Filtering by Tag: Farm to Table,Syrian
Harvest to Heat Cookbook: A Farm-to-Kitchen Journey
Ingredients Features Cookbooks Farm to Table Farmers Market Recipe
Cookbooks used to be written for those who loved to cook or for those who needed to cook. Today’s food-centric culture has added breadth and depth to the genre. Food lovers and home cooks look to chefs not just for instruction, but for inspiration. “Harvest to Heat, Cooking with America’s Best Chefs, Farmers, and Artisans” by Darryl Estrine and Kelly Kochendorfer goes one step beyond, showcasing the local farmers, ranchers and artisans who serve as muse to those esteemed chefs. The result is a celebration of the symbiotic relationship between farmers and chefs and the masterpieces created by their combined efforts.
Behind the Scenes @ Match Restaurant in SoNo
Ingredients Restaurant Farm to Table Norwalk
“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity” - Voltaire
The latest edition of CTBites’ “Behind the Scenes” series is brought to you from Match Restaurant in South Norwalk, where Matt Storch, its owner-chef and Westport native, has been at the helm of the kitchen for over ten years overseeing this highly acclaimed restaurant that creatively promotes today’s Farm to Table philosophy.
For those who have never experienced the incredible activity prior to the day’s first customer entering the restaurant, it is a bustle of activity. Chef Matt led us past the floor to ceiling wood burning pizza oven in the back of the dining room and down a flight of stairs to the restaurant’s subterranean kitchen.
The Dinners at the Farm 2011 Schedule is Up!
Restaurant Events Farm to Table Local FarmThe Schoolhouse At Cannondale: A Wilton Gem
Restaurant Farm to Table Local Farm Wilton
The Schoolhouse at Cannondale was built just after the Civil War, in 1872 and has been owned and operated by Chef Tim LaBant, a native of Wilton, since 2006. The setting of this authentic one room schoolhouse along the banks of the rushing Norwalk River, makes for an unusual destination dining experience. The deep chocolate hue on the walls, the comfortably upholstered banquet seating that runs under the windows that frame the river just outside, the simple decor accented by 4-5 framed photos of classes of students and teachers from over 100 years ago, sets the tone. This quintessential New England scene is authentic, inviting and superb.
Brendan's At The Elms: Farm to Table in Ridgefield
Restaurant Farm to Table Ridgefield
“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.
Middle Eastern Home Cooking @ Safita
Restaurant Fairfield Middle Eastern Syrian Vegetarian Lunch Kid Friendly
Overlooking the Mediterranean sea, nestled among 3 hills and their valleys, is the beautiful, old town of Safita, Syria. Only a few miles from the long island sound, nestled between Westport and Fairfield proper, is the beautiful, month old middle eastern restaurant, SAFITA. It is the "Tale" of two Safitas, both with their charm, beauty, and authenticity. And it is just this authenticity that Kheder Hassoun and his family bring to this brand new Middle Eastern restaurant, situated where the old Chat 'N Chew used to be. Tiny in size but big in hospitality, Safita, at 2217 Post Road in Fairfield is pulling in the crowds, night after night. This is middle eastern at its finest, with "Ummu" ("mother" in Arabic) Amal in the kitchen, cooking up all her own recipes from scratch. This ain't your roadside Shawarma.Farmers Table: Simple Farm Fresh in New Canaan
Restaurant Farm to Table Local Farm New Canaan Farm Fresh Lunch
The lines between farm stand and restaurant are growing ever more blurry with the recent opening of Farmers Table on Forest Street in New Canaan, a hybrid farmers market, bakery and the latest restaurant to embrace the farm-to-table dining trend. Intimate in both name and practice, the tiny 6 top restaurant delivers farm fresh hospitality with a farm stand persona.
Eating at Farmers Table is like inviting yourself to dinner at a friend’s house
LeFarm Goes Underground with "Souterrain"
Restaurant Events Farm to Table Westport Farm Fresh Underground Dinner
Last Sunday harkened the beginning of a fresh new culinary offering in Fairfield County…a dining experience without walls and without rules. It represents the next generation of the "family" table, bringing people together with just their love of food as the communal bond. Is your interest piqued? It should be. When you make THIS reservation, you won't have an address. You definitely won't know what's on the menu. But you will know one thing for sure…this 
surprise dinner party is going to be extraordinary because Bill Taibe of LeFarm gastronomic fame is the man behind "Souterrain." For those of you who need brushing up on your High School French, underground dining has finally made its way out of the urban centers and into Fairfield County. Bill Taibe's Inspired Farm-to-Table Fare @ LeFarm
Restaurant Farm to Table Local Farm Westport Farm Fresh Lunch
While busily building my stationery empire this summer, I noticed an exciting transformation happening downstairs from my office (Colonial Green in Westport). The Italian restaurant favored by the blue haired crowd had closed and serious construction was underway on a new place. Over the next several weeks, there was a buzzing of saws, table tops were painted, artwork lay arrayed on the sidewalk, and chicken wire went up in the window. I took note of the words “Le Farm” scribbled on the front window and thought to myself, this is promising. I couldn’t resist asking one of the men standing out front if he was le farmer (he wasn’t). Then I heard rumblings (and soon confirmation) that foodie darling and former chef at Stamford’s famed Napa and Co., Bill Taibe, was le man behind LeFarm. LeFarm was to be Westport’s newest outpost for farm-to-table cuisine. As a charter member of the farm-to-table club, I couldn’t have been more excited. I’d live on a farm if it wouldn’t derail my shoe collection.It's Time to Re-visit The Dressing Room
Restaurant Farm to Table Organic Westport Farm Fresh Comfort Food
I know what you’re thinking...why is CTBites reviewing The Dressing Room? Isn't it the most reviewed restaurant in Fairfield County? Haven't we heard it all before? Think again. The Dressing Room has long been the go-to spot for a glass of wine or pre-theater meal, but it seems that Chef/Owner Michel Nischan and Executive Chef John Holzwarth have recently made some changes to their "Homegrown" repertoire.
I re-visited The Dressing Room recently at a friend's suggestion to try their new “American Tapas” menu. Just back from vacation on Cape Cod, and feeling the after-effects of the every day, all-fried seafood diet (ok, fine... there was the daily ice cream cone too), I was in dire need of a healthy veggie fix. My friend assured me that with the newly invigorated menu, I would not be disappointed... and I was not. In fact, I was blown away.
