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Henri's Reserve: Curating France's Finest Boutique Champagnes...in CT

Ingredients Entertaining Specialty Market Wine Chat

Emma Jane-Doody Stetson

Did you know that October 25 was actually Champagne Day?  So we don’t get the day off and the postal service still delivers, but it is, in fact, a holiday celebrated worldwide.  

In honor of the occasion, Ruth Frantz of Henri’s Reserve hosted a champagne tasting at Southport Galleries in Southport, CT.  She invited an assortment of clients, friends, foodies, wine enthusiasts, writers, and bloggers to try some of the beautiful champagnes she carries.  

Henri’s Reserve is an interesting concept.  While many of us are used to going to stores to pick up a bottle of wine, all of Ruth’s sales are done online.  She represents small, family owned champagnes.  Many of her offerings are relatively unknown; she advocates them because she believes in them.

Interestingly enough, Frantzgot her start dealing with larger champagne houses.  One of her first restaurant jobs was with Eleven Madison Park. 


Michele's Pies New Cookbook, Perfect Pies & More, Available Today!

Kids Bites Features Cookbooks

CTbites Team

One of the perks of living in Fairfield County is the proximity to Michele's Pies two locations in Norwalk and Westport. I've been around the block when it comes to pie, and Michele's are simply the best. 

When Michele Stuart first got into pie-making, she burned out three ovens in her ski condo in Vermont supplying local farmers’ markets with pies made with “love and fresh fruit. ”Those days are long gone. 

Now, with her second cookbook, and 27 National Pie Contest Championships, Michele is poised to take over the pie eating world. If you can't get to one of her stores, and would like to bring some of her culinary magic into your own kitchen, check out her new cookbook: Perfect Pies & More.

After the success of Perfect Pies, Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops.


Marcia Selden's Contest Winners Throw Down "Chopped" Style w/ Ron Ben-Israel

Kids Bites Features Catering

Sarah Green

Last Wednesday night, the 3 finalists of the CTbites/Marcia Selden Ultimate Dinner Party contest met for a "CHOPPED"-style cook-off at the GORGEOUS Marcia Selden headquarters in Stamford. Marcia and daughter/partner Robin along with celebrity chef and "Sweet Genius" host Ron Ben-Israel were the judges and...Oh, what a night!

The three lucky finalists were Lisa Eppley of Darien, Krystle Ang of Stamford and Hannah Bukzin of Westport, aged 13...no, really! They came, they saw (by way of a thorough tour of the facility by Jeff Selden, son/partner of Marcia and the ever-fabulous Chef Nicole Straight) and they made their way to the kitchen with high hopes of conquering that grand prize - a Gourmet to Go meal delivered to the winner's home, some cool Marcia Selden swag and, most importantly, the honor of the win!

So the timer was set for one hour, the contestants were told the rules - open the baskets to find the three mystery ingredients, make any dish you like as long as all three ingredients are present and have the dish presentable for the judges in exactly one hour - and the challenge began. And for the mystery ingredients? Drum roll please!!! 

Ritz Crackers - Chick Peas - Strawberry Pop Rocks Candy 


Kids Review: Wilson's BBQ via AsherZeats

Kids Bites Restaurant BBQ Fairfield Southern Lunch Kid Friendly

CTbites Team

“It’s no sin to get sauce on your chin.” - Bishop Tutu

Last weekend I got a chance to make the short trek to Wilson’s Barbecue (1851 Post Rd  Fairfield, CT ), to enjoy some incredible Pit BBQ. Wilson’s is owned by Ed Wilson, who has competed in and judged numerous BBQ competitions throughout his life. Ed is an extremely kind man, who goes out of his way to talk to everyone who enters his restaurant. He even happily agreed to sit down and talk to me after my fantastic meal, about what makes his food so good.

He couldn’t be nicer.

When we arrived at Wilson’s we were greeted by Mr. Wilson who said hello and wished us an excellent meal. As I entered the restaurant I noticed the comfy, road-house-esque atmosphere that was filled with memorabilia of his experiences as a chef and owner. When it was time to order, we got a lot!


Friday Froth: Age Of Exploration

Ingredients Brewery Beer

James Gribbon

Due to the relativistic effects of recent travel Friday Froth only APPEARS to have posted on Saturday. Adjust your perceptions accordingly.

