For this article, CTBites spoke with many of Fairfield County’s top chefs, butchers, and professional knife sharpeners. These pros were very blunt about the knives used in most home kitchens: they are dull. Especial fancy “trophy-ware.”
“A cook with a dull knife,” suggests Fairway’s top butcher Ray Venezia, “is like a sharpshooter with a water pistol.”
Much like a gun slinger out of the Old West, this modern-day Paladin has Knives and Will Travel. He carries his complete cutting arsenal in a sleek case … but all that's inside are just two gleaming Victorinox Forshner rosewood knives -- a 6" boning blade and a 12" cemeter – a steel and whetstone.
Women’s Philanthropy of the Jewish Federation of Greater New Haven will host “Let’s Dish: A Feast of Food Talks”on Thursday, March 22 from 5:30-8:30pm. Three distinguished culinary experts will be on a panel to enlighten attendees with stories of the trials and tribulations of being in the culinary business, moderated by a fourth culinary specialist. These four women includeCarole Peck, owner of Good News Café in Woodbury, CT, Missy Robbins, Executive Chef at A Voce in NYC, Cynthia R. Bigelow, president of Bigelow Tea Company, and Bonnie Leblang, food writer and internationally syndicated columnist.
Similar to my omnivorous approach to food, I’ve been known to devour almost anything when it comes to food in print. And although I love any and all food magazines, my allegiances bend toward the recipe-driven and away from the trendy and overly-styled. It’s nice to know that some serious time has been logged in someone else’s kitchen before amateur hour and its inevitable chaos, commences in my own.
Firmly in the category of “not afraid to get their hands dirty,” Fine Cookingmagazineis one of those few who are dedicated to the act of cooking. Their meticulous seasonally-driven recipes reflect a dedication to process and a glimpse into their tireless recipe testing. So when I learned their headquarters and test kitchen also happened to be firmly inside our Fairfield County borders at Taunton Press in Newtown, CT, it only became a matter of time before I invited my CTbites-self for a tour and taste.
This just in from The Fairfield Green Food Guide: 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
Saturday, March 17: 12pm – 2pm
Tim LaBant, Chef and owner of The Schoolhouse at Cannondale Restaurant provides a comprehensive how-to on carving a full pig. We’ll also discuss benefits of the different cuts of meat, and how best to prep and cook them.
Fairway Market'sMaster 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:
The expert butchers at Craft Butcherywill 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?
Fairfield County Foodieis a local blogger who is passionate about her food. She had me at "It’s no fun going out with folks who only ever order salads." Here is her recap of our recent CTbites Invite: Da Pietro's cooking demo & lunch event.
I laughed, I learned and I ate scrumptious food all in one afternoon.
Today I attended a fabulous, intimate event organized by CT Bites and Da Pietro restaurant in Westport: A cooking demo and lunch with Chef Scotti. I found out about it through “CT Bites Invites” that I had signed up for. Man! Am I glad I did!
The moment I entered the restaurant, I noticed all the happy smiling faces. Everyone was simply delighted to be there … after all, who wouldn’t be delighted to spend an afternoon with Chef Scotti?
Camp Fine Dining is a two week camp for teenagers that will run this August led by Paul Desiano, Chef and Owner of Cello (formerly Plate) located in Copps Hill Plaza in Ridgefield.
In the first week, Camp Fine Dining will focus students on basic skills including knife cuts, butchering, sauces, and pasta making. By the second week, the students and Chef Desiano will brainstorm a 5-course tasting menu. The class will spend the first week preparing and the program will conclude with the students cooking that menu for their families.
Dates and time: August 16 -18, August 23 – 25 from 9 a.m. to 2 p.m.
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:
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).
The phrase that keeps going through my head as I painstakingly roll out sheets of fondant to recreate wood siding for the CTbites entry in the Stamford Museum's Gingerbread Exhibit is "What was I thinking?" I'm a professional eater, not a professional baker. Knee deep in food dye and frosting, I am so far out of my element, I could be in another country. Obstacles aside, team CTbites is up for the challenge, and driven by the desire to raise money for Stamford Museum's educational programs, we embrace our inner cake decorator. (And thank you Michele Klem of CakeSuite for not screening my distress calls.)
Day 1:
After a 1 hour planning session with our staff baker and contributor Deanna Foster and our own Chef Nicole, we decide to go with a local CT farm stand theme. Fruit, veggies, grass…with the added bonus of a structure that only requires three walls. How hard could this be?
