Nibble: CT Food Events & Happenings For April 10-17

Emma Jane-Doody Stetson April 08, 2016

Every Sunday and Monday is half priced wines at The Spread! All bottles $100 and under are 50% off.

Fleisher's Craft Kitchen's Butchers Meat Brewers dinner series continues Wednesday, April 13th with a four-course dinner featuring Relic Brewing Co.

If you’re in the agricultural business, or interested in learning more about it, you can participate in a “One-on-One: Free Professional Agricultural Advising Session” @ Rockville High School in Vernon, CT 9am - 3:30pm on Wednesday April 13. Sit down with an agri-business professional for up to one hour to discuss farm related questions, concerns, and techniques.

On Tuesday April 12, Chefs Geoff Lazlo (Mill Street Bar & Table), Dan Magill (Arethusa al Tavolo), Nick Martschenko (South End and South End Uncorked), Pat Pascarella (Bar Sugo), James Wayman (Oyster Club), and Pastry Chef Caryn Stabinsky (Mill Street Bar & Table) will takeover The James Beard House for a Farm to Table Feast. The evening showcases fresh, local ingredients. View the full menu, learn more, and buy tickets here.

Learn how to “Cook to Impress” at the Hartford Public Library on Monday April 12.

Little Pub Opening in Fairfield on Black Rock Turnpike @ Dolan's Corner

Restaurant Beer Pub Comfort Food Burgers Opening

CTbites Team April 07, 2016

If the "EXPECT BIG THINGS" train station platform signs or the Little Pub "adopt a highway" sign by exit 23 weren't enough of a hint, Owner, Doug Grabe, is happy to confirm that Little Pub is in fact coming to Fairfield's Dolan's Corner this summer.

Located at the intersection of Stillson Avenue and Black Rock Turnpike in Fairfield, "Dolan's Corner" was the original hub of Black Rock Turnpike's thriving business district and home to various incarnations of the Angus restaurant for almost 70 years. Grabe told CTbites,

"It's a cute and cozy building in a perfect neighborhood for Little Pub and we’re really looking forward to serving the community. And besides, how could an iconic Fairfield address known as "Dolan's Corner" not have a neighborhood pub?"

Little Pub Fairfield will share the traditional old world charm of our other little pubs with thick plaster walls, hand hewn beams, and antique iron light fixtures. "We have some really great stuff planned and of course, fun is mandatory," Says Grabe.

Stay tuned for interior photos and opening news as the renovation gets underway.

Free & Company Kitchen: Saving the World One Brownie at a Time (Gluten, Dairy & Refined Sugar Free)

Ingredients Recipe Bakery Gluten-Free Special Dietary Needs Kid Friendly Dessert

Jessica Ryan April 06, 2016

What do brownies and superfoods have in common? Some of you might jump up and shout, “Why chocolate, of course!” while the rest of you might scratch your heads and wonder. What if I told you that the Free & Company Kitchen’s incredible baked goods are all super-food based? Additionally, every one of their items is gluten, dairy and refined sugar-free, sweetened only with organic maple syrup. Some of their products are also egg and nut-free. For those of you with food sensitivities or who have children who do, this small, newly launched company should be on your radar. It should also be noted that these edibles aren’t for just vegetarians, vegans or celiac patients; they’re truly for everyone.

Founded on the premise that snacks can be familiar and comforting and still good for you, Chef Lynne Pasquale sets out to prove this possible one brownie at a time. She has, so far, won over even the most discerning of palates, myself included.

I met with Chef Pasquale at her bakery last week where we had a chance to chat.

Tuscan Kale Caesar Slaw Recipe via Marcia Selden Catering

Recipe Catering Entertaining Recipe

CTbites Team April 05, 2016

Tuscan Kale Caesar Slaw with Garlic Bread Croutons & Parmesan Frico

Eating clean, healthy and minimally processed foods are better for you and for our environment. You’ll eat fewer chemicals and there will be less fuel used to transport packaged foods. This yummy slaw makes it easy (and delicious) to eat your greens for Earth Day and every day!

