Grilled Pizza with Pea Pesto, Caramelized Onions, Herbed Ricotta & Meatballs Recipe Pizza Recipe Marcia Selden Catering June 01, 2016 With warmer weather on its way, it's time to clean up that grill and bring on the 2016 grilling season. And really...doesn't everything taste just a little bit better on the grill? Even pizza.... If you've never made grilled pizza, you'll be amazed by how simple it is. We've gone with pea pesto, caramelized onions, herbed ricotta and meatballs for our toppings, but feel free to dream up any accompaniment you wish. Marcia Selden Catering has more great summer recipes coming soon. Read More
The Uber-Guide to Connecticut’s Asian Markets Ingredients Asian Seafood Special Dietary Needs Specialty Market Anna Bendiksen May 25, 2016 “From wonder into wonder existence opens,” said Laozi, the founder of Tao Buddhism. He might have been speaking of the joys of the table, so central to Asian culture for millennia---and to Connecticut foodies today. Almost 160,000 people of Asian descent call Connecticut home, and a considerable number of grocery stores in the state support the diverse cooking traditions of China, Japan, Korea, Thailand, Vietnam, and the Philippines. True to both their Asian roots and the universal principle of making the best of fresh ingredients, quite often the most modest such store will have a produce section and a fish section---in one case, at least, featuring live fish. Your guide to the best East and Southeast Asian markets of Connecticut appears below. Read More
May 26 @ The Westport Farmers' Market: Guest Chef, Bar Sugo Ingredients Farmers Market Lynn Felici-Gallant May 23, 2016 With the fragrance of simmering basil on one end and vendors setting up to the Talking Heads on the other, there was a palpable energy to opening day of the Westport Farmers’ Market last Thursday. And this week promises the same, sans the Talking Heads, perhaps. Instead, Julie Moffat will lead a short class in qigong for shoppers who want to destress. Qigong is an ancient Chinese health care system that integrates posture, breathing, and focused intention. Gentle movements are adaptable for people of all age groups and abilities. Julie’s sessions are hugely popular and we invite you to join her at the market this Thursday, the 26th, from 1:00 to 1:30. Fragrance will once-again fill the air, of course – from the vendors’ booths to the make-shift kitchen of Bar Sugo, this week’s featured chef/restaurant. Bar Sugo is a Norwalk icon that celebrates the art of simple Italian fare using farm-fresh ingredients just like Nona did. Chef Pasquale Pascarella will lead a demonstration at noon on pasta making; get a seat early, what’s not to love about a free sample of handcrafted pasta? Read More
DiFiore Ravioli Shop: Three Generations of Italian Cooking, In Hartford & Rocky Hill Ingredients Hartford Italian Pasta Rocky Hill Specialty Market Hope Simmons May 22, 2016 Most people look forward to taking it easy and traveling in their 60s. But at age 62, Andy and Louise DiFiore had a different retirement plan in mind. They opened DiFiore Ravioli Shop on Franklin Avenue, in Hartford’s Little Italy back in 1982. Their son Don explains, “My parents were always the home gourmet types. Back in those days, they weren’t called foodies, but they had a lifelong love of food. My dad had been an executive in the office machine world almost his whole life in sales and marketing. And he was probably looking at this more as being a retirement thing for income. Just like a little boutique store. But they stayed with it. My dad would be in the store until he was in his late 80s. And my mom stayed in the store till she was 90. She’s 95 now.” Then, about five years ago, Don’s father was in a nursing home and his mother was getting too old to run the store any longer. They were going to close it. Then Don’s eldest sister came back home from Chicago to help. “She threw the option at me—do you want to do something with it? Geez, I don’t know.” Read More
