Elm Restaurant's Lil' Foodies Event w/ Chef Brian Lewis Kids Bites Education Farm to Table kids activity Kid Friendly CTbites Team December 05, 2013 Asher is an 9th grader at Fairfield Country Day School. He has a true passion for food and started his blog, AsherZeats, in September of 2012. “A little chocolate a day keeps the doctor at bay” I recently had the absolute pleasure of being a part of a unique experience called Lil’ Foodies. During this special event, Brian Lewis, the chef/owner of well regarded restaurant, Elm, and his wife Dana, guided a group of children from the age of 8 to the age of 16 through a culinary extravaganza. All for the fantastic price of… nothing! Our first stop on the journey was the New Canaan Farmers Market. During this time, Chef Lewis generously bought for us the freshest ingredients the market had to offer. We obtained fresh, crisp, juicy apples (of all varieties), a heap of straight from the ground fingerling potatoes, brightly vivid purple cauliflower, and much more. Chef Lewis taught the group about the importance of supporting local organizations and also about picking the freshest foods from the stands. Read More
Luxe Wine Bar to Re-Open Soon in Westport Restaurant Wine Bar CTbites Team December 04, 2013 Luxe Winebar (aka Luxe Modern Wine & Cocktails) at 190 Main Street in Westport will soon re-open on under new ownership. Former owner Robert Reilly has passed the torch to new owner, Dave Morton. The two are working together to make improvements to the menu and interior of the bar, while keeping things the way patrons liked it. “We had a loyal customer base that was disappointed to see LUXE had closed temporarily,” said former owner Robert Reilly. “Dave and I hope they’ll come back and find LUXE better than ever. Morton is working to make the setting warmer and friendlier, plus adding on menu items to complement the existing cheese and charcuterie. “The cheese and charcuterie have been well received,” Dave Morton says. “I want to give people even more options to choose from. New items will include desserts and chocolates from neighboring businesses, plus other wine-friendly noshes like hummus and pita chips, and olives.” Read More
Dinners At The Farm 2014 Schedule Has Been Announced! CTbites Team December 04, 2013 This just in from Dinners at the Farm: Temperatures are brisk, the holiday season is upon us and looping holiday music is everywhere, but that's no reason not to drift off into summer daydreaming. To help with that, we're happy to announce our 2014 schedule of farm dinners......it's our 8th season! We look forward to having you join us for our annual summertime, open-air feasts in the fields where our talented chefs cook-up mouthwatering dishes, on site, with just-from-the-earth food. In fact, plan on enjoying six or seven courses in one seating featuring local poultry, beef, pork, seafood and seasonal vegetables galore. Plus, our chefs cook a different menu every night, no two nights are the same. We're only hosting 10 dinners in 2014. If you're a veteran farm dinner guest then you know these dinners sell-out fast. As with every year, we'll be donating $20,000 to our longtime beneficiaries: CitySeed, CT Farmland Trust, Working Lands Alliance, The New CT Farmer's Alliance and Region 4 School's healthy lunch initiative. Purchase your tickets here. Read More
Foodie Gift Guide: CT & Beyond...Part II Ingredients Features Gift Guide Holiday Specialty Market Wine Shop Emma Doody & Gina Cunsolo December 04, 2013 The turkeys are gone and the radio stations have started playing seasonal tunes... The holidays are officially here! If you're looking to gift friends and family with awesome foodie presents and local treats, we've compiled some of our favorites for your perusal. We also enlisted the help of a prominent local chef, Mario LaPosta of Tarry Lodge in Westport, CT who offered his picks. Here are a few more gifts for your foodie loved ones. [See our Ultimate CT Gift Guide Part I here]. Happy holidays... And happy shopping! Cranberry Walnut Olive Oil, New Canaan Olive Oil For that one foodie in your life that seems to already have everything – consider shopping at newly opened New Canaan Olive Oil. Their wide assortment of Extra Virgin Olive Oil and Vinegar flavors will entice even the most spoiled cooks, specifically their Cranberry Walnut Olive Oil. Great for salads or sautéing veggies, this seasonal flavor will add a toasty and tangy taste to any dish. And for our beloved bacon lovers, try their Bacon Flavored Extra Virgin Olive Oil – an easy way to add bacon flavor to almost anything! Read More