We are explorers in this place. Early people trudged or sailed the natural world to see what had never been seen before, as far as they knew - to discover just what was out there. Incredibly daunting missions had deceivingly simple directions: Sail to India. Find the north pole. Go get spices. Head west. When the pilot on the conquistador Francisco Pizarro's ship was asked by another navigator how to find Peru when sailing from Mexico's Pacific coast he answered "Sail south along the coast until you no longer see trees. Then you are in Peru."

Like most people from the 19th century on, it's easy to think we've seen everything. There is only so much to the surface of the Earth, and the natural world often changes too slowly for us to see. Go to Hawaii or Iceland and you can see new Earth being made, but it seems we've already mapped out or looked down on the rest of it, right? The Earth may remake itself slowly, but its people gush creativity. We produce what is new under the Sun. The world of craft beer is a particularly fertile valley.

Evil Twin is the label created by one Jeppe Jarnit-Bjergsø, of Denmark.


The Best Gelato Shoppes & Store Brands in CT: A Roundup

Ingredients Specialty Market ice cream Best of CT Kid Friendly Dessert

Lou Gorfain

In September, as fresh flavors fill in the garden, berry patch, and orchard, it seemed a perfect time to hunt for the best Gelato.

“Flavor is what Gelato is all about,” says Guy Chandonnet who buys Fairway’s frozen foods and deserts, “Unlike ice cream,” he told us, “low fat gelato doesn’t coat the taste buds with butterfat.  So its full flavors can really burst through. 

As we tasted our way though both store-bought and shop-scooped Gelato in Southern Connecticut, we were dazzled with the invention and intensity of flavors.  

Because it's slow churned, Gelato is denser and silkier than ice cream, making it a superior platform for flavor.  And since Gelato melts more quickly in the mouth, it delivers that flavor quickly and dramatically.  That's why most gelato masters delight in imaginative, often unexpected flavor adventures, mixing sweet, savory, salty and tart, and incorporating fruits, vegetables, herbs, cheeses, and even meat flavors into their frozen creations.  What’s in season often translates to what’s in Gelato.

Here are some of the spectacular flavors we recently tasted in Southern Connecticut’s supermarkets and gelato shoppes.


Friday Froth: Beer...Served Fresh

Ingredients Friday Froth Beer

James Gribbon

Welcome back to another edition of CTBites’ own beer column, this time with a subtle aroma of pigskin. Tastes start to turn a little bit more to brown liquor as we transition from summer to fall but, back yard table or car bumper at a tailgate, it’s a sad hand that can’t reach for a beer.  We have stone, metal and a miracle down below as we match the days and keep it crisp. 

So fresh and so green, green: Stone Brewing in California brewed up a double IPA just for us this August and shipped it over for those who were paying attention. The brew is called Enjoy By 9-13-13 – (I gave a heads up in the last Froth here, and originally mentioned the series the first time we got a batch back in April) – and I finally got a chance to have some. Let me tell you: it was worth the wait. 

Enjoy By pours a clear gold with a thick head and tons of sweet citrus on the nose. Tip up the glass and there is so much floral, citrusy hop taste you could almost chew it. It is immediately and strikingly apparent why the brewers at Stone made such a point of the degree of freshness. There is no small amount of bitterness, but it’s held in check by a sturdy malt base. At 9.4%, the alcohol may be cutting through the other ingredients to some degree, but it’s not noticeable in the flavor. The flavor, though, is delicious. It somehow gets better as the level of beer goes down and the number of sticky rings it has left on your glass goes up. Rare is the beer that can pull off that feat. If you love hops, you need to go out and find this beer.


Culinary Gifts @ Clarke Culinary Center in South Norwalk (sponsored post)

Ingredients Features Gift Guide Holiday Norwalk SONO

CTbites Team

Culinary Gifts? No Problem.

Tucked inside Clarke, New England's Official Sub-Zero & Wolf Showroom and Test kitchen in South Norwalk, is a culinary boutique that every foodie will want to visit - Savoir Fare. This is the perfect place to purchase unique holiday gifts or a new set of champagne flutes for entertaining in your own home. 

With a name that is creatively based on the French for "knowledge of food," Savoir Fare offers an evolving collection of cookware, bakeware, stemware, cooking tools and fine French linens. 