Friday Froth: Big Fuzzy Double And The Harpooned Whale, New England Brewing Ingredients Beer CT Beer Friday Froth James Gribbon May 13, 2016 Feel free to argue with me in the comments, but New England Brewing Company is currently the biggest whale in Connecticut. Unlike the white whale which drove Ahab mad and dragged him to his doom, no number of obsessive trackers will soon be bringing it down. NEBCO finished doubling the capacity of its brewery over the winter and in short order released a huge batch of its more sought after beers to multiple bars just in time to coincide with St. Patrick's day. My base of operations that night was Walrus+Carpenter in Black Rock because they were having a Van Morrison tribute band, and the list of things I will fight you over is not long, but it includes "Astral Weeks." I was several Supernauts and a long awaited Gandhi-Bot deep when I sensed a disturbance in the force, as if thousands of apps had fired up at once, and looked up to watch a steady trickle of bros and bro-ettes flow in, order no drinks, and peruse not a single menu. They just waited. These, then, were the Untappd zombies. Cannibalistic brain-eating being so 20th century, the horde was utterly uninterested in music, roast pig, fried chicken, or a tap list filled with excellent beer - they wanted cheeeeeck-iiiiinnnnsss. It was five minutes before the hour, and the tap was about to open on Fuzzy Baby Ducks. Thumbs hovered - twitching, aching - over phones. Read More
Opening Day of the Westport Farmers’ Market is May 19: Raise a Glass to Food & Community Ingredients Events Farmers Market Lynn Felici-Gallant May 13, 2016 Michael Pollan once said, “The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community.” Nowhere is that sense of family and community more alive than at the Westport Farmers’ Market. Join your friends and meet new ones on opening day this Thursday, May 19th from 10 a.m. to 2 p.m. at 50 Imperial Avenue. Gather in the center of the market at noon to raise a glass of green juice compliments of The Stand, Fairfield County’s premier vegan-inspired food and juice bar. This yearly ritual kicks off a celebration of local, healthful, delicious food, farming, and community, and is where market organizers unveil the year’s Friend of the Market bags. For a yearly contribution of $40, Friends of the Market are the backbone of the WFM, supporting educational and other activities for clean eaters of all ages. In turn, Friends are rewarded with weekly discounts from over 45 vendors. Read More
Ultimate Guide To Berry Picking in CT (2016 Edition) Ingredients CT Farms Local Farm Pick Your Own kids activity Anna Bendiksen May 11, 2016 “The way to a man’s heart is through his stomach, dear,” my maternal grandmother told me over and over again when I was growing up in the Midwest. Grandma, may she rest in peace, always had berry patches in her backyard for pies to please the most hard-hearted male guest, but if she could have seen the scale and abundance of Connecticut berry farms, she would probably, as we used to say, have fainted dead away. Prairies are not made for berries; woodlands are. Since it’s true that the way to a woman’s heart is through her stomach, too, I’ve developed a passion for the annual ritual of visiting local pick-your-own farms for strawberries, blueberries, and raspberries. The argument for going to pick-your-own farms, when one has the time, is unassailable. It does not get more local than this, unless, like my Grandma, you want to grow your own (another unassailable idea but beyond the scope of this article). Berries in season are at their peak of freshness and nadir of price, and one also has the satisfaction of knowing that one is supporting farmers in one’s community. Read More
A New Era for Bethel’s Holbrook Farm Ingredients CT Farms Farmers Market Local Farm Specialty Market farm fresh Jessica Ryan May 11, 2016 Founded by John and Lynn Holbrook, Holbrook Farm in Bethel has been family run and operated for the past 40 years. The farm is small by most people’s standards. Although it is situated on 12 acres only two are used for production. From these two acres yield an abundance of produce. While not certified organic, the land is clean of pesticides and herbicides, using plants that attract beneficial insects. Weeds have a special place in the ecological mix as well. Last week I took a trip up to the farm to meet with Jess Wong, the new manager who gave me a tour of the property. Wong was brought on to manage the property and grow the farm to a