What's in Season @ Walter Stewart's Market (sponsored post) CTbites Team March 13, 2013 In an era of big box shopping, Walter Stewart’s Market is a breath of fresh (and gourmet) air. A fixture in downtown New Canaan since 1907, this family run grocery features a great selection of everyday needs for your family, as well as the kind of customer service rarely seen these days. But Walter Stewart's offers so much more than your average grocer. At Walter Stewart’s you can find artisanal goods from local producers and farms throughout the store, while hard to find specialty goods can be seen in every aisle. And let’s not forget Stewart’s Spirits. This is a market where the butcher really does know your name, and sushi chefs are waiting to prepare you the perfect dinner. Enjoy your shopping experience and the season at Walter Stewart’s with St. Patty’s, Passover, Easter Goods and a whole lot more. Read More
Shares in Sport Hill Farm's Organic Summer CSA Now Available Ingredients Local Farm Farm Fresh CTbites Team March 12, 2013 Shares in Sport Hill Farm's Organic Summer CSA Now Available ORGANIC SUMMER CSA are Now Available at Wakeman Town Farm! Interested in getting farm fresh produce while supporting our local farming community? This is your chance to share in the local harvest from the verdant Easton fields of our favorite farm gal, Patti Popp. Many of you know already know and love Patti and her delicious, local organic produce from her stall at the Westport Farmers' Market. This is your chance to become a member in her organic, summer CSA program without having to drive up to Easton to retrieve your weekly goodies! Pick up your fresh-picked produce every Friday at Westport's Wakeman Town Farm. Register to Reserve Your Share! Deadline to register is March 31. Read More
The CakeBox Opens "Swoon" Gluten Free Bakery in Ridgefield Restaurant Bakery Gluten-Free Ridgefield Special Dietary Needs Kid Friendly Dessert CTbites Team March 12, 2013 The Cake Box Expands and Relocates, Swoon Takes Over: Gluten free gourmet treats and cupcakes to live for... As a mother of a child who has Celiac disease and cannot eat any gluten or wheat, I’ve struggled with finding cakes and desserts that actually taste like the real thing. I’ve found some good options at local markets but need an occasional splurge for a special event or party, or just because. Thankfully, there is good news if you’re in Fairfield County: a new gluten-free, nut-free bakery has opened. Soon after Cake Box of Ridgefield moved to its larger location, the same team opened Swoon. Cake Box owners Robert Byrnes and Jordan Gregory, whose bakery is known for its variety of gourmet cupcake flavors and custom cakes, decided to open a gluten-free and nut-free bakery when Cake Box outgrew their Copp’s Hill Marketplace location. They explain, “We have been making gluten-free treats for customers that requested them. Now that we have a dedicated gluten-free and nut-free location, and can offer our customers the highest guarantee of no cross-contamination with other ingredients that may be problematic for them. Which means they can relax and enjoy a cupcake like everyone else!” Read More
Momma's Boy Cook Off @ Aitoro's April 11 CTbites Team March 12, 2013 With a strong culinary foundation rooted in family history and tradition, local chefs share the spotlight with the women who have inspired them. Published in Woman to Woman Magazine (W2W), “Momma’s Boys” tells the story of 5 chefs and the influence their mothers have had on their careers. Shared recipes, spirited view points, and a friendly competition in the kitchen will be revealed on Thursday, April 11, 2013 in the beautiful kitchens of Aitoro in Norwalk. Tickets can be purchased online for this unique cooking event where guests will have the privilege of meeting the women behind these talented art culinaires and sample the dishes that two-cooks-in-the-kitchen prepare their way. Tickets are $40: http://www.w2wmagazine.com/ Read More
