Tips for Great Grilled Cheese from Chef Jason Sobocinski of Caseus Features Chef Talk kids activity Lunch Kid Friendly CTbites Team May 07, 2013 King of the Grilled Cheese, Jason Sobocinski is the owner and founder of New Haven's innovative cheese-centric gastropub and cheese shop Caseus Fromagerie Bistro. Here are his tips for the perfect Grilled Cheese sandwich. The crispy and the melty are no more typified than in America's greatest culinary accomplishment, the Grilled Cheese! Who thought up such a wonderful combination, to put bread to butter then heat with cheese till melted? Pure culinary Genius. The first signs of what we know as the Grilled Cheese sandwich surfaced around the 1940's. Sliced white bread was used often with cheese melted open faced called cheese toasties in England and was a popular dish to make in U.S. Naval galleys. These toasted melted precursors of what we now know where easy to make and super satisfying...did they come from the English Welsh Rarebit or the French Croque Madame? I'm not sure, but I do know that now more than ever this nostalgic sandwich has become increasingly popular and more and more refined. Is it because it's simplicity and comfort evoking qualities? Again, not sure but I know how to make a seriously great GC and here are some of my tips and stellar condiment suggestion to bolster your next crispy melty endeavor! Read More
Top 10 Bar Burgers from Greenwich to New Haven 2013 Restaurant Burgers Jeff "jfood" Schlesinger May 05, 2013 Over a year ago CTbites decided to create as comprehensive a guide as possible for this year’s Best Burger review. During that time, I visited over sixty local chains, bars, fast food joints, and restaurants, grabbed a seat, looked at the menu and placed my order. Over sixty patties of ground meat were prepared on a griddle, grill, or flat-top, and thousands of French fries were plunged into oil. The meat was seasoned, the rolls were sliced, the toppings were placed on the patty and the fries seasoned. When each arrived at the table, it was sliced to check for doneness, a piece of meat pulled and tasted and the competition officially added another competitor. Each of the toppings was individually tested and finally the burger, toppings and bun were viewed as a single entrant. Many did not make the grade on seasoning, some failed on doneness, others on taste and others due to toppings. A very simple process for a very simple product, but the sheer variability of my reaction to the end result ranged from a huge smile to a grimace. Some I craved for more, while others earned a few tentative tastes and I asked for the check. This year we decided to present the burgers in two categories, “Bar Burgers” and “Restaurant Burgers,” believing it unfair to compare a $7-12 burger with a $20+ burger. With only three repeat locations from the 2012 list, here are the… Top-10 “Bar Burgers” from Greenwich to New Haven. Happy National Burger month! Read More
Dinner Underground in Newtown CT with Chef Plum Restaurant Events Newtown Underground Dinner Nicole Straight May 03, 2013 I wasn’t sure what to expect as we entered the butcher, but were warmly greeted with a glass of champagne by Chef (Chris) Plum himself and were shown to our table. Butcher’s Best deli and butcher in Newtown, CT has been transformed twice in 2013 to offer 30 lucky diners one of Plum’s "Dinner Undergound" culinary evenings. I was lucky enough to enjoy night #2. Chef Plum is a graduate from The Culinary Institute of America with over 18 years of experience. He has worked all over the east coast in five-star hotels and resorts, as well as small neighborhood restaurants. Plum-Luv-Foods was born in 2006 and since then has brought whole farm foods to families, small parties, Broadway actors, executives, Food Network and network TV. Plum’s happy demeanor shines through his food. His inventive style and clever riffs show both his appreciation for food and simple enjoyment of offering his guests thoughtfully created dishes. As each course is served, Plum tells us about where the food is from, his inspiration and why he chose to marry the components. Read More
Taste of the Nation in New Haven 2013 Restaurant Events New Haven Amy Kundrat May 02, 2013 Join famed Chef Jacques Pepin as the Taste of the Nation New Haven continues to set the bar on the culinary event scene by bringing over 40 of Greater New Haven's most notable chefs and bartenders together under one roof; providing an exclusive opportunity for attendees to mix and mingle with the area's top chefs while savoring their creative food and drink. The event raises important funds in the fight against childhood hunger. Taste of the Nation will be held at The Omni Hotel at Yale on May 22nd, 2013, in the heart of downtown New Haven. Tickets are $85 general admission and $150 VIP admission. VIP guests will enjoy private access to our VIP lounge with specialty cocktails and opulent bites provided by Winvian and sparkling wine by Mionetto. Read More
