Last Call! Coventry Winter Farmers’ Market: Living, Loving Local Hope Simmons March 02, 2016 By the time the opening cowbell rings at 11 a.m. in the cafeteria of Coventry High School, folks are already browsing, eager to sample and indulge in local specialties. From Connecticut cheese to artisan teas, jams, preserves and sauces, it’s not just about the food, though there’s all that and more to explore. You’ll also find unique handcrafted items to help you prepare, serve and store your food with style. The Coventry Winter Farmers’ Market provides a local taste and a welcome break from cabin fever. We tend to think of farmers’ markets as warm weather events. After all, that’s when fresh fruits and vegetables grow. But a small group of vendors banded together to seek support from the town council to keep the market running through the cooler months. And due to the town council’s unanimous support, the show goes on from mid-November through mid-March. Before you even step inside, Lizzie’s Catering/Taking Care of Tummies LLC is right outside the door to start your shopping excursion with breakfast sandwiches. Or stop by this food truck to try the Cajun corn chowder with thick chunks of red-skinned potatoes on your way out. Read More
Vespa Pastry Chef Susanne Berne's Recipe for Fudgy Brownies Recipe Recipe Dessert CTbites Team March 01, 2016 CTbites was introduced to Pastry Chef Susanne Berne at the Community Plates fundraising event in Stamford several months ago and were incredibly impressed with her delectable desserts. After a visit to Vespa Restaurant in Westport where she oversees the dessert menu, and we indulged in more of her creative and outstanding deliciousness, we reached out and asked if she would share a recipe with our readers. She was more than happy to deliver several to our in-box. One immediately caught our eye...Fudgy Brownies. Who doesn’t like brownies, and who would not want to have an entire pan filled with them cooling in the kitchen waiting for that first bite. After tasting a batch that Chef Berne made for us, we all agreed...these are outstanding. Read More
Ada’s Kitchen + Coffee (The Old Ada’s Variety Store) Opens in Riverside, Greenwich Restaurant Coffee Greenwich Organic Riverside Lunch Dessert Jessica Ryan March 01, 2016 Occupying the old Riverside post office, Ada’s Variety Store was a local favorite. For many generations Ada was lovingly referred to as the old lady who sold penny candy to neighborhood kids; she was a pillar of the community. She has since passed away, but her legacy lives on. Her family remains involved with the little store’s brand new future, keeping her memory alive for many more generations to come. The shop, now called Ada’s Kitchen + Coffee, is located near the Riverside train station and has been newly renovated by Ada’s nieces and nephews. With the help of friend and local interior designer, Katie Watson, the new Ada’s Kitchen + Coffee has been transformed into a bright, inviting space, melding the old with the new. Read More
Pearl at Longshore Splashes Onto The Westport Restaurant Scene Restaurant American Seafood Westport Jessica Ryan February 28, 2016 After a great deal of anticipation, the newest restaurant to grace The Inn at Longshore, Pearl, opened its doors last Monday. The restaurant’s cosmopolitan appearance isn’t what one might expect in a seaside community. There are coastal elements of course, repurposed bleached wood lines the wall behind the bar which also houses a recycled glass countertop that’s very much reminiscent of sea glass. But Pearl will never be mistaken for a casual seasonal, seaside eatery; it’s much too stylish for such. The atmosphere perfectly reflects the personality of the town, sophisticated without being overly formal. Beyond the clean lines of the interior lies the magnificent view of the Long Island Sound. If you’re lucky enough to be there at sunset be prepared to have your breath taken away. I had the pleasure of speaking with Chef Michael Hazen on a quiet Thursday afternoon. If his name rings a bell, the innovative chef launched the concept for the Bartaco restaurants. At Pearl he sets out to create a menu that is inspirational and reflective of today’s lifestyle, clean and simple with a modern approach. He offers food that is familiar while pushing the envelope just slightly to offer an element of surprise. Chef stressed the importance offering items that are local and seasonal. Read More
