To Forage: The word forage means to use wander or search for food or provisions.
So when I was invited to James Beard nominated and passionate foraging chef, Bun Lai’s farm in upstate Connecticut for lunch, I half expected we would forage for much of our meal.
When I saw on Instagram that Bun and his friend, Greg Grinberg from Actual Food had been diving the prior day for clams for lunch, I knew I was in for a treat.
Chef Bun Lai is a passionate advocate for sustainable farming and eating and sources much of the food he serves at his New Haven sushi restaurant, Miya’s, from his own gardens, from the wooded forest around his 10 acre farm in Woodbridge, CT and from Long Island Sound. His popular restaurant has been a New Haven destination for over 35 years, originally opened by his mother, who is still involved today.
To visit with Bun is a lesson in locally sourced produce, with no pesticides or flavor or color enhancements. He and Greg described foraging as, “the most natural way of eating… the “gathering” part of the hunter/gatherer”.
Anna Bendiksen is new to the CTbites team. Anna is a former scholar of Russian literature, and a food blogger over at threecoursesonaweeknight.blogspot.com or follow her on Twitter @anna_bendiksen.
When Domenico “Dom” Liuzzi talks about artisanal cheesemaking, his eyes light up.
“Quality is what sets us apart from Stop and Shop,” he said in a recent conversation at Liuzzi’s Gourmet Market---not that anyone could mistake his store, which carries over 200 cheeses, for anything other than the Greater New Haven landmark it is.
The cascades of Italian speech in the air, the display cases featuring Liuzzi’s own house-made cheeses, the scent of cured hams and sausages hanging overhead, the attentive staff darting about---all combine to make Liuzzi’s a prime destination for foodies from Connecticut and beyond.
The cheeses for which the store is best known---the result of the family’s cheesemaking heritage stretching over a century---are itsburrata (favored by Mario Batali), a caciocavallo(“cheese on horseback,” so named because it is strung in rope to drip dry),and two kinds of ricotta (whipped and large-curd).
Yet the cheese offerings at Liuzzi’s, located in North Haven, don’t stop with these house-made specialties. You’ll also find imported Grana Padano (a cheese similar to Parmesan that is favored by Italian children and a standby in Lidia Bastianich’s new cookbook Mastering the Art of Italian Cuisine); Moliterno, a raw sheep’s-milk cheese exquisitely scented with black truffle paste; the best of American artisanal cheeses such as Humboldt Fog; and many more.
On Saturday October 17 take a drive to Litchfield County to enjoy the fall foliage and enjoy the richness of the local, handcrafted fare offered by the Farmstead Festival at Percy Thomson Meadows Farm, 78 Thomson Road in Bethlehem. The festival, organized by Artisan Made Northeast and Percy Thomson Meadows Farm, begins at 11 a.m. and runs through 5 p.m. and features handcrafted cheeses, wine, meats, condiments, chocolates, baked goods, produce, an educational pig roast and entertainment.
As an added incentive, Sister Noella Marcellino, “The Cheese Nun,” will make an appearance at the festival and participate in a question and answer session in the education tent. She is internationally recognized as one of the foremost experts in the art of natural-milk cheese making. She received her PhD in microbiology from the University of Connecticut, and was awarded a Fullbright grant to study cheese making in France. Her focus was the Auvergne, in central France, and the study of fungal populations in the many cheese caves of the region. For her work, she received the prestigious French Spirit Food Award.
On a beautiful evening, sixty wine-and-cheese lovers gathered at the Pequot Museum in Fairfield for an education on five specially selected cheeses and wines chosen by Laura Downey and Chris Palumbo, the owners of Fairfield Cheese Company and James Beard Award Winner Max McCalman. For two hours McCalman guided the group through the wonderful wines and delightful cheeses and masterfully conveyed his insight and passion. McCalman is a leading promoter of artisanal cheese production and was America's first restaurant-based Maître Fromager. He was conferred the title of Maître Fromager as designated by France's Guilde des Fromagers and is the author of Cheese: A Connoisseur's Guide to the World's Best, which won a 2006 James Beard Award.
[updated] This summer 109 Cheese will expand to Litchfield County with a pop-up shop on Kent's beautiful Main Street with an expected opening date of June 6, bringing their cheese, charcuterie, sandwiches, Farm Country Soups, and gourmet products to to the former Farm Country Soup location at 14 North Main Street.
We will bring lots of our gourmet goodies, some local artisan favorites and best of all, our sandwiches and grilled cheese, plus we will have indoor and outdoor seating too! We are so excited to be expanding to Kent, an amazing town and destination. - Monica & Todd Brown
109 Cheese and Wine's homebase in "Ridgefield" will be operating as usual throughout the summer.
Three-month-old Anaya Sushi, the Japanese restaurant located on Chapel Street in New Haven, recently introduced a $21 all-you-can-eat menu option. Pictured above is the Yale-themed "Handsome Dan" roll.
