Tix on Sale for Community Plates "Food For All 2015" Fundraiser May 7th CTbites Team March 30, 2015 Community Plates, the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, is thrilled to present their signature fundraiser, “Food for All.” Food for All, in keeping with Community Plates’ forward thinking and innovative methodology, is an event like none other in the area. The high octane evening features Fairfield County’s newest restaurants and artisans, in addition to Food for All’s popular craft cocktail bars spearheaded by creative mixologists. An added highlight this year is the Dessert Café, which will feature sweet treats and libations. Attendees will be treated to a special surprise upon their arrival by one of Community Plates’ legacy restaurants, setting the tone for a delicious and celebratory evening. Purchase Tickets Here. Read More
Magee's Curbside: Must Try Breakfast & Lunch in Stamford! Restaurant Delicious Dives Stamford Breakfast Lunch Douglas P Clement March 29, 2015 I get this tip that the new place to go for the best casual breakfast and lunch food in Stamford is a small spot at 72 Magee Ave., in the “no-man’s zone” south of I-95 and the Metro-North tracks. On the way to Greenwich one morning I decide to investigate Magee's Curbside. Here’s the bottom line in an anecdote: After I show up and rattle the staff by asking them to make a few dishes I can sample and photograph—and ask if the owners are around—I’m sitting at a table talking to co-owners Danny DeGruttola (owner of The Brickhouse Bar & Grill on Bedford Street) and Evan Philippopoulos. A woman comes in and declares that she’s back after Magee’s delighted her with the best turkey burger she’s ever had. (The house-recipe burger was a recent special.) No, the woman wasn’t a ringer; no one knew I was coming and the owners of the small, bright and cheerful place weren’t even supposed to be there—the food just is that terrific. Read More
Friday Froth: A Look At Beer'd Brewing CT Beer Friday Froth Beer James Gribbon March 27, 2015 I like to let my face grow its own sweater for the colder months. Having a glossy layer of man-fur dulls the teeth of the winter wind, people seem to like my more avuncular look, and growing a beard takes slightly less work than shaving every day, so technically I'm conserving the planet's resources. You're welcome. I've noticed the delicate liquid measurements, tweezing of botanicals, and arguing over the perfect shape for a single unit of ice has lead many adherents of cocktail culture to treat their faces like overly manicured topiary. There will always be respect and, above that, love in my heart for those who create finely constructed, strong and delicious cocktails, but an enthusiastic ransacking of my home will never turn up a single tin of mustache wax. When I met Aaren Simoncini of Beer'd Brewing in Stonington, he was wearing a shirt that said "beer is art"and his beard didn't look like an aluminum foil swan full of lo mein. We nodded at each other and I approached. Read More
Kawa Ni Bartender Competition #1: Photo Gallery & Recap Ingredients Cocktails Westport Bar Sarah Green March 27, 2015 Move over "show case showdown," there's a new showdown in town. Jeff Maron, bar manager of Kawa Ni in Westport (and both of the other Bill Taibe's jaunts) hosted the first of six Bartender Competitions where some of the North East's finest BAR-istas concocted some fabulous potions for the judges and guests to imbibe and describe. The goal of this event series is to showcase the art of the craft cocktail and elevate mixology in CT. Each 'tender was required to create 5 identical cocktails using one ounce of the sponsored ingredient - in this case, Appleton Reserve Rum, and one ounce of the secret ingredient - in this case Ancho Reyes chili liquor. Other than that, each drink-master was given free reign to embellish, add, adjust and design their signature cocktail. There was even some blow torching of fruit. The end game was to impress the panel of 4 judges, including the lucky winner of the CTBites cocktail naming contest, and Adam Roytman of Walrus and Carpenter (from whence many of the evening's delicious nibbles were provided). Read More
