Garelick & Herbsis the place to go for all holiday celebrations.
For Rosh Hashanah we have our family recipes of Briskets, Our Chicken Soups are made with organic chickens, and simmered with organic vegetables. Served of course with our fluffy matzoh balls and all the sides that you need. We have traditional holiday foods such as Gefilte Fish and Chopped Liver, and have lightened up the classics with our Turkey Stuffed Cabbage with our golden raisin sweet sauce.
We are known for our Potato Pancakes and make a wonderful Sweet Potato Pancake as well
Our philosophy is to celebrate deliciously and our goal is to make your holidays special and easy.
The 2016 Greenwich Wine & Food Festival featured a ton of vendors offering samples of foods…cupcakes, ice cream, chocolates, breads, poke, meatballs, steak, tuna, whole hogs, burgers, grilled cheese, lots of tacos and a slew of beers and wine to wash it all down. The notable standouts were the meatballs from Meatball & Co., the cakes from Sweet Lisa’s, any of the chocolates from Blue Tulip, the poke from Fjord, the cheeses from Fairfield & Greenwich Cheese Shops, the chocolate muffins from Le Pain Quotidien, a variety of dishes from Teff, and the Apple and Bacon Bowl from B. Good.
For a break, CTbites hosted its annual blogger lounge, where some of the best chefs in the area gave their views on the current state of restaurants in CT. A few released some great news on expansions, others described the hot topics in the industry, like farm fresh and non-tipping policies, while others gave their predictions on the next hot product.
Take a look at the gallery and enjoy. Here are the list of winner...
A beautiful Sunday, a leisurely 10-mile bike ride…time to re-charge. Where to eat between Yorktown Heights and New Canaan. I used to love the burger at Meetinghouse in Bedford and have heard some pretty good things about the new incarnation, Bedford 234, so we decided to grab lunch.
It is located right off the square, next to the Bedford Playhouse. When we arrived, tables were set up outside, with a family enjoying their brunch, but a few too many flies and bees forced us into the re-decorated interior. The space is still very Americana with paintings and posters of animals next to the American flag, the small bar area upon entering still has the single TV with the Jets game in full force, and the main dining room was 25% occupied.
When I was a kid, my family had a vacation home in West Yarmouth, Cape Cod. Just east of Hyannis, West Yarmouth is a small town on the south shore of the Cape. It was only about four hours from where we grew up in Connecticut. So, it was an easy trip to make if we wanted to just zip up there for the weekend. My brother and I had a small group of 10-15 friends all around our age that all seemed to go to the Cape the same weeks every year. Sometimes, we all used to sneak out at night to go sit on the beach and look for satellites or shooting stars. When we got a little bit older, maybe there was a beer or two involved. But, I beg of you, don't tell my mother. She'll ground me for a week!
There was a large overgrown field with a radio station tower in our neighborhood. Well, just as kids do, we explored it. During one of our reconnaissance missions, we stumbled upon someone's secret stash of liquor. I can only assume it was some kids from other weeks in the summer that we had not met yet. Here is where I had my first taste of Bourbon. Again, don't tell my mother, please.
Photo: Tami WeiserJust as the evening temps begin to cool and farmers’ markets are bursting with bright mounds of apples and pears, Jewish cooks shift their focus to preparing meals for Rosh HaShanah, the New Year celebrations. This year, the holiday begins at sunset on October 2 and ends on the eve of October 4.
There are plenty of symbolic ingredients associated with the holiday, making menu planning a fun and meaningful challenge. Seasonal ingredients (apples, pears, squashes, potatoes, zucchini) reign supreme. Flavors traditionally lean towards sweet, referencing hopes for a joyful and healthy year ahead. Symbols of plenty, like lentils, beans and pomegranates, are also included and refer to fertility and wishes for an abundance of all positive things.
Here are some recipe suggestions to get you in gear for Jewish holiday cooking.
Autumn is here and Connecticut Farms have delicious seasonal produce ready to be harvested! Last week, CTBites told you where you can pick your own apples. While apples are delicious, pumpkins truly epitomize the fall. From jack-o-lanterns to pies to pumpkin flavored everything, the gourd has many uses. Here are 12 places that offer pick your own pumpkins! Be sure to call ahead to confirm availability.
Harris Hill Farm, New Milford: On weekends during the month of October, Harris Hill Farm in New Milford opens the farm and its pick-your-own pumpkin patch to the community.
