Scenes from Chowdafest 2013 & Winners Are Announced!

Stephanie Webster

Chowdafest 2013 rocked the Webster Bank Arena yesterday with 30 restaurants serving up chowders, soups & bisques to over 3000 eager eaters. Guests held their ballots tightly in hand as they sampled their soup, trying to slurp their way to the winner in three categories: New England Clam Chowder, Creative Chowder, and Soup or Bisque.

Valencia Luncheria, Rory's, Bobby Q's, The Crab Shell and many of the area's top chefs each prepared 25 gallons of Chowda not just for mere consumption, but to raise funds and food for the CT Food Bank. Chowdafest representatives tell us that over 1,200 pounds of food were collected during the 5 hour event. 

The winners of Chowdafest 2013 are just in. Congratulations to...

Donovan's of Norwalk who won the Classic New England Clam Chowder category!

The Ginger Man of Norwalk who won the Creative Chowder category with their sweet potato clam chowder in a tie-breaker by the narrowest of margins, beating out the Brewhouse Restaurant, also in Norwalk who entered a chicken corn chowder.

The Crab Shell restaurant from Stamford who successfully defended their Soup/Bisque crown with their Lobster Bisque. 


Community Table in Washington CT

Restaurant American Farm to Table Litchfield Local Farm

Amy Kundrat

In the Litchfield County town of Washington, the two-year old Community Table and its team led by Executive Chef Joel Viehland, stands at the center of a tight network of farmers, foragers and discerning diners. Born from agrarian collaboration rather than co-opting it, Community Table was built around the notion that a restaurant serving its community must not only serves its diners, but act with respectful stewardship of the land. This translates to sourcing seasonally, locally and sustainably, as well as pickling, drying, fermenting and composting.

Cocktail Naming Contest: Win Dinner for 2 @ South End

Cocktails

CTbites Team

WIN a FREE Dinner for two @ SOUTH END in New Canaan. Here's How...

This is your chance to name South End's new signature cocktail. All you need to do is come up with a catchy name for the drink combining the following ingredients.

"Your Name Here" Cocktail Ingredients:

-House-infused Rosemary Vodka
-Candied Kumquat Simple Syrup
-Fresh Citrus
-Chives for garnish

If your Cocktail name is selected, you will receive a FREE Dinner for 2 complete with the new signature cocktail @ South End in New Canaan. 

Cocktail names must be submitted by February 14th.

Post your submission below (include email).

Fine Print: Tax, tip & alcohol - not included in the Dinner offer

[Photography courtesy of Jane Beiles Photography]


Invites: Passover Cooking Class @ Tabouli Grill

CTbites Invites Cooking Classes

CTbites Team

Join Chef/Owner Judith Roll for a 2 hour Pre- Passover "behinds the scenes" cooking class and lunch at Tabouli Grill in Southport on Wednesday February 13 from 10 am-12pm.

Learn how to make traditional Passover dishes like Bubbe's brisket with dried plums and carrots and matzo farfel with wild mushrooms ...even how to make you own matzo... and matzo ball soup! and then enjoy a lunch of your creations! SIGN UP HERE. 

Passover is March 25- April 2, so this gives you time to practice and perfect the menu!


Friday Froth: Here and There

Friday Froth Beer

James Gribbon

Holding my eyeball in my head at an altitude of 36,000 feet was a new experience. I was excited to get out to Utah during ski and Sundance season, yes, but the best part was having finally kicked the cold that had been holding me down like the Hand of the Man since before baby new year started crowning. I was enjoying the novel luxury of breathing through my nose when the plane ascended through 20,000 feet or so and the sea level air pressure trapped in the bone behind my eyebrow went all slumlord and attempted to evict my right eye for the next five hours. I didn't know an ex-cold could turn me into Popeye, but upon landing I did know this: I needed a drink. 

Red Rock Brewery in Salt Lake City is a sort of brewpub which is in many ways along the lines of Southport Brewing Company on our shores. I had never seen one of their beers in a bottle, much less a double IPA, so I ordered one straight away.


New Haven Meatball House

Restaurant Late Night Beer New Haven Comfort Food

Amy Kundrat

As a part of our ongoing effort to cover more of the state, we will be publishing more frequent, shorter posts on some of our favorite spots in New Haven, Hartford and beyond. If you have a place you love or would like us to cover, please email us!

New Haven Meatball House

Cuisine: Comfort Food, Late Night Dining, Craft Beer 
Price: Less than $10 (per entrée)
Our Highlights: Chicken meatballs with pesto, beef meatballs with tomato sauce, black garlic mashed potatoes, spiked milkshakes
Hours: Open Daily, Monday - Thursday at 5 pm, Friday - Sunday 11:30 am
Online: Official Website | Facebook 

Four types of meatballs, four types of sauces and three ways to eat them. Do the math and that could keep any comfort food-seeking foodie returning to explore the menu at New Haven's Meatball Shop on Chapel Street. Owner Bob Potter, the man behind New Haven's popular meat mecca, Prime 16, and the East Rock neighborhood tequilar bar, c.o. jones opened New Haven Meatball House in mid-2012.