Wine Gal Abroad: Lebanese Winemakers Emma Jane-Doody Stetson May 02, 2013 I have an exciting announcement that I can’t wait any longer to tell you… or maybe I should say “KuWAIT any longer to tell you!” I have left the United States for an indefinite period of time in order to pursue my culinary dreams in the Middle East! I have accepted the position of Guest Relations Manager at Figs, a restaurant by Todd English, in Kuwait. The restaurant originated in Massachusetts, but English is bringing branches to new locations. This will be Kuwait’s second Figs and I have the exciting chance to be involved with it from its inception. In one of my favorite movies of all times, Sleepless in Seattle, Tom Hank’s friend turns to him and asks, “What do you call it when everything just intersects?” Tom Hanks shrugs and replies, “The Bermuda Triangle.” This brief back-and-forth pretty much embodies the past month of my life when a series of improbable events seemed to come together to. A chance meeting with Chef Todd English at the Mohegan Sun WineFest set the chain of events in motion. By February I had submitted my resume and one short month later I was signing the contract. My car is sold, my apartment is for rent, and my clothes are packed. Read More
Cooking is Believing. Start Your Kitchen Project at Clarke (sponsored post) CTbites Team May 01, 2013 When something seems too good to be true, it typically is too good to be true. However, there is one exception right here in Connecticut: a visit to Clarke, New England's official Sub-Zero showroom and test kitchen in South Norwalk, CT. While many think a kitchen design is all about cabinetry, discerning home chefs know a new kitchen starts with appliance research. Is a gas cooktop really better than induction? Will refrigerator drawers work in your layout? Can a convection steam oven replace a microwave? Clarke can answer all of these questions and more. According to Marco Barallon, Clarke showroom manager in South Norwalk, spending one to two hours at Clarke can save you months of your own research. He should know; he provides many of the private showroom tours at Clarke to educate homeowners about what is possible in their space and how to best accomplish their cooking goals in a new kitchen design. Are you passionate about pastry baking? Do you expect your children to prepare food? Do you have more than one chef in your home? How many dishwashers do you need? Should you incorporate wine storage into your kitchen or pantry? Your lifestyle informs your kitchen design and Clarke is a wonderful place to begin the design process. Read More
Shake Shack "No Kid Hungry" Shake Sale: Donate $2...Get FREE Shake CTbites Team May 01, 2013 Shake it forward! Starting today, Shake Shack® is hosting the 2nd Annual Great American Shake Sale benefiting Share Our Strength’s No Kid Hungry® campaign.The Great American Shake Sale is a company-wide cause marketing initiative taking place May 1-31, 2013, at all Shake Shacks—excluding stadiums and international locations. The goal is to help raise awareness and funds for Share Our Strength’s No Kid Hungry campaign in its effort to end childhood hunger in America.Throughout the month of May, Shake Shack guests who donate $2 or more to No Kid Hungry will receive a card for a complimentary hand-spun shake—valued at $5—redeemable on their next visit. One hundred percent of donations will benefit No Kid Hungry. Swing by their locations in Westport or New Haven. Read More
American Craft Beer Week in CT Starts May 11th Ingredients Restaurant Beer Dinner Events Beer James Gribbon May 01, 2013 American Craft Beer Week was created in 2006 by the Brewers Association to promote American craft beers and protect the independent brewers who make them. The first Craft Beer Week had only 124 participating breweries, but by last year there were over 1,300 official events in all 50 states, with who knows how many local promotions on top of that. May is for drinkers, people.Connecticut is home to some of the best beers in the country - a fact regularly ignored or glossed over in even regional beer reporting - but this year marks the first ever Connecticut Craft Beer Week, which runs May 11-18 to coincide with American Craft Beer Week, May 13-19. We have some highlights from around the state below, and we'll update this post as new info comes in over the transom. Feel free to tell us about events you've heard about or will be attending in the comments.The first event of CT Beer Week opens the taps at the Rising Pint Brewfest, where over 230 craft beers from 70+ brewers will be on offer at Rentschler Field in West Hartford. Read More
