Friday Froth: Barleys, Stouts, and Porters Ingredients Beer James Gribbon December 31, 2010 Here and now, in the some of the shortest days of the year, life could use a little brightening up. This is an instinctual thing with people. We light candle displays, light our homes, and celebrate the low tide of winter having passed, and the return of longer, better days ahead. But it’s still dark. So the brightness in our spirits gets helped along with stronger, winter brews. That’s our theme today. I always look forward to the old ales, barley wines and especially porters that come out in the late fall and winter. Otter Creek Stovepipe Porter from Vermont is one of my absolute favorites, but Southampton Imperial Porter is a new one (to me) to which I'm giving pretty high marks. Read More
Our Top 10 Eats of 2010 Restaurant Top 10 Eats Stephanie Webster & Amy Kundrat December 29, 2010 The Schoolhouse at Cannondale: Mushroom Truffle Soup Chef LaBant's Mushroom soup with truffle oil achieved maximum sounds of audible appreciation at a recent meal. His French culinary know how is evident in all of his sauces as well as this wonderfully decadent starter. The Boathouse: Lobster Salad I'm embarrassed to admit how many of Chef Holzwarth's Lobster Salads I have consumed in 2010. A composed salad with the absolute freshest market vegetables, avocado and heirloom shell beans pedestaled on large chunks of succulent lobster meat. It's good stuff. leFarm: Local Beets & Oregon Lentils, Pecans, Aged Ricotta with La Quercia Ham A celebration of fresh ingredients, tastes and textures, this dish sits in perfect harmony. Earthy, sweet, rich and savory, this is a dish often craved. Chao Chi: Foie Gras Beignet Now shuttered, this amuse bouche is stamped into my memory from a long meal enjoyed there. The buttery softness of the foie gras paired with a light and doughy shell was finished with a blackberry jam drizzle. Bravo Prasad. Bereket Turkish Restaurant: Manti This hole in the wall in Bridgeport (soon with a new larger location) serves a Turkish classic "Manti," tiny folded triangles of dough filled with ground meat and onion, floating atop a bed of yoghurt, meat drippings and spices. As close to Istanbul as it gets in FC. Read More
Food Writing & Blogging Class w/ Corinne Trang Ingredients Cookbooks Education Events Stephanie Webster December 27, 2010 Looking to learn how to write about food or start a blog? Why not learn from a master? Corinne Trang is an award-winning author of several books including Noodles Every Day (2009), Curry Cuisine (2007), The Asian Grill (2006), She was dubbed the “Julia Child of Asian Cuisine” by the Washington Post, and has written for numerous publications including Saveur, Food & Wine, Relish, Cooking Light, and Bon Appetit. Now is your chance to study with Corinne Trang in a very intimate setting. Here are the details: Read More
People's Choice in Norwalk: Soulful Jamaican Cuisine Restaurant Delicious Dives Jamaican Norwalk Lunch Kid Friendly Gayatri Batra December 26, 2010 People’s Choice on Wall Street in Norwalk is as nondescript as a restaurant gets, but if you happen to walk by, the aroma of jerk chicken and stewed meat makes your head turn even before you open the door. Step inside and you could be in the heart of Kingston, Jamaica – the savory spicy smells, the clanging of the pots and pans, people lining up to order directly from the kitchen, beverage coolers stacked with Jamaican drinks and sodas with names like Kola Champagne, Peanut Punch, and Irish Moss …. I must have driven past this restaurant countless times before I was introduced to this ‘find’ by my Jamaican Nanny – Corrine. During the snow laden Connecticut winters, homesick for ‘ackee and salt fish’ and ‘callalloo’ she wanted nothing more than her weekly visit to People’s Choice. Read More
Friday Froth: IPA's, Wheat Beer & A Lotta Hops Ingredients Beer James Gribbon December 23, 2010 Hello, and welcome to Friday Froth: the weekly beer column designed to tempt, inform, and share the joy I find in discovering great brews. A quick introduction: There are limitless possibilities to beer. By that, I mean not just different styles like lagers, ales, stouts and barley wines (very much a winter beer, btw), but all the variations possible within those styles. Budweiser's a lager, but comparing it to Brooklyn lager is like comparing me to Lebron James because we're both human males. This column is identical in theme to the rest of CTbites, i.e., "Here are some new flavors, aromas and sensations you may like to try." Read More