Castle Hill Farm, Newtown: Castle Hill Farm in Newtown has a 4 acre pumpkin patch. They also have hay rides and a corn maze.
Lyman Orchards, Middlefield: Lyman Orchards in Middlefield has a 24 hour hotline so that you can get updates on the crops and conditions.
Bishop's Orchards, Guilford: Great picking of all kinds at Bishop's + a corn Maze on the weekends from 10-5.
Holmberg Orchards, Gales Ferry: Pumpkins are in season from September-October at Holmberg Orchards in Gales Ferry. On weekends, enjoy a corn maze, tractor rides, cider donuts, and a wine
Beginning her journey as a chef in Switzerland, Ki Delicia’s owner Fernanda Ferreira had the drive and determination to turn her dreams into a reality by coming to America with nothing but a suitcase and two sets of clothes. Fast forward to 2016, and her customer base has grown exponentially with people traveling from all parts of Connecticut just to get a taste of her incredible edibles. Upon visiting this hidden gem, I witnessed customers lining up around the block in their cars just to get their breakfast essentials. As a family run business both her son and her daughter, Clara Gaspar, help out with the intention of helping Ki Delicia thrive. “I think it’s still a hidden gem to many,” says Clara Gaspar daughter of owner Fernanda Ferrara.
When walking into Ki Delicia Bakery and Deli, you are drawn in by the welcoming aroma of Brazilian delights. Travel a few steps more into the building and it feels like home. Almost immediately, I was greeted by Ferreira and her staff who welcomed me into the establishment with a warm and welcoming presence like a mother who invites guests into her humble abode.
The Big E festival continues through October 2. The Connecticut Tent is bigger and better than ever with over 60 Connecticut companies from BBQ restaurants to fresh apples to cigars. The Craft Beer Garden will also feature Connecticut breweries like Stony Creek, City Steam, and Two Roads.
Saturday October 1, the Stamford Nature Center hosts a Farm to Table dinner with Chef Forrest Pasternack. The night starts out with cocktails and a tour of the Nature Center’s latest exhibit: The Art of Lolita Valderamma Savage: The Nature of Tuscany, Stamford & Beyond. It continues with dinner. Tickets start at $100 per person.
The Collective Arts Brewing Team is a new craft brewery looking to expand into New England. On September 27, they are giving us the chance to sample 5 of their beers with a tap takeover at The Outer Space in Hamden, CT. It starts at 5pm.
Smoke in the Valley arrives in Seymour once again this weekend. The kickoff party on Friday September 30 will feature food trucks, a New Belgium beer tent, and live entertainment. On Saturday, the 6th Annual SITV Beer Fest starts at 12:30pm. It includes a home brew competition, beer tastings, food trucks, and more.
It's about to get a little bit easier to get a reservation at Chef Brian Lewis' The Cottage. Today, he officially announced expansion plans for his restaurant in Westport, Connecticut. Adding 800 square feet to his existing 1500 square feet, the space next door has broken ground this week to include an expanded bar and additional seating.
The Cottage will maintain its existing entrance and vestibule area, giving guests the option of entering the existing dining room to the left or this new area to the right. In addition to the large bar, which will be the centerpiece of this open floorplan, there will be several tables to accommodate additional diners or be combined for larger parties, as well as a window seat banquette that will seat up to 10.
“I could not be more grateful for the love and support the town of Westport and all of Fairfield County and beyond has given to us since we opened nearly a year ago,” said Lewis. “While we have big plans for this additional space, our number one priority is to continue to offer the same comfortable atmosphere, delicious cuisine and warm hospitality that we are proud to be known for. Our bar is growing up and being given the new stage it so deserves, allowing Adam, our Head Bar Keep, to dig into his creativity and happily expand our craft cocktail offerings, wine and spirits program, as well as interact more with our guests relaxing in this expanded space.”
What’s the perfect way to send off this harvest season of farm food and the local bounty? A Harvest Dinner at Sugar & Olives in support of the Connecticut Farmland Trust. The Connecticut Farmland Trusts Annual Harvest Dinner is a fundraiser for the only statewide private conservation organization dedicated solely to the protection of agricultural land. Since its founding in 2002, Connecticut Farmland Trust has permanently protected over 2,690 acres of our state’s most valuable farmland.