Yale Daily News reported the restaurant will also extend its hours and menu with a "late night ramen house" option:
Seeing the restaurant’s popularity, Kaoroptham said she also plans to open a late night ramen house in Anaya’s space when the sushi restaurant closes for the night. The proposed ramen restaurant would be open from 10 p.m. to 2 a.m. daily, according to the owner.
The best places, I believe, are the more unassuming places. The little treasures that are off the beaten path, hidden away where you least expect. The best food is the food that is what it is – unpretentious, fresh and bursting with flavor. And that’s the best way to describe this new unassuming little Japanese restaurant in Stamford, Soosh.
It was a social media friend of mine, Pierre-Christian D. Frye, owner of PCDF Architecture in Greenwich, who first told me about Soosh. Perhaps he was a bit biased as he was hired as the restaurant’s architect. He explained how he turned what was basically an old storage space into a stylish Japanese eatery.
“For the new Soosh restaurant I worked closely with the owner to bring the vision to life of a truly modern, timeless dining experience. I accentuated the compact space with unique lighting and a rich mix of textures, tiles, wood and metal.
Laura Downey and Chris Palumbo, co-owners of Fairfield Cheese Company, will open Greenwich Cheese Company at 154 East Putnam Avenue in the Cos Cob section of Greenwich, CT, December 11, 2014.
Building on the success of Laura and Chris’ popular Fairfield Cheese Company, which opened in 2009, the new location will carry on the tradition of offering the area’s best selection of cut-to-order from larger wheels, artisanal and farmstead cheese from around the world and artisanal cheeses from here in the US, in addition to an array of small batch handmade charcuterie and specialty food accompaniments.
Laura and Chris take their craft seriously and are both the only retail owners in Connecticut to be American Cheese Society Certified Cheese Professionals (ACS CCP), a certification that only a few hundred people have nationwide. Adding to the talented team is Greenwich store manager Kevin DeFreitas who brings 15 years of cheesemongering experience to this new endeavor and has worked with such industry pros as Ken Skovron from the Darien Cheese Shop.
Hana Tokyo opened in Fairfield’s Brick Walk Plaza just a few weeks ago, and locals seem to be embracing the new restaurant with open arms. Owner Alan Wu recently relocated from Alexandria, Virginia to be closer to his family. Born and raised in China, he came to the US in his mid-20s and landed in New York City where he immersed himself in the world of gourmet sushi, learning everything possible about the trade. In 2002 he opened the original Hana Tokyo and after 13 successful years as the busiest Japanese restaurant in town, Wu and his restaurant now come to us. Wu prides himself on using only the freshest available ingredients, making everything in-house, and offering unparalleled service.
The new restaurant (which many will recognize as the former Tomba) has a contemporary, earthy feel. As one enters the restaurant, a large mural of a Japanese woman in a kimono, painted by renowned local artist, Suzanne Bellehumeur, greets you as you enter the facility and a small sushi bar constructed from reclaimed wood is to the right. Contemporary and traditional Japanese décor are combined to give the space a look that is modern yet traditional. The main dining area has 8 hibachi tables, a sushi bar, a lounge, plus 20 outside seats.
The 5th annual Connecticut Cheese & Wine Festival, a celebration of local artisan made foods & wines will take place at Hopkins Vineyard, 25 Hopkins Rd in New Preston, on Saturday, October 18, 2014, 11 a.m. to 5 p.m.
This event will feature locally made handcrafted cheeses, boutique wines and specialty foods and crafts from some of the Northeast’s top producers. This varied celebration, with the special wine and food pairings, promises to be the artisan food event of the year.
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.
The Philip Johnson Glass House in New Canaan is hosting Feast of Clarity: Food + Architecture on Sunday, September 14 from 3 to 5:30 pm. Architect Kulapat Yantrasast and chef Keizo Seki will collaborate with the National Trust Historic Site for an intimate kitchen table conversation on creativity and a tasting of specially prepared sushi. Tickets are $100 per person.
This program is part of a part of an ongoing series of conversations at the Glass House called Glass House Presents. These programs sustain the site’s historic role as a meeting place for artists, architects, and other creative minds. Prior to each event, visitors can explore the Glass House campus and view current exhibitions, including Fujiko Nakaya: Veil.
Fjord Fish Market has some big news for sushi lovers. Fjord Fish Market started selling sushi at their Cos Cob and New Canaan locations a few months ago, and the Westport sushi program will launch in August. You'll never have to wonder about the freshness or quality of the fish you're eating at Fjord because first and foremost Fjord is one of Fairfield County's finest fish markets. Trust us...it's good.
“The Fjord name has always been synonymous with the highest quality seafood, says Owner Jim Thistle. Adding Sushi to our product mix is a natural extension of the brand”.
