Who wouldn't love a culinary-themed weekend getaway that is about an hour away (maybe two for those of you up in Litchfield County)?! The Saybrook Point Inn & Spa is kicking off a series of weekend getaways focusing on different cuisines from around the world centered on the Inn's restaurant, Fresh Salt, and led by its Executive Chef Leslie Tripp. Kicking off this series of three events is Italian Winter Holiday from January 30 to February 1, followed by a Taste of New England on February 20 - 22 and a Tour de France on March 6 - March 8.
One of the first Paleo soup cookbooks to hit the stands, Bowls of Love by AliRakowski is a seasonal soup cookbook with dozens of fresh, healthy recipes that are 100% Paleo, gluten-free and dairy-free.
Bowls of Love takes the concept of holistic health from the stove to your bowl, combining vegetables, locally sourced meat and homemade stock to create a plethora of soups that are both healthy and delicious. Based on the Paleo Diet, the recipes in this cookbook consist of lean meats, fruits, vegetables, healthy oils, nuts and seeds.
Unlike other Paleo cookbooks on the market, Bowls of Love has one main distinction – it focuses on the fact that every food we eat has a story. Each meal has a memory attached to it, and every plate and bowl holds those stories.
After six weeks of overdoing the bubbly and those cheesy hors d’oeuvres (sooo good), ‘tis time to turn that calendar page and welcome all things cleaner and leaner. 2015 is here, with new delights to entice us and healthy flavors and dishes to keep our immune systems fueled, our skin glowing, and our bellies from bulging. This year, as you treat your body well, will cauliflower be the new kale? Will that little green nut, the pistachio, reign supreme with its antioxidants, vitamins and protein? There are so many ways to treat our bodies well and, luckily, we have found a great offering of area resources that will satisfy our tastebuds and help keep our bodies healthy. Happy New Year!
Here are 18 Places to Eat Healthy in Connecticut for 2015: Juice Bars, Restaurants, Organic Markets, Food Trucks & More!
Aux Delices' 2015 Winter/Spring Kids & Adult Cooking Class Schedule has just been announced. Aux Délices offers cooking classes for adults and children at their professional catering kitchen in Stamford. Classes are generally held on Wednesday evenings for adults and Sunday afternoons for children. Classes are hands-on for children and both participation and demonstration for adults.
Their focus is to teach easy, interesting and seasonal food preparation, utilizing a variety of cooking techniques. The chef instructors are from Aux Délices, as well as from well-known restaurants in Fairfield County and New York City. Lynn Manheim, the Cooking School Director does an incredible job engaging and challenging both children and adults, while teaching students the basics of cooking along the way.
View the complete schedule below...For more information, click here.
If you're still looking for the unique gift for that special person. Give them a memorable experience that is both fun & useful. Sign them up for a cooking class at The Schoolhouse at Cannondale Restaurant in Wilton Ct. In fact, sign up with them. Chef Tim LaBant & his staff will be sharing their years of experience each Tuesday evening beginning in February. You'll also savor the finished culinary delights after the class. The schedule and focus for each evening is as follows:
February 3...Winter Braising and knife skills February 10...Appetizers and ingredient pairing guidlines February 17...How to prepare our most favorite soups and stocks February 24...Duck cookery and grain preparation March 3...Fish cookery; wet and dry cooking methods.When to use each method
Chef Pat Pascarella of Bar Sugo in Norwalk announced that he will conduct a new series of cooking classes beginning in Jan 2015! For those readers who have visited Bar Sugo and enjoyed his great meatballs, pastas and entrées, these classes will give the secrets for creating some of these delicious dishes at home.
There are currently six scheduled classes:
Fresh Pasta Workshop – Saturday January 24th at 11:00am
Mama's Kitchen: Meatballs 101 – Saturday February 7th at 11:00am
Art of Braising – Tuesday March 3rd at 7:00pm
Pizza Workshop – Tuesday April 7th at 7:00pm
Farmer's Harvest & Feast – Saturday May 16th at 11:00am
Cooking with Seafood - Tuesday, June 2nd at 7:00pm
Arik Bensimon, Chef de Cuisine at Le Farm, has always been an innovator when it comes to cooking. His roots run deep with French technique, but the ingredients always come first. We liked the simplicity and deconstructed quality of his Thanksgiving side dish. Not only is the recipe absolutely beautiful but it preserves and highlights the integrity of the seasonal ingredients. Enjoy Chef Arik's recipe for Cast Iron Roasted Fruits & Vegetables.
