Saugatuck Grain + Grape is going to be holding a series of wine education classes. Classes will be held every other week this spring. The series will cover everything from "Introduction to Wine Tasting, Lexicon, and Labels" to "The World Through Rosé Covered Glasses" as they dive into specific varietals. For those who don't know Mimi and her team, there will most definitely be fun, food and some bad wine jokes in every session.
Classes will be led by Mimi McLaughlin and Jon Carr, the newest member of the SG+G team. There will be nibbles prepared by Mark Hepperman, their in-house chef, so your tummy and taste buds will be happy in a multitude of ways.
Below is a break down of the syllabus, cost and dates. Please call the store to reserve your spot.
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.
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
Every Thanksgiving, we ask our friends in the Chef community for their favorite holiday recipes. This year we got a last minute entry from Chef Matt Storch of Match Restaurant & The Chelsea with a great idea for all those leftovers. Ok...that picture above...it's not turkey...those are chicken livers, but it's the best we could do on short notice. Here is Matt Storch's Day After Turkey & Waffles Recipe.
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.
You really can never have too much dessert...especially when it involves warm fruit. Grab yourself some apples and try out this recipe from Chef ChazMazas of Mama's Boy Southern Table & Refuge in Sono. Mama's Apple Crisp never tasted so good!
As family and friends arrive, it's always a great idea to have a few nibbles ready for them to enjoy as the cooks in the kitchen place the final touches on the main courses. Many homes will be filled with the aroma of chestnut stuffing, so tantalize the taste buds with a delicious appetizer with a hidden ingredient, chestnut butter. Chef Mogan Anthony of Locali Pizza Bar + Kitchen shares his recipe for “Chestnut Butter Bruschetta with Burrata, Kale or Arugula” that pairs chestnut butter with greens and Burrata.
You’ve finished the turkey, gravy, stuffing, sweet potatoes, baked potatoes, sides galore, apple sauce, cranberry sauce, salads, cole slaw, and maybe a few glasses of cider, wine and beer. In the background, the football games are on the TVs and maybe a little jazz, rock or classical fills the air. It’s been a great Thanksgiving dinner with friends and family. So what’s next? Close your eyes and travel to the South and focus on one of their comfort food desserts, Bread Pudding.
Chef Adam Truelove of Napa & Co. in Stamford was kind enough to share his version with CTbites, and he starts with a simple bread pudding and adds his special twists…bourbon, maple syrup and bananas. Here's Chef Truelove's recipe for Maple-Bourbon Banana Pudding Cake.
You can smash that wine bottle against a new ship's prow, because I'm drinking beer this Thanksgiving. I enjoy wine, but the waveform of my interest in it describes a gentle curve approaching zero on this particular day of the year. There's very little you can put on the table in late November that will get my personal circuits firing like a nice beer pairing.
This week's Froth will be a selection of suggested beers for both Thanksgiving hosts and guests, presented in the order you may like them to appear during our country's great feast. I enjoy typing that word. Say it with me: "FEAST!" I wish I had a relative with an eight foot tall fireplace suitable for roasting an entire ox. I hope at least one of you reading this is going to attempt a feat of inadvisable open flame cookery next week. Bonus points if you have to bribe a child so they don't tell a spouse what you're doing.
A quick note to begin: I wrote a Thanksgiving column back in 2011, and this new post is an update/overhaul.
One of the most important guests at any Thanksgiving table is the turkey. In our ongoing Thanksgiving recipe coverage, Nick Martschenko, Executive Chef at South End, New Canaan, has kindly shared his recipe for Sage Infused Turkey Basted w/ Pomegranate Juice & Chestnut Sausage Stuffing. Sure, anyone can toss a turkey in the oven, but Chef Martschenko has given his bird the love and attention it deserves. Check out his incredible recipe which will likely end up an annual tradition.
We, Westport Farmers’ Market, wanted to find a way to say thank you for the support our communities continue to provide us, so……
We have collaborated with the best of the best in Fairfield County to bring you a local, delicious and certainly special Thanksgiving menu. You might even say it is a celebrity chef Thanksgiving menu created just for WFM. We've gathered recipes from the likes of: Bill Taibe, Matt Storch, Mischel Nischan and so many more. View The Complete Recipe Guide Here & view the list of chefs below.
Looking for the perfect recipe - heck, the perfect menu? Look no further! Each recipe will include a grocery list for Saturday's market at Gilbertie’s Herb Garden in Westport.
It's time to dust off those recipe books or re-visit that Pinterest board. Thanksgiving is almost here, and in honor of our favorite culinary holiday, we have asked a few local chefs to share their favorite Thanksgiving recipes. Boulevard 18 in New Canaan is the first up with a delicious Delicata Squash Soup with Coffee Roasted Carrot Coulis and Roasted Pumpkin Seeds.
Stay tuned for additional recipes as we will be posting new ones up until the big day....
Not in touch with your inner Martha Stewart? Or would you rather enjoy a festive night out than serve up a Thanksgiving meal at home? That's perfectly alright- these CT restaurants are open on Thanksgiving and offering specials for the occasion. Whether you want traditional fare or modern twists on the classics, these venues are sure to make the night memorable. Be sure to make your reservations soon- these restaurants are booking up fast.
Thanksgiving is right around the corner! Don’t panic. Let us be your guide to creating the perfect Thanksgiving dinner.
Thanksgiving is a time to enjoy a traditional meal with family and friends, right? For some people Thanksgiving turns into an all-out crazy fest in the kitchen filled with ranting’s and multiple trips to the supermarket. Never again! Read on for our simple, fool proof guide to hosting a stress free Thanksgiving meal. If this all seems like too much for you, we’d be happy to help you…just call!
Not only do we have an up to the minute timeline for your Thanksgiving prep, but we have the quintessential recipes for: Marcia’s Perfect Thanksgiving Turkey & Old-Fashioned Southern Pecan Pie.
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!