CTbites Invites Recap: Sushi and Sake Tasting w/ Oktopusake, Matsu & Bottlerocket ellen bowen December 04, 2013 The upstairs loft room at Westport’s Matsu Sushi was the scene of the most recent CTbites Invites Sushi and Sake Tasting on Wednesday 11/20. CTbites Invites is an exclusive feature that offers unique “curated culinary experiences” to CTbites readers, that are both tasty and informative, and this evening was no exception. The twenty-six very spirited attendees enjoyed an evening presented by Matsu Sushi owner, Paul Teoh, Bottlerocket Wines & Spirit representative Rachel Halperin, and Chris Dircks, creator of Oktopusake, a new small batch sake made in New Haven currently still in launch mode. Each guest was greeted with a signature Blue Saketini, a potent drink made with Vodka, Sake, and Blue Curacao topped with fresh shredded cucumber sticks. Read More
Congrats to Chowdafest 2014 Qualifiers CTbites Team December 03, 2013 Congratulations to those who earned a spot for Chowdafest 2014. This year there are 10 rookies in the field of 28. Five restaurants are competing in two categories. Almost 40 different towns from Mystic to Greenwich are represented. Below is the list of restaurants participating and the categories in which they will compete. This might be the most competitive group of chefs/restaurants to date. New England Clam Chowder: Bernard's (Ridgefield) - rookie Donovan's (Norwalk) - defending champion Go Fish (Mystic) - rookie Guvnor's Brewery (Norwalk) - rookie Mansion Clam House (Westport) - 2 time champ Old Post Tavern (Fairfield) Rory's (Darien) Wood'n Tap (Orange) - rookie Read More
Blue Hill at Stone Barns Launch Savory Yogurt: Blue Hill Yogurt Natalie Levitt December 03, 2013 There’s a new yogurt in town! Dan, David, and Laureen Barber the owners of local farm to table favorite, Blue Hill at Stone Barns, have launched a yogurt line called Blue Hill Yogurt. It is not the average run of the mill yogurt to say the least. It takes yogurt to a whole new experience. Yeah, you are probably saying to yourself “there are so many yogurts out there already. What could they possibly do to set themselves apart from all the rest?“ These yogurts have gone after the savory palette. That’s right, savory! They launched unexpected flavors such as carrot, beet, tomato, and butternut squash this week. The yogurt is made from 100% grass-fed milk, sourced from several small, family owned farms in the Northeast including Blue Hill Farm. The produce is also sourced from the same local farms that supply their restaurant kitchens, Blue Hill in NYC and Blue Hill at Stone Barns. I was excited when I heard about this new line as I have visited Blue Hill at Stone Barns many times over the years and have enjoyed walking the grounds, seeing the farm in action, and then enjoying an outstanding meal on premise. The pride for quality ingredients, taste, and presentation at Blue Hill is obvious in their yogurt too. Read More
Shearwater Coffee Roasters: Bringing Organic Coffee to Fairfield County Ingredients Coffee Specialty Market Trumbull Kathleen Atkins December 03, 2013 Americans have a loving obsession with coffee. We crave our daily fix, whether it is black, iced, with extra cream and sugar, or a shot of espresso. We crave the aroma, the taste and how coffee brings people together. However, coffee is so much more than just a beverage; it is a huge global business. Ed Freedman of Shearwater Coffee Roasters is in the thick of this global business, but is marking his own stamp on it. Shearwater Coffee Roasters, headquartered in Trumbull, Connecticut is the first and only USDA certified organic coffee roaster in Fairfield County. Shearwater bases its business on the three core principles of organic, artisan and altruism. They pride themselves on being committed to the integrity of organic roasting. “Organic is not a product line,” says Freedman. “It’s a way of life and what we do. “ The coffee plant is often grown with harmful chemicals, pesticides and herbicides. Read More
