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.
Cooking Class with Sarah and Bernard - $90 March 11, 2015
"Easy Entertaining – 5 ingredients or less Join Bernard & Sarah in their upstairs classroom – they will teach you how do pull together a fabulous buffet – 5 ingredients or less!"
Italy: The lesser know Grapes, Cheese and Wine with Artisan Wines - $65 March 14, 2015
"This is an in-depth discussion and tasting of some Italy’s lesser-known grape varietals like Vermentino, Aglianico, Bombino Bianco, Pelaverga, and Timorasso. Taste the wines and regional cheeses with rock star, Jim Morrison and take the journey. Fall in love with Italy all over again."
A Look into Burgundy with wines from Rosenthal Wines - $75 March 21, 2015
The next stop on my unending burger quest found me sitting at a high top table in the rear of Bailey’s Backyard in Ridgefield. This modest two room restaurant is known for its creative cuisine with an unwavering Farm to Table attitude instilled in the entire menu by Executive Chef, Forrest Pasternack.
Many told me about the Cheddar and Ale Burger, and it was time I tried it for myself. The Burger is served with caramelized onions, cheddar & ale sauce on a brioche, with a side of shoestring potatoes.
A Taste of Ridgefield will be held on Sunday, January 25, 2015 at Founders Hall, located in Ridgefield, CT. The 16th annual event will draw restaurants, caterers, and wine merchants from Ridgefield for two serving sessions 12:30 – 2:30 pm, and 4:00 – 6:00 pm. Tickets are $40 in advance and $45 at the door.
This event is hosted by The Rotary Club of Ridgefield and sponosred by Fairfield County Bank and Vazzana Management Consulting to benefit its schoarship fun and support a new fuel subsidy initiative to help needy families in Ridgefield.
After the holidays it's time to get off to a great start in 2015 at the Schoolhouse at Cannondale Restaurant in Wilton, CT. Based on customer requests, they will again be offering Vegetarian Wednesdays. These meatless dinners will be offered each Wednesday begining JANUARY 7 and extend through MARCH! The 4 course prix fixed menu will be provided at a very reasonable price of $40. excluding tax & gratuity.
Seven is Breno Donatti’s lucky number. His restaurant, “ Bistro 7” is located on Highway 7 in Wilton. “Seven is God's favorite number,” he told us, “And I also got the inspiration for Bistro 7 in the 7th district of Paris in a place called ‘Cafe Central.’”
Well, hopefully we won’t jinx anything by dubbing his re-programed farm–to-fork café in Wilton as “Bistro 7.1.”
With a new chef, sous chef, general manager, and a reimagined food and beverage menu, Donatti has updated his operating system, and from what we tasted at a recent Grand Reopening, the app is not just new, but vastly improved: less complicated and well-priced.
We began with a Roasted Root Veggie Bisque, blended with slow cooked carrots, butternut squash, parsnips, sweet potato, root spices, and garnished with a bacon chip. Breno claims it’s even better than his award winning Butternut Squash Bisque and we don’t disagree.
Food Evolution, a gourmet plant-based café, has recently opened in Ridgefield's Marketplace located at Copps Hill Plaza, 109 Danbury Road, taking over the space formerly occupied by a vegan cafe.
The new owner of Food Evolution is Ridgefield resident Elizabeth Berney, a passionate vegan and elementary school teacher for the past 18 years. Berney and her omnivore husband purchased the restaurant from its original owner, a local real estate developer eager to sell the restaurant to owners dedicated to maintaining a plant-based menu.
Bailey’s Backyard opened in 1999, the brainchild of Chef Sal Bagliavio, who oversaw the kitchen for fourteen years. Wanting to spend more time with his family he hired Executive Chef Forrest Pasternack in early 2013 to develop a farm-to-table menu, focused on locally produced ingredients.
Born and raised in Western Connecticut, Chef Pasternack’s love of fresh ingredients developed at an early age. His childhood included picking vegetables, fishing the waters of Nantucket Sound, and digging clams in Chatham, Mass.: all to enjoy at family dinner. This passion was both enhanced and refined when he graduated with honors from the Culinary Institute of America. Post-graduation he sharpened his culinary skills at some of New York’s finest restaurants, including Zoe with Chef David Honeysett, the BLT Restaurant Group with Chef Laurent Tourendel, Eats on Lexington with Chef Jeremy Spector, Employee’s Only and The Brindle Room. His passion for the farm-to-table movement inspired his menus at The SOHO Grand Hotel in lower Manhattan and Terra Restaurant in Greenwich. Since joining Baily’s Backyard, he has dazzled guests with creative combinations and bold flavors.