Chef Brian Lewis' The Cottage Receives Highest NY Times Rating

CTbites Team April 04, 2016

The NY Times reviewed The Cottage in Westport this past weekend and honored Chef Brian Lewis’ newest restaurant with its highest “Excellent” rating. The reviewer, Patricia Brooks, began her discussion of the cuisine with “There were too many high points at dinner to mention them all,” and continued her praise on dish after dish. The review included her visit for dinner where she and her guests enjoyed several appetizers, salads, pastas entrees and desserts, each garnering exceptional compliments. Her return for Sunday brunch was equally well received.

Old Greenwich Social Club - A Watering Hole Re-Opens

Jeff "jfood" Schlesinger April 03, 2016

Old Greenwich Social Club opened last November, replacing an area icon, Mackenzie’s Bar and Grill, on Sound Beach Avenue overlooking the Old Greenwich train station. The location is convenient for a drink with colleagues at the end of the commute, a relaxing meal with the family, dinner with friends or just relaxing at the bar.

The brainchild of local Jed Simon, this newly reopened watering hole presents an atmosphere reminiscent of “Cheers.” The wooden double-door entrance leads directly into the large bar area dominated by a U-Shaped bar. On one side, numerous taps offer a wide selection of beers including Bronx “Uptown Rye,” Jack’s Abby Express, Alagash “White,” Thirsty Dog, Omnipollo “Shilkmake” and Two Roads “Session IPA.” To the right of the bar is the main dining area with booths, a long wood-topped table plus others covered with retro-vinyl. Adorning the walls are photos from years past and sports memorabilia. During the summer months, guests can enjoy their meals on the patio to the left of the bar. This is definitely a local-oriented restaurant.

You're Invited! Judy Michaelis Pop-Up Chef Series Goes Paleo (sponsored)

CTbites Team April 03, 2016

Having a Pop-Up Chef, prepare and serve at a cocktail party, might be the most luxe thing going. Hosts love hosting, chefs love cooking and the guests, milling about, sipping on cocktails, nibbling on tasty hors d’oeuvres, in a beautifully designed kitchen are entertained by all the activity – after all, who doesn’t love to see a trained chef in action, preparing and serving delicious food in a perfect setting?

On Saturday April 30^th, from 5 to 8 pm, Judy will launch her Pop-Up Chef Series, hosting Chef Danielle Hartog, of Paleo + Plate at one of Judy’s special listings in Wilton, CT. Danielle will prepare a beautiful selection of tasty bites and will be casually demo-ing her prep and presentation in a stunning chef’s kitchen designed by Deane. Menu includes: Asian Meatballs in a Cashew Sesame Sauce, Deconstructed Shrimp Guacamole, Grilled Vegetable Lollipops, Bacon-Wrapped Avocado with fresh aioli, Pistachio Chicken Skewer with a strawberry glaze and Spring Gazpacho Shooters. Paleo Watermelon + Cucumber margaritas, wines and flavored waters will round out the bar.

Interview w/ Chef Zac Young, Executive Pastry Chef @ David Burke Restaurants

Interview Celebrity Chef Chef Chef Talk

Emma Jane-Doody Stetson April 02, 2016

We recently gave you a sneak peek at Savor: A Celebration of Wine, Food, & Spirits, that will unfold in Hartford from April 7-9. The event’s Grand Tasting will give guests the chance to try hundreds of wine, spirits, and beers, indulge in dishes from area restaurants, and watch celebrity chef demonstrations.

Celebrity Chef Robert Irvine will headline the event while proceeds go toward the Robert Irvine foundation. A few weeks ago, he spoke with CTBites and told us about the foundation, upcoming Food Network shows, his varied food projects, and what to expect this year.

Savor just announced another addition to its celebrity chef line-up: Chef Zac Young. Fun, gregarious, and whimsical, Young currently works as the Executive Pastry Chef for the David Burke Restaurants. I became a fan of his when I watched him compete on Top Chef: Just Desserts. This past holiday season, his Thanksgiving “PieCaken” became a bona fide sensation.

