Approaching this gleaming 1968 Airstream, one is met by the two welcoming, smiling souls who commandeer this shining new-fangled-but-vintage food truck. You also can’t help but remember a particular (vintage?) REM song...Shiny Happy People! Or at least, that’s what stuck in my head (and I believe I just showed my age)-how could it not?
Waiting to find just the right Airstream and then taking the better part of a year to refurbish it themselves with ol’ fashioned grit and many a YouTube instructional video, Kathy and Michael McGovern have launched Baked and Sauced, a food truck like none other in our fair state. This once shag-rugged, pleather-filled Airstream has now been lovingly strung with sparkling lights, adorned with sweet flowers in Mason jars that sit upon the serving window, and a charming seating area that serves as a lounge for guests. Picture your ultimate grown-up clubhouse and you get the picture. Add to this charm the fact that this Airstream has...a liquor license.
Serving saucy desserts and craft cocktails, this truck is serving to the over 21 crowd (and bring I.D., they card)!
CT based, Marcia Selden Catering & Events Planning, has recently opened Above Twelve, their first exclusive venue in New York City. The launch party was a twinkling, sparkly and delicious night in their completely refurbished loft-like space customizable to suit any event or party up to 200 people. Above Twelve is the entire 13th floor and includes their offices, commercial kitchen, a walk-in big enough to live in and even has outdoor patio space. Partnering with Above Twelve is their longtime family friend and Food Network's "Sweet Genius", Ron Ben-Israel.
Marcia Selden was also recently inducted into the Connecticut Restaurant Association’s Hall of Fame (CRA). Marcia Selden Catering’s ‘move’ to NYC and Above Twelve was "a very natural one, as we work in New York City all the time, and many of our clients have homes there, so it’s more of a natural extension," says Selden. It’s the perfect location to host parties, tastings, business dinners, corporate events.
Contact Marcia Selden to book an event @ Above Twelve.
You know that little place, right around the corner? The one that serves just that dish you were craving? The one that serves food you just know comes from a parent or grandparent’s tried-and-true recipe? You know the place, your go-to joint, always reliable, where you don’t have to dress up and you don’t have to spend a fortune? Well, “La Esquina,” literally, “the corner,” is just THAT place, serving up authentic South American yummies with home-style flare and flavors that impress.
La Esquina Latin Grill,right on “the corner” at 50 Hamilton Avenue in Stamford, is a labor of love for the young and extremely talented co-owner and head chef, Robert Monegro. Chef Robert grew up in Stamford with his Guatemalan mother and Dominican father, both chefs. He decided that after learning all he could by growing up in the kitchen of his parents’ restaurant, Flamboyant in Stamford, he would put his own mark on the culinary map of Fairfield County. And he is doing just that.
Forever Sweet Bakery is celebrating its third anniversary as one of the most creative bakeries for cupcakes, cake pops, and special occasion themed cakes. Located off the beaten path in a strip mall on New Canaan Avenue in Norwalk, CTbites visited on opening day several years ago and over the last three years the bakery has received numerous accolades including the 2014 & 2015 Best of the Gold Coast Cupcakes. CTbites recently returned to Forever Sweet to confirm the original impression and taste the expanded offerings of cupcakes that owners Sky and Frances Mercede have created.
Over the years, their cakes have been featured at many political victory parties and charity events including the Connecticut Food Bank, the Westport Little League and the Susan G. Komen Foundation, Sky and Frances believe in giving back to the community as often as possible.
Holiday party for 4…10…50…100? It all takes effort to entertain well and create a memorable and delicious event for your guests. So, as we embark on another lively holiday season, get a little help. Ok, a lot of help (you’ll be sooo much happier for it!). Have that party catered! Lucky for you, we have assembled a delightful list of area caterers and restaurants that will, literally, bring something amazing to the table. So make the call, invite the guests, and enjoy your holiday season’s get-togethers right along with everyone else. It is our gift to you.
We bring you our Holiday Catering Guide: 14 Fairfield County Caterers Who Do It All!
Panzanella is a great way to use up day-old bread and turn it into something tasty. You might remember your Grandmother making the traditional tomato/bread version--but if the thought of making the same ol’ seems uninspiring, check out these fun twists from our friends at Marcia Selden Catering. Enjoy these great recipes forGreek Panzanella and Tex Mex Panzanella.
Lisamarie Ault was flying high. For twenty years she had served as the personal Chef to Edgar Bronfman, Sr., the billionaire magnate of the Seagram’s empire, preparing the best of everything for a man who demanded world-class excellence. That's exactly what he got from a devoted chef who was trained at CIA and cooked at restaurants from Switzerland to Hawaii. Lisamarie led a rarefied life in her own culinary paradise.