The Winter Tasting Menu at Community Table Restaurant Washington Amy Kundrat February 26, 2016 Community Table’s Executive Chef Marcel Davidsen has crafted a transcendent winter menu that is an appropriately hearty take on the restaurant’s sustainably-driven roots. The menu has always borne a Nordic edge, and Davidsen often mines his Danish heritage heightening this influence. Unlikely yet harmonious pairings (white chocolate, sunchokes and oysters, anyone?) and distinct plating are also the restaurant's signatures. "My Danish roots plays a strong role in the thought process of developing a new dish, sometimes it can be the Scandinavian simplicity in presentation other times it can be the flavor profile, or a childhood memory," said Davidsen. Community Table's dishes and its atmosphere are the unique result of a team effort. "Everybody plays an important role in developing a dish, I encourage my cooks to test and research as much as possible. We have some really great talent which I'm forever thankful for," said Davidsen. Read More
Nibble: CT Food Events & Happenings for Feb 29th-March 7th Emma Jane-Doody Stetson February 25, 2016 There’s still a chance to check out Danbury restaurant week! It lasts until February 29. Stamford restaurant week continues! Through March 6, approximately 30 of the city’s most popular restaurants are offering prix fixe lunch and dinner menus in different price ranges. The Cask Republic, The Fez, EOS, and Zaza are just a few of the participants. Redding Roadhouse is serving up a Celtic festival from Feb 22nd - March 17th (St. Patty's Day) with drink specials, bag pipers and a full celtic menu. Bishops Orchards 2016 Summer CSA Program (Community Supported Agriculture) is now OPEN. To register or for more information, visit their website or email csa@bishopsorchards.com. On March 6, Ordinary in New Haven will host another installation of their “Oink: pop-up." This week is “Yakitori”with dishes like Chicken Skin Teriyaki, Chicken Oyster Teriyaki, Japanese Sweet Potato, and more. On Tuesday March 1, the Greenwich Wine Society invites you to join them when they takeover the second floor of the Gingerman. The evening will revolve around Burgundy. Read More
Road Trip: Virtual Reality w/ MIAbites at South Beach Wine + Food Festival ellen bowen February 25, 2016 Here's what's happening at our site in Miami, MIAbites.com. We may still be in the grips of Winter here in Connecticut, but many passionate food obsessed are joining the over 60, 000 who attend the South Beach Wine + Food Festival in Miami, which begins this Wednesday 2/24 with Taste of Fort Lauderdale kickoff event Seaside Eats , and continues until Sunday 2/28 with over 80 different events, seminars and intimate dinners. Our own CTbites Events Curator and MIAbites Managing Editor, Ellen Bowen will be reporting LIVE on Periscope, Vine, Instagram, Facebook and Twitter throughout the event including during the TODAY Show’s Broadcast & Breakfast on Friday 2/25 beginning at 8 am. Follow MIAbites1 at Friday’s Oyster Bash at 4 pm at Lure Fish bar and Meatopia on the beach outside of The Delano on Saturday beginning at 7 pm. And throughout the weekend as she attends craft beer seminars, food tastings and wine pairings. Read More
Clarke Feeds Every Foodie's Fantasy of the Ultimate Kitchen (sponsored post) Recipe Kitchen Gear CTbites Team February 24, 2016 Clarke, New England's Official Sub-Zero & Wolf Showroom and Test Kitchen, has just unveiled a stunning new kitchen to replace the iconic English Country kitchen that has wowed homeowners for more than a decade in their South Norwalk location. Vincent Cappello of Putnam Kitchens worked with Clarke Showroom Manager Marco Barallon to create a new magnet for all who want to explore the latest in kitchen design and technology. In 2001, visitors often used the phrase "a feast for the eyes" as their immediate reaction to entering the SoNo space and laying eyes on the first kitchen. "Our recent visitors are even more entranced now," said Barallon, who reports dozens of designers are already escorting clients in to demonstrate elements they plan to incorporate into designs. In fact, in an unprecedented moment, Clarke CEO Tom Clarke recently saw the new kitchen for the first time and said, "This is what I want, wrap it up," referring to his intent to replicate the entire design in his own new home in Massachusetts. "I wanted the custom cabinetry to reflect the newest thinking in design and engineering," said Cappello."It needed to complement the new technology being employed by Sub-Zero and Wolf in their iconic appliances. Together they needed to make a bold new statement." Read More
