Friday Froth: What's New? Ingredients Friday Froth Beer James Gribbon November 09, 2012 Every day is like waking up in a new place when you're a beer fan. The craft beer scene continues to hit higher plateaus. Brewers and beer artisans no longer seem content to simply produce a great beer in a recognizable style, they're reaching out into the realms of winemaking, distillation and cooking just to see what they can offer, what they can contribute to zymurgy. I've mentioned the experimental barrel-aging going on with B. United's Zymatore Project, but every stumbling step seems to put me mouth to mouth with a pint of inspired brewing. It's like the Seattle music scene in 1990, or Parisian cafes in 1870: artists are communicating with artists, experiencing each others' product, and reconsidering what they can produce. Yesterday I had a Rogue Chipotle ale. Yes, yes, I know: chipotle has been done, done to death, buried, reanimated in a unholy ceremony using two parts voodoo and one part Guy Fieri's wrist band, and been put down and buried again, but there I was, having to recalibrate what I thought about beer. Read More
The Pantry in Fairfield: Market & Catering for Food-Lovers (sponsored post) Ingredients Features Bakery Butcher Catering Entertaining Fairfield Specialty Market pantry Advertisement Lunch Sarah Green November 07, 2012 You won't believe what's in our PANTRY! Located at 1580 Post Road in Fairfield, Ct, The Pantry is much more than a food shop - it is Mecca for foodies as well as a one-stop-shop for busy consumers. Established in 2003 through the collaborative effort of chefs & food lovers, The Pantry has blossomed into a bustling marketplace stocked with an array of products and services for today's savvy clientele. What have they got? Top quality butchered meats & seafood (delivered daily from various New York markets), award winning desserts and pastries (the bakery has received "Best Desserts in Fairfield County" from Fairfield Weekly for 9 consecutive years), restaurant quality prepared foods & catering services, a full deli and salad bar, groceries, produce and floral & customized gift baskets. Whether you are looking for a freshly tossed salad, pan seared salmon with citrus, basil & olive oil or a chocolate chip cookie - The Pantry is the place to shop. This Pantry is stocked!! Read More
Olive Oil Tasting Event w/ Olivette & Fairfield Green Food Guide, Nov 13th Ingredients Events CTbites Team November 05, 2012 Please join Olivette and the Fairfield Green Food Guide on Tuesday, November 13th frm 6-8PM, for an evening of sensory exploration with one of the foremost olive oil tasting experts in the US, Arden Kremer. During this two-hour workshop you will learn to taste and analyze extra virgin olive oils from around the world just as the experts on professional olive oil taste panels do. Bonus! This tasting will be held at the new Sono Marketplace...you can be one of the first to check out this beautiful new multi vendor market. Here are the details: Read More
Nothin' But Granola Bars Make it Big @ Le Pain Quotidien Ingredients Local Artisan Breakfast Kid Friendly Dessert CTbites Team October 23, 2012 Big news for a local baker whose career CTbites has followed from the very beginning. Westport based NOTHIN’ BUT Premium Snack Bars have just announced that they have created a specialty blend granola bar for Le Pain Quotidien, an international chain of bakery cafes. Several months ago Nothin' But CEO, Steven Laitmon, and Jerri Graham, the founder and creator of the company, approached Le Pain with the idea of making a proprietary blended granola bar. Receptive about a Premium Snack Bar that could capture their commitment to excellence, the team at Le Pain readily agreed. Back home in Westport, Jerri and Steven set to work and started the process of crafting various combinations until they achieved what they felt was perfection. Read More