Weekly Nibble: Autism Bites, Paella 101, Easter Dinners, Breweries & More Emma Jane-Doody Stetson March 27, 2015 On Tuesday March 31, Barcelona West Hartford invites you to “Paella 101.” Chef Eric will demonstrate how to make this classic Spanish dish at 7pm. The class is $29 per person, plus tax and gratuity. Also on Tuesday, Blue Lemon in Westport will hold a six-course wine dinner featuring wines from Rioja. Chef Bryan Malcarney will prepare his twist on Spanish cuisine and wine pairings from the region. 7pm, $78 per person. Autism Bites! Starting April 2 (World Autism Awareness Day), popular Fairfield County restaurants will donate a percentage all food/beverage sales to Autism Speaks during the month of April. There will be a Two Roads beer dinner at Tavern 1757 at 6:30pm. The restaurant is located at 318 Roosevelt Ave in Seymour, CT. Read More
La Zingara in Bethel Launches a New Cocktail Program Restaurant Bethel Cocktails Amy Kundrat March 26, 2015 Photo: La ZingaraLa Zingara in Bethel will launch a new cocktail program beginning April 1 with a menu spanning classic cocktails to their own crafted creations. The backbone of the new menu will be rooted in house made ingredients, including syrups, grenadine, fresh-squeezed juices, and (a handful of) bitters. In addition to the new cocktail program, Ecco Rooftop Eatery & Bar (located just above La Zingara) will reopen on April 1 as well. "We are finally bringing La Zingara up to par on the cocktails that we have been doing on the [Ecco] rooftop for a while now. We are looking to bring the same quality that we bring to our food. Clean, simple drinks that utilize what is in season. Twists on the classics," said Lisa Tassone, La Zingara and Ecco owner. Read More
Bistro Mediterranean Opens in Norwalk: Tapas With Bold, Rich Flavors via Connecticut Magazine Restaurant Mediterranean Norwalk Spanish Tapas Douglas P Clement March 26, 2015
Christian Petroni of Fortina Pizza Shares Mom's Easter Pie Recipe Features Holiday Italian Recipe Comfort Food Stephanie Webster March 25, 2015 When we asked Fortina's Christian Petroni to share an Easter recipe, he turned to an Italian classic...his mother. Much of Petroni's culinary inspiration is derived from a richly food-centric childhood just outside of Naples, and this Easter recipe is no exception. Christian's mother's cooking can often be spotted on the menus of Fortina Pizza (Armonk, Ryebrook & Stamford coming soon), and now on CTbites. Thanks to Fiorella & Christian Petroni for sharing a little bit of their holiday with this ultimate comfort food Recipe for Easter Pie. What type of "pie" you ask. This recipe features: salami, sweet provolone, ricotta and eggs...enough said. Read More
Autism Bites Comes to Fairfield County April 2nd CTbites Team March 24, 2015 As if you needed an excuse to eat out, starting April 2nd (World Autism Awareness Day), and running ALL month long, the following restaurants will donate a percentage all food/beverage sales to Autism Speaks! YOU DO NOT NEED TO GO TO EVERY RESTAURANT! (Just pick four: breakfast… lunch… dinner… and après drinks.) Your appetite supports Autism Speaks! Eat out all month and help children and adults with Autism. Autism Speaks is the world's leading autism science and advocacy organization, dedicated to funding research into the causes, prevention, treatments and a cure for autism. View the complete list of participating restaurants below. Read More
Passover Dessert Shopping Guide via Kosher Like Me Blog Features Holiday Kosher Stephanie Webster March 24, 2015 This incredible guide to all things Passover dessert comes from one of our fellow writers, Liz Rueven, of Kosher Like Me. This is the uber guide for those who wish to BUY, not cook their Passover sweets. Amen. I love it when my readers tell me what they need! So when M. phoned to ask where oh where should she buy her Passover desserts, we took the challenge and got to work looking for the best of the best. For those strictly kosher or not so much, those on the west side or the west coast, we’ve got your freshly baked, professionally made Passover dessert options covered. Read the complete article: Leave the Passover Baking to the Experts. Read More
