Pig Carving Workshop & Growing Mushrooms @ Millstone Farm

Education Local Farm

CTbites Team March 12, 2014

Millstone Farm in Wilton has a few workshops coming up that you may not want to miss. These events range from Pig Carving 101 with Chef Tim LaBant of The Schoolhouse including lunch & cocktails to a three-hour workshop on Mushroom Cultivation. Can you think of a better way to spend your afternoon? I think not. Details are below...

Outstanding In The Field Tix Go On Sale March 20th

Stephanie Webster March 11, 2014

Mark your calendars. On Wednesday, March 20th, the first day of spring, tickets will go on sale for the 2014 season of Outstanding In The Field.

On September 4th Bill Taibe of The Whelk & le Farm and on September 5th Chef Wirt Cook of the Redding Roadhouse will be hosting dinners @ The Hickories Farm in Ridgefield.

"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.

Last year’s first-time event at The Hickories was so wonderful we decided to do two this year. Host farmer Dina Brewster left a big-city teaching/poetry career to become a farmer. Chef Bill Taibe and crew were a pleasure to work with and we’re thrilled to be doing it again -- and again. Plus, this year, there will be a second date with Chef Wirt Cook of the Redding Roadhouse. --Outstanding in the Field

Thursday September 4, 2014
The Hickories, Ridgefield, CT
PRICE: $235.00
HOST FARMER: Dina Brewster, The Hickories
GUEST CHEF: Bill Taibe, LeFarm & The Whelk, Westport
TIME: 3 pm

NyHaven in New Haven: A New Nordic Pop-Up

Restaurant Chef Talk New Nordic Underground Dinner New Haven

Amy Kundrat and Stephanie Webster March 11, 2014

NyHaven, a one-time pop-up new Nordic dinner in New Haven on March 3, blew away a couple dozen diners lucky enough to purchase seats to the 15-course dining experience showcasing some of the most daring and inventive food in Connecticut. Conceived by Chef Simon Marcell Davidsen with fellow Community Table chef Tommy Juliano, they teamed up with John Ginnetti of 116 Crown, who not only generously offered the kitchen and dining space for NyHaven, but also paired each snack and course with an appropriate "cocktail."

An indelible evening marked by a provocative menu, curious cocktails, and a house filled with appreciate gourmands, we attempted to capture the meal in not just words, but an interview with Chef Simon Marcel Davidsen, photos of each course, and 116 Crown's video of the NyHaven experience:

Sign Up for Sport Hill & Stone Gardens Farms CSA's w/ Easy Pickup @ Wakeman Town Farm

Ingredients Local Farm Farm Fresh

CTbites Team March 11, 2014

Wakeman Farm CSA Pickups

Thursday or Friday? Just pick your day!

Wakeman is offering not one - but TWO - CSAs to provide you with
fresh-picked produce all season long.

One is from Sport Hill Farm in Easton, the other is from Stone Gardens Farm in Ridgefield. Both are for pickup at Wakeman Town Farm

Choose your day!

Organic Sport Hill Farm CSA is accepting applications through 3/31. Order now and receive weekly produce delivery every Friday at Wakeman Town Farm! To order, click here:

Sport Hill Farm Organic CSA

Friday Pickup

A Note from Organic Farmer Patti Popp, of Sport Hill Farm in Easton:

We have extended the 2014 CSA deadline until 3/31/14 for pick up at Wakeman Town Farm Sustainability Center on Friday afternoons 1-7 or at Black Rock Farmers Market Saturdays 9-1. Our CSA program runs twenty weeks. Usually begins the first week of June through mid-October. We are mainly a vegetable production farm, we grow watermelon and cantaloupes. Cooking is a must. Please e-mail me for an application if this seems like a good fit for you and your family.Farmgal596@gmail.com

Bonnat & Pralus Venezuelan Chocolate Tasting Re-Cap

Ingredients Dessert

Jeff "jfood" Schlesinger March 10, 2014

Spending Valentine’s Day with your sweetheart is fantastic, tasting and learning about great chocolates with your sweetheart is even better. While many were eating at restaurants, enjoying romantic dinners at home, or enjoying a concert or sporting event, a group of chocolate novices and enthusiasts met at Olivette Oil in Darien and were educated on the finer points of high-end chocolates by Analiese Paik, trained chef, chocolate aficionado, and Editor of The Fairfield Green Food Guide.

