Some cups of coffee begin in Africa. Others in South America. This cup of coffee began, so to speak, in...Hungary. Norbert Dudas and Zoltan Bona, two friends who were hospitality and culinary students back in the day, eventually made their way to the United States. They pinpointed Fairfield County in particular, looking for a place to set up shop and show people what they could do. The result is the convivial, welcoming Cafe Dolce in Norwalk with its decidedly European atmosphere.
Said one regular customer on my recent trip there “It’s the best kept secret...but not for long, I’m sure!”. At that, she threw her hands in the air, cradled and shook her head as she embarked on her snacking quandary (oh, the peril!)...which treat to enjoy?
This cafe, with its steaming cup and rolling pin logo (a nod to their coffee and baked goods, of course), has “hand-crafted” written all over it.
I had no idea. Like most people, I enjoy a good cup of coffee. My personal preference being a latte, the Americanized version of a cappuccino, but with a more densely foamed steamed milk.
So when I was invited to represent CTbites as one of three judges at this past weeks Latte Art Throwdown at NEAT Westport, frankly I envisioned a couple local baristas serving up some prettily topped lattes. Hearts, Flowers, Tulips, etc.
Little did I know, but being a barista has taken on a new respect in the coffee world. Third Wave coffee, Single origin, specialty coffee, French Press, pour overs and simple are words that have crept into our vocabulary as true coffee aficionados seek out the best baristas in local independent coffee houses.
NEAT is one of the original boutique coffee houses in CT, opening its first location in Darien, and in the last year coming to Westport in the former Vigilante Fire House on Riverside Ave.
This past week, they hosted their first Latte Art Throwdown, a judged bracket style competition not for the faint of heart barista.
The holiday season is coming fast. The search for the unique gift for that special person can be easier this year. 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. Chef Tim LaBant & his staff will be sharing their years of experience each Tuesday evening beginning in February, through March. You'll also savor the finished culinary delights with wine pairings after the class. Classes range in topic from Winter Braising to Fish Cookery to Knife Skills.
The schedule and focus for each evening is as follows:
Have you heard the “buzz”? Tuesday September 29 is National Coffee Day, and CT is home to some great local coffee spots where you can celebrate. There's a lot of coffee in this state so we've divided our list into Fairfield County & Beyond FC. Here are 24 places that serve some of CT’s best java. One might even say they’re more than just your average “joe….”
If we missed any of YOUR favorite spots, please let us know in the comments section below.
The Garden of Ideas, the outdoor community center and garden sanctuary in Ridgefield, is hosting a series ofmonthly cooking demonstrations and workshops from May through November with Chef Susie Buckley.
Each class will focus on how to make the most of the seasonal produce, using the bounty of their CSA as a way to highlight the intersection of food, nature, art and science within each workshop. Classes welcome all ages (kids from 8 years and up, and adults) and will feature fresh farm produce, focusing on basic cooking techniques, "nibbles, tastes, and recipes, included." View the complete class schedule below:
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
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!
Fairfield Cheese Company classes are back in session and school has never been this delicious. Whether you are a cheese novice looking for a anintroduction to the basics, or a cheese-aficionado seeking to expand your knowledge on a specific variety, they've got the class for you.
I jumped at the chance to attend one of these sessions back in October and spent some time with owners Laura and Christopher who lead these entertaining and informative evenings. If you would like some background on Fairfield Cheese Company, check out our review, "Cheese 101."
With wine pairings from Harry's Wine & Liquor, this is the perfect way to break out of that dinner-and-a-movie date night rut.
What to do with your overly bountiful harvest? Millstone Farm has a few ideas. How about canning, pickling and preserving those gorgeous veggies and fruit? Seems daunting? Not at all. Just sign up for one of the workshops below...
Canning & Preserving Tomatoes Sat. Sept. 27: 10am – 1pm Join Annie Farrell and others at Millstone Farm and learn how to preserve yoursummer tomatoes so they can last you all winter long. Learn the basics of canning, freezing, and methods of storing tomatoes. Come prepared to chop, cook, can, and taste. We will use water bath method, and discuss pressure canning. We will tour the farm if time and weather allow. Up to 20 participants. $30 per person.