Behind The Bar: "Healthy" Cocktail Recipes from Mixologist Adam Patrick Recipe Cocktails Recipe Bar CTbites Team February 24, 2016 Alcohol is a poison. Well, that escalated quickly. But, let’s face it, it’s delicious, we like drinking it, and as long as we are responsible, in its consumption, there’s nothing wrong with a little fun. But, in this new era of gluten-free, non-GMO, organic, fair trade, free-range, everything, trends are making their way into the alcoholic beverage world, as well. And, as the makers of all things cocktail, we need to embrace the fresh and healthy, as well as the indulgent. I take the same approach to cocktail design that I take to cooking a meal. Always source, and use, the best ingredients you can. Remember, “garbage in, garbage out.” While pasteurized, from-concentrate, juices are easy to obtain, squeezing, or juicing fresh, is always preferable. But the effort doesn’t stop there. Freshly picked strawberries, grown locally, should be chosen over store-bought. Citrus can be easily found in the supermarket, but a local market, or small distributor, will always have fresher, more vibrant products. A good rule of thumb is to think small, and work your way larger. Using fruits and foods in season, will always lend a better product, than not. Seasonal cocktail menus (as well as food menus,) at restaurants and bars, change seasonally for this reason. A strawberry margarita looks out of place on January’s drink list, but lands right at home in July. Read More
Parker Mansion in Westport Opens: Burger Review Restaurant Westport Burgers Jeff "jfood" Schlesinger February 23, 2016 Parker Mansion opened recently in the Saugatuck section of Westport and I received several emails telling me I needed to visit and try their burger. With the weather more aligned with a good burger versus a hot bowl of soup I decided to see if the buzz was justified. Located amongst Fleischer’s, Kawa Ni, Rainbow Thai, Rizzuto's, and The Whelk, Parker Mansion is the latest opening in the burgeoning Saugatuck restaurant scene. The free-standing building has a few parking spots in the rear (careful in the rain as it is unpaved) and the entrance is along the right side of the building. When you enter, the bar is located to the left and if you continue down the hallway there are stairs leading to the second floor dining room. The bar has eight stools with three TVs broadcasting CNN, ESPN and MSNBC. In the middle of the room is a high-top table for six, plus additional seating for fourteen at traditional tables. The upstairs dining room seats approximately 30 guests, with a balcony overlooking the Saugatuck River. The atmosphere is open with clean lines to the décor. I chose a table in the bar area and was promptly greeted by the server, who was excellent throughout my visit. Read More
Taberna Restaurants to Donate a Portion of Profits to CT Food Bank CTbites Team February 22, 2016 Taberna Restaurants in Fairfield and in Bridgeport have announced that they will donate a portion of the profits from both locations on February 25 and March 24, 2016 to the Connecticut Food Bank. After the success of his Bridgeport restaurant, chef/owner Daniel Lopez opened his second location in Fairfield in June of 2015. This restaurateur is dedicated to serving delicious Spanish tapas along with a wonderful array of Mediterranean fare. Connecticut Food Bank serves over 300,000 men, women, and children annually who struggle with hunger, via distribution to nearly 700 community food assistance programs in six counties in Connecticut. Additional information is available at www.ctfoodbank.org. Read More
Jitter Bus Coffee Truck: Now Rolling in New Haven Restaurant New Haven Amy Kundrat February 21, 2016 I happen to think you can’t have enough coffee options. Helping me test this hypothesis is the city of New Haven, and newcomer, Jitter Bus Coffee. Unlike its bricks and mortar competitors, Jitter Bus is a bus serving serving single origin coffee solely from Connecticut roasters with a selection Whole G baked goods. Like its name proclaims, the business is housed within a former (and slightly aging) school bus painted jet black and retrofitted with an espresso maker, all of which can best be described as “appropriately grungy,” led by a young trio of seasoned barristas: Dan Barletta, Paul Crosby, and Andrew Mesioiris. Read More