The table was pre-set with five different chocolates, a rating card and a flavor wheel. Normally, the chocolates would have disappeared in a nano-second but the group was instructed to sit and relax. Analiese presented an incredibly detailed and comprehensive overview of the process that converts the bean pods of the Theobroma cacao (“food of the Gods”) tree to chocolate. All of the chocolates that we would sample were from Venezuela and included Bonnat Puerto Caello, Bonnat Chuao, Bonnat Hacienda El Rosario, Pralus Venezuela, and Pralus Chuao.

And The Winner of the Baró Cocktail Contest Is....

CTbites Team March 10, 2014

Barrique Bistro & Wine Bar: Top Notch French with a Twist in Stamford

Restaurant French Italian Spanish Stamford Lunch

Elizabeth Keyser March 09, 2014

It’s the corner where downtown Stamford’s sidewalk café scene began. Bedford and Spring streets. Barrique has the best location in downtown Stamford, in a quaint stone building a few steps from the Art Deco Avon Theatre (date night recommendation--an independent film and Barrique’s bistro food).

In summer, Barrique’s large, wood doors fold open on both sides of the corner. For 14 years, it was Chez Jean-Pierre, and under new ownership since June, Barrique’s dining room has lost the humorous Renoir-esque mural of Jean-Pierre and his friends in favor of a subdued white and gray palette -- white-washed brick walls, café chairs, wrought iron chandeliers, and bare, dark wood tables. It’s a casual, relaxing atmosphere. And there’s a new bar room at the back of the restaurant, a cozy spot where jazz is played Wednesday evenings.

Executive chef/co-owner Louis Barresi’s menu mostly focuses on France, with Italian, Spanish, Latin, Asian and Latin influences. Barresi is a co-owner of Doppio Artisan Pizza in Greenwich, New York City and Long Island. Manager and partner Danny Silver is the sommelier. Barrique means “barrel” in French, and if you have questions about the 41 wines served by the glass, ask him. He’s the former sommelier at A Voce in New York City.

Parallel Post To Host 2nd Annual Farm-To-Trumbull Events

CTbites Team March 06, 2014

Parallel Post will again host the first of four Farm-To-Trumbull dining experiences on Wednesday, April 2, at 7:00 p.m. Following on the success of last year’s event, Farm-To-Trumbull will be an annual culinary series designed to provide an intimate experience for 30 guests led by James Beard-nominated Chef, Dean James Max; Executive Chef, Chris Molyneux; and Chef de Cuisine, Ali Goss of Parallel Post.

Guests will first warm their palates with a welcome cocktail and a sampling of small bites, followed by a family-style dinner ripe with the season’s finest local ingredients, wine pairings selected by Parallel Post’s resident mixologist, Greg Genias aka “Bootleg Greg,” and an all-you-can-indulge dessert bar.

Nominate CTbites for SAVEUR "Best Food Blog" Award

CTbites Team March 06, 2014

The Weekly Nibble: Upcoming Food News & Events

Emma Jane-Doody Stetson March 06, 2014

Stew Leonard’s will welcome local cookbook author Dina Cheney to sign copies of her new cookbook, Meatless All Day: Recipes for Inspired Vegetarian Meals, on Saturday, March 8 from 12-2. Dina Cheney has been the “Taste Test” columnist for Everyday with Rachael Ray for several years, is a regular contributor to Fine Cooking, and has written articles or developed recipes for more than 20 other publications. Cheney lives in Cos Cob, Connecticut.

