Friday Froth: March Madness...Beer News & Reviews Ingredients Friday Froth Beer James Gribbon March 22, 2013 March Madness has once again taken hold of America's mind, and I do not give a damn. I care about the tournament for exactly as long as the Huskies are still in it and, since they're out of the dance completely this year, I've been looking elsewhere for marginally productive entertainment. People like bracket-based tournaments, it seems, because there are a ton to be found on the intertron this month. Beer brackets, news and reviews follow in this week's Froth. Paste magazine, which is a pretty good source for new music and movie info, has the superbly named Top Of The Hops IPA Challenge, in which their editors purport to whittle down a national selection of brews in the quest to find America's best IPA. The bracket falls utterly flat, though, having taken cues from every other "national" review in history and leaving Connecticut beers completely off the list, despite having a Northeast region to the tournament. NEB's Gandhi-Bot remains the best IPA I've had in my entire life, and should have been the '99 UConn in this particular madness, but this is what you get when people from Atlanta grasp at a college sport not named football. Read More
Friday Froth: Different Shades Of Green Ingredients Friday Froth Beer James Gribbon March 15, 2013 Welly, well, well, my drinking droogies - what's it going to be then, eh? Me? I'm going hybrid for the holiday, and downing a few pints of Black Velvet (I like to make it equal parts Guinness and champagne). It certainly does chase the grey away. But we can't rush into things, oh no. The sight of the crowds, of too much Kelly green, too fast - especially when contrasted with tanning bed orange - presents a shock to the system few mortals can bear. Thus it was that I decided to ease up and down and through a palette of greens in the Costa Rican jungle. To prepare myself for St. Patrick's Day, you see. It's a strange feeling, while sipping a cold beer in a palm hut, to find you somehow have wifi. The distraction provided by the ability to check the score of the UConn game is occasionally a welcome one, though, since Costa Rican beers are nearly as indistinguishable from one another as they are terrible. They don't merit much expatiation, so on to the bullet points: Read More
Too Little Thyme’s Pickles & Preserves: Pickling to Perfection Ingredients Local Artisan Kid Friendly Kathleen Atkins March 14, 2013 Jane Costello of Too Little Thyme has mastered the art of pickling to perfection. Based out of her home in Westport, Costello has been sharing her old family pickle and preserves recipes with Connecticut for the past 15 years. “I am a foodie,” says Costello. “I am always in the kitchen and I am happy to be turning this hobby into my career.” Growing up in Lancaster, Pennsylvania, Costello spent her weekends browsing the rows of stalls at the Lancaster Central Market, America’s oldest operating farmer’s market. “I was used to produce not wrapped in cellophane,” says Costello. “My mother always had something fresh on the counter.” It was from her childhood days in the market and in her family garden that Costello developed her love for fresh ingredients. “It sounds like the old story, but everything I learned in the kitchen was from my mother and grandmother,” says Costello, “including my pickle recipe.” Read More
Shares in Sport Hill Farm's Organic Summer CSA Now Available Ingredients Local Farm Farm Fresh CTbites Team March 12, 2013 Shares in Sport Hill Farm's Organic Summer CSA Now Available ORGANIC SUMMER CSA are Now Available at Wakeman Town Farm! Interested in getting farm fresh produce while supporting our local farming community? This is your chance to share in the local harvest from the verdant Easton fields of our favorite farm gal, Patti Popp. Many of you know already know and love Patti and her delicious, local organic produce from her stall at the Westport Farmers' Market. This is your chance to become a member in her organic, summer CSA program without having to drive up to Easton to retrieve your weekly goodies! Pick up your fresh-picked produce every Friday at Westport's Wakeman Town Farm. Register to Reserve Your Share! Deadline to register is March 31. Read More
Winesday: When It Rains, It “Pours”... Wine & the Weather Ingredients This Week In Wine Wine Tasting Winesday Emma Jane-Doody Stetson March 06, 2013 “What’s going to come next- a sandstorm?” asked my friend as we stared out at the never-ending expanse of snow in front of us. This season certainly has seen its share of weather anomalies from Hurricane Sandy to the recent blizzard that hit some parts of Connecticut with more than 30 inches of snow. As I assessed the damage and tried to get my daily routine back in order, I couldn’t help but consider how these extreme storms have affected the wine industry. A wine’s quality depends on a host of climate factors including the length of the growing season, temperature, and composition of the soil. Even a small deviation can alter an entire bottle. What happens to production in the wake of such monumental weather upheavals? In order to find the answer to my question, I turned to Andie Martin, Tasting Room Manager, and Chris Moore, Vineyard Manager, at the Jonathan Edwards Winery. Read More