Forever Sweet Bakery Opens in Norwalk Bakery Norwalk Kid Friendly Dessert CTbites Team April 30, 2013 Forever Sweet Bakery opened last week in the small mini-mall across from the Subaru dealership on New Canaan Avenue in Norwalk and CTbites paid a visit. We visited after lunch on opening day and the success of the store preceded our arrival since the remaining inventory consisted of a few “Red Velvet” and a single chocolate cupcake. We decided on the Red Velvet and it was quite tasty. The cake was moist and they kept the sugar in the cake to a minimum. The icing was sweet and delicious and added great flavor. The size of the cupcakes at Forever Sweet is also manageable, not the mega-cupcakes that have become the standard. Priced at $2.75 each, these are the perfect size and price for a kid’s party. The Cake Pops start with a sphere of cake that are dipped in a hard shell and topped with some sparkles, priced at $2.75 each or $24.00 for a dozen. The Cupcake in a Jar is an 8-ounce mason jar filled with various layers of cake and priced $5.95 each. With a following from its recent appearances at the Stamford Mall and current sales at local fooderies, Forever Sweets is a place to purchase some very tasty and creative cupcake inspired desserts. Forever Sweet Bakery - 4 New Canaan Ave, Norwalk, CT - 203.939.9600 Read More
Greenwich Dishcrawl Returns by Popular Demand CTbites Team April 30, 2013 Dishcrawl, a national start-up founded on the premise that communities can be brought together through good food and good company, is returning to Greenwich again this June! Dishcrawl takes food lovers on a gourmet Dishcrawl to four unique restaurants in one night. Similar to a pub-crawl—but more delicious! Local food enthusiasts in Fairfield County got wind of the inaugural Dishcrawls earlier this month and devoured the tickets – literally. In the beginning of April tickets were released for the inaugural Downtown Greenwich Dishcrawls scheduled to take place on May 7th and May 8th; within five days both events had sold out. On June 11th at 7PM Greenwich Dishcrawl will return with the same mission of building community through a commonality of a passion for food, but in a new location. Old Greenwich will play host to Greenwich Dishcrawl round three, and foodies can expect a ton of surprises along the way. Reservations are $45 per person and can be purchased at http://www.dishcrawl.com/oldgreenwich Read More
Oak + Almond Opens in Norwalk Under Chef Jeff Taibe Restaurant Farm to Table Norwalk Sarah Green April 28, 2013 There's no doubt in my mind, they should really change the name of Fairfield County to Taibe Town! We all know the reputation of big brother Bill's excellent work at LeFarm and The Whelk, but now there's a new Taibe in town. He goes by the name of Jeff, and is Executive Chef of the newly opened Oak + Almond in Norwalk. This is Chef Jeff's debut as exec but there is nothing green about him - aside from all the sustainable, farm-to-table and biodynamic offerings on the menu. Experienced as sous chef at LeFarm and also at Southwest Cafe in Ridgefield (as well as plenty of mileage cooking and designing menus at various resorts in Turks and Caicos), Jeff brings panache and style to his ever-changing menu. Along with co-owner Jon Paul Pirraglia, General Manager Seth Levin and an incredibly knowledgeable and courteous staff, Jeff and co. are onto something excellent... Oak + Almond finds itself in a rather unlikely location, right next to the DMV in Norwalk. But once inside, you could be in Sonoma, San Francisco or Manhattan. With clean, white walls, a tin roof and dark wood tables, chairs and floors, the atmosphere is hip and inviting. The open kitchen, massive rotisserie and large, wood burning oven greet you at the top of the stairs and almost anywhere you sit, you can watch Taibe and crew hard at work creating their magic. Read More
Good vs. Evil: An Evening with Anthony Bourdain and Eric Ripert CTbites Team April 26, 2013 Two chefs. Two unlikely friends. Two very different careers and philosophies sharing one stage. Good vs. Evil: An Evening with Anthony Bourdain and Eric Ripert, live at The Bushnell on Friday, May 3, 2013. JoinAnthony Bourdain, chef, author of Medium Raw and host of No Reservations and Eric Ripert, renowned chef of Le Bernardin, author and regular guest on Bravo’s Top Chef as they share stories and muse on the place of food in our personal, community and global life. It's an evening of storytelling and observation providing frank and provocative insight into what really goes on behind the kitchen doors. Tickets and information at Bushnell.org Read More
Invites Recap: New Nordic Dinner at Chocopologie c/o Fritz Knipschildt Restaurant CTbites Invites Events ellen bowen April 26, 2013 So what happens when creative and innovative chefs are given the chance to create a special dinner inspired by their homeland, Denmark and The World’s Best Restaurant, NOMA of Copenhagen?? Well…a 10 Course “New Nordic” Dinner with Fritz Knipschildt of Chocopologie presented by CTbites Invites, turns into a true culinary happening. I lost count, but 10 courses turned into 16 courses, each paired with local wines from CT, Upstate NY and Long Island and beers from local breweries; Southport Brewing Company and City Steam of Stratford. But first a little food history as Fritz explained the evening ahead. In November 2004, on the initiative of the Danish chefs René Redzepi and Claus Meyer of the then newly opened NOMA restaurant, chefs and food professionals from all the Nordic countries met in Copenhagen to discuss how best to develop what they called the "New Nordic Cuisine." In particular, they sought to emphasize the need for what they described as "purity, simplicity, and freshness" as well as increased use of seasonal foods. Restaurants were encouraged to develop traditional dishes making use of ingredients benefitting from the local region's climate, water, and soil. As Fritz stressed, this cuisine was taking the farm-to table movement one step further, by foraging the earth for unique flavors and ingredients by using fresh herbs, moss, edible flowers and burnt hay to enhance the flavors of each dish. Read More