The Spread's Chef Carlos Baez’s Chicken Mole Recipe from "Beat Bobby Flay" Recipe Recipe Emma Jane-Doody Stetson February 21, 2016 On Thursday February 11, local chef Carlos Baez of The Spread threw down against celebrity chef Bobby Flay. After besting another Long Island chef in the first round, he and Flay went head-to-head to create the best chicken mole. Flay ultimately won the challenge, but it was close! The judges declared Baez’s mole supreme. Flay, however, adorned his with a tomatillo salsa that impressed the judges. I didn't win this challenge but I feel really happy with the results,” says Baez. “I know my chicken mole was well balance and traditional.” Baez used his grandmother’s recipe for mole in the challenge. “My mom was so happy when I told her that I was going to make my grandmother’s recipe,” he reveals. “Mole-it's something that I'm really proud I know how to make.” Chef Carlos Baez’s Chicken Mole Recipe Read More
Behind the Scenes - Sneak Peek at Gates' Re-Opening Jeff "jfood" Schlesinger February 19, 2016 When is Gates opening? How many of us have been asked, and have asked others, that question? Good news…the anticipated re-opening is almost here and CTbites was invited by the new owners to sample several of the items that will be featured on the opening menu. Gates, an institution that opened in 1979 as the first restaurant on Forest Street, was sold last year, and many residents compared the closing to the loss of an old friend. Residents who have enjoyed a burger and beer at the bar or a family dinner in the dining room should feel a sense of excitement when the doors re-open very shortly. Those who have longed for that burger and beer at the bar or a family dinner in the dining room will again enjoy their meals at Gates - and yes, the name will remain ‘Gates.’ Diners will also find comfort in the direction that the new owners are taking to maintain the modernized nostalgia of this New Canaan institution. They told CTbites, with children in the New Canaan school system, they wanted to create an inviting atmosphere where families can go for a great meal, and adults can enjoy a burger and beer in the bar. “Gates has been here for 35 years and we want it to be here for another 35 years.” Read More
Nibble: CT Food Events & Happenings for February 22-30 Restaurant Emma Jane-Doody Stetson February 18, 2016 Chefs Craig Hutchinson and Alex Lischynsky have started [oink] pop-up dinners to showcase local, seasonal ingredients. Main Street Grill in Watertown will be the next setting on Sunday February 28. This time, The Cocktail Chemist, Dimitrios Zahariadis, will be there to create cocktail pairings. The menu includes salt sturgeon, risotto, and more! $75 pp. If you love sausage, be sure to sign up for “Sausage Making 101” at Fleisher’s Craft Butchery’s Westport location. On Tuesday February 23 at 7pm, learn about basic anatomy, knife skills, and more before trying your hand at skills like butchering, twisting, and linking sausages. It costs $100 per person. https://www.fleishers.com/school/classes/ Chef Donatella Arpaia, judge on The Next Iron Chef and Iron Chef America, will speak at The Quick Center’s Open VISIONS Forum on Friday February 26 at 8pm. The Quick Center is located at Fairfield University, which Arpaia is an alumnus of, so it’s fitting that the talk is called “From Undergrad Stag to a Hotshot TV Foodie: How This Iron Chef and Restaurateur Followed Her Dream to Success.” Tckets are $45. What happens at the Ice Bar stays at the Ice Bar! Rizzuto's in Westport is holding its Second Annual Ice Bar Party on Friday February 26 and Saturday February 27 from 6pm to midnight! The outdoor party includes New Amsterdam Cocktails and more. Read More
Winter 2016 Stamford Downtown Restaurant Weeks Start Feb 22nd CTbites Team February 17, 2016 Oh it's on! Stamford Restaurant Weeks are back starting February 22nd. This is your chance to get out there and dine at some great local restaurants you've been meaning to try. The best part...there are dining deals at over 25 Stamford venues. Reservations are highly recommended, so book your tables early and make reservations here. View the list of participating restaurants below: Restaurants offering $10.15 Lunch and $15.15 Dinner: Read More