new level of productivity. A Skidmore graduate, she dabbled in marketing for a while before realizing that she missed being outdoors and working with her hands. Wong started volunteering at the farm assisting the former manager, handling minor projects and social media Last December John told her that he wanted to retire and asked if she would run the farm and the market. Wong was elated. She had big plans for the farm which included a new greenhouse and renovating the store. But greenhouses are expensive. Enter Tony Pham and Richard Reyes of Mecha Noodle Bar, and Mezon, and their new program, Eat Justice, a movement of restaurants on a mission to transform taste and tradition to pride and progress. Read More
The Westport Farmers' Market Opens May 19 for 2016 Summer Season! Ingredients Farmers Market CTbites Team May 05, 2016 Thursday, May 19, the Westport Farmers’ Market (WFM) will kick off the 2016 summer season, celebrating fresh, local food and the community that supports us. WFM cultivates community, nurtures an appreciation of real food and the work that goes into growing it. WFM has blossomed into a market that boasts 45 vendors, food trucks, chef demos, yoga, organic eats, children’s programming and even a pizza truck. Thanks to thousands of shoppers from all over Fairfield Country, WFM’s Thursday market is a destination not to be missed. What do we have in store for 2016? Plenty of old friends, along with some new faces. Look for integrated chef involvement, expanded children’s programming, and some gorgeous new Friends of the Market bags and offsite fun and educational events. Join the market at 12:00, high noon, to toast local food with organic green juice donated by The Stand. Don’t miss the opening day festivities, Thursday, May 19, from 10 a.m. to 2 p.m. The WFM is located at 50 Imperial Avenue, in Westport. Read More
Recap: Paleo + Plate Pop Up Event Recipe Special Dietary Needs CTbites Team May 04, 2016 Westport realtor Judy Michaelis launched her Pop-Up Chef Series with a cocktail party at a listing in Wilton, CT last week, highlighting Chef Danielle Hartog's new Paleo friendly personal chef & catering service Paleo + Plate. Chef Hartog developed a special menu for the evening, focusing on fresh ingredients and innovative Paleo preparation. Guest mingled throughout the space while the hors d’oeuvres offered in the open plan kitchen included: Asian Meatballs in a Cashew Sesame Sauce, Deconstructed Shrimp Guacamole, Grilled Vegetable Lollipops, Bacon-Wrapped Avocado with fresh aioli, Pistachio Chicken Skewer with a strawberry glaze and Spring Gazpacho Shooters. Paleo Watermelon + Cucumber margaritas surprised many guests -- “Are these Paleo?” while Paleo brownies and cookies rounded out the evening. Chef Hartog holds monthly Paleo dinners at her studio in Westport and offers private chef service in-home as well. Her concept is centered around the Paleo style of eating and she describes her food as “bold on taste and high on health; food that is whole, unprocessed, seasonal, nourishing and exciting." Read More
Latte Art Throwdown at NEAT Westport. And The Winner Is… Ingredients Coffee Tea And Coffee ellen bowen May 03, 2016 I had no idea. Like most people, I enjoy a good cup of coffee. My personal preference being a latte, the Americanized version of a cappuccino, but with a more densely foamed steamed milk. So when I was invited to represent CTbites as one of three judges at this past weeks Latte Art Throwdown at NEAT Westport, frankly I envisioned a couple local baristas serving up some prettily topped lattes. Hearts, Flowers, Tulips, etc. Little did I know, but being a barista has taken on a new respect in the coffee world. Third Wave coffee, Single origin, specialty coffee, French Press, pour overs and simple are words that have crept into our vocabulary as true coffee aficionados seek out the best baristas in local independent coffee houses. NEAT is one of the original boutique coffee houses in CT, opening its first location in Darien, and in the last year coming to Westport in the former Vigilante Fire House on Riverside Ave. This past week, they hosted their first Latte Art Throwdown, a judged bracket style competition not for the faint of heart barista. Read More