Washington Prime 2.0 - Chef Howard McCall Jr. Brings Comfort Food to SONO Restaurant American Chef Talk Norwalk SONO Jeff "jfood" Schlesinger March 22, 2015 Patrons of Washington Prime will find comfort in the cuisine of its new Executive Chef Howard McCall Jr. This unassuming chef is not new to SoNo nor the kitchen at Washington Prime; he started in the kitchen at Barcelona twenty years ago and was the opening Sous Chef at Washington Prime last summer. Prior to joining Washington Prime he oversaw the kitchen at Mint restaurant in North Carolina which influenced his new Southern style cuisine. CTbites was invited to meet the chef and sample some of his new additions to the menu. Chef Howard exudes a soft personality, allowing his culinary talents to speak. His recent changes to the new menu range from a creative American Soul Rolls to a Braised Lamb Shank, plus modifications of previous favorites. Each maintained the focus on the main ingredient with delightful accompaniments…more akin to Southern comfort food. Read More
Friday Froth Recap: Maine Beer Co. Dinner @ Little Pub James Gribbon March 20, 2015 One of the best moments of my year, every year, is dusk on spring evening when I first hear peepers. Spring seems - perpetually and annoyingly - to be just around the corner until those tiny frogs let me know it has officially arrived, and winter is finally at its end. We're not quite there yet, not that I've heard, anyhow, so sitting fireside at Little Pub with a snifter of fresh Peeper from Maine Beer Company is about as close as I'm going to get. Last Sunday I took a drive up Route 7, but not that far up Rt. 7, to attend the event at Little Pub's middle location in Wilton, roughly between their newest outpost in Cos Cob and their home base in Ridgefield. The reason was an evening of beer and food pairing hosted in conjunction with Maine Beer Co., of Freeport, and emceed by Little Pub personnel Dave "Mr. Beer" Newman and Tim "Fuzzy" Foley. MBC's motto is "Do What's Right" and 1% of the night's proceeds would be donated back to the brewery for use in their philanthropic outreach but, again, I was focused on that Peeper. Read More
Passover Brisket w/ Beet & Bone Marrow Pureé Recipe c/o Chef Arik of Le Farm Features Holiday Recipe CTbites Team March 19, 2015 When CTbites asked Chef Arik Bensimon of le Farm to create a Passover recipe for our readers, he truly embraced both the request and the holiday. Not only has Arik reinvented the classic Passover Brisket (sorry Nana), but has orchestrated a dish that uses almost all of the ingredients found on the traditional Passover Seder plate. The roasted bone, horseradish, bitter herbs...they're all in there. He has even found a culinary use for the oh-so-sweet Manischewitz wine. Whatever holiday you celebrate this spring, add this recipe for Brisket with Beet & Bone Marrow Pureé to your library. It's simply delicious. Read More
Outstanding In The Field Tickets Go On Sale Friday March 20th Restaurant Farm Dinner Farm to Table Local Farm Stephanie Webster March 18, 2015 Mark your calendars. On Wednesday, March 20th, the first day of spring, tickets will go on sale for the 2015 season of Outstanding In The Field. Buy tickets here and do it fast! These go quickly. CT will host 3 events this year. The Hickories will host Chef Jennifer Balin of Sugar & Olives on Sept. 8th as well as Chefs Holly Michaud & Scott Ostrander of Mama’s Boy on Sept. 9th. Day 3 will be at Waldingfield Farm with Jason Sobocinski of Casseus Fromagerie & Bistro. "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. Read More
