Filtering by Tag: Newtown,Butcher

Custom Meats, 100% Locally Sourced, Butcher Opening in Fairfield

Ingredients Features Butcher Fairfield Specialty Market Ingredients Homepage

Anna Bendiksen

Custom Meats, a 100% locally-sourced, traditional whole-animal butchery, is slated to open this spring at 1903 Post Road in Fairfield.

This next-door neighbor to Isabelle et Vincent French Bakery plans to serve non-GMO, nitrate-free, fresh meats raised on organic principles.

Sourcing beef, pork, lamb, and poultry from small farms in Connecticut and New York, everything will be cut and prepared in house, including dry-aged beef, sausages, and various prepared foods.  Farm-fresh local eggs, raw milk, and seasonal vegetables will also be offered.


Fleisher's Craft Kitchen Closing To Focus on Butchery

Restaurant Butcher Westport

Stephanie Webster

This Saturday will be the last day of service at Fleishers Craft Kitchen, the restaurant adjacent to the beloved Saugatuck butcher shop. In 2013, co-founders Ryan Fibiger and Paul Nessel opened the restaurant to further the company's commitment to nose-to-tail eating. Every dish featured cuts of meat from the butcher counter famed for its quality, ethics and transparency. Fibiger, who recently left his position as CEO but continues to advise on long term vision and growth, says, “The restaurant and staff have been integral to teaching people how to prepare Meat Raised Right. But, we've always been a butcher shop first, and we think it's time to get back to our roots and refocus on providing a truly remarkable customer experience.” 


South Avenue Butcher Hosts Burger Recipe Showcase With Local Chefs & Celebs

Features Butcher Homepage Burgers

Emma Jane-Doody Stetson

South Avenue Butcher offers an assortment of burgers that are ready to be brought home and prepared in the manner of one’s choosing.  Current burger selections include lamb with rosemary and garlic, lamb with shawarma spices, and dry-aged beef.  To showcase the patties, South Avenue Butcher is teaming up with local chefs and food personalities.  They will put their own culinary twist on the burgers, describing the perfect cooking method, bun, and accompaniments for the meat. 


10 Questions with Peter Crawford of Darien Butcher Shop

Ingredients Features Butcher Darien

Amy Kundrat

Darien native and chef Peter Crawford is the culinary braun behind lower Fairfield County's newest destination butchery, The Darien Butcher Shop. The shop focuses on high quality meat and gourmet specialty products, as well as events and catering, not to mention hot pressed sandwiches if you're looking for a new lunch option. 

We had a chance to chat with Peter, and wanted to know what this carnivore cooks for himself, his preferred cut of meat, and his most memorable meal.

Why did you become a butcher?


South Avenue Butcher Opens in New Canaan

Ingredients Butcher New Canaan

CTbites Team

New Canaan, Connecticut is excited to welcome an old fashioned butcher shop to its already impressive culinary offering. South Avenue Butcher is the creation of businessmen, long-term friends and Darien residents Dermot Flynn, Alan Griffin and James Farrell. The friends grew up in southern Ireland where rural towns would have a butcher shop and locals would go in for special cuts of meat and advice. The concept, which was inspired by a nostalgic chat at the bar, is a direct nod to their farming heritage and reinforces that consumers care about their meat source. They strongly advocate the community and have plans to support local town events.

The proper old-style butcher specializes in home-made sausages and burgers - they will even make some to a specific family recipe. Heading up the operation is Head Butcher, Michiel Hutten who hails from the Netherlands. He worked at Darien Butcher Shop, and has over 30-years of butchery experience. Inside the store he will serve prime cuts and order in specific meats. The meats are sourced from animals that are free to roam and will be organic wherever possible. 


Hidden Gem: Ki Delicia Brazilian Bakery / Deli in Bridgeport Is All Delicious

Restaurant Bakery Brazilian Bridgeport Butcher Deli Lunch Dessert

Steve Urena

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. 


Dere Street: Newtown’s Crossroads of British and Italian Cuisine

Restaurant Italian Newtown

Hope Simmons

High atop a hill, near Newtown’s historic flagpole, lies the intersection of Church Hill Road and Main Street. And there, you’ll find an entirely different type of intersection—one where British and Italian cuisines meet. The concept was inspired by the original Dere Street, an ancient Roman road in Northern England, built in the first century A.D. To honor this historic place where British and Roman cultures intersect, the two cuisines are now celebrated at Dere Street in Newtown.

Past the 1800s building facade, it’s contemporary, whimsical and positively humming with other diners and imbibers. Home to 28 different gins, an abundant “British wine list” of single malts, beer and a selection of cocktails so unique, you’d be wise to arrive thirsty. Bring your appetite, as well as an open mind. If you’re a gin lover, this is the closest spot to heaven on earth you’ll find anywhere near here. And if you’re a vodka drinker? Well, they do have one brand, just in case they can’t convert you. Keeping with the British theme, it’s Broken Shed from New Zealand, a former colony. But they’d sure love to try to turn you on to gin.