Zinc: Modern American Farm-to-Table in New Haven Restaurant Cocktails Farm to Table Farm Fresh New Haven CTbites Team March 10, 2013 Zinc has been a fixture on the New Haven green since 1999, well before farm-to-table restaurants became the sought-after reservation. Even then, Chef Denise Appel was designing plates that changed with the season, and "continued to do so even when people in town wondered if she'd ever make her mind up on a menu," laughs co-owner Donna Curran, who has worked alongside Chef Appel for more than two decades. Named for the traditional zinc bars in European bistros, Zinc has successfully become a well-known neighborhood gathering place over the past dozen years. Warm and welcoming for its minimalist design, the restaurant is long and narrow, as expected in an urban setting. Yet with a profound cherry bar, generous seating and plenty of quiet nooks, you know you’ll gladly stay a while. Read More
Westport Weston Restaurant Week March 10-16 Restaurant Week CTbites Team March 09, 2013 Westport & Weston Restaurant Week returns March 10th through March 16th. This year the Westport-Weston Chamber of Commerce will be offering a new Patron Reward Program that should entice you to dine more frequently during Restaurant Week. A minimum of three dinners and/or lunches out will make you eligible to be entered into The Chamber raffle to win gift certificates to your favorite restaurants or tickets to the Westport Country Playhouse’s season premiere, The Dining Room. View the list of participating restaurants below: Read More
THE FRONT OF THE HOUSE: Gabriele's Italian Steakhouse, Greenwich. Interview Restaurant Entertaining Greenwich Italian Steakhouse Lou Gorfain March 08, 2013 Though CTBites traditionally reviews the food created by gifted chefs in the Back of the House, we thought a story about the talent at the Front might be in order. So who better to feature than Tony Capasso, the celebrated maître d of Gabriele’s Italian Steakhouse in Greenwich and unquestionably the biggest personality on the Connecticut restaurant scene? Actually, Copasso may be more MC than Maitre ‘d. "My mother tells me that when I was five, I was already meeting, greeting and introducing people to each other in my apartment house," he told us. "I've always been a people person. President of my high school. Captain of the football team, I like people, they like me, and that's what this job is all about." Read More
Q & A with Carissa of The Stand Juice Company CTbites Team March 07, 2013 That's right folks, the day you've all been waiting for is finally here. Carissa, co-owner of The Stand Juice Company is putting together an evening for you to come to The Stand and hear about how to incorporate The Stand's lifestyle into your own. Her goal for the evening, on March 26th from 6:30 - 8:00, is to help everyone move in a direction towards a healthier sustainable lifestyle. Her talk will be followed by a Q & A , and she welcomes you to bring in your favorite recipe and she will do her best to convert it into a healthy vegan option! Where & When: March 26, 2013 @ The Stand Juice Company Fairfield, Sportsplex 87 Mill Plain Rd Fairfield Time: 6:30 - 8:00 Cost : $10.00 Please Email or call Mae to sign up 207-712-1080 OR mae.thestandjuice@gmail.com Related Links: The Stand Juice Cleanse: 5 Days Without Food Read More
Hot-tail Happy Hour at Parallel Post Restaurant Cocktails Farm to Table Wine Bar Amy Kundrat March 06, 2013 Parallel Post has launched a "Hot-tail Happy Hour," a week-day cocktail list of of three steamy concoctions that can be paired with their usual happy hour specials, available Monday through Friday from 2 to 6 p.m. Although it will take more to transport me from the Trumbull Marriott to the slopes of Val d'Isère, at $7 each, these après-ski cocktails are a nice alternative to the usual glass of wine. In addition to their full menu which I wrote about last week, I have become a fan of Parallel Post's wallet-friendly happy hour menu and this new cocktail addition. The man behind these inventive drinks is a familiar face to Fairfield County, lead mixologist Greg Genias who is the man behind Barnum Publick House's epic Bloody Mary Bar. For Parallel Post, Greg has created a full menu of original cocktails, featuring many house-made liquor infusions. A native of Jamaica, Greg comes to Connecticut by way of Utah, Greg's preference leans toward classic cocktails like Manhattans and brown liquors served neat. In addition to these new concotions below, don't miss Gregory's Bloody Mary made with an infused spicy vodka and a blend of roasted vegetables. Parallel Post Hot-tail Menu Hot Buttered Popcorn: House-blend herbal tea and popcorn-infused rum Read More