Spring Workshops at Millstone Farm in Wilton Ingredients Features Cooking Classes Education CTbites Team March 01, 2013 Millstone Farm's spring workshops series has been announced. These events range from Pig Carving 101 with Chef Tim LaBant of The Schoolhouse to Raising Backyard Chickens with Millstone’s Master Farmer, Annie Farrell. You'll want to check these out. Pig Carving 101 with Chef Tim LaBant Saturday, March 23: 12pm – 3pm Cost: $50, RSVP to f2f@schoolhouseatcannondale.co Back by popular demand! Join us for a hearty lunch and an up close and personal workshop on how to carve a whole pig, lead by Chef Tim LaBant of The Schoolhouse at Cannondale. Read more... Raising Backyard Chickens Saturday, April 6: 1pm – 4pm Read More
Knipschildt & Red Bee: Chocolate & Honey Tasting Event Ingredients Events Local Artisan Specialty Market Dessert CTbites Team February 28, 2013 Fritz Knipschildt of House of Knipschildt/Chocopologie and Marina Marchese of Red Bee Honey are teaming up for a very unique evening of tasting and pairings. Marina and Fritz will present tasting flights partnering Artisan Chocolate & Single-Origin Honey at Chocopologie's SoNo location. Sweet! This event includes hors d’oeuvres & Cava, in addition to the tasting flights seen below. Tasting Flights Include: Farmhouse Honeycomb Enrobed in 96% Dark Chocolate Orange Blossom Honey Drizzled Over Cocoa Nib Brittle Buckwheat Honey Ganache Truffles Red Currant Honey Drizzled Over a Raspberry and Pink Peppercorn Bonbon Goldenrod Honey and 71% Ecuadorian Single Bean Dark Chocolate Fondue Creamed Honey Spread Over Chocolate Hazelnut Shortbread Read More
Mike’s Organic Delivery Brings Local, Organic Food to Your Door Ingredients Delivery Service Farm to Table Local Farm Organic Special Dietary Needs Deanna Foster February 26, 2013 Mike Geller likes that he can tell his customers stories about how the food he delivers is grown and about the farmers who grow it. Conversely, he states, “There are no stories to tell with big agricultural suppliers. No one wants to know about thousands of chickens crowded in a small space with no room to move and no access to the outdoors.” Mike started Mike’s Organic Delivery in June 2010 with a mission to reconnect people in Fairfield and Westchester Counties to where, how, and when their food is grown. After careful research, he selected 12 farms from the Hudson River Valley, Westchester County and Western Connecticut to become the suppliers for his nascent farm to home delivery service. The farms all use practices many of us look for when supermarket label gazing: organic, sustainable, free range, pesticide-free, no added hormones, no steroids, and no antibiotics. While we may find some of these methods on supermarket labels, Mike guarantees that his produce is picked no more than 36 and usually less than 24 hours before it reaches your door. That is not likely the case with the produce we cart home from the grocery store. Read More
Friday Froth: Beers to Sample While Waiting for Spring Ingredients Friday Froth Beer James Gribbon February 22, 2013 Between typing, I'm looking at surging whitecaps. The water glints with the stray sparkle of sunshine, but mostly it's the blue color of anodized chrome, evening off to a shallow green. It's cold, and the wind knifes into any exposed skin wherever it can, but there's that sunshine. Random patterns run across my chest and face, and I hold up a palm like a screen to see the fluid waves of light move on its surface. The Sun is starting to burn stronger - it's holding off the darkness for longer each night. I smile, sip a Whale's Tale, and try to remember where the hell I put my notes.Spring beers are already starting to hit the market, it seems, like Magic Hat's Pistil, which has replaced the Vermont brewer's previous spring seasonal, Vinyl. Victory looks ready to release several new beers this spring, including the K-Bomb and Ranch double IPAs, NATO IPA (made with American, English and German ingredients), and Swing Session Saison. Read More
CTbites' Canned Film Festival: Food Movie Favorites Ingredients Features Entertaining Food Movies ellen bowen February 21, 2013 The Awards Season is in full swing! The Golden Globes, Sundance Film Festival are already old news…the Grammy’s just scored record ratings and now the anticipation builds for the “motherlode” of all awards… The 85th Academy Awards for Motion Picture, Arts and Sciences (also known as the Oscar’s ) airing on Sunday 2/24 on ABC. And what better way to spend a winter evening than with Dinner and a Movie! But, what if you don’t feel like braving the weather, the crowds or JUST can’t stand the smell of popcorn? How about staying in and watching a movie and ordering in or making dinner? Therefore, I offer you the CTbites, “CANNED FILM FESTIVAL" with tasty recomendations for food focused movies in 4 categories: Food Flick Classics, Watch With Your Kids, Food Education, and Flicks For Wine Lovers. Read More