Donut Crazy Doughnuts Now Available in Bridgeport's Black Rock Neighborhood Ingredients Restaurant Bridgeport Doughnuts Breakfast Take Out Kid Friendly Dessert Jessica Ryan April 29, 2016 I recently headed over to Donut Crazy’s newest location in the Black Rock section of Bridgeport with Jessica Grutkowski, owner of the Buzz Truck, who shared that she will be adding this local vendor to her offerings. While I fully admit I have never met a donut I didn’t like, these aren’t your typical donuts; they’re indulgent and decadent, and enormous! As you step inside you’ll notice how physically different this donut joint is. Most don’t share a space with a Vietnamese restaurant, which in this case is the recently opened Nom Eez. So I asked Jason Wojnarowski, founder of Donut Crazy about this curious new home and this most unusual pairing, because as I saw it, Pho and donuts don’t necessarily go hand in hand. Wojnarowski, a builder by profession, was hired by Matt Storch (owner of Nom Eez) to renovate Match a couple of years ago. What resulted was not only a friendship but the current Pho-Donut partnership. Read More
Crabby-Cado + Plantain Chips Recipes Recipe Recipe Marcia Selden Catering April 28, 2016 Chips + guacamole go together like lime and tequila! We’ve kicked our guac up with fresh crabmeat. It’s guaranteed to be a hit at your Cinco de Mayo party. Make sure to taste it because you won’t have leftovers for this recipe. Check out the full recipes for Crabby-Cado and Plaintain Chips below. CRABBY-CADO Ingredients 3 ripe avocados 3 t fresh lime juice ½ C chopped cilantro leaves 1 T minced jalapeno Read More
Top 25 CT Food Trucks: New Haven & Beyond (2016 Edition) Available For Catering All Over CT Restaurant Recipe Catering Food Truck Emma Jane-Doody Stetson April 27, 2016 We recently told you about the array of food trucks travelling the streets of Fairfield County and bringing delicious food straight to you (view Top 20 Fairfield County Food Trucks here). New Haven, and its surrounding areas, is also a hub for some truly excellent food trucks! They also have a bevy of food carts. From sweet cupcakes to aromatic java to finger-lickin’ good barbeque, there is a diverse assortment of mobile cuisine to savor. Here are 25 Food Trucks & Carts in New Haven and beyond worth visiting. The Cheese Truck, New Haven: The Cheese Truck brings grilled cheese sandwiches, soup, sausages, salads, and more to the streets of New Haven. It comes from the team behind Caseus, the popular New Haven bistro. The Little Red Seafood Truck, Shelton & New Haven: Nothing captures summertime in New England more than fresh seafood. The Little Red Seafood Truck is an offshoot of Szabo's Seafood, located in Shelton. They have seafood sandwiches like the scallop roll, lobster roll, and salmon burger. They also have soups and salads. Farm Belly, New Haven: The Farm Belly food truck and caterer brings farm-fresh food to the streets of New Haven. They visit local farms and farmers’ markets to find produce, meat, and dairy. One of their signature items is the egg-and-cheese sandwich, made with local eggs and farmstead cheese. They even make their own ketchup and hot sauce. Cowabunga, CT: The Cowabunga Food Truck has soft serve ice cream and grilled selections. They use pasture raised, grass fed beef. Try one of their tasty burgers, like their signature Cowabunga Burger. It comes with pepper jack, bacon, grilled onions and peppers. Book the truck for an event, or select their Backyard BBQ package. Read More
2016 Guide to Fairfield County Farmers Markets via Fairfield Green Food Guide Ingredients CT Farms Farmers Market Local Farm farm fresh CTbites Team April 26, 2016
