Meet the Food Experts at Fairway Market in Stamford Ingredients Education Events Stephanie Webster January 24, 2012 Fairway Market's Master Butcher Ray Venezia, Seafood Director Captain Tony Maltese, Cheesemonger Steve Jenkins, Produce Specialist Peter Romano, and Master Roaster Benny Lanfranco will be offering up their expertise and FREE samples on Saturday January 28, 2012 from 11 AM to 3 PM at their Stamford store (699 Canal Street). Learn the fundamentals of buying cheese, cook the perfect porterhouse, or get coffee roasting tips from this talented group of Fairway experts. See the full demo schedule below: Read More
Brewing Beer With Jon Vaast Of Dressing Room Ingredients Chef Talk Recipe Beer James Gribbon January 17, 2012 In 2006 Dressing Room restaurant was created as a collaboration between actor Paul Newman and chef Michael Nischan. Both men could fairly be called food policy activists, and their desire was to create what they called a Homegrown Restaurant, focusing on American heirloom food made from local, organic ingredients. Dressing Room's name stems from its location, adjacent to Newman's Westport Country Playhouse, but one of its staff, chef Jon Vaast, was kind enough to invite CTBites into his home instead to show us how the 21st century gent practices the ancient art of home brewing. [A note before we begin: as much as I enjoy beer, I had never before actually made it. I enjoy driving, but if I attempted to build an overhead valve engine there would inevitably be sundry and possibly vital bits left lying on the garage floor when I was done. Luckily, brewing has significantly fewer chances to produce flaming wreckage, but I apologize ahead of time to for anything I may leave out.] Read More
o.a.t.s: A Modern Take on Granola Ingredients Breakfast Kid Friendly Margie Treisman January 10, 2012 What does “o.a.t.s.” stand for? Outrageously addictive tasty snack? Obscenely arduous to stop [eating]? Yes, but no. Simply put, o.a.t.s. is oats. Plus a handful of other identifiable ingredients (all of which I can pronounce), combined to create a truly delicious “granola for the foodie.” o.a.t.s. granola was developed only a year ago by two Westport women, Julie Gaines and Dana Noorily. Both women are busy moms – between them they have five kids under the age of seven – and passionate foodies. Disappointed by commercial granolas, Julie set out to bake her own at home. After sharing the results with Dana, they joined forces, selling hundreds of mason jars of the granola through friends and family last holiday season. Read More
Ambler Farm Maple Syrup Tap-a-Tree Family Events Ingredients Local Artisan Local Farm kids activity Kid Friendly Stephanie Webster January 04, 2012 Maple Syrup Tap-a-Tree Training dates: Saturday, February 11th from 11am - noon and Sunday, February 12th from 12:30 - 1:30pm. In this extremely popular program, your family will learn the science and history of maple syruping by being a hands-on part of the process. You will choose a tree at the Farm and hang your bucket that will collect sap. We will boil down the sap in our sugar shack and send each family home with their very own bottle of Ambler Farm maple syrup. Enrollment Limited: This program sold out quickly in previous years so please do not wait to sign up. The number of trees at the Farm is limited, so we are unable to accommodate late requests or wait lists. Classes are $60 per family if members, $65 for non member family. Register here + more information. Middlebrook Maple Syrup Program This 6 week program runs from early February through mid-March. Students in grades 6-8 will meet after school on Thursdays until 4:10. They will tap over 50 trees Read More
Butchery 101 w/ Craft Butchery: Get Schooled Ingredients Cooking Classes Education Specialty Market Westport Stephanie Webster December 27, 2011 The expert butchers at Craft Butchery will be kicking off 2012 with a comprehensive butchering curriculum. Owners, Ryan Fibiger (seen above) and Paul Nessel will be providing both hands-on butchery experience as well as lecture and demonstration segments. For cooks and eaters who are serious about their meat, these butchering classes are designed to give attendees an up close look at the techniques that are use to break down pork, lamb or beef into their individual cuts. "Butchery 101: Swine" will be held on January 10th and 24th (more information below), but Craft Butchery is happy to customize these classes and demonstrations to create a more consumer or professional chef-focused discussion based on your level of interest. Classes can be done on a half or whole pig, lamb or side of beef. It provides the chance to really experience all aspects of how an animal is butchered and the audience will take home a lot of Craft Butchery's excellent meat. Boys night out anyone? Read More
Ola Granola: Fairfield County Mom Creates Super Snack Ingredients Kid Friendly Dessert CTbites Team December 07, 2011 Ola Granola has been available in grocery stores from Maine to New Jersey for almost two and a half years, and it has already made a big splash with the crunchy crowd. And it was developed right here in Fairfield County. “It always tastes really fresh and natural” says Stamford mom, Elise Klein, “I even keep it in the refrigerator!” And that is what most people like about Ola. “It’s made from the kinds of things you would find in your pantry like cinnamon and maple syrup. The flavors are all natural,” says Dina Houser, Fairfield county mom and the founder of the brand. Inspired by her mother’s recipe, Dina has been making granola for years Read More
Friday Froth: Bringin' A Mix Ingredients Friday Froth Beer James Gribbon December 02, 2011 The Monday after Thanksgiving is one of the cruelest of the year. A country isn't really worthy of the name until it has a National Day Of Feasting, (and a beer and an airline, according to Frank Zappa) but I feel like a good feast, especially a winter-ish one, could really do with a National Week Of Hibernation subsequently. But we all have our roles to play in the national ant colony, and so we waddled back to our jobs, office chairs protesting perhaps more loudly than we ourselves did at the morning's alarm. My role at Thanksgiving, however, was considerably more enjoyable: Bringer Of The Beer. Here's how that went. Craft brews have officially tipped in the Malcolm Gladwell sense. Most bars and restaurants now feature at least one tap dedicated to interesting beers, and brew-focused establishments seem to be springing up everywhere, to the delight of the hop head. Read More
Food Porn: White Truffles Class w/ Chef Matt Storch Ingredients Chef Talk Cooking Classes Norwalk Stephanie Webster December 01, 2011 The white truffle. Available for only a few months a year, this buried treasure is sold for $2500 a pound and is one of the most sought after ingredients on the planet. They are elusive, hidden underground. No longer sniffed out by pigs who had the audacity to occasionally eat them, the white truffle hunters have been replaced by the more trust-worthy canine. Their complex delicate taste is revered be chefs and diners everywhere, but you can only find white truffles in one place...the Piedmont area of Italy...and Fairfield County. October-early December is white truffle season, and in celebration of these sublime fungi, Chef Matt Storch of Match Restaurant hosted a 12 course White Truffles Cooking Class at Clarke Culinary Center in Norwalk. Each course featured raw shaved white truffles (added at the last possible moment to preserve the taste of their ethereally earthy flesh). The smell alone could have kept the foodie in me satiated for days. Read More
Friday Froth: Seasonal Brews Ingredients Friday Froth Beer James Gribbon November 18, 2011 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. Read More
The Wine Mapp Opens in Greenwich Ingredients Greenwich Specialty Market Wine Chat Wine Tasting Jessica Ryan November 17, 2011 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. Read More
2011 Guide to Buying Local and Heritage Turkeys Ingredients Events Holiday Local Farm Specialty Market CTbites Team November 08, 2011
Curds & Brew Class @ 109 Cheese & Wine in Ridgefield Ingredients Restaurant Cheese Specialty Market Amy Kundrat November 08, 2011 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 Read More
Saugatuck Craft Butchery Opens in Westport Ingredients Butcher Home Delivery Specialty Market Westport Lou Gorfain November 05, 2011 “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. Read More
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
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