WIN FREE TIX to see Anthony Bourdain! To win, tell us why you NEED to go to see the man, the myth...the legend.
Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his stomach, on his TV show Anthony Bourdain: Parts Unknown. He has established himself as a professional gadfly, bête noir, advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide. He is as unsparing of those things he hates as he is evangelical about his passions. The Hunger serves audiences an all new live show featuring an unyielding, brutally honest monologue reflecting on diverse culture, street cuisine and his travels to lesser-known locations around the world, followed by an open Q&A session. Currently filming the hit CNN original series Anthony Bourdain Parts Unknown (season seven premiered Sunday, April 24; 9pm ET/PT), Bourdain will bring audiences a menu loaded with lots of laughs, serious discussions and unapologetic irreverence.
Apples are the darlings of autumn, and this year we especially cherish them. For while peaches and nectarines and even some pears succumbed to the cruelty of a late frost, most of Connecticut’s apple crop emerged relatively unscathed. And this week Westport Farmers’ Market shoppers are in for treat: the tables of Woodland Farm and Rose’s Berry Farm will be full of this tasty harbinger of fall.
Fortunately, Elise Meyers is also right on schedule with a recipe for apple crisp you won’t want to miss. As Elise notes, “fall means apples, and apples mean apple crisp.” Her crisp recipe below is, according to Elise, “the best I have ever tried. The addition of dried cherries (or cranberries or apricots, if you prefer) makes it unique.” Savor it alone, with a scoop of Nutty Bunny vanilla frozen dessert, or fresh cream from your favorite vendor.
Growing up in NJ, corner delis were everywhere. The biggest decision was whether to go to an Italian deli for a huge meatball, sausage and pepper or chicken parm sub (that is what we called them) or a Jewish deli for corned beef or pastrami (maybe a combo). I first heard of Winfield Street Deli from Chris Hickey at The Spread, they recently changed the roll on their burger from a potato roll to a brioche from Winfield and it was outstanding. Bread this delicious from an Italian deli in the area required a visit and see if they were delivering great sandwiches.
JOIN CTbites at The Greenwich Wine + Food Festival on Saturday September 24th as we host the Blogger Lounge open to ALL festival attendees including foodies, bloggers and instagrammers. We will host afull afternoon of “Chef Talks” featuring unscripted interviews moderated by Chef Matt Storch of Match and Nom-eez. (View the lineup of chefs below.) NEAT Coffee will be providing espresso &Donut Crazy will be serving up artisan donuts. We will have charging stations to keep you in the loop on all social media.
Current Chef Talks Schedule
(Times subject to change) Please check final lineup at event as we will be adding more chefs.
12:00 PM Robin Selden: Marcia Selden Catering & Events
12:30 PM Darren Carbone: Barcelona
1:00 PM Steve Lewandowski Harlan Social; Harlan Publick 1PM
1:30 PM Christian Petroni: Fortina
2:00 PM Geoff Lazlo: Mill Street Bar & Table
3:00 PMBill Taibe Kawa Ni, The Whelk
TBD Ziggy Marley talks about his new cookbook Ziggy Marley and Family Cookbook
Autumn means pumpkin flavored everything, falling leaves, apple cider donuts… and of course Oktoberfest! CT restaurants are celebrating with German inspired fare, seasonal brews, and festivals. From Redding Roadhouse to Rothbard Ale + Larder to Vespa, here are 10 places where you can raise a stein this fall.
Redding Roadhouse, Redding: Through October 31, Redding Roadhouse will be their 31st annual Oktoberfest. There will be authentic German cuisine, 1 liter bier steins, and a live OOmpah band from 4-8pm every Sunday.
Rothbard Ale + Larder, Westport: Rothbard Ale + Larder will have their first ever Oktoberfest on Saturday September 24 from 1:30-8pm. There will be authentic German beers and food, games, and music all day long.
The Hops Company., Derby: T.H.C. (The Hops Company) will celebrate Oktoberfest every Sunday through October 23. Visit them from 3-7pm for free admission, German bands, Oktoberfest inspired fare, and beer.
Norwich Oktoberfest Pub Crawl, Norwich: On October 1, go on an Oktoberfest pub crawl in downtown Norwich. Visit places like Harp & Dragon, These Guys Brewing, and La Stella Pizzeria.