In our second week featuring recipes from Fairfield County Chef's Table, we looked no further than Ridgefield to feature 109 Cheese & Wine's excellent grilled cheese sandwich with wild mushrooms. In addition to trying your hand at the recipe below, the shop also makes made-to-order grilled cheese sandwiches in their shop. 109 Cheese & Wine will be hosting a free event with Bernard's Restaurant and Southwest Café at 11 am on May 31 in their upstairs classroom, complete with food from all three restaurants, bubbly and beverages, as well as copies of Fairfield County Chef's Table. Stop by for a snack, and have the chefs and author sign your book!
109 Cheese & Wine 109 Danbury Road, Ridgefield, CT 06877 | (203) 438-5757 | 109cheeseandwine.com Owners: Monica and Todd Brown
The Battle of the Chefs returns to Ridgefield's Founders Hall on Sunday, June 1, 4 – 7 pm and you have the chance to be the lucky recipient of two stadium seat tickets to taste and experience an epic throwdown between Forrest Pasternack of Bailey’s Backyard in Ridgefield, Matt Storch of Match in Norwalk, and Jeff Taibe of The Whelk and LeFarm.
Here's what you need to do:
Comment on this post with your dream Battle of the Chef match-up, either fictional, celebrity or local, and we'll randomly select a winner by May 23!
After several years of immersing ourselves in the Fairfield County dining scene as partners and editors of CTbites, we had the opportunity to trade pixels for print. We are very excited to announce the launch of our book, Fairfield County Chef's Table, featuring over 50 restaurants and recipes, now available at your local book store and online.
The book, published by Globe Pequot Press, was written by Amy Kundrat (yours truly), the executive editor and partner at CTbites. The photography is by none other than CTbites founder and editor in chief Stephanie Webster. It is the culmination of the many years we have been writing about and photographing the Connecticut food scene. This two year project was a blast to work on, and we only wish we could have included 50 more of our favorite restaurants. For more information, please visit our website.
A special thank you to all the chefs, restaurant owners, farmers, friends, CTbites contributors, and CTbites readers who shared their time, expertise, and support. We hope you enjoy the book, experiment with the recipes from some of our favorite restaurants, and share it with your friends and family!
Sarah Bouisseau of Bernard's & Sarah's Wine Bar in Ridgefield, and Monica Brown of 109 Cheese & Wine have been the closest of friends for over a decade, beginning when they discovered they shared the same birthday. Over the years, the oenophiles and food lovers have hosted an evening including some of their favorite foods and wines for their customers, and it has evolved into a beloved annual event.
This special dinner and wine tasting happens only once a year, on Friday, January 24 (tonight!) at 7 pm at Bernard's in Ridgefield. The price is $90 per person plus tax and gratuity, call 203 438 8282 for reservations.
Connecticut's first Bareburger, the micro chain restaurant known for organic ingredients, grass-fed humanely-raised protein, and sustainable practices, opened this week in Ridgefield. CTbites tagged along on a Friends and Family earlier this week with fellow Ridgefielders and had the chance to meet its trio of partners, Bareburger’s chef, and taste a couple of their burgers (elk and wild boar, to be exact).
Tremendous construction activity is happening at 38 Danbury Road in Ridgefield as the micro-chain Bareburger is slated to open in mid-November, bringing a wide variety of meats, toppings and, for those looking for a little less in the calorie-count, salads. In 2009 after receiving rave reviews preparing hamburgers in the kitchen of Sputnik, an underground music haunt in Brooklyn, Euripides Pelekanos founded Bareburger in an Astoria, Queens’ storefront. After bringing his winning formula to thirteen additional NYC locations, Bareburger is now expanding into Connecticut with its first Nutmeg State location in Ridgefield with a second slated for opening in Stamford in mid-2014.
In an exclusive interview with CTbites, Pelekanos explained his philosophy and vision as Bareburger expands from its single Astoria location into a regional micro-chain.