DC Brau beer is officially in CT! Come to Turnpike Wines in Fairfield to help celebrate the launch on Saturday March 8 from 1-5pm. Free event. For information on these delicious craft brews visit:

It’s the 2nd Annual Great Wall of Stouts at The Ginger Man in Norwalk. 26 stoutly stouts will be on tap Monday, March 10 through Sunday, March 16.

Monday March 10^th, experience a “Cool and Fun Varietals” wine class at Napa & Co in Stamford. If you’re tired of Chardonnay, Cabernet, Merlot, try this class to find varietals lesser known like Grenache Blanc, Chenin Blanc, Tannat, Pinot Meunier, Petit Verdot, and more. $45+ pp.

Tuesday March 11 at 7pm, Barcelona in New Haven will present you with “Foods from Chef Frank’s Trip to Spain.” The trip provided some amazing culinary inspiration. Experience some of the dishes he brought back with him. $25 per person, plus tax and gratuity.

Also on Tuesday, “Celebrity bartender” Linda Kavanagh of Max Exposure Media will put her culinary skills and knowledge to work in support of Community Plates at Bistro 7 in Wilton. Visit the link to see which guest bartenders will support different charitable causes throughout the month.

Bodega Hits The Road w/ The Bodega Food Truck Catering

Features Restaurant Food Truck Tacos Mexican

CTbites Team March 05, 2014

Bodega Taco Bar continues to make its mark on Fairfield County with the addition of the Bodega Food Truck hittin’ the road this month. The rolling vibrant green mobile might as well be named the party bus as it already being booked for private parties, school functions and outdoor events – and the paint’s not even dry yet! Fans of Bodega’s innovative and edgy, while authentic and fresh cuisine, will now have the opportunity to follow their favorite cuisine to a street corner near them or grab a taco while partaking in a local event. This taqueria on wheels will also be the centerpiece of Bodega’s thriving catering business.

The team has created a catering menu that straddles the line between “fine” and “fiery” with ease. From a Burrito Bar and Taco Party, to passed hors d’oeuvres of Tuna Tataki and Smoked Chicken Albondigas, party goers are assured to have a unique experience. Bowls of hand slapped guacamole, pico de gallo, and cucumber mango salsa with fresh corn tortilla chips are a true crowd pleaser, as are roasted veggies with poblano agave yogurt dip and ceviche bowls with vibrant citrus shrimp and scallops. That deli sandwich platter at the office lunch meeting is transformed with hearty “tortas” such as; Argentinian grilled hangar steak with chipotle aioli, greens and queso fresco; Grilled Chicken with black beans, goat cheese and pickled onions; Grilled Portabella with truffle red pepper aioli and crispy kale; and the Baja Fish Wrap with mango cucumber salsa.

Da Pietro's Chef Pietro Scotti Talks About 25 Years in Westport

Restaurant Chef Talk French Italian Westport Lunch

ellen bowen March 05, 2014

Chef Pietro Scotti…on 25 years in Westport!

On the day after Michel Nischan sadly announced the closing of The Dressing Room, I was sitting in the cozy dining room off the kitchen of Chef Pietro Scotti’s home talking with Pietro and his wife, Janine, about the changes in the restaurant scene and in particular dining in Fairfield County.

An anchor in Westport for over 25 years, Da Pietro’s Restaurant on Riverside Ave was one of the first “fine dining” establishments in Fairfield County, and immediately become popular as the “go to” place for special occasions and romantic dinners. Reviewed as “Perfection ” by The New York Times and “Excellent” by Wine Spectator, the intimate 25 seat restaurant specializes in fresh pastas, creative starters and hearty and seasonal entrees.

Pietro, known for his big smile, warm personality, and unfailing generosity to local community events and causes, has helmed Da Pietro’s since the beginning and can still be found in the tiny restaurant kitchen every day during both lunch and dinner.

