On March 1, 2014 the Connecticut Chapter of the Northeast Organic Farming Association (“CT NOFA”) will hold its 2014 Winter Conference at the Western Connecticut State University. CT NOFA is an independent non-profit organization dedicated to strengthening the practices of ecologically sound farming and gardening, and to the development of local sustainable agriculture. Its efforts give consumers increased access to safe and healthy food.
The conference is Connecticut's largest and brings into focus the challenges of the next generation of farmers and how they affect us all. The Conference will also feature lunch catered by some of Fairfield County's top farm to table restaurants including Barcelona, LeFarm, The Whelk, Bar Sugo and Sugar & Olives.
The conference will also feature a variety of workshops focusing on organic food, farming, gardening and food justice.
A few weeks ago CTBites announced the anticipated opening of Barolo Trattoria and Wine Bar in New Canaan and we are pleased to announce that Barolo will open its doors to the public on Wednesday, February 19th. Under the ownership of Rafaelo Gallo, Erick Grant, and Gary Weinstein, Barolo will offer a relaxed atmosphere in its Antipasti Bar or a slightly more formal approach in its dining room. Roe Duva, the long-time owner of Bistro Bonne Nuit is also a member of the family. Overseeing the kitchen is Executive Chef Giuseppe Castellano. Born and raised in Naples and Giugliano, Italy Chef Castellano trained throughout Italy and then worked throughout Italy before moving to the US. His recent experience includes Gran Gusto in Cambridge and Tiella Restaurant in NYC. He told CTBites, “We will focus on the Piedmont style on the menu.” Given Chef Castellano’s southern Italian roots and his desire to create northern Italy cuisine, the opening menu is designed for the full Italian culinary experience.
Morello Italian Bistro is architecturally one of the most beautiful restaurants in Connecticut and offers equally fine cuisine. The exquisite interior of the landmark building on Greenwich Avenue was designed by Rafael Guastavino, Jr, whose father invented the golden amber tile vaulting system that grace the pillars, herringbone arches and ceilings. Art adorns the walls, and the soft, hand blown white tear-drop shaped glass chandeliers, descending from the ceiling create a beautifully romantic atmosphere for dinner. As we worked our way through appetizers, pastas, entrees and desserts General Manager Jimmy Branigan, Jr. was the perfect host, stopping by the table on several occasions to explain the composition of many of the courses and offer suggestions from the reasonably priced wine list.
While we leisurely perused the menu, we enjoyed the “Prosciutto & Parmesan Fritters.” The large fritters delivered complementary textures and flavors. The crisp exterior was offset by the marvelously smooth interior, which presented a delicious combination of prosciutto and Fontina cheese. The dish was finished with a sprinkling of Parmesan cheese which added the perfect level of saltiness to the fried exterior. An order or two for the table is an excellent way to start the meal.
Get ready to road trip. On May 19th, Chef Christian Petroni and his talented team from Fortina Restaurant in Armonk NY will be hitting up NYC. The prestigious James Beard House in New York City will play host for the evening, featuring a 6 course dinner with paired wines, beers, spirits...who knows? You won't want to miss this.
Plus, we are hearing rumours of a few other exciting guest chefs joining Chef Petroni to lend a helping hand in the kitchen. More on that later.
When attending a dinner at The James Beard House, guests are first invited to walk through the Beard House kitchen to meet the night’s chef and observe the event team at work. They then enjoy a canapé reception, which takes place throughout the ground floor and in our garden (weather permitting). Diners then climb to the second-floor dining room, where they enjoy a five- to six-course tasting menu with wine pairings. The evening concludes with a question-and-answer session with the chef in the dining room.
Tickets will go on sale shortly. We will keep you posted. The price is $130 for James Beard members and $170 per person for non-Beard members. Please contact the James Beard House for reservations. 212-627-2308.
Stamford Restaurant Weeksreturn February 17-March 3. This winter over 30 of Downtown Stamford’s restaurants are serving up special lunch & dinner prix fixe menus in several different price options. New this year: each participating restaurant will be mixing up its very own Signature Winter Cocktail.
February 19 is Rare Beer Night at Half Full Brewery in Stamford. Rare Beer Night is a recurring series that will take place on the third Wednesday of each month. Attendees will receive full pints of each beer and tasty food pairings. This month there will even be cheeses from The Fairfield Cheese Company (owner Laura will be on hand to discuss the pairings), Charcuterie from Fairway Market, and a mouth-watering dessert that will cap off the night. @25 pp.