Little Barn Opens Thursday December 5th in Westport Restaurant Westport Beer Bar Comfort Food Kid Friendly Stephanie Webster December 02, 2013 Scott Beck (Match, The Chelsea) and his partner Kevin McHugh (Spotted Horse, The Chelsea), alongside Chef Jeff Spence (The Chelsea) have announced that their new project, Little Barn at 1050 Post Road in Westport, will open this Thursday, December 5th. They will be open for lunch and dinner, and will accept reservations for lunch only. Scott Beck was quoted in a recent pre-opening interview as saying,“We’re building a barn, and putting a pub inside," and so they did. The building, inside and out, features lots of reclaimed red barn siding, 2 spectacular reclaimed roof vents, and a 2 sided stone fireplace in the main dining space. It will cozy up the inside and also warm up the outside when eating or drinking on the outside stone patio. In the summer the bar and dining room have sliding doors that open onto the patio as well which will give it a nice open air feel. Read More
Bar Sugo in Norwalk 2.0: Enter Chef Paul Failla Restaurant Italian Norwalk Comfort Food Jeff "jfood" Schlesinger December 01, 2013 Slightly more than a year ago, restaurant Bar Sugo opened on Wall Street in Norwalk featuring a variety of owner/Chef Pat Pascarella’s fantastic pizzas, meatballs and delectable pastas. Pascarella recently handed the reins of the day-to-day culinary oversight to Chef Paul Failla, and CTbites re-visited to taste Chef Paul’s cuisine and his creative spin to the menu. Chef Faillia attended the Culinary Institute of America in Hyde Park before accepting a position at Burger Bar in South Norwalk. His culinary training continued at Dolce in Norwalk, The Atlantic Grill in Manhattan and The Saltwater Grille in Stamford, where he met Pascarella. He subsequently worked with Chef Dan Kardos at The Whelk and was one of the opening chefs with Chef Kardos at NOLA Oyster Bar. When Pascarella first approached Failla about joining Bar Sugo, he was looking for a successor to continue his vision of “food that Italians eat every day” while allowing the new chef to add his individual flair to the dishes. Read More
Marcia’s Killer Ole Turkey Burrito Recipe Features Holiday Thanksgiving Recipe Mexican Comfort Food Marcia Selden Catering November 29, 2013 Thanksgiving is so…yesterday… It’s Black Friday…time to shop till you drop! Start your mad dash through those crowded aisles with Marcia Selden’s Killer breakfast burrito so you can load up your shopping cart with big screen tv’s, fluffy $1 scarves, and an array of other necessary items (note the hint of sarcasm). While you would never think of running a marathon fueled on Dorito’s and Coke, Black Friday is, to many, a distance race, filled with surprise obstacles around every corner. Fuel your body with a high protein meal that will help you go the distance, and out run your fellow shoppers. If the thought of eating a leftover Tom Turkey Sandwich doesn’t float your boat, consider a spicy egg and turkey burrito, which can be eaten with one hand as you careen your cart down the aisles looking to score that awesome deal. Here’s our recipe for a delicious (and healthy) Ole Turkey Burrito with a spicy kick. Heck, pack 2, betcha have enough turkey for it! Read More
