Filtering by Tag: Wine Chat,Cooking Classes

Summer School @ 109 Cheese & Wine in Ridgefield

Ingredients Restaurant Cheese Cooking Classes Education Wine Chat Wine Tasting

CTbites Team

Ridgefield's best source for artisinal cheese and wine, 109 Cheese & Wine has recently expanded its footprint and education offerings. The shop, located at Ridgefield's Marketplace, has posted an impressive and fun line-up of events throughout the summer. Classes include: Red Bee Honey Pairing, Home Brewing and a Bar B Cue,  The Champagne Diet, East Coast Craft Brews and Artisan Cheese & A BBQ Throw Down Wine vs. Beer. See complete listings below. Advance reservations are recommended as class size is limited, call 203-438-5757.


Guide To Cooking Classes in Connecticut

Ingredients Kids Bites Restaurant Cooking Classes Education kids cooking party

April Guilbault

Give a man a fish and he eats for one day, but TEACH him to how to bone, saute and dress up that fish, well, that’s another story. The school year has come to a close for our under-21s but we know that you hunger (pun totally intended) to learn something new...in the kitchen. Cooking classes abound in our area; some will teach you how to make the perfect french macaron (not to be confused with the American macaroon with two “o’s”), cooling summer soups or regional delights that transport you without standing in pesky security lines. Don your best apron, raise a spatula and proclaim this the summer that you learn some rockin’ cooking skills and new recipes! Summer school has never looked so good.

Here is CTbites' Guide To Cooking Classes For Adults & Kids for 2013...


L'Escale Hosts Serge Hochar of Chateau Musar

Ingredients Wine Chat

Natalie Kronick

There are moments in the career of a wine sales rep that will forever last in ones' memory. One of those moments happened this past Friday night when I had the privilege of dining and tasting through some of the most remarkable and enigmatic wines of the world – Chateau Musar. To my delight, I had the rare opportunity to dine next to Serge Hochar, wine maker of Musar in the Bekaa Valley, Lebanon, at L'Escale in Greenwich, CT. The event was sponsored by Nicholas Roberts Fine Wine in Darien, CT by Peter Troilo.

Serge came to speak with his son, Marc Hochar. In the lineup, we had six wines; three red and three white wines; all individually spellbinding and curious. But before I even start to tap into the amazing-ness that is Ch. Musar, I want to talk about Serge.

Serge Hochar, in of himself, is an enigma. But he's the kind of puzzle that you can't stop playing with, like a rubix Cube or those metal trick toys that are so simple, yet hard to find the right notch. Serge has been an engineer, a doctor, a lawyer and in his lifetime and the only thing that has held his attention so long is wine. Talk about a man that has found his calling in life! His wines are right in line with his own personality.


Classes at Ridgefield's 109 Cheese & Wine

Restaurant Cooking Classes Education Ridgefield Wine Tasting

Amy Kundrat

Ridgefield's best source for artisinal cheese and wine, 109 Cheese & Wine has recently expanded its footprint and education offerings. The shop, located at Ridgefield's Marketplace, has posted an impressive and fun line-up of events throughout the summer. Advance reservations are recommended as class size is limited, call 203-438-5757.

Exploration into Italy: Cheese and Wine 

Friday, May 17 @ 7pm, $55
Explore a great evening of Italian Cheese and Wine, their relationship and how to pair them. Class will start with some wonderful small bites and a glass of Prosecco, then continue with a tasting and comparison of 5 cheeses and wines. Something sweet will end this evening.

Sarah Wine Bar & 109 Cheese and Wine Dinner Sunday 

May 19 2013 at 5:30 pm
Special Guest Henryk Teraszkiewicz, Director of the Woodcock Nature Center
Menu


Six Main in Chester: Mother's Day Brunch Class & More

Restaurant Cooking Classes Shoreline East Vegetarian Vegan

Amy Kundrat

From macrobiotics to cooking the perfect brunch for Mom, Six Main restaurant in Chester has announced their class line-up for the month of April. Each class is $65 per person and includes recipes, demonstration by the chef instructor, and tasty samples of everything made in class. Call 860-322-4212 to reserve your seat, reservations are required.