Sushi at Fjord is hand rolled daily, under the guidance of a Manhattan-trained Sushi Master who has over a decade of experience. Some of the most popular items include the volcano roll—a California roll topped with baked lobster salad and spicy sauce-- and the Fjord tower, a scrumptious roll filled with Tuna, Avocado, Crabmeat, Lobster Salad and a blend of sauces.
You can be sure the fish in our sushi is of the same premium quality as all the Seafood that they sell at Fjord, where they carefully source and select only the top of the catch. All of Fjord's seafood is also free of antibiotics and colorings.
In our second week featuring recipes from Fairfield County Chef's Table, we looked no further than Ridgefield to feature 109 Cheese & Wine's excellent grilled cheese sandwich with wild mushrooms. In addition to trying your hand at the recipe below, the shop also makes made-to-order grilled cheese sandwiches in their shop. 109 Cheese & Wine will be hosting a free event with Bernard's Restaurant and Southwest Café at 11 am on May 31 in their upstairs classroom, complete with food from all three restaurants, bubbly and beverages, as well as copies of Fairfield County Chef's Table. Stop by for a snack, and have the chefs and author sign your book!
109 Cheese & Wine 109 Danbury Road, Ridgefield, CT 06877 | (203) 438-5757 | 109cheeseandwine.com Owners: Monica and Todd Brown
Five years ago Laura Downey and Chris Palumbo combined their love for cheese and their entrepreneurial spirit and created Fairfield Cheese Company, a bustling cheese shop located in a food loving Connecticut suburb. To celebrate five years of artisanal and farmstead cheese, charcuterie and fine foods, and their popular cheese school, Fairfield Cheese Company will mark their anniversary with a calendar of special events during the month of May. View the complete list of events below:
On Wednesday September 18, 2013, I had the opportunity to attend a farm-to-table dinner presented by the Friends of Boulder Knoll, a group focused on educating the local community about agriculture and sustainability. I was invited by Tim Crakes of South End Wine and Spirits, a boutique wine store in Cheshire, CT, that would be providing the beverages for the event. I wasn’t sure what to expect; in fact, that is a part of the state I seldom frequent. While I take Metro North into New York City on a regular basis, I have never stepped onto it in the opposite direction. What I found was a gorgeous small town and vibrant farming community. Both Tim and the Friends of Boulder Knoll provided me with total access to an evening of purity, totally untouched by the pace of the city and daily life.
Usher in autumn with an elegant farm-to-table dinner featuring beautiful wines, craft brews, and delicious cuisine. On September 18 at 6pm, the Friends of Boulder Knoll will hold a multi-course meal prepared by Jason Sobocinski, host of The Cooking Channel’s “The Big Cheese.” The event will also feature wine pairings created by Southend Wine and Spirits of Cheshire, CT. They will pour “boutique” vino from the Halter Ranch line.Mikro Brew Bar will offer craft beers andPi Pies Bakery will provide a sweet ending to the evening with artisanal, freshly made baked-goods.
Guests will be entertained with music by On Call, “Connecticut’s premier musical duo.” They can also participate in a silent auction featuring items from local businesses
The event supports Friends of Boulder Knoll, a Connecticut-based organization dedicated to educating the community about sustainable agriculture and sustainable communities.
Ridgefield's best source for artisinal cheese and wine, 109 Cheese & Wine has recently expanded its footprint and education offerings. The shop, located at Ridgefield's Marketplace, has posted an impressive and fun line-up of events throughout the summer. Classes include: Red Bee Honey Pairing, Home Brewing and a Bar B Cue, The Champagne Diet, East Coast Craft Brews and Artisan Cheese & A BBQ Throw Down Wine vs. Beer. See complete listings below. Advance reservations are recommended as class size is limited, call 203-438-5757.
Today is National Grilled Cheese Day, so what better time to interview the King of the Grilled Cheese, Jason Sobocinski of Caseus Fromagerie Bistro than today? Chef Sobocinski is the owner and founder of New Haven's innovative cheese-centric gastropub and cheese shop. A graduate of Providence College, Chef Sobocinki earned his master’s in gastronomy at Boston University and after working his way through the ranks at the Formaggio Kitchen in Cambridge, he opened Caseus.
1. If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up? What is the last dish you cooked for yourself?
I'd probably put out a few hunks of cheese, surprise. I always have good bread on hand, jam, mustards, crackers...I like the idea of having a grilled cheese party where you lay out bread, different cheeses, and condiments and let guests make their own creation. Bust out a couple of bottles of wine and everyone is happy. I’m actually judging a grilled cheese recipe and wine pairing contest. Last dish I cooked for myself was left over Easter Ham, fried up in brown butter with two over easy eggs and a hunk of bread baked in the oven. I covered the entire plate with finely grated black diamond cheddar and then a drizzle of maple syrup. This was around 1am last night. I had a Cadbury Caramel Egg for desert with a glass of St. Francis Zinfandel.
To Forage: The word forage means to use wander or search for food or provisions. 