The Weekly Nibble: Upcoming Food News & Events Ingredients Restaurant Beer Dinner Events Wine Shop Wine Tasting Beer Emma Jane-Doody Stetson November 29, 2013 Celebrate Black Friday with Val’s of Greenwich! Barhill Gin will be hosting a tasting to get us geared-up for the holiday season. This complimentary event will take place from 3-7pm on Friday November 29. On Monday December 2, Buon Appetito Restaurant will partner with Super Cellar Liquors for a 4 course wine dinner. It begins at 6:30 at the restaurant in Canton, CT. $75 pp. For the menu and reservation information, see https://origin.ih.constantcontact.com/fs126/1102509927877/img/1248.jpg . Get an introduction to homebrewing beer on Tuesday December 3. The free event takes place from 6:30-8:30pm at Yale University’s International Center. Learn more and claim a seat at http://eventful.com/newhaven/events/introduction-homebrewing-beer-/E0-001-063499321-0 On Tuesday December 3, Luca Wine Bar and Visco Wines will partner with Harry’s Wine & Liquor to present a wine dinner called “The 4 Big B’s of Italy.” It will feature four of Italy’s coveted wines: Barbera, Barbaresco, Brunello di Montalcino, and Barolo. They will be paired with 4 courses including homemade crepes, ravioli, veal shank, and poached pear for dessert. $98 pp, all inclusive. Please call Luca Wine Bar for reservations: (203) 286-5617. Read More
Friday Froth: The Little Pub Chooses Wisely Ingredients Restaurant Beer Dinner CT Beer Beer James Gribbon November 29, 2013 A quick bit of news to start this week's Froth: it turns out The Little Pub in Branchville has been aging kegs of a select few high gravity beers for the past year, and has started tapping one per Monday night. Issuing forth from the specialty tap on Monday, Nov. 25 will be Dogfish Head Olde School - a 16% ABV barleywine fermented with dates and figs. High alcohol, minimally hopped beers make the best candidates for aging, and tend to relax as they undergo further conditioning over time, so these beers will taste different from when they were first bottled in 2012. The robust duo of Green Flash Double Stout and New England Brewing Imperial Stout Trooper are scheduled for the first two Mondays in December (be absolutely sure to try that second one, on Dec. 9, if you're at all able), followed by Ovila Abbey Quad, Sierra Nevada Narwhal, Dogfish Head 120 Minute, and the second generation of the Dogfish Head/Sierra Nevada collaboration ale, Life&Limb. Read More
Mama’s Boy, Four Roses Whiskey & CTbites present…. CTbites Team November 29, 2013 Literally…The Hunger Games!… Time to throw out the Thanksgiving leftovers and indulge in a special night savoring Fall’s bounty! Mama’s Boy Southern Table & Refuge in SoNo invites you to a specially curated night of bourbons, specially selected by Four Roses, cigars, hand-rolled by Connecticut Cigar Company, and a 3 course Game dinner created uniquely for this evening by creative and talented Chef Scott Ostrander. Hosted on Wednesday December 4th in the “Low Country” ambiance of Mama’s Boy in SoNo, the evening begins at 6:30 pm and is priced at $85 pp plus tax and gratuity. Read More
Souterrain #6: Team Bill Taibe Recreates Little Italy @ Stanziato's Stephanie Webster November 27, 2013 Team Bill Taibe brought Arthur Avenue to Danbury CT, at the 6th Souterrain (a.k.a. Underground Dinner). The venue was Stanziato's Wood Fired Pizza, and the restaurant swap allowed diners to enjoy not only a little piece of Little Italy, but some unique dishes and flavors made possible by the wood fired oven prominently featured in Matt Stanczak's kitchen. Only 40 lucky guests managed to gain access to Souterrain #6, as it sold out in a matter of minutes, but those who responded quickly were treated to what felt like dinner on a cozy Mulberry alleyway. Marsha Glazer magically transformed the casual dining space with clotheslines (note bras and undergarments above), checkered tableclothes, and lights strung throughout. The menu was epic and featured roughly 12 courses (I stopped counting at some point). Arik Bensimon, Executive Chef at le Farm, was a key player in the menu creation, alongside Matt Stanczak, and dishes included: An outrageous Octopus Panzanella, Pickled Veggies, Baked Lima Bean Bruschetta, Calzone, Porchetta, Mortadella, an all inclusive medley of Roasted Squash, Affogato, and of course Italian cookies. Enjoy the photo gallery above...and if you would like to be a part of the next Souterrain, contact them and ask to get on their email list for future events. Read More