Coromandel, Authentic Indian, Opens in Southport CT Restaurant Southport Indian Lunch Sarah Green December 19, 2010 So many Coromandels, so little time. Gopinath Nair and the other 6 partners in this Indian dynasty have opened yet another authentic Indian restaurant, their 3rd of the same name, in Fairfield County. "Indian is a destination, not a 'drive by' and 'stop in' kind of cuisine," Nair says. That explains, perhaps, why the partners chose to open number 3 at the thus-far unsuccessful location off Southport's exit 19 where the old Kicking Horse Tavern used to be. People aren't driving down the Post Road and, on the spur of the moment, deciding to have some curry. The decision has most likely been made before prospective diners get in their cars. So 'location, location, location' may not be so important. 17 Pease Street, although perhaps not the most ideal locale, hidden behind an off-ramp as it over-looks (actually, under -looks!) southbound traffic on I-95, turns out to be a great spot for Indian for those of us in the Fairfield/Westport 'hood. The owners have redesigned the space and warmed it up. The floor is carpeted to absorb most outside noise and the walls are decorated with beautiful Ajanta Cave Drawings. The restaurant seats approx 55 people and there is a full bar with all the trimmings. And by the way, they just so happen to be serving top notch food. Read More
Buying Guide: Prosecco, Cava & Champagne for 2011 Ingredients Features Entertaining Holiday This Week In Wine Wine Chat Kathleen Hall December 17, 2010 Get your sparkle on! Now that the holiday season is in full swing, what better gift to bring to a party than a sparkling wine? Any occasion becomes a celebration when you open a bottle of bubbles! Not only that, sparkling wine is extremely food-versatile, pairing well with most hors d oeuvres, from foie gras to pigs in a blanket. And for those of us hoping not to overindulge this month, at only 95 calories per flute (compared to 250 calories in a Vodka Martini), sparkling wine allows you to have fun AND behave all at the same time! Here are three ideas I believe might ring your holiday bell: Read More
Fairfield County Cooking Classes = Great Gifts Ingredients Features Cooking Classes Education Events Stephanie Webster & Liz Rueven December 13, 2010 The holiday season is rapidly approaching (for some it has already past), and as we seek out the perfect gift for that special someone, I offer up the gift of culinary knowledge. Whether your recipe repertoire needs a little spicing up or you are just looking for some tips and tricks from a pro, these cooking events are both fun and educational. Plus, in Fairfield County we are lucky to have access to a variety of chefs with serious pedigree. Avoid the malls. These outstanding Fairfield County cooking classes are all you need: Sono Baking Co.'s John Barricelli, Match's Matt Storch, Chocopologie's Fritz Knipschildt, Barcelona or Brazilian, there is something for every cook--including some great holiday classes for kids. Your friends and family will thank you (and this year they'll mean it). Read More
Match Restaurant in Sono: 11 Years...A Visual Journey Restaurant American Food Porn Norwalk Stephanie Webster December 12, 2010 CLICK ON ABOVE IMAGE TO LAUNCH PHOTO GALLERY This year marks Match's 11th anniversary, an honor and milestone that most restaurants can only hope to achieve. Instrumental in revitalizing SoNo and its thriving restaurant scene, Match has flourished throughout the years by providing diners with an immersive and engaging dining experience that delivers on all fronts. The menu never disappoints, always featuring Match classics alongside daily and seasonally inspired dishes, never pausing to get tired or predictable. The friendly and competent wait staff, under the watchful eye of Managing Partner/Co-owner Scott Beck, sets the tone in the front of the restaurant, conversing knowledgeably about each dish's preparation as well as the expertly chosen wine list. Match marries the ingredients for success masterfully, but for my