It's not too late to run to the store and pick up some Butternut squash for this incredibly delicious recipe created by Carlos Baez of The Spreadin SoNo. This one is sure to be a keeper. When your guests are sighing with delight, please feel free to thank us. Enjoy this recipe for Roasted Butternut Squash and Bosc Pear Soup.
If you love the cozy, familiar space of The Granola Bar for your lattes, lunch or gluten free baked goods, well, you can now love them for another good reason. Dinner—is served! With beloved Chef Jes Bengtson at the helm of The Granola Bar’s kitchen, a full menu of healthy, delicious items, familiar, new and seasonal, are now available to you and your family Wednesdays through Saturdays.
Owner Julie Levitt speaks passionately about her mission of bringing a healthier food movement to focus, and the restaurant’s kitchen has no fryers…or even a stovetop! The produce is organic and whenever possible, locally sourced, a nod to Levitt’s commitment to support local farms. The menu aims to capture the tastebuds of every member of your family at a favorable price point, so when you have that pang of guilt for not having the time to cook and put dinner on the table, TGB is the locals’ no brainer.
There are some new additions to the menu, such as Candied Turkey Bacon Deviled Eggs, which were divine.
Mild and milky, smooth and silky: any way one stretches it, people love fresh mozzarella! And in this hands-on crash course, participants will learn to make it at home. On November 15th, from 10:30 -noon, Chef Pietro will explain coagulation as how milk turns from fluid to firm curds. Then, participants will roll up their sleeves to turn curds into the beautiful balls that are known as fresh mozzarella. Taste several samples of fresh cheeses (think mozzarella, burrata!).
Local Chef Pietro Scotti, of DaPietro's in Westport will teach the ins and outs tof making fresh mozzarella and burrata in this Saturday Cheese-Making Workshop at Wakeman Town Farm. To register, simply email wakemantownfarm@gmail.com and provide the name and number of people in your party. Class is $45 per person, and limited to 12. Respondents will be notified of acceptance into the workshop and will pay at the door.
A Rare Opportunity to Learn Truffle Making from the Master!
When Master Chocolatier Fritz Knipschildt opened his artisan chocolate business, Gourmet magazine named his mouth-watering classic truffle, "One of the Top Three Truffles in the World!"
In this hands-on class, you will work side-by-side with Fritz to create his award-winning truffles. You will discover the secrets of the ingredients and participate in creating the creamy ganache. Learn why 71% Ecuadorian single-bean dark chocolate is the key to this delightful treat and experience the delicious changes you can create by adding herbs and spices to the ganache and cocoa powder.
You'll taste as you go and enjoy a glass or two of Fritz's favorite wine while you prepare these heavenly treats. And, of course, you'll take home samples and the recipe to allow you to create these for your family and friends!
Owners Jeffrey and Cai Pandolfino have taken Green & Tonic from a delivery service to a plant-based dine on-the-go favorite with three Fairfield County locations and now a fourth location in downtown New Canaan location at 5 Burtis Avenue. Green & Tonic will offer their unique brand of organic cold-pressed juices, nutritional cleanse programs, meal plans, superfood smoothies, as well as a full menu of prepared foods including salads, side salads, wraps and soups all made fresh daily. The New Canaan store will also debut the new expanded breakfast menu, healthy kid-friendly snacks and a new store design. Green & Tonic hopes to engage the community in discussions about health & wellness "healthy happy hours", bringing in health professionals to address topics like nutrition strategies, natural remedies, sports nutrition, children’s health, and integrative health therapies.
Fairfield Cheese Company classes are back in session and school has never been this delicious. Whether you are a cheese novice looking for a anintroduction to the basics, or a cheese-aficionado seeking to expand your knowledge on a specific variety, they've got the class for you.
I jumped at the chance to attend one of these sessions back in October and spent some time with owners Laura and Christopher who lead these entertaining and informative evenings. If you would like some background on Fairfield Cheese Company, check out our review, "Cheese 101."
With wine pairings from Harry's Wine & Liquor, this is the perfect way to break out of that dinner-and-a-movie date night rut.
What to do with your overly bountiful harvest? Millstone Farm has a few ideas. How about canning, pickling and preserving those gorgeous veggies and fruit? Seems daunting? Not at all. Just sign up for one of the workshops below...
Canning & Preserving Tomatoes Sat. Sept. 27: 10am – 1pm Join Annie Farrell and others at Millstone Farm and learn how to preserve yoursummer tomatoes so they can last you all winter long. Learn the basics of canning, freezing, and methods of storing tomatoes. Come prepared to chop, cook, can, and taste. We will use water bath method, and discuss pressure canning. We will tour the farm if time and weather allow. Up to 20 participants. $30 per person.