Savor, a Celebration of Wine, Food and Spirits in Hartford Emma Jane-Doody Stetson February 16, 2016 On April 7th, Savor, a celebration of wine, food and spirits will converge on the Connecticut Convention Center in Hartford. Savor will kick off its second year with a brand new event: Savor the Legends presented by Plan b. The exclusive Thursday evening reception gives guests the opportunity to taste five years of the legendary Pappy Van Winkle bourbon while mingling with headlining Chef Robert Irvine and enjoying Plan b’s barbeque fare. The weekend continues with the “Sip, Savor, & Stroll Grand Tasting” that has sessions on Friday from 7-10:30pm and Saturday from 12-4pm. It includes the chance to try craft beers, quality wines, spirits, and food offerings from top Northeast restaurants as chefs show-off their recipes on Savor Culinary Demonstration Stage. The celebration concludes with a Charity Gala on Saturday. The champagne reception begins at 7:30pm and dinner goes from 8-11:30pm. I had an amazing time at Savor’s inaugural celebration last year. In honor of this year’s event, I had the incredible opportunity to speak with Chef Robert Irvine. The celebrity chef, TV personality, and fitness guru is the face of Savor. In addition, his charity, the Robert Irvine Foundation, will receive proceeds from the event. Read More
Match Restaurant's Recipe for Maple Braised Squash Recipe Stephanie Webster February 15, 2016 The sweet flavors from the maple and the squash call for a wine that imparts sweetness of its own. At the same time, I would stay away from a true dessert wine. They tend to have syrupy, thicker bodies and the maple will already have that texture. Read More
EOS - Contemporized Greek Cuisine in Romantic Setting Jeff "jfood" Schlesinger February 14, 2016 Eos Restaurant opened in 2008 by Nikki and Jimmy Glekas and his mother Dina Glekas Loukrezis with the goal of serving contemporary Greek cuisine. Chef Minas Sotirakopoulos recently joined the EOS culinary family and Nikki Glekas invited CTbites to sample a few of the newest additions to the menu, which blends the family’s Greek heritage with modern-day flair. The interior of the restaurant is relaxed and inviting. The single dining room features a banquette along the entire right wall with seating for twenty plus an addition thirteen four-guest tables, nicely spaced to allow for normal conversation. Above the banquette are photos from the family’s recent visit to Greece while the opposite wall is adorned with wavy modular art, creating a relaxed aquatic feel reminiscent of a seaside restaurant along the Mediterranean. The mood is soft and romantic from the indirect lighting in the tray ceiling and carefully spaced, yet unobtrusive spot lights. Read More
Matt Storch To Open Vietnamese Restaurant in Black Rock, Bridgeport Stephanie Webster February 13, 2016 This just in! Matt Storch and his partners at The Noodle Group LLC have purchased the old Home on The Range location at 2992 Fairfield Avenue in the Black Rock neighborhood of Bridgeport. Storch says “I’ve been looking to launch this idea for five years now and this spot seemed like a perfect launching pad so we jumped on it!” The concept is Vietnamese done easy with all day service and a small menu of Vietnamese classics including pho, banh mi, spring rolls, banh bao and amazing rice & vegan dishes. “We are trying to introduce the mainstream to Vietnamese food,” says Matt, but Chef Storch will not be the guy in the kitchen this time. The concept is built entirely around his boys’ Vietnamese grandmother, Ty Phung. “No one cooks better Vietnamese than my mother in law.” (Readers: If you attended our CTbites' Vietnamese Pop Up dinner at Match back in 2014, you know Ty is the real deal.) Joining Storch for this new project are his partners from Match, Jason Wojnarowski (owner of the epically delicious Donut Crazy), and Susan McConnell. With Wojnarowski in the mix, donuts were a must. In fact, a special selection of donuts, (some Vietnamese inspired) will be a part of a larger breakfast program featuring Vietnamese coffee, breakfast sandwiches, and of course pho and congee starting at 7AM. Read More