8 To The Bar Snack Bars: Raising the "Bar" in CT Ingredients Gluten-Free Organic Special Dietary Needs healthy Kid Friendly Dessert CTbites Team February 19, 2013 Finally, A healthy nutty snack that is doesn’t taste overpoweringly of high fructose corn syrup! I’m talking about the new 8 To The Bar snack bar that a pair of Connecticut cousins have recently brought to Fairfield county markets. Made of a medley of eight different organic nuts, oats, dried fruit, honey and coconut, the bar has a great taste and texture. I particularly love the sour cherries that give the snack a tanginess, which, married with the sesame and coconut and the crunchiness of the nuts, translates to a taste that is deliciously more-ish. The bar hits the mark for post exercise recharging. I tried my first bar after a five-mile run and found it both satisfying and energizing (not to mention delicious) – a fact that local fitness studios have cottoned on to. The bars are now available at Joyride, Kaia Yoga and the Saugatuck Rowing Club in Westport. Read More
Champagne: Nicholas Roberts Fine Wines Says "It's Not Just For Valentine's Day" Ingredients Wine Chat Wine Shop Emma Jane-Doody Stetson February 14, 2013 Flat screen TV: check. Afternoon game on: check. Matching jerseys: check. Champagne. Check? If football conjures up images of greasy chicken wings, beer, and people shouting at the television, champagne is equated with glitz, elegance, and a touch of pretension. It seems impossible that the two would ever exist in harmony. Recently, Peter Troilo of Nicholas Roberts Fine Wine in Darien, CT proved otherwise. He and wine distributor Peter Slywka held a grower champagne tasting against a backdrop of Sunday afternoon football. “Most people think they have to drink champagne for a special occasion. People should drink it all the time!” Troilo proclaimed. Slywka nodded. Then both turned their attention to the TV and let out a whoop as their team complete a play. Don’t let the laid back demeanor fool you; these guys know their stuff. Just this year, the Wall Street Journal wrote an article on the boutique wine store, praising it for its carefully stocked shelves. Troilo’s knowledge has earned him widespread respect in the industry. Recently he joined forces with New York Times wine critic Eric Asimov to select wines for an event celebrating the launch of the commentator’s book at the Darien Library. Read More
CTbites Invites Recap: Passover Cooking w/ Tabouli Grill Ingredients Features CTbites Cooking Classes Holiday Invites Middle Eastern Recipe ellen bowen February 14, 2013 With the snow piled so high in front on the Post Road, it could have been easy to miss Tabouli Grill in Southport… but I was determined to join a spirited group for CTbites Invites Passover Cooking, so maneuvered my way around to the side parking lot and entrance. Chef/owner Judith Roll greeted everyone with hot coffee and her spongy homemade lemon cake as we were handed recipes for the morning's “hands on” cooking class in the Tabouli kitchen. (See Chef Judy's recipe for Bubbe's Brisket below.) Chef Judy, who has traveled the world bringing authentic Middle Eastern cuisine to her two restaurants, in Stamford and in Southport, is passionate about what she prepares and had created a wonderful Passover menu for our entertainment and dining pleasure ( Passover is March 25-April 2 ). Read More
Winesday: Don't Forget About The Glass Ingredients Wine Chat Winesday Emma Jane-Doody Stetson February 13, 2013 Wednesdays are my favorite day of the week! I know that I have the New York Times Dining Section and a new episode of Top Chef to look forward to. Now there’s one more reason to love them: our new weekly column, Winesday! This is your pass to all things wine from amazing bottles to local retailers to restaurant vino offerings. For the first article, I thought that I would cover a slightly atypical topic: the glasses in which we drink wine. There are many articles about wine itself, but the vehicles in which we consume it is a less explored frontier. I first encountered Bottega del Vino stemware at the Mohegan Sun Wine Fest and alluded to it in my article on the event. Since then, I had the opportunity to try it for myself. Some of you wanted further information, and now I can render my verdict! Read More
Top Spots for Chocolate in Connecticut [updated] Ingredients Holiday Dessert Amy Kundrat February 11, 2013 For the traditional Valentines Day present, it's nearly impossible to beat the universal appeal of chocolate. And for those of us who could care less about the Hallmark holiday, consider this a great way to satisfy that sweet tooth. So without further ado, here is a short list of places across Connecticut to satisfy that craving and maybe score a few points with your sweetheart. A word to the wise: when buying chocolate, you'll want to stop in a few days before the holiday to strike the best balance between freshness and selection. And please comment below and share any favorite chocolate or sweet spots that we missed! [Originally posted in 2012, this has been updated for 2013]. Bridgewater Chocolate What: Huge variety of chocolates, bars, cookies, toffee, etc. Where: 559 Federal Road, Brookfield Chocolate Lab at eleven14 Kitchen What: Chocolate shop and café located inside the JHouse hotel Where: 1114 East Putnam Avenue, Greenwich Read More