Food News: Openings, Parties, Election Day & Wine Ingredients Restaurant Brunch News Specialty Market Beer CTbites Team October 23, 2012 Half Full brewery in Stamford will host a Halloween party this Saturday, starting at 7p.m. For $50, you'll get open taps of Half Full Bright Ale, InaugerALE, IPA and Pumpkin Ale, Oktoberfest inspired food and Pumpkin Ale floats, via Station Eats, and a costume contest. Half Full recommends taking a cab to this one. Feeling stressed about Election Day? Fairway Market in Stamford has a solution. Eat cupcakes.. Go Donkey or Elephant - for $1.49 each - celebrate or sob into your sweets. The Spread opens TODAY in SoNo with Executive Chef Arik Bensimon. Don't miss out on this hipster scene and spectacular menu. More here. Looking for a good brunch spot? Bar Sugo, Chef Pat Pascarella's new killer Italian venue in Norwalk, is serving a regional Italian brunch Saturday and Sunday with rotating menu items including: Crispy Pork Belly w/ Sunny Side Up Eggs, Sausage & Broccoli Rabe omelettes, pancakes, and all the usual suspects. View menu here. Read More
Walter Stewart's Market Fall Shopping Guide (sponsored post) Ingredients Local Artisan Local Farm Special Dietary Needs Specialty Market New Canaan CTbites Team October 22, 2012 Fall is here and Walter Stewart's Market, a fixture in downtown New Canaan since 1907, is celebrating the season with great products for your whole family. For those who haven’t shopped this local gem, take a a trip down the aisles of Walter Stewart’s Market, where you’ll find an amazing array of local, seasonal and specialty items...not to mention the Stewart’s wine shop. Finally one stop shopping. How better to enjoy in these crisp Fall months, than with local apple and apple cider from Lyman Orchards in Middlefield CT or the exceptionally delicious Cider donuts from Blue Jay Orchards in Bethel. Read More
LUXE Modern Wine & Cocktails in Westport Ingredients Restaurant Cocktails Westport Wine Bar Amy Kundrat October 19, 2012 LUXE Modern Wine & Cocktails in Westport is focusing on mixology education this fall and winter just in time to get your bar fully stocked and your skills sharpened for the holiday entertaining to come. Cocktail Classes will be held on 10/29, 11/19, 12/17, and focus on the following subjects: Setting up a home bar, basic bar tools, basic cocktails with mixers; basic cocktails Spirits, punch and cocktails for a crowd, how to create your own signature cocktail, and prepping your home bar for a cocktail party. To RSVP, leave a message for LUXE @ 203 349 5039 or message on facebook. Read More
Friday Froth: Hopstacle Course Ingredients Beer Dinner Beer James Gribbon October 12, 2012 "Brain Blaster," huh? I crinkle the plastic bag in my fingers and stick my nose in once more to inhale the pungent aroma of the dried green buds it contains. "Its only sounds like 'Brain Blaster'," says Brendan Kingston. "There's no way anything with a name like that gets past the FDA." I drop the bag and pick up a small glass of brown beer. The beer's real name is An Braon, meaning "The Tasty Drop," which is appropriate. We're not here to discuss the forest here, though: we're looking at the trees. Well, vines, to be precise. I'm sitting at the first in a series of educational tasting classes conducted by B. United International, and hosted by Coalhouse Pizza in Stamford.Every day, CTBites chronicles the myriad ways in which we're lucky to be living in Fairfield County during the current food (and beer) renaissance in America Read More
Food Porn: Apple Tart Recipe Ingredients Features Cookbooks Food Porn Recipe Tina Rupp October 04, 2012 CLICK ON IMAGE ABOVE TO LAUNCH PHOTO GALLERY Tina Rupp is a professional food photographer who works with Food & Wine Magazine and Weight Watchers and also photographs many cookbooks and national print ads. Today just after this tart came out of the oven, I FINALLY realized why I bake and don’t really cook. I burned applesauce. Who does that? The running joke between me and my husband is that I can burn just about anything I cook: eggs, toast, fishies for my daughters and then today it was applesauce made from all of the extra apples I sliced for the shoot. It finally hit me. When I bake, I have a timer! When I cook on the stovetop, no timer! Eureka moment for sure. Thankfully, my husband is an amazing cook, beef bourguignon, the works. Nice balance with all the baking I do and fortunately I can also make a mean salad. No timer needed. Read More