Fairfield Cheese Company Celebrates 4 Years w/ a Case Takeover Ingredients Cheese CTbites Team April 26, 2013
Food Network's "Chef Wanted" Show Casting in CT Area CTbites Team April 25, 2013 We recently got word from the casting director from The Food Network's "Chef Wanted" show...they are looking for local CT restaurants & chefs for their hit series. Chef Wanted is a series where Chef Anne Burrell helps top restaurants in need of an executive chef find the perfect candidate for the position. They are currently casting in Connecticut, and need your help. When top restaurateurs are in need of an executive chef, they turn to Anne Burrell to help them find the perfect candidate. On Chef Wanted, Anne tests the culinary mettle and business acumen of all the candidates in order to find the perfect fit for the restaurant. They are searching for both restaurants looking to hire an executive chef, as well as qualified chefs who are looking for a real job opportunity with a great restaurant! See full casting call information below, or for more information, please visit us them www.chefwantedcasting.com. Read More
Yelp Prohibition Party on April 30 @ Hartford's Russian Lady Restaurant Events Hartford Amy Kundrat April 25, 2013 Yelp will be hosting a roaring good time at their Prohibition Party at The Russian Lady in Hartford on April 30 at 7:30 pm. Complimentary bites, prohibition-era hooch, jazz, burlesque, vintage swing dancing are planned (fedoras are optional). This party is FREE to attend with a $10 SUGGESTED DONATION to Hartford Preservation Alliance, Yelp's nonprofit partner. For more information and to RSVP, visit: http://www.yelp.com/events/hartford-yelps-prohibition-party Participating restaurants serving food, include: Read More
CTbites Judges The Darien Library Cake Baking Contest Jeff "jfood" Schlesinger April 25, 2013 The Darien Library hosted its first annual Cake Baking Contest on Thursday April 18th and CTbites and Omnomct were invited to judge the entrants. Twelve bakers, including kids, teens and adults submitted home-made cakes. The contestants baked numerous varieties including a chocolate bundt cake, two toasted coconut cakes, a rich chocolate and Nutella cake, a chocolate cake with meringue frosting, one cake decorated with funfetti, a pink and white starburst decorated cake, a three-tiered fondant decorated cake based on the book “City of Thieves,” a clock cake, and a cake depicting a four-eyed monster popping out of a book. All of them were creative, all of them showed the love and caring from each of the bakers and each of the bakers was proud of their creations. We judged them in four categories including taste, appearance and texture. Read More
Sixpoint & Brooklyn Brewery Beer Dinner @ Barnum Publick House Restaurant Beer Dinner James Gribbon April 24, 2013 Brooklyn comes to Bridgeport on April 30th, as the borough's premier brewers trundle up I-95 to Barnum Publick House. This will be a four course dinner, and beers from both breweries as part of every course. The event runs from 6:30 - 10:30p.m., and reservations ($50, plus tax and tip) can be made by calling 203-690-1044. The evening's menu and a quick impression of the host venue are below the jump. Read More
Ginger Man Brewmasters Beer Dinner May 6th Restaurant Beer Dinner Events Beer CTbites Team April 23, 2013 View the complete menu below: Read More
How to Make a Great Burger - Start with Great Meat Ingredients Chef Talk Burgers Jeff "jfood" Schlesinger April 23, 2013 Want to start an argument…talk hamburgers. This simple grilled piece of ground meat is one of the most polarizing topics in the culinary world. Websites are fully dedicated to hamburgers, magazines run covers and full articles on hamburgers, super-chefs are sent to their knees if their hamburger is not on par with their foie gras, and the backyard griller will season and treat his hamburger like haute cuisine. Why does a simple patty of cooked ground meat on a bun with toppings generate such love and vitriol, simultaneously? Let’s start with the meat. There are currently numerous choices…local farm, commercial farm, grass-fed, grain-fed, dry-aged, wet-aged, medium grind, fine grind, single grind, double grind, so many permutations, and so little time. I reached out to Ryan Fibiger of Saugatuck Craft Butchery for some sage advice. His response, “come in and I can show you how our best burger meat is cut, blended and ground.” So one afternoon Ryan gave me a two-hour butchery course as he broke down the front quarter of a cow, combined and ground the cuts, and finally prepared and served two different hamburger blends. Read More
