wonders will display the chefs’ extraordinary creativity and gingerbread skills.  It is the Museum’s desire to elevate these creative structures to the art form they so truly are, and put them on proper display.  Last year, CTbites jumped on board and created an entry (much sleep was lost). This year, CTbites will help judge the winner. 


Friday Froth: Buck The Trend...Drink Good Beer

Ingredients Friday Froth Beer

James Gribbon

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.


For the Love of Cheese Part 2: Cato Corner Farm

Ingredients Local Artisan Local Farm Specialty Market

CTbites Team

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.”


An Interview w/ Westport's Own Ramin Ganeshram

Kids Bites Cookbooks Cooking Classes Kid Friendly

Jessica Ryan

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.


Going "Grüner"... Wine Notes from Barcelona Restaurant

Ingredients This Week In Wine Wine Chat

Gretchen Thomas

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.


Friday Froth: Nelson's Red Oktober

Ingredients Friday Froth Beer

James Gribbon

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?


Make the Perfect Pie with Fritz Knipschildt

Ingredients Chef Talk Cooking Classes Holiday

Amy Kundrat

"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. 


Butchering Demo @ Westport Farmer's Mkt. October 13

Ingredients Butcher Specialty Market Westport

Stephanie Webster

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


Support Fresh Food Campaign @ Westport Farmers’ Mkt

Ingredients Farmers Market

Stephanie Webster

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…”


Tokeneke's Pumpkin Carnival in Darien October 15th

Kids Bites Events Holiday kids activity Kid Friendly

CTbites Team

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.

 


Darien Farmers' Market: Open Through November!

Ingredients Local Artisan Local Farm Farm Fresh

James Gribbon

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.


11th Annual Ambler Farm Day

Kids Bites Events Local Farm kids activity Kid Friendly

Stephanie Webster

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. 


Friday Froth: Oktoberfest...Let the Party Begin

Ingredients Friday Froth Beer

James Gribbon

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.


Macdaddy’s Macaroni and Cheese Bar in Monroe

Kids Bites Restaurant Monroe Special Dietary Needs kids activity Comfort Food Kid Friendly

CTbites Team

And now a word from our 10 years old food critic....

Hey kids, guess what? Want to win a free Mac Daddy’s T-ShirtMac 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).