Winesday: When It Rains, It “Pours”... Wine & the Weather Ingredients This Week In Wine Wine Tasting Winesday Emma Jane-Doody Stetson March 06, 2013 “What’s going to come next- a sandstorm?” asked my friend as we stared out at the never-ending expanse of snow in front of us. This season certainly has seen its share of weather anomalies from Hurricane Sandy to the recent blizzard that hit some parts of Connecticut with more than 30 inches of snow. As I assessed the damage and tried to get my daily routine back in order, I couldn’t help but consider how these extreme storms have affected the wine industry. A wine’s quality depends on a host of climate factors including the length of the growing season, temperature, and composition of the soil. Even a small deviation can alter an entire bottle. What happens to production in the wake of such monumental weather upheavals? In order to find the answer to my question, I turned to Andie Martin, Tasting Room Manager, and Chris Moore, Vineyard Manager, at the Jonathan Edwards Winery. Read More
Embody Fitness Gourmet in Westport: Fitness Inspired Functional Food Restaurant Juice Cleanse Special Dietary Needs Specialty Market healthy CTbites Team March 05, 2013 When I first walked into Embody Fitness Gourmet after it opened last September, it was a hot sticky day, the kind that melts the asphalt in the road. I could barely breathe and was in the midst of my usual daily stress. My car had almost died and the AC was acting quirky so I rolled into the parking lot off Riverside Ave across from the gas station. I ordered a GT Surge, a blend of crushed ice, green tea, freshly pressed lemon and agave nectar accented with fresh mint. Suddenly, my mind drifted off as the cool mojito-like flavors hit my tongue. I was transported to some palm-tree beach far away. Now, that the days of hot sunshine are long gone, I pull over and grab a homemade bean and kale soup as well as another GT Surge, if only to return to the summer in my mind. It seems these days, after much bad news and crazy weather, I need to escape often. Read More
Vote for CTbites for Best Local Blog in Best of Fairfield County Readers Poll 2013 CTbites Team March 04, 2013 To all our readers who have enjoyed CTbites this past year, please VOTE FOR CTBITES to win BEST LOCAL BLOGGER in the annual Best of Fairfield County Readers Poll. Every vote makes a difference. VOTE HERE. Here's how to vote: Quickly register and then select the Media & Education category. You will find CTbites under "Local Blogger" &"Local Twitterer." If you don't see us in the pulldown menu...WRITE US IN. Thanks for your support! Read More
EOS Greek Cuisine in Stamford Revamps Menu Restaurant Greek Mediterranean Stamford Lunch Jeff "jfood" Schlesinger March 03, 2013 EOS, the Greek goddess of the dawn, signifies the beginning of a new day. EOS Greek Cuisine, an upscale Greek restaurant in Stamford owned by the Glekas family, recently introduced its new menu and invited CTbites (along with several other bloggers for what we nicknamed "Bloggers' Row") for a tasting of several of these items. All of the dishes are based on family recipes with slight modifications to modernize the dishes while maintaining their Greek roots. Read More
Outstanding In The Field Seats Go On Sale March 20th Restaurant Farm to Table Local Farm CTbites Team March 01, 2013 Mark your calendars. On Wednesday, March 20th, the first day of spring, tickets will go on sale for the 2013 season of Outstanding In The Field. UPDATE: Bill Taibe of The Whelk & le Farm will be hosting a 2nd date @ The Hickories Farm in Ridgefield on September 5th!! "Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls." Their mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. The other meaning of Outstanding in the Field is outstanding as in the best. We've just received word that the CT dinner will be held on Wednesday September 4, 2013, @ Waldingfield Farm, Washington, CT. Read More