CTbites is proud to be this year's media sponsor for the 2nd annual "Visions of Gingerbread: The Sweetest Architects" exhibit at the Stamford Museum and Nature Center. Opening November 6th, this show will feature unique and amazing gingerbread creations by many of your favorite bakers. Check out the lineup: CakeSuite, Sugar & Olives, DiMare's Pasty Shop, SoNo Baking Company, Karin Krumpelbeck, and (are you sitting down?) CTbites will be working on an entry. (If you are a baker and want to help team CTbites, contact us!)
Here's the best part...You can bring one of these incredible edibles home to your family. These sweet structures will be put up on the silent auction block, with proceeds going to the Museum's educational programs.
I walked into the Unquowa School kitchen this morning to talk to Chef Peter Gorman and Chef-in-Residence Lauren Issaeff, as they were busily making 80 gallons of heirloom tomato sauce to be served to the children, faculty and staff over the course of the school year. Peter and Lauren had their hands full with the seeds, pulp and juices from the various colored heirloom tomatoes that had been freshly picked from Sport Hill Farm, up the road in Easton. On top of the stove, garlic, (also from Sport Hill Farm), simmered in olive oil, and a large bundle of basil, from Gilbertie’s Farm, sat patiently waiting to be tossed in. I was overcome by the wonderful aromas swirling around the kitchen. It was just 9:00 a.m., but how I wished it was lunchtime! This is not an atypical scene in this private school’s kitchen.
Want to learn how to write about food from an award-winning cookbook author? Corinne Trang has written numerous cookbooks & has been dubbed the "Julia Child of Asian cuisine." She has published in Food & Wine, Health, Cooking Light, and Saveur.
If you ever wanted to write a cookbook, start a food blog, review a restaurant, or write a food memoir, join Corinne Trang for a FREE workshop on food writing. She'll guide you through your first short food piece starting with describing your favorite food, learning to create a recipe and a story around it. Space is limited, RSVP and be sure to bring your favorite fruit and vegetable!
Thursday, Sept. 30th is Corinne's Free Workshop: "Write Your Appetite" @ 7:15pm, Writers' Room, 252 Post Road East, Westport.
Fairfield Cheese Company classes are back in session and school has never been this delicious. Whether you are a cheese novice looking for a an introduction to the basics, or a cheese-aficionado seeking to expand your knowledge on a specific variety, they've got the class for you.
I jumped at the chance to attend one of these sessions last season and spent some time with owners Laura and Christopher who lead these entertaining and informative evenings. If you would like some background on Fairfield Cheese Company, check out our review, "Cheese 101."
With wine pairings from Harry's Wine & Liquor, this is the perfect way to break out of that dinner-and-a-movie date night rut. If you attend any of the classes below, let us know what you think!
Don't miss the second annual Easton Farm Tour. This celebration of Easton's local and sustainable farming community is a self-guided tour taking place on August 14 from 10am to 2pm.
This free event begins at the Easton Firehouse Green on Sport Hill Road (Route 59) where visitors will sign in and receive a copy of the beautiful Easton Farm Map – “Easton is a Farmers’ Market.” This great guide will serve as your road map and pass to enjoy the many farming delights that Easton has to offer. Gilbertie’s, Sport Hilland Sherwood Farms are a few of the highlighted destinations.
Skinny Pines – the Easton-based wood-fired pizza truck - will be on site with their mobile wood-fired oven, using locally sourced Easton produce. Who doesn't love that?
Come have lunch, listen to music and learn where your food comes from.
What could make these glorious almost Summer days even better? Did you say "Ice cream?" Yeah…that's what we thought too, so we teamed up with The Whole Foods Market and The Fairfield Green Food Guide for a...
Free Local Ice Cream Tasting!!
On June 18th, please join us @ The Whole Foods Market in Westport as we sample some excellent ice creams, gelatos and sorbet from 12:00pm-2:00pm in the cafe.
This sweet & creamy get ready for Summer event will feature LOCAL ice cream, gelato and sorbet (so even those who can't do dairy can still enjoy). Stop by to sample how good these summer treats can taste and chat about the local significance in our community. We will be answering questions about sustainability and why buying local is best for you, your family and your community. All of the samples are made with all natural or organic ingredients. Bring your appetite and your kids!
One of the easiest ways to make Earth Day every day is to green your kitchen. Here are some delicious and fun ways to reduce your family's "foodprint" while eating well. You can also view some of Analiese's tips on this Channel 8 news segment.
1. Buy locally grown food from a farmers' market and learn to cook with the seasons.
Michel Nischan's (of The Dressing Room) latest cookbook is perfect for anyone looking for inspirational ways to cook with the seasons