Plan B's Chef John Shares 8 Tips for Making Great Chili

Features Holiday Recipe Comfort Food

Stephanie Webster

Chef John Brennan of Plan B in Milford knows a LOT about making Chili. This is why when it came time to plan my Super Bowl party, I turned to him for advice. Chef John's 8 simple tips will turn your Super Bowl menu into a huge win. Enjoy the game. Enjoy the chili. 

  1. Start by using the best Ingredients. The heart of the chili is the meat that you use. At Plan B we use premium certified humane beef and pork from ranchers that don’t use antibiotics or hormones on their cattle. It’s a simple step, the better the meat…the better the chili.
  2. At Plan B we use a mixture of ground and cubed chuck and ground pork. Think of your chili like a meat ball, the perfect blend of pork and beef can make your chili a success. When purchasing the meat for your chili I suggest finding a local butcher that grinds their meat fresh daily, freshness equals flavor.
  3. Start your chili by sweating your vegetables. Treat your chili like a soup or a delicate sauce and sweat your onions and peppers to release their flavor. I suggest bell peppers and Spanish onions. When doing this be sure to heat your pot at medium to high and keep an eye on your veggies, stirring regularly.

Harvest Wine Bar & Restaurant Opens This Week in Greenwich

Restaurant American Greenwich Italian Steakhouse Opening

Jeff "jfood" Schlesinger

Harvest Wine Bar & Restaurant, the latest venture of the Sigueza brothers, Vicente and Kleber, owners of Scena Restaurant in Darien, Cava Wine Bar & Restaurant in New Canaan and 55 Degrees in Fairfield, opens this week in Greenwich at 372 Greenwich Avenue. With large windows beckoning the guests, the modern interior is dominated by wood, stone and leather. Wood-topped tables are all hand-made and surrounded by leather backed chairs. Individual lights descend from the ceiling to create a whimsical touch to the otherwise masculine décor. The rear wall is half glass and sunsets will create an inviting end to the day to enjoy one of the signature cocktails with many of the fruit and vegetable additions juiced on site.

The menu is best described as “food inspired by the American tradition,” a steak house that meets Little Italy and embraces the sea and the farm to table movement.


15 Restaurants Hold "Fairfield Fortnight” Cocktail Crawl

CTbites Team

Fifteen restaurants in Fairfield County have announced that they will be participating in “The Fairfield Fortnight” cocktail crawl throughout the area from Friday February 1 through Saturday February 16, 2013.

The cocktail crawl will feature exclusively crafted cocktails made with Connecticut’s own Onyx Moonshine, the first legal moonshine to be produced in New England.  Each restaurant’s mixologist has designed a cocktail, which will be offered at their establishment during the duration of the cocktail crawl.

A portion of the proceeds made during the cocktail crawl will go to benefit End Hunger Connecticut!, a local non-profit whose mission is to eliminate hunger in the state through legislative and administrative advocacy, outreach and public education.

The participating restaurants include:

The Chelsea – 12 Unquowa Place, Fairfield
The Gray Goose – 246 Old Post Road, Southport
The Spotted Horse – 26 Church Lane, Westport
Match – 98 Washington Street, South Norwalk
The LOFT – 97 Washington Street, South Norwalk
BJ Ryan’s – 57 Main Street, Norwalk
BanC House – 16 River Street, Norwalk
The Spread – 70 North Main Street, South Norwalk
Ten Twenty Post – 1020 Post Road, Darien
Darien Social – 10 Center Street, Darien
Bar Rosso – 30 Spring Street, Stamford
Hudson Grille – 128 Bedford Street, Stamford
Plan B – 230 Tresser Blvd, Stamford
Bar Q – 261 Main Street, Stamford
Harlan Social – 699 Canal Street, Stamford

KLAFF’S Gets Cookin’ Winter Chef Series 2013

Restaurant Chef Talk Cooking Classes

CTbites Team

Throughout the month of February, Klaffs Norwalk and Danbury’s beautiful home design stores will welcome some of Fairfield County’s talented chefs into their kitchen showrooms. To highlight this impressive appliance store and the many kitchens found at Klaffs, guest chefs will be demonstrating their cooking prowess with a series of FREE cooking demonstrations and food samplings every Saturday afternoon in February from 12-2 pm. 

Chefs from Morello Italian Bistro in Greenwich, Bar Sugo in Norwalk, Cotto Wine Bar in Stamford & WAFU Asian Bistro in Southport are just a few of the chefs being featured in this series. View the complete chef lineup below: 


Westport Farmers' Mkt Cabbage Recipe Contest Winner

Features Farmers Market Vegetarian Recipe

CTbites Team

With 15 entries and some stiff competition, the judges Nancy Roper and Bill Taibe ate their way through traditional and not so traditional cabbage dishes. After careful consideration and much deliberation, a winner was announced with two dishes tied for second place. 