Let's face it, we all like to get our buzz on. Lucky for us, there are a number of venues in Fairfield County with serious baristas, pulling some pretty epic espresso. For your coffee drinking pleasure we have created a cheat sheet to which you can refer when your craving for caffeine masks your ability to grind your own beans.
Here are our Top 11 Places to Get Great Coffee in Fairfield County.
Is May about the newly arriving crocuses (crocii?)? Or about the greening of our lawns after the longest winter ever? Nah. Let’s get down to business-it’s about finding camps for your kiddos before the summer hits and all of those spots are filled! The emails have begun flying and the scramble is beginning. What’s new? What’s fun? How about forgoing the traditional Camp Gitchigoomee canoes and bonfires and, instead, fan the flames of summer creativity in some area kitchens with cooking camps for kids!
Here is a list of 8 Kids Cooking Classes & Summer Camps for 2014:
Monday March 24, Plan B in Stamford presents “Distill it with Willett.” Five courses will be paired with bourbon and bourbon cocktails… and they’ll use bourbon in every single course! 6 pm. $75pp, tax and tip included.
Also on the 24th, Napa & Co in Stamford presents “A look at Sauvignon Blanc the hot white grape!” They’ll guide you through a global look at the varietal in New Zealand, Sancerre, Russian River, Napa Valley, South Africa and Washington! $45pp. 6:30pm.
Brewery Ommegang comes to Harlan Social on Tuesday, March 25th for a 5-course menu paired with their beers. $70 plus tax and tip. 6:30- 9:30pm. Call 203.883.8000 to reserve seats. Event Menu:
Tuesday March 25, Barcelona in West Hartford presents “New England Beers & Tapas.” In celebration of March Madness, Chef Eric is going to prepare some savory tapas to pair with some of New England’s thirst-quenching beers. $29 per person, plus tax and gratuity. Reservations: 860.218.2100
March 25 is “Good Meats! An Evening with Charcuterie” at Fairfield Cheese Co. 7-9pm. Call 203.292.8194 for more information.
The Whelk in Westport will start serving LUNCH on January 15th! Lunch will be served Wednesday, Thursdays, and Fridays 12pm-2:30.
Saturday January 11 is Step Out at Stepping Stones Museum.The wine and food tasting supports the museum’s educational initiatives. It includes the Melting Pot, Nicholas Roberts Fine Wines, The Brewhouse, and more. 7-9:30pm. $40 and up per person. More info here.
Sundays are ½ off bottles of select wines at many local restaurants, including The Spread, Bar Sugo, and Bistro Latino.
On Tuesday January 14, learn how to braise at Barcelona Fairfield. Join Chef Helton and learn the art of braising and complementing it with a few vegetable side dishes. 4-7pm. $35pp plus tax and gratuity. http://www.barcelonawinebar.com/calendar.htm
Also on Tuesday, Caseus Fromagerie in New Haven is offering a class called “Relishing the Rind.” The class will explore categorizing cheese by types of rind. You will get to taste bloomy, ash, wash-rind cheeses ...and more! 6-7:30pm. Approx $37pp. Buy Tix Here.
It's that time of year again. Sign up for Ambler Farms immensely popular, Maple Syrup Tap-a-Tree program. Sign up quickly...these classes fill up fast.
Maple Syrup Tap-a-Tree program Training sessions (choose only ONE): Sat., Feb. 8th at either 10-11am or 1-2pm. Learn the science and history of maple syruping by being a hands-on part of the process. We will send regular updates on the running of the sap so you can come to the Farm to collect sap from your tree. We will boil down the sap in our sugar shack and send each family home with their very own bottle of Ambler Farm maple syrup.
The season runs from early February to mid-March (a typical season is five weeks long). If you are traveling during February or March, we will collect sap for you. Contact Kevin Meehan.
Enrollment Limited to 110 families. This program sold out quickly in previous years, so please do not wait to sign up. The number of trees at the Farm is limited, so we are unable to accommodate late requests or wait lists. $65 per non-member family/$60 per member family.
Some cups of coffee begin in Africa. Others in South America. This cup of coffee began, so to speak, in...Hungary. Norbert Dudas and Zoltan Bona, two friends who were hospitality and culinary students back in the day, eventually made their way to the United States. They pinpointed Fairfield County in particular, looking for a place to set up shop and show people what they could do. The result is the convivial, welcoming Cafe Dolce in Norwalk with its decidedly European atmosphere. 