CTbites + Greenwich Girl Magazine

CTbites Team April 02, 2016

CTbites has a new best friend...well, editorially speaking. CTbites and the Greenwich-based luxury lifestyle digital magazine Greenwich Girl, are joining forces. “Greenwich Girl x CTbites” will highlight local chefs, restaurants, recipes and “best of Connecticut” food news, showcasing exclusive content in each issue.

Sure, you can always read the latest food news right here on CTbites.com, but if you'd like a little added value content + bonus recipes from some great local chefs, check us out at Greenwich Girl Magazine.

Bartaco Unveils New Cocktails, New Tacos & #bartacosecret: Gretchen Thomas Tells All

Restaurant Tacos

Emma Jane-Doody Stetson April 01, 2016

Tacos. And cocktails. A bar. Where people can have tacos. Bar. Tacos. Bartaco!

It seems simple, but the concept is, admittedly, brilliant. Barteca, the restaurant group behind Barcelona, saw the potential in the combination and launched Bartaco in 2010. Inspired by Brazilian beach culture, they opened their flagship location in Port Chester, NY. Popularity followed and they began expanding. Today, Bartaco has 3 Connecticut locations: Stamford, West Hartford, and Westport. They have also received national acclaim, with restaurants opening in Nashville, Tennessee; Tampa; Florida; Reston; Virginia, and three in Atlanta, Georgia.

On Wednesday March 23, CTBites was invited to participate in a blogger’s event featuring Bartaco’s newest cocktails and a selection of menu items. Barteca’s Wine and Spirits Director, Gretchen Thomas, led us through a tasting of three of her latest drinks and provided insights about the “bar” component of Bartaco.

Thomas has a great deal of experience in the restaurant industry, as well as an extensive career with Barteca Restaurant Group.

Spring Saketini Cocktail Recipe from Kawa Ni

Recipe Cocktails Recipe

CTbites Team March 31, 2016

It is rumored that the saketini came into being when chef Matsuda San, arriving in Queens for the World's Fair in 1964, unveiled a primitive version of the cocktail. Craig Ventrice, mixologist for Kawa Ni in Westport uses fresh spring sugar snap peas and a hint of lemon in his recipe, giving a vibrant (and slightly addictive) twist to this classic drink. Can't make it to Westport? Craig has been kind enough to share his recipe below.

Nibble: CT Food Events & Happenings for April 4-11th

Emma Jane-Doody Stetson March 30, 2016

“One Night Only,” an event to benefit Community Plates, will take place at The Spread on Monday April 4. Chef Carlos Baez will make his signature Chicken Mole that he presented on the Food Network’s Beat Bobby Flay. In addition, Ken Tuccio will do an on location recording of his Welcome to Connecticut Podcast. Reserve your table online.

Learn all about “Mastering Macaroons” with the Chefs Emporium on Sunday April 10. From 12-2:30pm, participate in a hands on cooking class all about French macaroons. You’ll create Lemon Macarons with Lemon Buttercream, Chocolate Macarons with Raspberry Buttercream, and Mint Macarons with Chocolate Ganache. It is $50 per person. Feel free to BYOB!

On Wednesday April 6, Harry’s Wine & Liquor Market invites you to learn all about Scotch from The Islands. The class will cover smaller distilleries from lesser known isles, like Arran and Skye, that are heavily affected by their oceanic environments. It costs $35 and runs from 7-9pm.

The Westport Country Playhouse will host a “2016 Season Kick-off Block Party” on Saturday, April 9 from 4-7pm. Guests will get to experience the Playhouse’s “backstage experience” while enjoying food trucks, activities, prizes, and special ticket offers. Food trucks will include Bodega, The Bounty Truck, LobsterCRAFT, and Skinny Pines Pizza.