“I want all of my products to be organic or as close to organic as possible. From the meat to the toppings to the salads, I want natural or organic; that is my personal preference; that is what I eat.” With organic producers Albert’s Organic, Blackwing Quality Meats and Rick’s Picks already in the food chain, Pelekanos is now interested in developing relationships with local farms. The Bareburger brand represents products that are “free of hormones, pesticides and other unsavory elements.”
Bailey’s Backyard Cuisine: New American, Farm-to-table Price: Snacks & Sides $4 to $6 | Greens $10 to $17 | Mains $15 - $29 Our Highlights: Bibb Salad, Pan seared halibut with shitake mushroom arancini, micro basil and black truffle; egg papardelle with roasted lamb ragout Online: Official Website | Facebook
A thirteen year veteran of the Ridgefield dining scene, Bailey's Backyardowner Sal Bagliavio recently re-opened the beloved restaurant with a farm-to-table mission, a completely renovated space and a new and talented team in the kitchen led by Executive Chef Forrest Pasternack. Why the shift? "It was time for a change," said Sal Bagliavio. "Anyone can go out to eat, anywhere these days, I want to offer our guest a true dining experience based on organic, local ingredients."
The spring menu at the soft opening gave a promising peek at the seasonal creativity to come. Snacks and sides top the menu, offering a variety of small plates such as mable bacon pecans, local grits and roasted brussel sprouts. “Greens” and “Starts” are the showcase for local produce, such as the Connecticut Kale salad and a Bibb Salad. The latter was the highlight of my meal, a medley of textures, temperatures and flavors. Bibb lettuce, local blue cheese, bacon lardon, and parsley are the foundation for a crispy poached egg, an elegant take of a Scotch egg that is poached to perfection.
At times the story behind a restaurant can be as delicious as what’s on their menu. For instance, consider the improbable tale of how Wilton’s Bistro 7 came to be….
Breno Donatti began his restaurant career seven years ago as a dishwasher at Pizza Post in Greenwich. A young kid from Brazil, he had just come to America, spoke no English, and was without home, money, or many friends. Today, he is the popular co-owner and host of Bistro 7, a trendy restaurant in Wilton; his English is impeccable; and he lives in a lovely apartment in Stamford which he shares with his even lovelier wife, one of America’s most esteemed coloratura sopranos. (Her bio is just as amazing, but we’ll get to that shortly.)
After graduating high school, Breno had enrolled at a Nutrition College in South Brazil.. “Although my family was in the car business. I always had this passion for food,” he explains. “At school, I loved dealing with farmers and the business side of the industry. ”
Ridgefield's best source for artisinal cheese and wine, 109 Cheese & Wine has recently expanded its footprint and education offerings. The shop, located at Ridgefield's Marketplace, has posted an impressive and fun line-up of events throughout the summer. Advance reservations are recommended as class size is limited, call 203-438-5757.
Exploration into Italy: Cheese and Wine
Friday, May 17 @ 7pm, $55 Explore a great evening of Italian Cheese and Wine, their relationship and how to pair them. Class will start with some wonderful small bites and a glass of Prosecco, then continue with a tasting and comparison of 5 cheeses and wines. Something sweet will end this evening.
Sarah Wine Bar & 109 Cheese and Wine Dinner Sunday
May 19 2013 at 5:30 pm Special Guest Henryk Teraszkiewicz, Director of the Woodcock Nature Center Menu
Wilton residents, rejoice! Little Pub's second location is now open at 26 Danbury Road in Wilton. They will offer the same fare, and thanks to a much larger kitchen, will also be offering some new items. Check it out and please let us know what you think!
For the latest on their menu and what's on tap, check out littlepub.com and stay tuned to their Facebook page.
...is something wonderful to be seen. In between daily meals one and two is something very delightful for you. How Dr. Suess-y, eh? Wedged in-the-between is the one and only: Brunch. With a capital B, thank you very much. Brunch is divine. You can roll out of bed late and into a perfectly wonderful, relaxed meal that begs to be savored. It lingers beyond the lunch hour and helps you cruise effortlessly into dinner.
“There is no sincerer love than the love of food” says a quote that I stumbled upon recently. I think that is pretty darned accurate, especially when it comes to this meal. Here, for you, is a collection of some lovely spots to help you turn this noun into a verb...so go forth and brunch!
Did we miss one of your favorite Brunch spots? Let us know...
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.