Harlan Publick, Norwalk: Harlan Publick will have an Oktoberfest party on Saturday September 24
You may have noticed we've been playing around with the structure of Friday Froth for the past several months. This space has been everything from event coverage, to brewpub openings, to a travel diary, but this week we're going back to something more like a classic Froth. I began writing this column way back in ye olden days of 2009 with the idea of expressing a renaissance.
The growth of American craft brewing was every bit as compelling as the culinary scene in terms of new ideas, personalities, and dedication to ingredients and flavors, but most people were still pretty lost when it came to picking out something new to try. Glance at the patrons in front of the craft case at the rare well stocked liquor store at the time, and they'd be wearing expressions like someone at MoMA trying to decide if what they were looking at was the intentional work of an artist, or construction debris. I started Froth just to give people a heads up. So, without going on too long I hope, that's what we're doing today.
Vespa in Westport will host an Oktoberfest celebration from September 18 to October 2 as a nod to Executive Chef David White’s German ancestry. There will be a German inspired a la carte menu, and a team up with Two Roads on September 21 for an Oktoberfest beer dinner. For reservations, call 203-557-9057 or email events@vespawestport.com.
Green & Tonic has launched a "Wellness Speaker Series" at their Westport location. The series takes place on Thursdays from 6-7pm. On September 22, Ashley and John Watson, psychotherapists and transformational coaches, will teach you to “Manifest Your Soulmate.”
Mill Street Bar + Table continues its “Speaker Series” on Thursday September 22 with Bill King of Back 40 Farm Group. Join them for a 3-course lunch, discussion, and Q&A. It starts at 12pm and costs $65 per person including tax and gratuity. Reservations required, please visit MillStreetCT.com or call 203.813.3323.
OPTIMUS Health Care kicks off the 6th Annual Connecticut Chef’s Challenge on Thursday, September at Aitoro's Appliance and Electronics in Norwalk, Connecticut. Ten Connecticut chefs will compete for the 2016 Connecticut Chef’s Challenge Championship Title. Chef Plum of Plum Luv Foods will emcee. Tickets start at $75.
Friday September 23rd and Saturday September 24th is the sixth annual GREENWICH WINE+FOOD FESTIVAL, presented by Serendipity magazine and benefitting Paul Newman's Hole in the Wall Gang Camp, Wholesome Wave and The Greenwich Department of Parks and Recreation.
The Fairfield dining scene is a booming and vibrant one. In fact, there’s so much talent and great food that TownVibe and Fairfield Magazine have decided to celebrate the many and varied restaurants in town by organizing the Taste of Fairfield. Last year, for its 10th Anniversary celebration, Fairfield Magazine partnered with the Fairfield Public Library for a mini tasting event, and it was such a success they decided to expand on the idea. This year’s Taste of Fairfield will be held on Sunday, October 9, 2016, from 1pm to 5pm, at the Delamar Hotel in Southport.
While the list of participants is not yet complete, you can expect to nosh on some great bites from the following: Artisan, Aspetuck Brew Lab, B.Good, Brick & Wood, The Cakebox, Donut Crazy, Fairfield Cheese Company, Freshii Fairfield, Flipside Burger Bar, Geronimo Tequila Bar, Joe’s American Bar & Grill, Little Goose, The Little Pub, NOM-EEZ, Old Post Tavern, Quattro Pazzi, Mecha Noodle Bar, Lobster Post, Sweet & Simple Bake Shop, Taberna Tapas, The Chelsea, Toto, and The Whelk/Kawa Ni. Together, these restaurants create an array of delicious and diverse options and really represent what Fairfield has to offer. In addition to the food, guests will enjoy craft cocktails and beer, artisanal wine and sweets.
There's a whole new alternative to gas in a high-performance range and you can explore it at Clarke, your Sub-Zero & Wolf Showroom and Test Kitchen in South Norwalk. The new Wolf Induction Range (which will be available in Clarke's authorized dealers later this fall) gives you a cooktop with incredible speed, control and energy efficiency. It boils water faster than gas (really - with almost instantaneous temperature response!) It gives you precise high end to low end control. Imagine control steady enough to simmer sauces and melt chocolate without scorching. A Wolf Induction Cooktop also means you'll never have to worry about children burning themselves on a flame or about forgetting to turn off the cooktop (when you remove the pot or pan all you're left with is a cool surface.)
Garelick & Herbs is the place to go for all holiday celebrations.