Ferguson Library's A Novel Affair is a Foodie's Delight

CTbites Team March 04, 2014

The Ferguson Library’s major fundraiser, A Novel Affair, will transform the library (at Bedford and Broad Street, Stamford) into an elegant venue Thursday, April 10 from 5:30 – 8:30 p.m. The event, which raises funds for library services and collections, is a foodie’s delight, featuring small plates from some of the most popular area restaurants and caterers, an open bar and wine tastings hosted by BevMax. There will also be craft beer tastings courtesy of Charter Oak Brewing Company, SBC and Half Full Brewery. This is the fourth year for the event, which last year netted $160,000 for the library.

Tickets are $125. Reservations available at www.fergusonlibrary.org or by calling 203 351-8205. Sponsorship information at 203 351-8208.

Participating restaurants:
Bar Rosso
Charter Oak Brewing Company
David’s Soundview Catering
DiMare Pastry Shop
The Fez Restaurant & Bar
Greenwich Staffing
Half Full Brewery
Hudson Grille
Lorca
napa & co

Graham Elliot's Primary Food & Drink Opens in Greenwich: Outstanding & Creative Cuisine

Restaurant Celebrity Chef

Jeff "jfood" Schlesinger March 02, 2014

Primary Food & Drink, the newest member of Master Chef Graham Elliot’s expanding restaurant group, opened in Greenwich this past December under the direction of Executive Chef and Managing Partner Merlin Verrier. The restaurant is serving some of the most innovative and imaginative interpretations of traditional recipes using unique combinations and ingredients.

With six Michelin stars in his portfolio, Chef Verrier worked under several of the great chefs in America. His culinary experience included stops in his native California, Oregon and Colorado where he was eventually noticed by James Beard Award winner Chef Jennifer Jasinski and promoted to Sous Chef at her Rioja Restaurant. His travels brought him to Chicago in 2008 where his business relationship with Chef Elliot commenced. One month after joining Chef Elliot, he was promoted to Sous Chef and a year later he was overseeing the kitchen as Chef du Cuisine where he received his first Michelin star. Chef Verrier now brings his magical cuisine to Fairfield County.

Sustainable Food & Farm Expo, Sunday, March 9

CTbites Team March 01, 2014

Hundreds of guests eager to sample local, artisan and organic food, attend tasting workshops, and learn about homesteading are expected to flock to Audubon Greenwich’s Sustainable Food & Farm Expo on Sunday, March 9, from 10 am until 5 pm. Twenty exhibitors and vendors, including organic farmers, homesteading experts, artisan food producers, specialty food retailers, and an organic restaurant, will be present to share their products and expertise with attendees. Attend free talks about backyard beekeeping, chicken keeping, organic gardening, community gardening, and the soil food web.

The Sustainable Food & Farm Expo is produced by Audubon Greenwich in cooperation with the Fairfield Green Food Guide and is poised to attract both regular guests and newcomers from as far as Westchester County. “Audubon is proud to host this exciting, family-friendly event. Organic farming practices and more wholesome approaches to eating will greatly reduce our burden on Earth’s natural resources while enhancing our habitats, soils, and communities” said Jeff Cordulack, Audubon Greenwich’s Events Manager.

Friday Froth: The Good Earth

Ingredients Beer

James Gribbon February 28, 2014

Someone - I don't recall who, and I'm forced to paraphrase here - once said the amazing thing about books is that a writer who may be hundreds of miles away or hundreds of years dead can speak directly from their mind into that of the reader. A recipes is the same, because what is a recipe but another cook speaking into your head and guiding your hands? A recipe is thus a combination of people and ingredients - ideas of taste and texture made physical manifest. In this way a chef is the same as a brewer, and a dish is like a beer.

Artisinal foods and beers are the result of obsessive dedication to recipes using prime ingredients to produce an idealized flavor. How much closer can you get to your ingredients than visting the actual dirt from which they spring? That's the idea behind Victory Brewing Company's Ranch series of double IPAs.

The name comes from Victory working with family owned hop farms, which are sometimes called hop ranches, as if the hops detach themselves and wander the moonlit world when the humans aren't watching. Victory worked with growers from Roy Farms, Carpenter and Seagal Ranches, and and Perrault Farms, among others, to create this series.