Friday Froth: Outside and Inside Ingredients Friday Froth Beer James Gribbon August 31, 2012 It can all seem so simple, these twenty two moving parts. Eleven on eleven, they violently mesh, or they fly apart. Some people look at this whole and perceive only a lumpen, tangled jumble. From orbit, the Amazon rainforest is reduced to a green carpet. A glance at the watch's face shows only two hands. A second's worth of recognition, then on to something else, the actual time already forgotten. On the watch's face is the hour. Behind that: gears, escapments, jewels. Under the green, jungle canopy: rivers, streams, lives, civilizations. Guttural cries, naked violence, and the necessary imbalance of the scoreboard are the most apparent facets of American football. Tribal, atavistic pleasures, occasionally waved off as simple things by and for simple minds. Motivating and informing it all, though, this. Twenty two individual goals made systemic by design; the moving parts of a machine imbued with a will and given a target. Put the parts together and see if the result is harmonic precision, or an expensive spray of ragged metal and oh dear, I seem to have a hairspring lodged in my cornea. That beer in your hand is more than just "a beer." Read More
Canning & Sauce Making @ Westport's Wakeman Town Farm Ingredients Cooking Classes Christy Colasurdo August 31, 2012 Ahh...harvest time. So many veggies, so little time before they spoil. Wondering what to do with that bumper crop of gorgeous organic tomatoes and gigantic squash from the garden? Don’t let them go to waste! Instead, come to the Wakeman Town Farm on Saturday, September 8th from 9am-12pm, and learn how to can and preserve your harvest to enjoy all winter. During this three-hour workshop, you’ll learn the basics of canning and how to make both delicious jam and tomato sauce. You’ll even be able to take a few jars home to stock the pantry! Cost is $35 if pre-registered, $40 at the door. Wakeman Town Farm, 134 Cross Highway, Westport. Space is limited; please register early. Click here to register or email wakemantownfarm@gmail.com to reserve a spot. Read More
What's in Season: Peaches Ingredients Features Recipe Dessert Tina Rupp August 29, 2012 This week I went to Bishop's Orchard in Guilford. Accompanied by my 9 month old, we "both" went peach picking for the first time. She plucked the leaves that we're tickling her face as I maneuvered under the branches with her on my left hip, while I picked one peach at a time with my right hand. It was just like apple picking although the peaches weren't ripe enough to eat off the trees. I let them ripen on the counter for a few days then they at last became soft, sweet, juicy and camera ready. Read More
Friday Froth: Lesson Learned Ingredients Friday Froth Beer James Gribbon August 24, 2012 Your average lemur makes a terrible manservant. Don't ever waste a summer trying. It takes them forever to drag a beer from one room to the next, and you'd think they have dexterous little hands, but I found their laundry folding skills to be incredibly sub-par. Exotic animal friends can be both time consuming and delicious, but a Cornish game hen provides the latter with no need of training or a wee tuxedo. Unless well-dressed poultry is your thing, you monster. But let's put aside whatever predilections you have for Capon in chapeau and return to our subject, shall we? In the upper midwest (where the men are men and the women are frozen to something) sits Grand Rapids, Michigan. It has an area of 45.3 sq. mi., is home to the Frederick Meijer Gardens, the DeVos Place Convention Center and many other places you've read about both here and on Wikipedia if you've never been to the place and need something to write about it in your beer column. TRANSITION It is also home to Founders Brewing Company, one of the more significant craft breweries in the United States, at the northeast side of which you can spy Connecticut, where Founders beers can now be, um... found. Read More
It's Hatch Chile Season! Celebrate with Stew Leonards. Ingredients Restaurant Norwalk CTbites Team August 22, 2012 If you can't make it to the annual Hatch Chile Festival in New Mexico in early September, this weekend in Norwalk may be a close second. Stew Leonard’s in Norwalk is partnering with a family-owned New Mexico Green Chile Company to host a Hatch Chile Roasting demo and tasting for customers on Thursday, August 23 through Sunday, August 26, 2012. Stew's will be selling their fire-roasted or unroasted Hatch chiles, as well as offering samples of fresh salsa made with Hatch chiles. For more information, visit Stew Leonards website or better yet, stop on by this weekend. Read More