CTbites Invites Recap: “Celebrate CT” Breweries BarQ Dinner ellen bowen March 01, 2013 The funky cow print décor in the upstairs bar loft at Bob LeRose’s BarQ in Stamford was the perfect backdrop for the CTbites Invites celebration of CT’s Own burgeoning beer business. Representatives from City Steam in Hartford, Half Full in Stamford and Two Roads in Stratford were on hand to pour and explain the brewing process of over six different craft beers to an enthusiastic sold out crowd. Tim, the Pitmaster at BarQ , took this opportunity to create a special and very creative dinner menu that BarQ calls “original” CT BBQ. It was expertly paired with distinctive and unique tasting beers and included wood kissed sweet and sticky wings, paired with City Steam’s Blonde on Blonde ale, smoky brisket chili cups served in mini cast iron skillets and paired with City Steam’s Naughty Nurse lager. Pulled pork and brisket sliders with touch of chipotle mayo, with Two Roads Ol Factory Pilsner and “Dueling ribs” meaty St. Louis Sticky and Memphis Dry Rub with Two Roads, Roads to Ruin Double IPA. Read More
Spring Workshops at Millstone Farm in Wilton Ingredients Features Cooking Classes Education CTbites Team March 01, 2013 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 with Chef Tim LaBant Saturday, March 23: 12pm – 3pm Cost: $50, RSVP to f2f@schoolhouseatcannondale.co Back by popular demand! Join us for a hearty lunch and an up close and personal workshop on how to carve a whole pig, lead by Chef Tim LaBant of The Schoolhouse at Cannondale. Read more... Raising Backyard Chickens Saturday, April 6: 1pm – 4pm Read More
Knipschildt & Red Bee: Chocolate & Honey Tasting Event Ingredients Events Local Artisan Specialty Market Dessert CTbites Team February 28, 2013 Fritz Knipschildt of House of Knipschildt/Chocopologie and Marina Marchese of Red Bee Honey are teaming up for a very unique evening of tasting and pairings. Marina and Fritz will present tasting flights partnering Artisan Chocolate & Single-Origin Honey at Chocopologie's SoNo location. Sweet! This event includes hors d’oeuvres & Cava, in addition to the tasting flights seen below. Tasting Flights Include: Farmhouse Honeycomb Enrobed in 96% Dark Chocolate Orange Blossom Honey Drizzled Over Cocoa Nib Brittle Buckwheat Honey Ganache Truffles Red Currant Honey Drizzled Over a Raspberry and Pink Peppercorn Bonbon Goldenrod Honey and 71% Ecuadorian Single Bean Dark Chocolate Fondue Creamed Honey Spread Over Chocolate Hazelnut Shortbread Read More
"Join the Conversation" with Mark Bittman on March 16 at Ikea in New Haven Restaurant Events Chef Talk CTbites Team February 27, 2013 New York Times food writer Mark Bittman will be appearing as part of WSHU Radio's "Join the Conversation" series on March 16 at 11 am at IKEA in New Haven. Bittman will give cooking tips from his new book, How to Cook Everything: The Basics. This event is $25 per person, including a copy of his new book. Learn more or register for this event. One of the country's most widely respected food writers, Mark Bittman is also a champion of home cooking. He will discuss his new book: How to Cook Everything: The Basics (All You Need to Know to Make Great Food), revealing fundamental techniques and essential lessons from dicing vegetables and roasting meat. Read More
Pasta Bolognese in Fairfield County Roundup: Part II Restaurant Cos Cob Greenwich Norwalk Pasta Stamford Jeff Schlesinger & Lou Gorfain February 27, 2013 Déjà vu all over again so…Mangia, Mangia Mangia…and Mangia again... We recently recommended several places that are serving up delicious Bolognese and promised more. So here is our second, and last, installment of 2013 Recommended Pasta Bolognese of Fairfield County that includes two slight variations of the traditional sauce, one with chicken and another with oxtail. Let the games begin...and let the lipitor flow for these 2 brave diners who sampled Bolognese from all over Fairfield County. From Cotto in Stamford to The Spread in SoNo to Louie's in Cos Cob, we bring you tasting notes on 10 more Bologneses. Read More