Drumroll.....Chef Selma Miriam and Noel Furie, owners of Bloodroot Vegetarian Restaurant, were winners with their S'chee (Russian cabbagesoup) recipe. Their soup was delicious topped with a dollop of sour cream and pinch of dill. The women of Bloodroot have been supporting local and organic before these terms were even considered part of our daily lingo. Check out their winning recipe below:


GIVEAWAY: Chocolate, Dessert & Wine Lover's "Tasting" Fundraiser

Ingredients Chocolate Dessert

CTbites Team

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!


Picador Opens in New Canaan: Tapas

Restaurant French Greek Spanish Tapas New Canaan

Jeff "jfood" Schlesinger

The culinary landscape of New Canaan now includes the vibrant cuisine of the Iberian Peninsula with the opening of Picador, the second restaurant of owner Alan Basaran. Located on Elm Street in the space formerly occupied by Harvest Supper, the interior’s décor offers a warm and inviting environment as backdrop to the region’s vibrant cuisine. Copper-topped tables and a wrap-around leather-covered banquette fill the entire back and side walls with additional copper-topped tables with dark leather chairs occupying the remainder of the space. The walls are adorned with plates, mirrors and sconces; reminiscent of the region.


Chowdafest 2013: Chef Lineup has been Announced

CTbites Team

 

Chowdafest 2013 is just around the corner. 10,000 chowder and soup lov'n fans are expected to come out and help set a record donation to Connecticut Food Bank while enjoying some of Connecticut's best soups, chowders and bisques at the Webster Bank Arena in Bridgeport. The uniquely football-themed chowder and soup competition will take place on "SOUP"er Bowl Sunday Feb. 3rd from 11:00-4:00 at the Webster Bank Arena at Harbor Yard, and YOU are the judges! The final lineup of chefs has just been posted, including names such as... Bloom Brothers Oysters, Bodega Taco Bar, Nicholas Roberts, & Southport Brewing Company.

See the full list below:


February Baking Classes at Scratch Baking in Milford

Features Bakery Cooking Classes kids activity Kid Friendly Dessert

Amy Kundrat

On the heels of a sold-out January class schedule, Scratch Baking in Milford has expanded their class offerings for February to include Croissant 101, Artisan Breads I & II, Treats for your Sweet, Valentine's Day, Breakfast Pizza & Quiche Basics. To reserve your spot, call 203.301.4396 or email Scratch.

Croissant 101
OFFERED:  TUESDAY, FEBRUARY 5TH &
REOFFERRED FEBRUARY 26TH from 6-9PM

Croissants are one of the most awarding pastries to make. Learn the in’s and out’s of croissant making in this three-hour class. We will demonstrate how to mix croissant dough and laminate croissant dough and then for the best part, hands-on croissant making. You will learn how to make croissants, pain au chocolat and the very popular monkey bread. Don’t worry, you will be getting a goody bag with these pastries for tomorrow’s breakfast.. that is if you can wait that long!


Bedford Post’s Signature Spiked Hot Chocolate

Ingredients Features Cocktails Recipe Dessert

CTbites Team

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


Off the Vine Wine & Spirits Opens in Norwalk

Ingredients Norwalk Wine Chat Wine Shop

Emma Jane-Doody Stetson

“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.


Cooking Class @ Bernard's in Ridgefield

Features Cooking Classes

CTbites Team

Class is in session @ Bernard's in Ridgefield. Join Chefs Chef Bernard and Sarah Bouissou on Tuesday, January 29th for an evening of cooking and education as they teach you how to prepare a wonderful 4 course meal. Hors d’oeuvre, appetizer, entrée & dessert will be demonstrated, along with many helpful tips and tricks throughout the evening. Then, the best part, guests will sit down and enjoy the meal they have prepared. 

MENU
Hors d’oeuvre – Ratatouille & Herb Cheese Tart
Appetizer – Celery Root &Truffle Soup
Entrée Lamb Stew with Creamy Polenta & Roasted Carrots
Dessert – Pear & Almond Tart
6:30 pm – cooking demo of hors d’oeuvre, appetizer, entrée and dessert – the dinner to follow!
$75 per person – beverages, tax & gratuity are additional

And The Winner of the Sun Winefest Giveaway Is....

CTbites Team

In case you haven't noticed...ALL OVER CTbites...people have been throwing their hats into the ring to win a pair of tickets to the SOLD OUT Sun WineFest’s Grand Tasting on January 26th. Readers & commenters...the wait is over. 

The Winner of the Sun Winefest Giveaway is...drum roll please... Gabrielle Barrett.

Thanks to our CTbites community for all of your enthusiasm. Stay tuned for our next Giveaway!