With an impeccably curated assortment from these fine brands, you are assured that only the highest quality items are in this collection:


Front Porch Cocktail Recipe via Saugatuck Grain & Grape

Ingredients Features Cocktails Entertaining Recipe

Jeff Marron

I like making (and drinking) this cocktail. Maybe it's because that you can't tell how bitter the Sibila Amaro is. It adds just the right amount of complexity to cut through the sweetness of the preserves. The Domaine Canton adds an underlying ginger spice while the Plymouth Gin and Carpano Antica Vermouth tie everything together. I like to call this kind of cocktail a "think or drink" cocktail. You can either think about every sip, analyze it and pull the flavors apart or just sip it on your front porch on a beautiful Summer day while watching the grass grow. 


The Chelsea: Gazpacho Meets Mozzarella & Tomatoes Recipe

Ingredients Features Entertaining Recipe

Matt Storch

The Chelsea in Fairfield boasts a vibrant pub scene and some pretty tasty fare. Chef Matt Storch who oversees the kitchen with Jeff Spence (also from Match Restaurant) says, "There's a lot of love in every dish." Given the season, we were feeling the love for this classic mashup: Gazpacho meets Classic Mozzarella & Tomatoes. Enjoy this dish while tomatoes are still in season, because unless you are canning those beauties, the harvest time for local vipe ripened tomatoes is coming to a close in September. 

Enjoy a little bit of The Chelsea in your kitchen. 


Winesday: The Color Pink...Rose to Watch

Ingredients Cocktails Wine Chat Winesday

Emma Jane-Doody Stetson

I love the color pink.  Just over a month ago, I bounded into the Kuwaiti restaurant with the tips of my hair dyed a vibrant hue of “funky flamingo,” the result of a renegade mission with a friend earlier that morning.  Yet when it comes to wine, I frequently find myself forsaking my favorite color.  I tend to prefer a rich red to a rose- even in the summer months.

Recently, though, roses that satisfy my taste for reds have garnered attention.  Shelves are slowly filling with roses made from robust, red varietals.  They manage to incorporate the robust notes while keeping the light nature of the rose.  They prove perfect for summer cuisine.  People can still enjoy a cold drink and the more delicate body will not overwhelm poultry or fish straight off the grill.  At the same time, the subtle smoke and black fruit from the red grapes can hold up to spicy dishes, red meats, or even a burger.

One of the most exciting bottles in this genre goes by the name of “Nigl.”  It heralds from Austria and is comprised of 100% Zweigelt, a red grape indigenous to the country. 


Preserving the Harvest Canning Workshop @ Wakeman Farm

Ingredients Cooking Classes Education Local Farm

CTbites Team

Wondering what to do with all those extra vegetables from the garden?  Don't let them go to waste.  Instead, come to the Wakeman Town Farm on August 10th and learn how to can and preserve your harvest.  During this 2 hour workshop, you'll learn the basics of canning as you make delicious homemade jam, tomato sauce, and salsa.  There will be tastings, and participants can take home a jar of their choice! The Preserving the Harvest Canning Workshop will take place on Saturday August 10th, 10am - 12pm.

 

Fee:  $25
When:  Saturday, August 10,  2013
Time:  10:00am - 12pm
Location:  Wakeman Town Farm, 134 Cross Highway, Westport

Ages:  Open to all

Email wakemantownfarm@gmail.com to reserve your spot!


Friday Froth: Keep It Smooth...Beer News & Tasting Notes

Ingredients Friday Froth Beer

James Gribbon

Rolling with the windows down, warm night air blowing through, music playing, fireflies sparking at the corners of your vision... in the wintertime cars are about utility, but they seem to contain multitudes in the summer. This is especially true when you have a paper bag full of cold brews belted tightly as a child into the passenger seat. This week we'll take a short trip on the 'bahn to Stratford, try out something German, and bring it all home to Connecticut before a quick jaunt to the left coast and completely voiding the warranty somewhere in the south  Pacific. Buckle up, and snorkel gear is not included.