Cake By Franck French Patisserie Opens at Foxwoods

Restaurant Recipe Bakery Foxwoods French Kid Friendly Dessert

Hope Simmons March 29, 2016

It’s whimsical, delightful and delicious—a French patisserie blended with New England style and sensibilities that’s now part of Foxwoods Resort Casino. From edible art in all shapes and sizes to a rainbow of macarons to smiling brownies, creativity abounds at Cake by Franck.

Franck Iglesias started working in a kitchen at age 14. Also a chef, his father warned him it was no easy way to make a living. With days that can last 18 hours and sometimes end at 2 a.m., Chef Franck is no stranger to hard work. But pastry is his passion, and it’s obvious even before you set foot in his new store.

Peering through the window, a giant chocolate pirate rabbit tempts you to take a closer look. Once you’re inside, where to begin? Domes upon domes of croissants (chocolate, almond and coconut, thank you very much), pastries and cookies await along with an assortment of chocolates so artfully designed, they’re almost too beautiful to eat. But resistance is futile.

Because we first eat with our eyes, feast yours on what’s in store at Cake by Franck.

In Westport, A Visionary’s Community Kitchen Rises: C & K Community Kitchen

Anna Bendiksen March 29, 2016

“‘The future must enter us, long before it happens,’” says Sarah Gross, quoting the poet Rainer Maria Rilke.

That “future” for Gross is a newly realized dream of building a community kitchen in the Saugatuck neighborhood of Westport. “I feel like I’m 18 again,” she says. “I’m doing something that I know is true.”

Gross, who clearly is enjoying life more than most imagine possible, runs C & K Community Kitchen to support and accelerate the use of organic, non-GMO, locally sourced products and services.

“You are what you eat,” she says, “and when you start understanding what that means, it’s overwhelming.”

The collaborative incubator kitchen offers affordable, certified commercial space and can be rented in eight-hour shifts, potentially as much as 24 hours a day, seven days a week, with a wise and experienced mentor at the helm.

Rothbard Ale + Larder: Westport's European Gastropub

Restaurant Beer Gastropub German Westport Comfort Food

Jeff "jfood" Schlesinger March 27, 2016

Rothbard Ale + Larder opened in Westport last November, the second restaurant by Chef Adam Roytman and his business partner, Joseph Farrell. The pair also own Walrus + Carpenter in Bridgeport. Roytman and Farrell’s original idea was to recreate a German beer hall, but as the concept of the restaurant progressed, the vision was slightly modified to design a restaurant that would offer comfort food based on the regional cuisines of central Europe including Germany, Belgium, the Netherlands, Alsace, Switzerland, with an occasional side trip to Italy.

Access to Rothbard is a throwback to a 1920's speakeasy, with its unassuming side entrance leading to the lower level. Once inside, you are surrounded by a central European ambience, with its reclaimed wood and brick walls and cement and metal beams protruding from the ceiling. To the left of the entrance is a bar with several high-tables plus nine stools in front of antler-topped beer taps, plus a refrigerator that houses up to 45 traditional and unique European beers including Einbecker, Tripel Karmeliet, Del Ducato, Christian Drouin and Abbaye. Wine, aperitifs, an array of Schnapps and Absinthe are also available. With low-lighting illuminating the entire space, the atmosphere is very European gastro-pubbish.

3rd Annual Martini Madness Tasting & Competition April 6: Guests Vote! (sponsored)

CTbites Team March 25, 2016

Don’t miss the 3^rd Annual Martini Madness Tasting & Competition! Local mixologists will shake up their signature cocktails and compete for the title of the best in the area. Guests are invited to sample the drinks, vote on their favorites, enjoy savory and sweet food samples from local eateries, dance the night away with beats by DJ International, take silly photos, and bid on a selection of fun items in our Silent Auction.

Martini Madness will take place on Wednesday, April 6th at The Waterview in Monroe from 6pm to 9pm in the main ballroom. Buy tickets here.

Similar to last year, local restaurants and vendors will send their best mixologists to compete to win under the categories of “Best Presentation,” “Best Overall,” and “Most Creative” cocktail. Attendees will have the opportunity to taste a small sample of each cocktail and vote on their favorites.