Ultimate CT Foodie Gift Guide 2013 Ingredients Features Coffee Entertaining Gift Guide Specialty Market April Guilbault November 27, 2013 This year, Thanksgiving is coming late, Hanukkah is arriving early and the Christmas holiday almost seems shortened before it has even begun. Have no fear, though, your holiday shopping will not bear the brunt of this crazy calendar...not with some of our suggestions. From unique food products, photographs, jewels and books, there is just about something for all the folks on what seems to be your never-ending list. How could so many people have been so good this year? Buy them some of these goodies and they’ll know...oh, they’ll know.... Read More
Little Pub's "The Order of Ancient & Auld Ales" Beer Events Restaurant CT Beer Beer CTbites Team November 26, 2013 The order of ancient and auld ales is called to order. By and large it’s been found that aging hi octane beers made them better because after a few years the alcohol mellows out and the nuances and flavors really begin to shine through. (sorry to get all wine enthusiast on you, just channeling our inner Robert Parker here.) Armed with that knowledge, Little Pub in Ridgefield started stockpiling high octane beers whenever we could get our hands on them. “Dogfish 120? Sure send us 6 logs”, “Sierra Bigfoot? Sure send over 4 of those”, and we kept stashing and stashing like mad squirrels until we ran out of space. Now that they're out of room it’s time to start pouring some of these beasties turned beauties. Little Pub is going to launch a different aged beer every monday* night through the rest of the 2013 and into 2014 as well (like we said, we stashed a lot of stuff away). *fine print: except for Monday Dec 2 which will be moved to Tuesday Dec 3. Read More
Baró & Mecha Noodle Bar Cocktail Throwdown Contest for PopShop CTbites Team November 26, 2013 Are you great at making cocktails or have just perfected drinking them? We want your help! Baró and Mecha Noodle Bar are going head-to-head in a mix-off to create the official cocktail of PopShop Holiday Market's BarCar. We need your expertise in deciding which cocktail has the best bite (or kiss) and should headline PopShop's signature BarCar at the PopShop Holiday Market on December 15th. The rules are easy: From November 27th through December 10th pop into Baró and Mecha to get a taste of the competition—literally. "Buy one, get one half off." 1 Sip down the cocktail contenders 2 Snap a photo of the winning cocktail and tag them either: #barowinner or #mechawinner and tag them to PopShop Markets Facebook page https://www.facebook.com/popshopCT or CT Bites https://www.facebook.com/CTbites 3 The cocktail hashtag with the most photo uploads wins! Baro and Mecha will be handing out cocktail competition cards. If you decide to try the cocktail your card will be stamped. Bring the stamped card to the other spot and receive the competitor’s drink half off! Read More
Mecha Noodle Bar Brings Asian Noodles & Street Food to Fairfield Restaurant Asian Fairfield Japanese Vietnamese Comfort Food Kid Friendly Nancy Kleeger November 24, 2013 Post opening tweaks are commonplace during the first few months after a restaurant's opening. With Mecha’s minor changes completed, it now firmly fills the belly rumbling void of Southeast Asian Noodles and street food, popularizing Ramen, Pho and South East Asian comfort food. Owner Tony Pham, who also owns Pho Vietnam in Danbury, saw an opportunity in Fairfield, to capture the hearts and hungry stomachs of the Fairfield U student bodies by opening a Ramen noodle bar. This small, but cozy, space is an architecturally clean, eye pleasing mix of Modern Asian décor...with a long community table in the center and block style tables around its perimeter. There is some additional seating circling the "bar" with colorful Asian ceramic stools adding some pop and a touch of elegance to this casual space. Pham is committed to keeping his two restaurants a "family affair," and you may be seated, served, or cooked for, by one of his family members! When I first visited with Tony in September, Ramen noodles were the main attraction on his menu. Several months later, Mecha’s menu is now representative of Japan’s different regional nuances with the current soup bases including Shoyu, Miso and Chicken. Read More