Homespun Mexican at Mexicali Rose in Bethel and Newtown

Restaurant Bethel Newtown Mexican Kid Friendly

Amy Kundrat

Mexicali Rose is the type of small town dive you might take for granted if you grew up with it in your backyard (like I did), or you selfishly want to keep it to yourself (like I do). As a kid growing up in Newtown, I knew it was preferable to its Subway strip mall neighbor, but it wasn’t until I logged many thousands of miles of travel and dozens (hundreds?) of taco joints, that I truly saw this place. Homemade tortilla chips, walls covered in a clutter of Mexican folkloric kitsch, a handful of enamel top tables, and one very kind family that owns and runs the restaurant make Mexicali Rose one of my favorite hidden northern Fairfield County gems.


Big News at Craft Butchery: Dinner Service, Catering, A New Name & A Merger

Features Restaurant Butcher Specialty Market Lunch

Stephanie Webster

Craft Butchery has some very big news. This exclusively pastured, whole animal butchery is expanding their business, their product lines (including catering), and will soon open their doors for dinner service at the Westport location. Also, look out for a new Craft Butchery in Greenwich opening this summer.  

CTbites sat down with Ryan Fibiger, owner of Craft Butchery to get the full scoop. 

This rapid expansion, Ryan explained, “has actually been in the works for some time.” Craft knew they needed to grow to meet demand, but wanted to do so while maintaining their strict philosophy on sourcing and butchering. Fibiger said “We wanted to grow the business, but butchering is a labor intensive process that requires space and talent. It’s hard to replicate.” To speed things along, this old school, full-service, whole animal butchery made the wise decision to merge with Fleisher’s Grass-fed and Organic Meats in Brooklyn (Ryan’s stomping ground where he learned his trade). As part of this merger, Craft is now the proud owner of Fleisher’s 6,500 square foot processing facility and commissary in Red Hook, enabling Craft to grow all areas of their current business, including Catering, to-go retail offerings, and most importantly, their ability to break down animals on a larger scale. They also have a new name: Fleisher's Craft Butchery. 


"Nose To Tail" Dinner @ The Schoolhouse at Cannondale

Restaurant Butcher Wilton

Stephanie Webster

The Schoolhouse at Cannondale, in Wilton, has decided to start a series of late Winter early Spring events at the Schoolhouse that will focus on ingredients, techniques, or themes we are into at the current moment.

Their first event will be on Tuesday, March 24th and will focus on nose to tail cooking.  Chef Tim LeBant and his team will be creating four courses utilizing different cuts of pork.  They will also have a selection of beers and bourbons to pair with the courses as well (at a separate cost) as well as our regular wine list. You can book a reservation online by clicking here and choosing a time and party size. Reservation are available from 5:30-8:30.  The nose-to-tail dinner will be $60/person.

Porktoberfest 2014 @ Saugatuck Craft Butchery...A Piggy Photo Recap

Butcher Events Oktoberfest

Stephanie Webster

Saugatuck Craft Butchery's 2nd annual Porktoberfest came and went this past Sunday in Westport, with great weather, epic pig action and plenty of beer from New England Brewing. People lined up to grab photos and gawk as each beautiful Berkshire pig was lifted out of its Caja China roasting box. Austrian tunes played, kids ate s'mores and a generally good time was had by all. Thanks to Saugatuck Sweets for the seasonal desserts as well as the newly opened Garelick & Herbs for some tasty sides. Enjoy the photos and see you next year. 


Summer Grilling Tips from Saugatuck Craft Butchery

Ingredients Features Butcher Chef Talk Education Grilling

Ryan Fibiger

Craft Butchery is an old-fashioned shop with modern-day ideals (not to mention beautiful new digs). It carries only pasture-raised, organic meat from small farms located within a 150-mile radius of Westport. They sell premium beef, pork, lamb and poultry from animals that have never been given antibiotics, hormones, steroids or animal by-products. These guys know a thing or two...or three...(well, actually Ryan has 5 tips here), about grilling. 

Owner and head butcher Ryan Fibiger helps us make the most of his offerings with tips on grilling perfectly.

1. Keep it simple. When it comes to grilling high-quality, pasture-raised meats, less is more. Stick with just a salt rub on our steaks and burgers. Pepper, garlic, spice rubs and oils can burn, so use only if you’re cooking at a lower temperature.


Craft Butchery Dinner Party: Spotlight on Dinner #5 Spring Lamb

Restaurant Butcher Dinner Events Events Lamb

Amy Kundrat

Each month Saugatuck Craft Butchery hosts an eight course dinner party paired with wine for twenty guests that highlights a different protein and Craft's pasture to table ethos. This approachsourcing whole pasture-raised animals from small to medium-sized farmsfollows what is often referred to as a nose-to-tail philosophy of utilizing the entire animal. These dinners are a celebration of this approach, a collaboration among the butchers and chefs at Craft, and a creative challenge for the Craft culinary team. 

"They are so talented that my challenge as an owner, is to keep their interest. These dinners are a creative outlet and they celebrate what the shop does. They use all parts of the animal, from snout to tail," said owner and head butcher, Ryan Fibiger. Selecting the themes for these dinners may be a team effort, but much of the culinary planning comes from Mark Hepperman, Craft's Resident Chef and a graduate of the Culinary Institute of America with over 20 years of experience. 