Once again, guests will enjoy the upbeat atmosphere featuring beats by DJ International, savory and sweet food samples from local eateries and browse and bid on a selection of fun and practical items in the silent auction.

This is a 21+ event ONLY. Attendees will be required to show a valid ID at the door before entry.

Nibble: CT Food Events & Happening for March 28 - April 4

Emma Jane-Doody Stetson March 25, 2016

“One Night Only,” an event to benefit Community Plates, will take place at The Spread on Monday April 4. Chef Carlos Baez will make his signature Chicken Mole that he presented on the Food Network’s Beat Bobby Flay. In addition, Ken Tuccio will do an on location recording of his Welcome to Connecticut Podcast. Reserve your table here.

New Haven Restaurant Week begins Sunday April 3! Hotspots like 116 Crown, Adrianna’s, Barcelona, Cask Republic, and Miya’s Sushi are all participating.

Branford Restaurant Week starts on Monday March 28 and runs through April 2. A number of the city’s restaurants will offer special menus or prix fixe options for the occasion.

On Thursday March 31, Craft 260 in Fairfield will host a Founders Tap Takeover. It will include the coveted 2016 KBS (starting at 6pm), 2015 Blushing Monk, 2014 Backwoods Bastard, Mango Magnifico, All Day IPA, Mosaic Promise, Pale Ale Nitro, Hoppy Brown + more.

Beers and Beethoven! Though those aren’t two things you’d expect to hear together, it’s happening! The New Haven Symphony Orchestra invites you to join them for a beer tasting in the lobby before catching their performance on Thursday March 31.

Fortina Cooks The James Beard House: Photo Gallery

Tom McGovern March 24, 2016

The boys from Fortina hit the road last Saturday night to take over the tiny kitchen at the prestigious James Beard House in NYC. The dinner was a celebration of The Feast of St. Joseph and the menu included decadent nibbles such as Crispy Polenta with Lardo Ibérico and Sage, Baked Clams with Bone Marrow, & a Veal Meatball Tart that would have made Jackson Pollack proud.

Photographer Tom McGovern was on hand throughout the day and night to document the energy and camaraderie that is so a part of everything Fortina does. Thanks to Tom for sharing these incredible images.

Cauliflower Gratin: The Perfect Side Dish via Marcia Selden

Marcia Selden Catering March 23, 2016

Cauliflower is one of our favorite vegetables and it’s definitely having a moment; it’s good for you, full of vitamins and makes a great substitute for potatoes or other starches. Our recipe is perfect for a family meal or holiday, it’s flavorful, creamy and delicious. Enjoy!

Rothbard Ale + Larder's Patty Melt Extraordinaire: Find It In Westport

Restaurant Westport Comfort Food Burgers

Jeff "jfood" Schlesinger March 22, 2016

The patty melt was introduced at Tiny Naylors in California in the late 1940s and since its debut, it has experienced an intense and loyal following throughout the country. Described by some as the love child of the grilled cheese and the hamburger, it is, at its essence a pair of beef patties, melted Swiss cheese, grilled onions, all served between slices of buttered-griddled rye bread.

The Patty Melt at Rothbard Ale + Larder is a traditional interpretation with a few nuances. Two small patties were grilled and served between slices of buttered and griddled rye bread with caramelized onions, bacon, and melted Jarlsberg cheese. The bread was cut on the diagonal, and nestled inside each half was a mini-patty, smothered in its accompaniments. The thin patties were cooked to medium, still maintained a pink interior and were rich in flavor. The Jarlsberg cheese was thick, beautifully melted and delivered a wonderful level of creaminess and a deep, rich nuttiness. The caramelized onions were outstanding, sweet and soft from their low and slow preparation and when it intertwined with the mildly salty bacon delivered an incredible balance. People nervous about the bread versus bun…no need to worry, the buttered and griddled bread added great crunch and a delicious salty-butter flavor.