Top 20 Food Trucks in Fairfield County CT : 2016 Edition Restaurant Recipe Catering Entertaining Food Truck Emma Jane-Doody Stetson April 13, 2016 Fairfield County residents know that the area rocks… and it also “rolls”! Fairfield County hosts a number of outstanding food trucks that serve an array of cuisines. Meatballs, crepes, tacos, potatoes, Carribean… It’s all available right on the city streets or even in your backyard! Here are 20 delicious food trucks you can visit or hire for your next event. Hapa: Based in Stamford, Hapa serves three types of tacos: Korean short rib, Philippine chicken adobo and Nonny’s sweet peppers, burgers, both beef and Ahi, plus bowls of poke and chicken adobo. The Poutine King: The Poutine King prides itself on being "the first food truck in the north east United States" to offer Poutine, a Canadian dish. Those wanting a classic version can order the traditional poutine. More adventurous eaters can enjoy the Sweet Potato Poutine or the Poutine Burger. Skinny Pines: The Skinny Pines pizza truck sells wood fired pizzas. It makes use of local ingredients by sourcing its toppings from area farms. The menu changes with the season, but past pizzas have been topped with fresh sun gold tomatoes, zucchini, scapes, garlic, and eggplant, to name a few. Taco Loco Party Truck: Taco Loco is recognized as the first Mexican food truck in CT! The restaurant is based in Bridgeport. Read More
Free & Company Kitchen: Saving the World One Brownie at a Time (Gluten, Dairy & Refined Sugar Free) Ingredients Recipe Bakery Gluten-Free Special Dietary Needs Kid Friendly Dessert Jessica Ryan April 06, 2016 What do brownies and superfoods have in common? Some of you might jump up and shout, “Why chocolate, of course!” while the rest of you might scratch your heads and wonder. What if I told you that the Free & Company Kitchen’s incredible baked goods are all super-food based? Additionally, every one of their items is gluten, dairy and refined sugar-free, sweetened only with organic maple syrup. Some of their products are also egg and nut-free. For those of you with food sensitivities or who have children who do, this small, newly launched company should be on your radar. It should also be noted that these edibles aren’t for just vegetarians, vegans or celiac patients; they’re truly for everyone. Founded on the premise that snacks can be familiar and comforting and still good for you, Chef Lynne Pasquale sets out to prove this possible one brownie at a time. She has, so far, won over even the most discerning of palates, myself included. I met with Chef Pasquale at her bakery last week where we had a chance to chat. Read More
Tuscan Kale Caesar Slaw Recipe via Marcia Selden Catering Recipe Catering Entertaining Recipe CTbites Team April 05, 2016 Tuscan Kale Caesar Slaw with Garlic Bread Croutons & Parmesan Frico Eating clean, healthy and minimally processed foods are better for you and for our environment. You’ll eat fewer chemicals and there will be less fuel used to transport packaged foods. This yummy slaw makes it easy (and delicious) to eat your greens for Earth Day and every day! Read More
Spring Saketini Cocktail Recipe from Kawa Ni Recipe Cocktails Recipe CTbites Team March 31, 2016 It is rumored that the saketini came into being when chef Matsuda San, arriving in Queens for the World's Fair in 1964, unveiled a primitive version of the cocktail. Craig Ventrice, mixologist for Kawa Ni in Westport uses fresh spring sugar snap peas and a hint of lemon in his recipe, giving a vibrant (and slightly addictive) twist to this classic drink. Can't make it to Westport? Craig has been kind enough to share his recipe below. Read More
Cake By Franck French Patisserie Opens at Foxwoods Restaurant Recipe Bakery Foxwoods French Kid Friendly Dessert Hope Simmons March 29, 2016 It’s whimsical, delightful and delicious—a French patisserie blended with New England style and sensibilities that’s now part of Foxwoods Resort Casino. From edible art in all shapes and sizes to a rainbow of macarons to smiling brownies, creativity abounds at Cake by Franck. Franck Iglesias started working in a kitchen at age 14. Also a chef, his father warned him it was no easy way to make a living. With days that can last 18 hours and sometimes end at 2 a.m., Chef Franck is no stranger to hard work. But pastry is his passion, and it’s obvious even before you set foot in his new store. Peering through the window, a giant chocolate pirate rabbit tempts you to take a closer look. Once you’re inside, where to begin? Domes upon domes of croissants (chocolate, almond and coconut, thank you very much), pastries and cookies await along with an assortment of chocolates so artfully designed, they’re almost too beautiful to eat. But resistance is futile. Because we first eat with our eyes, feast yours on what’s in store at Cake by Franck. Read More