Friday Froth: Face Heater Ingredients Beer Dinner Beer James Gribbon February 08, 2013 The holidays are over, football is over, it's still cold, and meteorologists are gesticulating like Kermit the frog introducing the next act. It's time for strong drink.The boys at Lagunitas Brewing in California screwed up their first try at making a barleywine ("Gnarlywine," natch) in the late 90's, but they were left with an interesting recipe wherein they threw in some brown cane sugar. The resultant brew wasn't what they were going for but... it was pretty good. Pretty damn good. They called it Brown Shugga, and it became a big hit for them when it was released every winter. In the winter of 2010-11 though, they hit a snag. The brewery was expanding, and construction forced the brewers to choose: do we make the time-consuming 'Shugga and cut production on our staple beers, or do we cut 'Shugga, and risk pissing people off? They went with option two. Read More
Tutto Pasta in Fairfield: Fresh Pasta & More Made Daily Ingredients Fairfield Italian Pasta Specialty Market sherri daley February 07, 2013 When Harry’s Liquor Store and the Fairfield Cheese Shop decided to tear down the wall they shared between them, customers could wander back and forth, tasting wine and snacking on crackers and cheese. It was the perfect symbiosis of oenophiles and cheesemongers. It couldn’t get any better. But yeah. It could. And it did. Brothers David and Andrew Tavolacci, who sold fresh pasta and sauces at their little and much- loved store in Georgetown, made a smart decision to move to Fairfield and share the parking lot with Harry’s. Now we can shop for the trifecta of food – wine, cheese, and pasta – without re-parking the car. Tutto’s is where you go to purchase fresh pasta and home-made sauces, Wave Hill Bread, pesto, soups, and a variety of specialty foods. Read More
GIVEAWAY: Chocolate, Dessert & Wine Lover's "Tasting" Fundraiser Ingredients Chocolate Dessert CTbites Team January 28, 2013 CTbites is giving away a pair of tickets to The Chocolate, Dessert & Wine Lovers Event. Post your favorite local dessert below by Feb 5th to be entered to WIN! The Chocolate, Dessert & Wine Lover's 'Tasting' Evening to benefit The Shelter for the Homeless is back! On Thursday, February 7th, over 50 vendors will be serving up an evening of glorious culinary indulgence in the form of decadent chocolates, confections, and mouthwatering baked good, all washed down with fine wines, beer and specialty beverages. Here's the real bonus…You can enjoy your nibbles from favorite shops like Aux Delices, DiMare Pastry Shop & Cafe, and Izzi B’s Allergen-Free Cupcakes, knowing that 100% of every ticket sold supports the Shelter for the Homeless programs. Check out the complete list of vendors below and we'll see you there! Read More
Bedford Post’s Signature Spiked Hot Chocolate Ingredients Features Cocktails Recipe Dessert CTbites Team January 24, 2013 Meng Chiang, Beverage Director at Bedford Post has created a savory spiked hot chocolate that will warm you up on even the chilliest of winter days. Inspired by a chocolate truffle, the decadent drink is a twist on traditional hot cocoa with Stolichnaya Vodka Salted Karamel and raspberry framboise. A swirl of White Godiva Liqueur Whipped Cream and a sprinkling of chopped macadamia nuts on top are sure to satisfy any sweet-tooth. Bedford Post’s Signature Spiked Hot Chocolate 1 cup of hot chocolate, preferably dark chocolate or salted dulce de leche 1/2 oz Stolichnaya Vodka Salted Karamel 1.0 oz Clear Creek Distillery Raspberry Framboise Topped with White Godiva Liqueur Whipped Cream, chopped macadamia nuts optional Read More
Off the Vine Wine & Spirits Opens in Norwalk Ingredients Norwalk Wine Chat Wine Shop Emma Jane-Doody Stetson January 23, 2013 “Come on in. I just finished putting the wine away about an hour ago,” says John Noakes as I enter Off The Vine Wine & Spirits, a wine shop in Norwalk. “I had about 100 cases just sitting in my basement.” Off the Vine is a work in progress; a paint brush lies in the corner waiting for use and the shelves have a few empty spaces awaiting bottles. Still, Noakes is well on his way toward reopening the store in its new location. The shop, previously situated on the corner of Spring Hill Avenue, is moving across town to Winfield Street. The space has its own legacy. It once housed the original location of Fountainhead Wines before it became a part of Fat Cat City on Wall Street. Off the Vine is a relatively small operation. Noakes owns and works in the store full-time and has two people who assist him part-time. The new location is physically petite as well, even more so than the previous shop. Don’t let the size fool you though. The shop offers an enviable collection of boutique wines. “Having a small store poses its challenges, but it makes it so that your taste has to be spot on,” explains Noakes. He strives to offer only the best products to his customers and tries to find unique, small production wine. Read More