The Weekly Nibble: Upcoming Food News & Events

Emma Jane-Doody Stetson February 28, 2014

Friday February 28, Frate’s in Darien will hold a complimentary in store wine tasting from 4-7.

Also on Friday, join Chef Tom Devine at Two Steps Downtown Grille in Danbury for a night of Mardi Gras! The meal includes Chicken and Andouille Gumbo, New Orleans BBQ Shrimp, Carpetbagger Filet Mignon, and Banana’s Foster Flambé. Reserve by emailing tom-twostepsrest@comcast.net or calling 203-794-0032. $55pp.

On Saturday March 1, Set Sail with L’escale and the YMCA of Greenwich. The Havana-themed night will feature food from the restaurant, cocktails, wine, and more. Tickets start at $275.Al’s Warehouse 3 will hold a free wine tasting in the Fairfield Store on Saturday March 1 from 4-8pm.

Another Saturday event: Join Larry McCulloch, winemaker for the Jones Family Farms Winery in Shelton, as he leads a class on making award winning fruit wines. This seminar will also include a tasting of award winning wines made from apples, pears, blueberries, raspberries and black currants. $40.00 per person. To register call 203-452-7332. 10am-1pm.

3/1-3/2 is the Maple Sugar Festival Weekend at Stamford Museum & Nature Center. More Info and ticket purchase here.

Tuesday March 4 is Fat Tuesday at The Spread in Norwalk! Join them for Mardis Gras inspired cocktails, food, and fun! http://www.thespreadsono.com/events.html

The Ginger Man Hosts 2nd Annual Great Wall of Stouts

Ingredients CT Beer Beer

CTbites Team February 28, 2014

The Gingerman in South Norwalk is hosting their second annual Wall of Stouts running from March 10th - March 16th. They will be taking over 26 of their lines just like last year's event to pull some amazing beer from their private vintage collection. Vintage bottles will also come out of the back room this year. If you're serious about your Stout, here's where you'll want to be.

Rare Beer Night @ Half Full Brewery in Stamford: Catch it Monthly

James Gribbon February 27, 2014

Rare beers aren't often new beers. This works just fine in the case of a year old bomber of Imperial Stout Trooper, or the '08 Schneider Weisse Aventinus I had at a recent beer festival. It's not so fine when I walk into a bar in February and they're trying to pass off a fall seasonal that came out in August as a craft offering because the distributor gave them a skinny deal on the keg.

Events like the monthly Rare Beer Night at Half Full Brewery in Stamford are thus somewhat of an exception: rare beer, in this case, is also fresh beer. The fact that forty ticketed guests were met with fruit and charcuterie from Fairway, and cheese plates from Fairfield Cheese Company to pair with the beer, was an added bonus.

The entire staff of Half Full pitches in after work on the third Wednesday of every month to set up tables and seating in the brewery's tasting room for this event, which pairs extremely limited edition Half Full beers with various foods. The event's cheeses were selected by Fairfield Cheese Co. co-owner Chris Palumbo, who was on hand to speak on each of the pairings he made with beers made by Half Full brewers... pardon, "Chief Beer Artist and Chief Beer Scientist,"

Oscar Party Menu Planning via Marcia Selden Catering

Recipe

Marcia Selden Catering February 26, 2014

And the Oscar Goes to…

The Oscar’s are right around the corner, a night of glamour, drama and of course food. This is the perfect night to glam up the house and invite friends over for a dinner worthy of a gold man.

Decorate the house with oversized shiny gold stars and old movie posters. Rent rich red velvet tablecloths and bust out the good silverware. This Oscar inspired menu will impress your friends and family and the best part? Most of these recipes can be made in advance so you won’t miss a minute of the fun! Then call “The Butler” to help serve….Dallas’ Best Oysters Rockefeller, Omaha (Nebraska) Beef Wellington Nouveau, Zero Gravity Potato Gratin, Jumbo Asparagus with Blue Jasmine Vinaigrette, Wolf in Sheep’s Clothing Honey Gold Martini.