Nicholas Martschenko, Owner and Executive chef of South End in New Canaan will be the guest chef @ The Westport Farmers' Market on Thursday, July 17th. Nick will demo and serve up (yes!) a beautiful locally sourced Farmers' Salad complete with a fried duck egg from Farah’s Farm in Wilton, CT.
You can find the complete recipe for Chef Martschenko's Farmers' Salad below.
Nick has worked alongside Chef/Owner Tom Colicchio at the famed Gramercy Tavern in in NYC, as well as i Trulli also in New York City and Solaia in CT. Over the past two years, Nick has poured his heart and soul into South End in New Canaan
Is May about the newly arriving crocuses (crocii?)? Or about the greening of our lawns after the longest winter ever? Nah. Let’s get down to business-it’s about finding camps for your kiddos before the summer hits and all of those spots are filled! The emails have begun flying and the scramble is beginning. What’s new? What’s fun? How about forgoing the traditional Camp Gitchigoomee canoes and bonfires and, instead, fan the flames of summer creativity in some area kitchens with cooking camps for kids!
Here is a list of 8 Kids Cooking Classes & Summer Camps for 2014:
Monday March 24, Plan B in Stamford presents “Distill it with Willett.” Five courses will be paired with bourbon and bourbon cocktails… and they’ll use bourbon in every single course! 6 pm. $75pp, tax and tip included.
Also on the 24th, Napa & Co in Stamford presents “A look at Sauvignon Blanc the hot white grape!” They’ll guide you through a global look at the varietal in New Zealand, Sancerre, Russian River, Napa Valley, South Africa and Washington! $45pp. 6:30pm.
Brewery Ommegang comes to Harlan Social on Tuesday, March 25th for a 5-course menu paired with their beers. $70 plus tax and tip. 6:30- 9:30pm. Call 203.883.8000 to reserve seats. Event Menu:
Tuesday March 25, Barcelona in West Hartford presents “New England Beers & Tapas.” In celebration of March Madness, Chef Eric is going to prepare some savory tapas to pair with some of New England’s thirst-quenching beers. $29 per person, plus tax and gratuity. Reservations: 860.218.2100
March 25 is “Good Meats! An Evening with Charcuterie” at Fairfield Cheese Co. 7-9pm. Call 203.292.8194 for more information.
Get your highlighter out and start counting how many times I drop the G bomb in this article. Some things cannot be avoided.
The Granola Bar at 275 Post Road East in Westport has created a lot of caffeinated buzz, as well a bit of traffic congestion in the parking lot of Playhouse Square, right in the heart of Westport.
Julie Levitt and Dana Noorily, two local Westport moms with years of combined business experience and a passion for food, first co-founded Oats Granola, currently sold at Whole Foods, Stew’s and other select markets around the area. The success of their product was not enough for these two entrepreneurs who had their eyes on the prize. Continuing down the foodie path with a vision to create a happy place where good, clean food and a little schmoozing can take place, they launched The Granola Bar.
The Whelk in Westport will start serving LUNCH on January 15th! Lunch will be served Wednesday, Thursdays, and Fridays 12pm-2:30.
Saturday January 11 is Step Out at Stepping Stones Museum.The wine and food tasting supports the museum’s educational initiatives. It includes the Melting Pot, Nicholas Roberts Fine Wines, The Brewhouse, and more. 7-9:30pm. $40 and up per person. More info here.
Sundays are ½ off bottles of select wines at many local restaurants, including The Spread, Bar Sugo, and Bistro Latino.
On Tuesday January 14, learn how to braise at Barcelona Fairfield. Join Chef Helton and learn the art of braising and complementing it with a few vegetable side dishes. 4-7pm. $35pp plus tax and gratuity. http://www.barcelonawinebar.com/calendar.htm
Also on Tuesday, Caseus Fromagerie in New Haven is offering a class called “Relishing the Rind.” The class will explore categorizing cheese by types of rind. You will get to taste bloomy, ash, wash-rind cheeses ...and more! 6-7:30pm. Approx $37pp. Buy Tix Here.
Who wouldn't love a culinary-themed weekend getaway that is about an hour away (maybe two for those of you up in Litchfield County)?! The Saybrook Point Inn & Spa is kicking off a series of weekend getaways focusing on different cuisines from around the world centered on the Inn's restaurant, Fresh Salt, and led by its Executive Chef Leslie Tripp. Kicking off this series of three events is Italian Winter Holiday from January 30 to February 1, followed by a Taste of New England on February 20 - 22 and a Tour de France on March 6 - March 8.