One of the previous events in this series was the "Spring Lamb Dinner" which utilized two thirty pound young lambs for eight courses sourced from Josef Meiller farm and slaughterhouse in Pine Plains, New York.


Saugatuck Craft Butchery Moves in Westport w/ New Take-Out Menu & Kitchen

Features Restaurant Butcher Prepared Food Westport Take Out Lunch

Sarah Green

Just a quick hop, skip and a purely sustainable, pasture-fed jump across Riverside Ave is the spankin' new Saugatuck Craft Butchery, now re-opened for business in Westport! Owner Ryan Fibiger and crew are ready and waiting with a crisp, clean, larger locale complete with a larger retail space as well as a complete, working kitchen where fresh, prepared foods are being made for purchase. Head Chef Mark Heppermann and his sous chefs have begun with sandwiches and salads, all made with the freshest ingredients. Meat from well...that's obvious, veggies pulled straight from the earth of the edible gardens - courtesy of Homefront Farmers - that surround the shop, and breads delivered daily from ELI's and Balthazar in NYC. The day we visited, we were pleased to find a Lamb Meatball Sandwich with pickled red onions and house made hummus as well as a gorgeous "Beets Me" salad with Quinoa, watercress and goat cheese. 


Underground Dinner: Plum Luv Foods Pops Up at Butcher’s Best

Restaurant Chef Talk Newtown Underground Dinner

Jeanette Chen

This past Sunday, a group of us were six of the lucky 40 folks to nab tickets to a "hip" six course menu put on by Plum Luv Foods at Butcher's Best in Newtown, CT, showcasing sustainable local produce, seafood and grassfed meats. This was a sold-out event, even after adding ten more tickets than had been sold at previous dinners.
For the past few months, Chef Plum and Sous Chef Kern have been hosting Underground Dinner ("pop-up dinners") in Connecticut, where they take over a space for the evening, and prepare dinner in a casual, local setting.
No one in our group had ever been to a pop-up dinner, but we knew we were in for a fun night when we were greeted with a glass of bubbly champagne with local blueberries as soon as we walked in the door.
Take a peek at the menu ~ this particular evening, Chef Plum showcased grass-fed meats from Shiregate Family Farm (carried by Butcher's Best), local grown produce (from Farming 101 and Holbrook Farm), and fresh fish and oysters caught right off the Connecticut shoreline.

Dinner Underground in Newtown CT with Chef Plum

Restaurant Events Newtown Underground Dinner

Nicole Straight

I wasn’t sure what to expect as we entered the butcher, but were warmly greeted with a glass of champagne by Chef (Chris) Plum himself and were shown to our table.  Butcher’s Best deli and butcher in Newtown, CT has been transformed twice in 2013 to offer 30 lucky diners one of Plum’s "Dinner Undergound" culinary evenings. I was lucky enough to enjoy night #2.  

Chef Plum is a graduate from The Culinary Institute of America with over 18 years of experience. He has worked all over the east coast in five-star hotels and resorts, as well as small neighborhood restaurants. Plum-Luv-Foods was born in 2006 and since then has brought whole farm foods to families, small parties, Broadway actors, executives, Food Network and network TV

Plum’s happy demeanor shines through his food.  His inventive style and clever riffs show both his appreciation for food and simple enjoyment of offering his guests thoughtfully created dishes.  As each course is served, Plum tells us about where the food is from, his inspiration and why he chose to marry the components. 


The Pantry in Fairfield: Market & Catering for Food-Lovers sponsored post

Ingredients Features Bakery Butcher Catering Entertaining Fairfield Specialty Market pantry Advertisement Lunch

Sarah Green

You won't believe what's in our PANTRY! Located at 1580 Post Road in Fairfield, Ct, The Pantry is much more than a food shop - it is Mecca for foodies as well as a one-stop-shop for busy consumers. Established in 2003 through the collaborative effort of chefs & food lovers, The Pantry has blossomed into a bustling marketplace stocked with an array of products and services for today's savvy clientele.  What have they got? Top quality butchered meats & seafood (delivered daily from various New York markets), award winning desserts and pastries (the bakery has received "Best Desserts in Fairfield County" from Fairfield Weekly for 9 consecutive years), restaurant quality prepared foods & catering services, a full deli and salad bar, groceries, produce and floral & customized gift baskets. Whether you are looking for a freshly tossed salad,  pan seared salmon with citrus, basil & olive oil or a chocolate chip cookie - The Pantry is the place to shop. This Pantry is stocked!!


Saugatuck Craft Butchery Classes & Events

Features Butcher Cooking Classes Education

CTbites Team

The kids are going back to school, and so should you! Lead by example and take one of Saugatuck Craft Butchery's fall/winter classes. They are offering their usual Butchery 101 classes, as well as a special Holiday Edition. All registration is now done online, so visit the Craft Butchery website to reserve your spot. See below for details on all available classes. 

They are also conducting pig butchering demonstrations- unlike the classes this is not hands-on, but it is still a great way to watch and learn as our butchers walk through the basic anatomy of a pig, artfully carving it into primals, then individual cuts.