Closest to home, Two Roads Brewing Co. introduced No Limits Hefeweizen for this summer. The can (yep) design features the symbol for Germany's autobahn front and center with the slashed grey of the 'bahn's dreamy unlimited sections incorporated in there between two stalks of wheat. It's summer blockbuster season, so allow me to put on my announcer voice (ahem):


Summer School @ 109 Cheese & Wine in Ridgefield

Ingredients Restaurant Cheese Cooking Classes Education Wine Chat Wine Tasting

CTbites Team

Ridgefield's best source for artisinal cheese and wine, 109 Cheese & Wine has recently expanded its footprint and education offerings. The shop, located at Ridgefield's Marketplace, has posted an impressive and fun line-up of events throughout the summer. Classes include: Red Bee Honey Pairing, Home Brewing and a Bar B Cue,  The Champagne Diet, East Coast Craft Brews and Artisan Cheese & A BBQ Throw Down Wine vs. Beer. See complete listings below. Advance reservations are recommended as class size is limited, call 203-438-5757.


Aye Cukarumba! Cocktail Recipe from Barcelona Restaurant

Ingredients Features Cocktails Recipe

CTbites Team

Last Spring, CTbites ran a cocktail naming contest with Barcelona Restaurant. The drink in need of a name would debut on Barcelona Restaurant's Cocktail Menu, and has become one of their classics...the Aye Cukarumba! Yes...that is the name, not an exclamation. With zesty citrus, lightly sweet St. Germain, and a dash of Hellfire Bitters, this drink has it all going on, and now you can make Barcelona's Aye Cukarumba! cocktail in your home. Here are the ingredients for this unique and excellent addition to any party...or forget the party, and just make one for yourself tonight.  


Guide To Cooking Classes in Connecticut

Ingredients Kids Bites Restaurant Cooking Classes Education kids cooking party

April Guilbault

Give a man a fish and he eats for one day, but TEACH him to how to bone, saute and dress up that fish, well, that’s another story. The school year has come to a close for our under-21s but we know that you hunger (pun totally intended) to learn something new...in the kitchen. Cooking classes abound in our area; some will teach you how to make the perfect french macaron (not to be confused with the American macaroon with two “o’s”), cooling summer soups or regional delights that transport you without standing in pesky security lines. Don your best apron, raise a spatula and proclaim this the summer that you learn some rockin’ cooking skills and new recipes! Summer school has never looked so good.

Here is CTbites' Guide To Cooking Classes For Adults & Kids for 2013...


2013 Guest Chef Lineup @ The Westport Farmers' Market

Ingredients Restaurant Farm to Table Farmers Market

CTbites Team

Tired of always being in the "front of the house" when you really want to be back in the kitchen watching your favorite chef work? Well here is your chance to see some talented local chefs in action, and you even get fed at the end of the show. The Westport Farmers' Market has a great lineup of Guest Chefs this Summer and all you need to do is drive up with an empty stomach (and a shopping bag if you want to go home with some gorgeous local ingredients).

Chef Arik Bensimon of Lefarm is up next on July 11th, but see the complete list below: 


Experts Share Their Secrets to Cooking a Perfect Steak at Home

Ingredients Chef Talk Steakhouse

Lou Gorfain

That thick, sizzling steak you’re about to devour is amazing: Behold its marbled, mahogany crust framing a pink, juicy interior that slices like warm butter and literally melts in your mouth..

What makes this magnificent steak even more incredible is that you aren’t dining in a great, leathery New York chop house.  You cooked this baby at home...

Think it’s impossible to duplicate a Peter Luger Porterhouse in your own kitchen? Read on.

After interviewing local butchers, chefs, and food scientists, we have uncovered some of the secrets, tricks and myths of cooking a perfect steak at home.  


Strawberry Picking is On @ Bishop's Orchards

Ingredients Local Farm kids activity Kid Friendly

CTbites Team

This just in from Bishop's Orchards...

"The 2012 Pick Your Own Season is OFFICIALLY here.  Picking is at its peak right now so come PYO Strawberries this weekend, from 8:30 am - 5 pm.  The Strawberry crop looks great this year and they are absolutely delicious and so sweet.  Remember, our Strawberry season is only a few weeks long, so don't miss your chance to pick and enjoy the freshest local strawberries! 

We hope to be open most mornings thru mid July, but weather conditions and the plentiful availability of ripe berries determines our daily schedule, so call in daily for our schedule. 203.458.PICK  We hope to see you in the fields!"

For more information on Bishop's Orchards see their web site