But then she suddenly fell back to earth. In December of 2013, Bronfman abruptly died, and his family no longer had need for a personal cook. Lisamarie was out of a job … and a dear friend. “Mr. B”, as she calls him, had become the father she lost days before she took the position two decades earlier.
“In March of last year, I had no idea what I was going to do next,” she recalls. “Suddenly, out of the blue, I learned that Mr. Bronfman had included me in his will.” On an impulse, Lisamarie decided to buy an old food truck, and take it on the road under the banner of "PARADISE FOODS.”
“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” Henry James said that. And ok, so it’s probably cliche to start an article with a quote, but you know what? This one works. And fits the bill when you are taking about taking time to enjoy a fully catered clambake or a pig-roast on well, a summer afternoon. There is warmth from the sun. You can smell the sweet scent of freshly cut grass or the salty sea breezes. When friends gather on these delightful summer days and evenings, shall you enjoy the treats of the land or the sea? Thankfully, we have gathered a treasure-trove of options for your al fresco dining pleasure! And yes, Mr. James, we agree.
Enjoy CTbites' Catering Guide to Summer Clambakes & Pig Roasts.
After the Simply Delicious mother-daughter team created a catering company, opened a restaurant, and made two kiosk locations, they have landed in the Westport Weston YMCA, serving on-the-go food and perfecting the art of the “satellite location” business.
Lauren Peden, co-owner and chef, explained the goal of Simply Delicious is “to offer people on-the-go healthy meals for those that don't have the time to make meals at home.”
Simply Delicious started catering parties six and a half years ago, right after Lauren finished classes at the French Culinary Institute. In a recent interview with Lauren, she said that “friends and other people wanted me to cater their parties, so I decided to make a business out of it.”
Sheila Barton is a local caterer with a flair for food styling. After watching her work her magic at several parties, we asked her for a few tips on creating your own "Classic Cocktail Bar." Here are her tips...
I thought it would benefit many to talk about how to set up the perfect holiday cocktail bar. Not only are the essentials so very important, but so are Style, Texture and Taste. I am always about creating an experience..starting with your eyes and ending with taste. Even if you can only afford to serve one great wine and one great beer, you can still do it with style. If you can throw in a classic craft cocktail or two, more the merrier!
So to first create Style, it is important to create a feeling of glamour and fun. You do this with visual appeal using different heights and Texture.
Two words: LOBSTER FRIES. No...Really! If you want to cozy up to some delicious and decadent comfort food, get your claws over to the LOBSTER POST at 222 Post Road in Fairfield. Opened and owned by Jack Jagetic and now run by our man, Scotty and chef Mel, the LOBSTER POST offers fresh, tasty and unpretentious fare that both adults and children will devour.
As we walked in the doors of the simple yet charming little jaunt with a beach town vibe, we were treated to a sample of piping hot LOBSTER BISQUE. Seasoned to perfection with a tiny bit of heat at the end of the gulp, this soup was excellent. Not too creamy, and with a touch of sherry wine, the lobster flavor was allowed to blossom. We sat, we ordered, all was right with the world.
A stack of gifts. Cards with cute holiday stamps. Family parties. Work parties. Kids’ parties. Cocktail parties. Concerts. Shopping. Even more shopping. And now you want me to host a party of my own or host eighteen relatives?? Your holiday to-do list is quickly making the song “The 12 Days of Christmas” look like a lullaby with all the items that are mentioned-that partridge atop that pear tree has nothin’ on you and your list. So...save yourself some gray hairs and a freak-out by booking one of these delightful, highly capable, and creative caterers to take over the food-portion of your entertaining obligations this season. They will do you proud and you can actually relax and enjoy an evening before you have to wrap that 200th gift. And with that, may there be peace on earth. + CTbites readers get special discounts. See below.
Here is our Guide To 9 Great Caterers in Fairfield County:
There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche. This elegant dish is surprisingly easy to make and the varieties are endless. The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche!
The best part? Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade.
We are totally psyched for the Winter Olympics! What’s better than sitting on your sofa, surrounded by lots snacks and watching the fittest athletes in the world compete for gold?!
Why not throw a Winter Olympics Sochi Party? Here are our favorite Russian inspired recipes to enjoy while you watch the Opening Ceremonies on February 7th at 7:30 pm. So get your vodka chilled, and invite friends to come wearing their favorite ushanka (Russian hat). Read below for the following recipes: Russian Blini, Caviar Torte, Farshirovannye Yaytsa~ Stuffed Eggs, & a classic cocktail recipe, the White Russian.
There is nothing better than being able to select a gourmet recipe and have all the needed fresh ingredients arrive and ready to cook with just a few clicks.