Join The Dew Drop Inn and Two Roads Brewing for a great beer dinner at Tavern 1757 on the 19th. The menu includes beer cheese soup with barley bread, wood fire sausage, smoked brisket with roasted garlic mash & beer braised cabbage, and wood oven smores. Each course features a Two Roads drink pairing. $70 per person +tax & gratuity. Seating is limited, Please RSVP early (203) 516-5461
Baró in Fairfield is celebrating its Grand Opening by hosting a fundraising event for Community Plates. On February 19 from 5-9 pm, you are invited to enjoy a signature drink, a complimentary drink, and a spread of tapas and tacos for just $40.
Match Restaurant in South Norwalk owned by Chef Matt Storch will temporarily close on March 2 for a renovation of the restaurant.
A 15-year veteran of the Connecticut dining scene and SoNo restaurant pioneer, Match is planning a series of special events to mark the end of an era and the beginning of a new one. Chef/owner Storch is keeping his plans for Match 2.0 under tight wraps, but says, “it’s everything you know and love about Match but better. This is a rebirth.”
Living in Connecticut, we are spoiled by the abundance of apples that are fresh out of the neighboring orchards. If you didn't make it out this past Fall to pick your own apples at Beardsley’s Cider Mill in Shelton or Silverman’s Farm on Sport Hill Road in Easton, you need to put that on your agenda next season. It’s fun for the whole family. If the crowds aren’t your thing, and you want a real farm experience, then definitely go buy local apples from Sport Hill Farm, just passed Silverman’s on the right heading north on Rt59.
To enjoy your local fruit and vegetables over the winter months, you need to preserve them. This can be accomplished in any number of methods. Some people like to pickle their vegetables while others may turn the fruit into spreads and jams. I like to use my fruit to make syrups for cocktails. My Apple Cordial recipe has to be one of my favorites to make and to drink. Although it takes several days to make the syrup, it’s not a laborious task at all. In execution, however, this cocktail is definitely a labor of love. The good news is that once all the prep is complete and it’s in your glass, you’ll realize that your efforts were worth it. It’s delicious. Another great alternative is to visit me at Luxe Wine Bar in Westport, where I will be happy to make one especially for you. The apple bitters and apple brandy can be purchased at Saugatuck Grain & Grape, also in Westport.
Stamford Winter Restaurant Weeks returnFebruary 17 – March 3rd, 2014. Yes, two weeks of special multi-course menus and dining deals!
This Winter over 30 of Downtown Stamford’s restaurants are serving up special lunch & dinner prix fixe menus in several different price options. The prices for lunch range from $10.14, $12.14 or $20.14 and dinner ranges from $15.14, $20.14 or $30.14 so you can return to some of your favorite restaurants and try some new ones. New this year: each participating restaurant will be mixing up its very own Signature Winter Cocktail to be featured during Restaurant Weeks.
Learn, Taste & Enjoy During Spanish Regional Wine & Food Pairing Series
Jet set through Spain in the best way imaginable with a glass (or several) of wine, expertly prepped tapas and the rustic, warm environment of Barcelona Wine Bar & Restaurant in Greenwich, CT. Each one hour class in the series (there are four in total) will focus on a particular Spanish region, history behind the wines and the food that best accompanies them prepared by Chef Michael Lucente. These wine classes are designed to enlighten and inspire both the novice and enthusiast. Wine Steward, Jose Valverde will guide you along the way, with tips and tricks for successfully pairing your wines with local food.
The series will take place each Wednesday during the month of March beginning on March 5th at 7:00pm. The first wine-pairing class covers the Rioja region best known for its Old World style and their well-aged red wines. The second covers Galicia (March 12th), a seaside region. The third class on March 19th covers Montsant/Priorat, known for its powerful, elegant and complex wines and the last class on March 26th will focus on the Valencia region.
Attend one class or attend them all. With the first class you attend, you’ll receive a Barcelona Wine Bar & Restaurant passport. Each time you attend a class, your passport will be “stamped” and you receive a complimentary tapa token to redeem on your next visit. Attend all four classes in the series and receive a gift certificate for two people. Each class is $35 per person (plus tax and gratuity) with a maximum of 20 people attending. Reservations can be made by contacting rsvp@barteca.com.