What's in Season: Blueberries Ingredients Seasonal Farm Fresh Tina Rupp August 14, 2012 CLICK ON ABOVE IMAGE TO LAUNCH PHOTO GALLERY Tina Rupp is a professional food photographer who works with Food & Wine Magazine and Weight Watchers and also photographs many cookbooks and national print ads. She is inspired by the changing colors and textures of seasonal ingredients both as a foil for her her camera, as well as inspiration for her baking endeavors in her Old Saybrook home. She shoots with Canon and Hassleblad cameras Blueberries. You can get them practically year round in any grocery store in the country. We all know that they are often mealy and tasteless. Yet we still buy them, perhaps for their antioxidant power. But blueberry season is a whole different world. Outside of strawberries, blueberries are the fruit I look forward to the most in summer. The sweet yet tart delicious little nugget of flavor is such an amazing berry to eat straight off the bush, in a pie or cake or crumble, or right out of the freezer and into Sunday morning pancakes. Read More
Beaver Beer...It All Began In Westport, CT Ingredients Beer CTbites Team August 13, 2012 "If it wasn't for beaver, none of us would be here," Bill O'Brien, one of the three founders of Beaver Beer tells me over their delicious Big Red brew. Turns out he's not talking about our meeting at the bar, though. Bill gives me a quick history lesson and tells me that the Dutch were among the first to come to this country, and they were hunters looking for beaver pelts! It's one of the many stories that Beaver Beer brings out, and Bill lovingly refers to Beaver Beer as "a conversation in a bottle." The conversation that led to Beaver Beer occurred when three friends from Westport were camping and became inspired to create the perfect craft brew. After watching the nearby hard working, hard-playing beavers, they knew the beaver was the perfect mascot for their brand. Read More
Sono Baking Co: 5 Tips for Perfect Pie Dough Ingredients Features Bakery Norwalk Recipe Dessert Stephanie Webster August 07, 2012 Pie baking is a both a science and an art, and John Barricelli of Sono Baking Company knows all the tricks. John has been baking the old fashioned way at Sono Baking Company since the very beginning, no short cuts, just fresh ingredients and skill that comes from a lifetime covered in flour. As part of our Invites program, John Barricelli hosted two "Pie & Dough Making" classes for aspiring bakers. Guests arrived donning aprons and toting rolling pins. Here's what we learned: 5 Tips for Perfect Pie Dough Tip #1: Calibrate your oven's temperate & make sure that your oven is level. Read More
Ad: What's In Season @ Walter Stewart's Market Ingredients Local Artisan Local Farm Specialty Market Advertisement CTbites Team July 31, 2012 With summer in full swing there are even more reasons to shop Walter Stewart's Market, a fixture in downtown New Canaan since 1907. This family run grocer features not only outstanding customer service and a great selection of everyday needs for your family, but also local producers and hard to find specialty goods in every aisle. Can't get to the farmers' market? Browse through Walter Stewart's produce section where local CT farmers from Wagner Farm in East Windsor, Millstone Farm in Wilton, and Dzen Farm in South Windsor, are delivering the very best of the CT harvest. What's in season right now? Here is the lineup: corn, yellow and green squash, green beans, blueberries, apricots, sugar plums, and green cabbage. Beautiful beefsteak tomatoes will be coming soon. Read More
Amuse Bouche: The All Beverage Issue Ingredients News Wine Tasting Beer James Gribbon July 26, 2012 Stew Leonard’s Wines is getting into the Olympic spirit. They will also be hosting a “Wide World of Spirits” on Friday, July 27 from 4:00 – 7:00 p.m. and Saturday, July 28 from 1:00 – 5:00 p.m. featuring four drinks from four continents. Westport's new wine shop, BottleRocket will host several events this weekend. If you haven't stopped by yet, this top notch wine haven is worth a taste. Thurs, July 26: Magic Hat Elder Betty beer (seasonal, weiss-style and super refreshing), 4-7pm: Fri, July 27:Mer Soleil Chardonnay from California, 4-7pm & Sat, July 28: Laxas Albarino (refreshing summer sipper from Spain), 1-4pm Hartford's City Steam brew pub, already distributing their Naughty Nurse pale ale in bottles at retail, is rolling out bottles of their Innocence IPA in the coming weeks. We've asked, and we'll update you when we know Ffld. Co. locations. Read More