Plated.com makes meal making fun, easy, and a delicious experience. It is a mash-up of an online grocery store and a private cooking lesson. Easy to follow recipes, with pictures are provided. This is a great activity for two or the entire family, helping to reconnect people while sharing great food. The average time to prepare one of the meals is 30-40 minutes.
“Each week, 7 chef-designed recipes are featured on the menu. The dishes include 4 healthy meat & fish options and 3 unique vegetarian dishes.” The produce is fresher than what is typically found at the grocery store and can be enjoyed all week long.
Costs are simple to understand, they are per plate. Trial offers are currently running so check it out and go cook something extraordinary!
Michael Batt was recently named a winner on Food Network's "Chopped" program, but is his day job he provides great catering for clients including Ron Howard and Kathy Hilton and caters charitable events of all sizes for The American Red Cross, Paul Newman's Hole in the Wall Gang Camp, and more. He has a few favorite Thanksgiving side dishes that have proved tried and true, and Chef Batt has offered to share his recipe with us. Check out these great recipes for: Sweet Potato puree with Maple Syrup, Vanilla bean, Cinnamon & Orange; Brussels’ Sprouts with Roasted Garlic, & Roasted Baby Carrots & Parsnips with brown Sugar & Sage.
Thanksgiving is the most anticipated and sometimes the most daunting meal of the year. But, in the end, it is all about food, friends and family. Depending on the number of guests in your party, there are several options for celebrating the holiday that don't involve slaving away in the kitchen for days. Here are a few resources for those who would prefer to get a little assistance. (Readers: If you know of other Thanksgiving catering resources, please add them.)
Rosiein New Canaancan handle all your Thanksgiving needs. A full menu of classic sides such as Rosie’s homemade herb gravy, haricots verts with shitakes, & celery root apple fennel soup. Call (203) 966-8998.
Le Farm/ The Whelk will be closed on Thanksgiving, but will be offering LeFarm's Whipped Chicken Livers with bacon marmalade and/or The Whelk's Smoked Trout Dip to serve your family and friends for the holidays! Call to order: (203) 557-3701
Sugar & Olives: Everything but the turkey...but everything is REALLY tasty. Fig and Apple Stuffing Muffins, Pecan and Bourbon Turkey Glaze, Brussels Sprouts w/ Pomegranate Molasses + Duck Bacon. Call for more information: (203) 454-3663
At this time of year the internet is teeming with turkey recipes- brined birds, fried birds, bacon wrapped birds. November also signals an equally important time, football season! We wanted to share our favorite game day, “hangin’ with friends” snack foods. You know the “what you eat on the couch all day long, watching the game in your sweatpants” meal.
The trick to a successful game day with friends is to use make-ahead recipes, so all you have to do is invite your friends, grab the remote, and a seat on the couch.
We’ve taken the classics and added our Marcia Selden Catering touch. Keep it simple, use paper plates, have lots of napkins on hand, and use fun serving pieces. This will keep the feel casual, and most importantly, make clean up a breeze. Enjoy 3 great recipes: Mexican 7 Layer Dip, "Da Bomb" Chili Potato Skins, Michael's Maple Chicken Wings & Sausage Bread. Oh yeah!!
The three lucky finalists were Lisa Eppley of Darien, Krystle Ang of Stamford and Hannah Bukzin of Westport, aged 13...no, really! They came, they saw (by way of a thorough tour of the facility by Jeff Selden, son/partner of Marcia and the ever-fabulous Chef Nicole Straight) and they made their way to the kitchen with high hopes of conquering that grand prize - a Gourmet to Go meal delivered to the winner's home, some cool Marcia Selden swag and, most importantly, the honor of the win!
So the timer was set for one hour, the contestants were told the rules - open the baskets to find the three mystery ingredients, make any dish you like as long as all three ingredients are present and have the dish presentable for the judges in exactly one hour - and the challenge began. And for the mystery ingredients? Drum roll please!!!
Ritz Crackers - Chick Peas - Strawberry Pop Rocks Candy
How cool is it to walk up to a 1952 Chevy Pick-Up truck and order a perfectly prepared Napoletana pizza, with great ingredients imported from Italy, prepared by a classical trained Italian chef, and baked in under two minutes in a blazing hot, wood-fired oven. Pizza Luca, the brain child of Chef Dean Medico, creates pizza masterpieces that are steeped in the tradition of Italy, using only the best ingredients from Italy to create three distinctly southern Italian pizza delicacies, the Marinara, the Margherita, and the sauce-less Bianca.
Approaching this gleaming 1968 Airstream, one is met by the two welcoming, smiling souls who commandeer this shining new-fangled-but-vintage food truck. You also can’t help but remember a particular (vintage?) REM song...Shiny Happy People! Or at least, that’s what stuck in my head (and I believe I just showed my age)-how could it not?