For years, Michelle Weber has fulfilled the artisan chocolate needs of the Westport community. Now, with the opening of CM Gourmet Bistro in Saugatuck Center, she is filling a chasm in Westport’s otherwise crowded dining scene for full service breakfast and lunch. Thanks to chef Molly Brandt, who shares Michelle’s discerning taste, creativity and attention to detail, CM Gourmet Bistro brings us a menu that is simple yet sophisticated, and just bold enough to separate it from the area’s usual breakfast, lunch and brunch fare. The setting can be described similarly - sophisticated, yet approachable, with white linen napkins on reclaimed wood tables, and chairs covered in signature Cocoa Michelle blue fabric, it’s an equally comfortable setting for a business meeting, lunch with friends, or brunch with the family.
For our readers who are calling to reserve a table at NOLA Oyster Barto enjoy the fantastic cuisine of Chef Dan Kardos, please have a little patience. The restaurant is temporarily closed.
Over the last few months Kardos has been overseeing the cuisine at both NOLA and Local Kitchen and Beer Bar in Fairfield. Given the rapid success and crowds that flock to Local, the decision was made to modify the menu and focus at NOLA to more align with Local. According to Kardos, “Our new Fairfield restaurant has been silly busy. We're going to make NOLA more like that.” With Kardos guiding the cuisine it should be another exciting new culinary adventure.
With the anticipated re-opening scheduled in a couple of months, stay tuned as CTbites follows these changes at NOLA Oyster Bar.
A very special Artisan Venezuelan Chocolate Tasting Workshop may be the perfect Valentine's gift for your loved one. Presented by Analiese Paik, Founder of the Fairfield Green Food Guide,this will be the first in a series of artisan chocolate tasting workshops planned for the year. They begin the tasting series in Venezuela, a country famous for growing old and rare cacao that’s prized by top chocolate manufacturers. The most flavorful and aromatic chocolate is made from Criollo and Trinitario varieties which represent only 5%-10% of global cacao production.
In this formal tasting workshop, you will learn to taste chocolate like a pro, using all 5 senses. More complex than wine, fine chocolate requires careful sensory analysis to detect and describe its harmonious flavors and aromas. They will teach you how to describe the flavors and aromas you detect through the use of various teaching aids.
At the end of the evening, each participant will have completed a tasting card profiling all 5 chocolates. It’s a great way to learn what you like and remember your favorites.
February 10-11, Caseus Fromageria & Bistro in New Haven will offer an evening of “Sweets & Treats.” This popular class has become a Caseus tradition every February. 6-7:30pm. Approximately $40pp. More Info Here.
Tuesday February 11, learn how to make “Barcelona Classics”at Barcelona in New Haven. Included in the class are gambas al ajillo, potato tortilla, chorizo and figs, and more. 7pm. $25 per person, plus tax and gratuity.
Also on Tuesday, Fairfield Cheese Company will offer a class called “Parmigiano Reggiano Academy.” Parmigiano Reggiano is often referred to as the “King of Cheese” and by tasting you can learn the difference that aging makes in authentic Parmigiano Reggiano cheese at 16-, 24- and 36-month stages. $45pp. Info here.
Just in time for Valentine’s Day comes a wine tasting event not to be missed! On Wednesday February 12, try SEXY wines poured by award winning winemaker António Maçanita. SEXY wines were recently featured at the Mohegan SunWineFest. The free event will take place from 5-8pm at Turnpike Wines in Fairfield.
Walrus and Carpenter (home of the killer fried chicken) will host a beer dinner on February 13th, featuring a line up from the Victory Brewing Co. roster and some signature Walrus-flavors to match. Email Adam: roytman@walruscarpenterct.com or call 203.333.2733.
We are totally psyched for the Winter Olympics! What’s better than sitting on your sofa, surrounded by lots snacks and watching the fittest athletes in the world compete for gold?!
Why not throw a Winter Olympics Sochi Party? Here are our favorite Russian inspired recipes to enjoy while you watch the Opening Ceremonies on February 7th at 7:30 pm. So get your vodka chilled, and invite friends to come wearing their favorite ushanka (Russian hat). Read below for the following recipes: Russian Blini, Caviar Torte, Farshirovannye Yaytsa~ Stuffed Eggs, & a classic cocktail recipe, the White Russian.
This past Sunday the 6th Annual Chowdafest took place at Webster Bank Arena in Bridgeport, drawing 7,000 chowder, soup and bisque fanatics from across the state. It was perfect prelude to the Big Game – a culinary “SOUP”er Bowl.