money, Match's success really lies in the kitchen. The secret to staying on top for 11 years and what really sets Match apart from the pack is Executive Chef/Co-owner Matt Storch's playful approach to cooking as well as his ability to constantly create and innovate in the field of new American cuisine. With Match's numerous "best of" awards for both their menu and wine list, and a long list of accolades from the traditional media, we wanted to tell you a different story. In fact, we felt it most compelling to simply show you. The following represents some of our favorite selections from the Match menu, ones that highlight Chef Storch's ability to layer flavors, textures and truly varied ingredients with great success. One night...one long meal… This is not a CTbites review. This is food porn. Read More
Monster B's "Hall of Foam" in Stamford Ingredients Restaurant Stamford Beer James Gribbon December 09, 2010 I have lived the vast majority of my life in Fairfield County, but one of the most important lessons in food I ever received happened in rural Georgia. A group of friends and I had taken a camping trip in the general vicinity of Vidalia, where the onions come from, and were in the midst of a long (and severely fire-ant-bitten, in my case) ride back home when we saw a rough, plywood sign appear on the side of the road, leaning against a stack of cinder blocks. The sign had three letters on its face in runny, black spray paint: “BBQ.” What followed was, without any sort of doubt, the best BBQ I’d ever had in my life. We ate three times as much food as anyone should eat at one sitting without having previously drawn up a will. It was a great reward for taking a chance at an odd location Significantly closer to the reactor core of urban life that is the New York Metropolitan Area is Glenbrook Center in Stamford. Heck, there’s even a Metro North stop, and across from that stop on the New Canaan line is Monster B’s. Read More
Fairfield County Winter Farmer's Markets Ingredients Farmers Market Local Artisan Local Farm Specialty Market Farm Fresh Deanna Foster December 07, 2010 The sounds of the Farmer’s Market change with the seasons. The “mmm’s” in June when the strawberries arrive; the “ooh’s and ahh’s” in July when the tomatoes make their entrance; finally, the sad, sighing “uh’s” in the fall as the weather chills and the markets draw to a close. This year, thanks to the unabated demand for local produce and the persistence of some devoted market managers, we can enjoy a new season of sounds at our local Farmer's Markets. Read More
Fairway Wines & Spirits Opens in Stamford Dec. 15th. Ingredients Features Cocktails Specialty Market Stamford Wine Chat Stephanie Webster December 06, 2010 As if the opening of the renown grocery mecca Fairway Market wasn't enough to make a foodie faint, Fairway Wines & Spirits (689 Canal Street), a 6,500 square foot store will open on Wednesday, December 15th next door to the new Fairway Market (699 Canal Street). The shop will feature approximately 2,500 wines, more than 600 varieties of spirits from around the world and over 500 different specialty and traditional beers. Need assistance? A highly qualified staff of specialists and sommeliers will be on the premises to help customers with their wine and spirit selections. Let's talk wine: Wine selections will include the large national brands, local wines, kosher wines, organic and biodynamic wines, sparkling and dessert wines and a variety of esoteric wines from smaller vineyards. Fairway also intends to carry wines from different parts of the world that will be exclusive to Fairway Wines & Spirits. Read More
Ad: How to do Fondue c/o Fairfield Cheese Company Ingredients Features Entertaining Holiday Advertisement Stephanie Webster December 06, 2010 'Tis the season for eating entertaining with family and friends, but as any host knows all too well, 'tis also the season for endless planning, cooking, and the inevitable mile-high pile of dishes at the end of the evening. What's a holiday host to do? Fairfield Cheese Company, Fairfield’s source for artisanal and farmstead cheese and fine foods has a savory solution to the dinner party doldrums. A Fondue Party. This simple solution to entertaining allows the host to stay out of the kitchen and in the action where the act of eating becomes the evening’s entertainment. Whether you go with the traditional Gruyere & Emmentaler or mix it up with a Beer & Chedder Fondue recipe below, Fairfield Cheese Company has everything you need to jumpstart your fun and festive culinary adventure. (Fondue fixins also make for a great holiday gift!) So grab your fondue pot…here’s how to get started … remember, the better quality the cheese, the better the fondue. Read More