Asian Fusion
Wednesday April 10th 11am-2pm

The menu and recipes you'll learn for this class, includes: Spicy Mushroom Spring Roll, Veggie Pad Thai with crispy tofu, and Ginger Green Tea Ice Cream.

Intro to Macrobiotics
Wednesday April 24th 11am-2pm


Reasons to Love Winesday: Wine Wednesdays at Mohegan Sun

Restaurant This Week In Wine Wine Chat Wine Tasting

Emma Jane-Doody Stetson

It seems that Wednesdays are officially becoming synonymous with wine!  In addition to our “Winesday” column, you can now enjoy an array of vino-based festivities at Mohegan Sun’s latest weekly event, “Wine Wednesdays.”  The evenings embrace the acclaimed restaurants and lounges already present within the casino, but present them with an emphasis on wine.  Four course pairing dinners unfold every Wednesday at both Bobby Flay’s Bar American and Todd English’s Tuscany.  Casino guests can also relax with a glass of champagne and smooth jazz rifts at the Vista Lounge starting at 8pm.  The first Wednesday of every month, though, has a special offering: “Tasting and Tapas” at Todd English’s Tuscany.  I had the pleasure of experiencing the affair (which has an impressively alliterate title, I might add) earlier this month.

Tasting and Tapas unfolded on the beautiful “patio” in the front of Tuscany.  Tuscany has an indoor restaurant with the kitchen, bar, and tables, as well as a front portion looking out on the casino.  Mohegan adopted the motif of a night sky, so guests sitting in that area feel the illusion of eating dinner under twinkling stars on a summer’s evening. 


Winesday: Elm Restaurant Rhone Wine Dinner

Wine Chat Wine Tasting Winesday

Emma Jane-Doody Stetson

“Are you here for the wine dinner?” asked a smiling gentleman as I entered Elm Restaurant in New Canaan, shaking snow flurries from my coat.  Before I knew it, he was whisking us away behind the bar, past a few tables, and into a smaller dining room tucked away in the back.  The area felt cozy and intimate.  Four glossy walls framed the small space and a table set for eight sat in the center.  Nearby stood a countertop, where a few more guests could perch while looking into the bustling kitchen.

“We want people to feel like they are at our homes,” explained Chef Brian Lewis. “It’s like the feeling of having close friends over for dinner.”


Spring Workshops at Millstone Farm in Wilton

Ingredients Features Cooking Classes Education

CTbites Team

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 


Winesday: Best Wines from the Mohegan Sun Winefest

Wine Chat Wine Tasting Winesday

Emma Jane-Doody Stetson

There’s a lot to wine about at the Mohegan Sun Wine Fest.  I watched in horror as my printer spewed out 16 pages of wines that would be featured over the course of the weekend.  The annual event is an exercise in diversity; exhibitors bring everything from the commercial to the exclusive, the traditional to the innovative.  There are wines with long-lasting legacies and bottles that haven’t even hit shelves yet.

Fortunately, I carefully siphoned through all of the offerings to bring you a report of the very best the event had to offer.  Armed with my 16 page list, I diligently worked my way through the tables, asked questions, and sampled the wines.  (Don’t worry, there was a significant amount of spitting involved!)

It’s difficult to compare wines, especially with such an extensive range available.  How can one compare an expensive Napa Valley Cab to a fruity white made for casual drinking?  To solve the predicament, I broke my explorations down into categories.

In this first installation, I feature Robust Reds, Wonderful Whites, and Wines to Watch.  In Robust Reds and Wonderful Whites, my aim is to focus on quality.  Some of these wines might come off as a bit of a monetary splurge, but they drink beautifully.  Wines to Watch also hinges on quality.


Champagne: Nicholas Roberts Fine Wines Says "It's Not Just For Valentine's Day"

Ingredients Wine Chat Wine Shop

Emma Jane-Doody Stetson

Flat screen TV: check. Afternoon game on: check. Matching jerseys: check. Champagne. Check?

If football conjures up images of greasy chicken wings, beer, and people shouting at the television, champagne is equated with glitz, elegance, and a touch of pretension.  It seems impossible that the two would ever exist in harmony.  Recently, Peter Troilo of Nicholas Roberts Fine Wine in Darien, CT proved otherwise.  He and wine distributor Peter Slywka held a grower champagne tasting against a backdrop of Sunday afternoon football.