31 Connecticut restaurants set the scene, ladling out warm chowders and soups. Upon arrival, Chowdafest attendees were given a scoring card. As guests leisurely made their way around the perimeter of the rink sipping on samples, they were asked to rank each sample to determine the 2014 Chowdafest Champions. The competition was broken down into 4 categories: Best New England Clam Chowder, best Manhattan/Rhode Island Clam Chowder, Best Creative Chowder, and Best Soup & Bisque. The top three contenders were awarded in each category and competition was tight!
Every restaurant was sure to leave their signature stamp on their chowders and soups. Guvnor’s Brewery from Norwalk dished out a delicious New England clam chowder made with their own brewed beer, while Bernard’s of Ridgefield added smoky bacon to richen the flavors. Bistro 7 of Wilton served up their award winning Buttery Nut Bisque, while Indigo by the Water of Milford brought the heat with their Cajun Shrimp and Chorizo Chowder.
Just in time for Valentine’s Day comes a wine tasting event not to be missed! On Wednesday February 12, try SEXY wines poured by award winning winemaker António Maçanita. SEXY wines were recently featured at the Mohegan SunWineFest. The Sparkling Rosé is the perfect treat for Valentine’s day with its delicious taste and chic bottle. SEXY also makes a white, rose, and red.
SEXY wines are a fun fusion of old and new. They mix fashionable grape varietals with local grape varietals and fuse old techniques with modern methods. Their vision is to “give something that you just want to drink… something SEXY.”
Antonio Macanita is one of the leading Portuguese winemakers of his generation… but is also charming, down-to-earth, and driven. Critics have called him “dynamic and restless.” He got in contact with grapes at the early age of 4, playing in the vineyards during harvest, drinking fresh juice from tanks, and stepping on grapes at a cousin’s winery. A gymnast as a kid and surfer and rugby player as teenager, he studied winemaking in Portugal and worked in Napa Valley, Australia and France before launching his wine project in Portugal. Along with SEXY wines, António is also the founder and owner of FITAPRETA Vinhos and consultant winemaker to 13 wineries in Portugal. He still surfs and plays beach rugby in the summer. He proclaims that he “loves wine and loves life!!!”
28 Chowders were consumed by over 7500 people this past Sunday at Chowdafest 2014. All of the restaurants, chefs, and sponsors deserve special mention for donating their time to raise money for CT Food Bank. It was an epic success. Here are the results. Congratulations to all! Check out our video highlights here.
“My love for you is like a red, red rose” said the venerable Robert Burns, but maybe, just maybe it’s like a truffle making class or a sassy, classy Valentine cocktail. Every love is different, right? Valentine’s Day typically bubbles over with all things red, pink and sparkly. Boxed chocolates abound (some left in the box, half-bitten into) and romantic dinners are de rigueur. But, as with everything in life, it’s good to mix it up a bit to keep things fresh-dare to be different!This year, maybe try something new with your Valentine that will create a memory for years to come; take a cooking class together, go to a theme dinner, try a salt cave, stay overnight at a local, romantic hotel. Sometimes, a mini-vacation in your own backyard can be the most fun and deliciously decadent. So start with a red, red rose and branch out from there...
It is with a heavy heart that we report the Dressing Room in Westport has closed its doors. While we work on the full story, here are the words of Michel Nischan via their web site. Paul Newman and Michel Nischan were pioneers in the farm to table movement. Michel will continue his great work at Wholesome Wave, and we hope to see Chef Jon Vaast very soon.
"After eight great years and hundreds of thousands of delicious, local and sustainable farm-direct meals, Dressing Room Restaurant has closed. Founded by internationally renowned chef Michel Nischan and the late actor Paul Newman in 2006, the restaurant was Fairfield County’s first farm-to-table restaurant.
We thank our customers who shared our passion and genuine interest in supporting regional growers and responsible farming methods. As a result of their loyal support, and the resulting successful 8-year run of the restaurant, there are now nearly a dozen farm-to-table restaurants gracing discerning Fairfield County palates while supporting Connecticut agriculture.
Dressing Room Restaurant received numerous awards and accolades in the local and national food press, including one of Condé Nast Traveler’s “Top 95 New Restaurants in the World” (2006) and recognition for “The Best Burger in America” by Steve Raichlen, USA Today (2010). This is a testimony to meals made with the best locally grown, artisanal and organic foods. Yet, it reflects only one of Michel Nischan’s many talents.