Burgers, Shakes, and Fries v2.0 Opens in Darien Restaurant Darien Comfort Food Lunch Kid Friendly Burgers Jeff "jfood" Schlesinger December 03, 2010 "It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire." - Julia Child The long awaited opening of Burgers Shakes and Fries occurred yesterday in Darien with burgers and dogs grilling, fries frying and shakes shaking. For those, like me, who agree with Julia Child that the hamburger is an American icon, Kory Wollins has mastered the art of the burger and created an incredible rendition of this American classic Read More
Best Doughnuts in CT via Fairfield Weekly Restaurant Breakfast Kid Friendly Dessert Stephanie Webster December 02, 2010
Kaia Cafe at Kaia Yoga in Westport Restaurant Organic Special Dietary Needs Westport healthy Juice Bar Juice Cleanse Lunch Kid Friendly Liz Rueven December 01, 2010 Yoga devotees and newcomers alike celebrated when KaiaYoga, a complete wellness center, opened in Westport in June of this year. An offer to explore the new center with a deal called “30 days for $30”, enticed 2500 new students of all ages to take classes and explore this new studio. With 10,000 square feet and two thoughtfully designed levels, this location offers a large selection of yoga classes and wellness services for all members of the community. Now members and non-members alike can rejoice again. Husband and wife duo Stan Woodman and Gina Norman have finally opened KaiaCafe, an organic juice bar that offers a carefully edited selection of salads and wraps, in addition to freshly squeezed juices, boosts, smoothies and remedies. Over 20 organic teas are offered by the cup or pot, as are coffee, espresso and capuccino with any kind of milk you can imagine. Read More
Stamford's Tappo Restaurant via Slice Restaurant Italian Pizza Stamford Lunch Amy Kundrat November 29, 2010
Brendan's At The Elms: Farm to Table in Ridgefield Restaurant Farm to Table Ridgefield Jeff "jfood" Schlesinger November 28, 2010 “Sustainability,” “Farm to Table,” “Locavore.” These all describe a culinary trend toward using locally raised ingredients. This philosophy has created a groundswell of top-tier restaurants in Fairfield County including Napa &Co., LeFarm, Harvest Supper, The Schoolhouse at Cannondale, Nicholas Roberts, and The Boathouse. But Brendan Walsh, owner-chef of Brendan’s at the Elms in Ridgefield, has been creating some of the best locally sourced “farm to table” food in Fairfield County for over ten years. Read More
Eggnog Lollipops? Ingredients Cocktails Dessert Stephanie Webster November 26, 2010 Last year, we told you about Suckerborne Suckers, lolli's that aint just for kids. In fact, with boozy flavors like "Dark and Stormy" and "Lemon Vodka MeanyTini," you might want to keep these stored in a high place. Finally, a sophisticated and spectacular lollipop designed for adult palettes. Using nothing but sugar, a stick, and some outrageously decadent yet all natural ingredients, Darien resident Megan Ferrell has entered the candy market with chic and style. Yes, lollis with a decidedly adult twist can be found right here in Fairfield County, and just in time for the holiday season, their EGGNOG lollipops are back! Read More
Scratch Baking Debuts in Milford Ingredients Restaurant Bakery Milford Breakfast Dessert Amy Kundrat November 23, 2010 Chances are pretty good that if you’ve ever lusted after a baked good in Fairfield County, Lesli Flick of Milford's newest bakery Scratch Baking may have literally had her hands on it. Scratch is a beacon of baked goods, opening in a cozy space adjacent to the Milford train station just this past weekend with seasoned pastry chef Lesli Flick at its helm. Flick has been moving steadily north since attending culinary school in Manhattan, beginning her baking trajectory on the upper east side and then (thankfully for us) moving to Connecticut. Read More