“Most people think they have to drink champagne for a special occasion.  People should drink it all the time!” Troilo proclaimed.  Slywka nodded.  Then both turned their attention to the TV and let out a whoop as their team complete a play.

Don’t let the laid back demeanor fool you; these guys know their stuff.   Just this year, the Wall Street Journal wrote an article on the boutique wine store, praising it for its carefully stocked shelves.  Troilo’s knowledge has earned him widespread respect in the industry.  Recently he joined forces with New York Times wine critic Eric Asimov to select wines for an event celebrating the launch of the commentator’s book at the Darien Library.


CTbites Invites Recap: Passover Cooking w/ Tabouli Grill

Ingredients Features CTbites Cooking Classes Holiday Invites Middle Eastern Recipe

ellen bowen

With the snow piled so high in front on the Post Road, it could have been easy to miss Tabouli Grill in Southport… but  I was determined to join a spirited group for CTbites Invites Passover Cooking, so maneuvered my way around to the side parking lot and entrance. 

Chef/owner Judith Roll greeted everyone with hot coffee and her spongy homemade lemon cake as we were handed recipes for the morning's “hands on” cooking class in the Tabouli kitchen. (See Chef Judy's recipe for Bubbe's Brisket below.)

Chef Judy, who has traveled the world bringing authentic Middle Eastern cuisine to her two restaurants, in Stamford and in Southport, is passionate about what she prepares and had created a wonderful Passover menu for our entertainment and dining pleasure ( Passover is March 25-April 2 ).


Winesday: Don't Forget About The Glass

Ingredients Wine Chat Winesday

Emma Jane-Doody Stetson

Wednesdays are my favorite day of the week!  I know that I have the New York Times Dining Section and a new episode of Top Chef to look forward to.  Now there’s one more reason to love them: our new weekly column, Winesday!  This is your pass to all things wine from amazing bottles to local retailers to restaurant vino offerings.

For the first article, I thought that I would cover a slightly atypical topic: the glasses in which we drink wine.  There are many articles about wine itself, but the vehicles in which we consume it is a less explored frontier.

I first encountered Bottega del Vino stemware at the Mohegan Sun Wine Fest and alluded to it in my article on the event.  Since then, I had the opportunity to try it for myself.  Some of you wanted further information, and now I can render my verdict!


Sun Winefest Recap: One Woman's Search for the Best Bottles

Restaurant Celebrity Chef Events Wine Chat Wine Tasting

Emma Jane-Doody Stetson

It was the calm before the storm.

As I strolled into the SunWineFest before the doors opened to the public, the ballroom appeared almost peaceful.  Exhibitors casually erected their stands and freely moved about the space.  Within an hour, that all changed.  People stood packed shoulder to shoulder and attempted to elbow their way through the throng for tastes of wine.  The crowd surged with energy, and my heart raced with excitement.

For some, the Mohegan SunWineFest is one giant party: an excuse to get buzzed with friends, blow off steam, and sample as many wines as physically possible.  For others, the event is a valuable opportunity to find exceptional bottles. 


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!


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: 


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!


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

Elm Restaurant's Chef Brian Lewis Offers Cooking Classes

Features Cooking Classes

CTbites Team

Chef Brian Lewis and Elm Restaurant in New Canaan are beginning a series of hands-on cooking classes to illustrate the flavors of the season, tempt the palate and teach the aspiring little chefs in the family.

On Wednesday January 30 from 11am to 2pm, Chef Brian Lewis will teach various methods of creating healthy and delicious winter dishes. The recipes will feature winter greens and roots and how best to complement these ingredients with citrus & grains. In addition the main event will prepare a salt-baked Branzino, an age-old technique that creates a moist and luscious presentation. The cost of this event is $90 and includes hands-on instruction, recipes and a three-course lunch.

The second class is schedule for Wednesday, February 20 for the “lil’ chefs.” You can drop off your aspiring chefs (minimum age 9 years old pleas) at 11AM for a three-hour cooking class during Winter Break and Elm will guide them through the making of pasta with tomato sauce plus that good old-fashioned chocolate chip cookies. The fee per child for this class is $45 and includes instruction, recipes and lunch at the chef’s table.

For more information, check out the elm restaurant web site.