Weekly Nibble: Cheese Making, The Meat Truck, Max Burger, Cask Republic Founder's Night + More Emma Jane-Doody Stetson March 18, 2015 Monday March 23 Carol Lake of Simple Cheese Making and Alina Lawrence of Olivette present a Cheese Making Class at Olivette in Darien. 6-8:30pm. $60 per person which includes wine, a cheese making demo, and tastes of the 3 cheeses made throughout the evening. Monday March 23 is Founder’s Night at Cask Republic Stamford. Beginning at 6pm, they’ll serve 20 Founders beers, including some limited brews. Paint Nite Greenwich takes place at Gingerman Greenwich on Tuesday March 24 from 7-10pm. The evening will be filled with food, drink, and painting. Walrus + Carpenter hosts “Arts + Craft Beers” at 7:30 on Tuesday March 24. A group of Black Rock crafters will be make no-tangle headphones, paint-swatch bookmarks, and gift hang-tags over brews. Email afarrell@walruscarpenterct.com for more info. Barcelona Restaurants have several cooking events to choose from on Tuesday March 24: Read More
Savor: A Celebration of Wine, Foods & Spirits @ Foxwoods Casino w/ Chef Robert Irvine, April 10-11 Emma Jane-Doody Stetson March 17, 2015 As Connecticut continues to stake its claim as a culinary powerhouse, Savor- a celebration of wine, food, and spirits- will make its debut in Hartford on April 10 and 11. Foxwoods Casino and celebrity chef Robert Irvine will join forces to celebrate local talent while raising money for important causes. On Tuesday March 10, select trade and press received an exclusive sneak peak of what the new festival has to offer. A floor of the Hartford Convention Center served as an impressive backdrop for the event. Read More
The Winners of The Kawa Ni Cocktail Contest Are.... Stephanie Webster March 17, 2015 Winners have been chosen for Kawa Ni's exclusive Bartender Compeition event March 24th @ Kawa Ni in Westport. Winners have been notified via email. The 6 runners up get seats to attend the event and "'etta" will be given a spot as one of the judges in the mixology competition. Here they are... Winner (Will Judge Event) Thai Me Up - 'etta Runner Up Winners (Will Attend Event) Lava Lamp - Jessica Lucy Takes a Tumble - SwankyCarpFace Read More
Sono Baking Company Opens in Downtown Westport Tomorrow! Bakery Stephanie Webster March 16, 2015 Tomorrow, March 17th, SoNo Baking Company will open the doors to its newest location in downtown Westport at 44 Church Lane. Owner John Barricelli will breath new life into the spot that once housed Java Coffee with a full breakfast and lunch menu for local Westport guests and lovers of SoNo's baked good, breads and coffee. What should diners and shoppers expect? The downtown location will mirror SoNo Baking Company's SONO menu and concept and will feature eggs and breakfast specialties including Belgian waffles and pancakes followed by soups, salads and sandwiches for lunch. A 12 person communal table anchors the dining space, which seats 50, and the patio will open with an additional 20 seats as soon as weather permits. Read More
Re-Cap: Oak + Almond's Four Roses Bourbon Dinner Norwalk Jeff "jfood" Schlesinger March 16, 2015 CTbites was invited to Oak + Almond in Norwalk for its Four Roses Bourbon dinner to sample some of Chef Joseph Italiano’s creative cuisine paired with one of the country’s best bourbons. Working alongside Chef Italiano for this special event was Chef Chris Vacca, whom our readers know from serving one of the best burgers in Fairfield County from his food truck, Bounty. Chef Italiano has been at the helm for several months after stints at Bistro B in Westport and Bridgeport and with Chef Pat Pascarella at Bar Sugo. Read More
"Nose To Tail" Dinner @ The Schoolhouse at Cannondale Restaurant Butcher Wilton Stephanie Webster March 13, 2015 The Schoolhouse at Cannondale, in Wilton, has decided to start a series of late Winter early Spring events at the Schoolhouse that will focus on ingredients, techniques, or themes we are into at the current moment. Their first event will be on Tuesday, March 24th and will focus on nose to tail cooking. Chef Tim LeBant and his team will be creating four courses utilizing different cuts of pork. They will also have a selection of beers and bourbons to pair with the courses as well (at a separate cost) as well as our regular wine list. You can book a reservation online by clicking here and choosing a time and party size. Reservation are available from 5:30-8:30. The nose-to-tail dinner will be $60/person. Read More
