I am honored that Chef Michel Nischan agreed to play along with us for our latest installment of Where do Chefs Eat Out? The chef and co-founder of The Dressing Room - one of the first farm to table restaurants in the state - shifted gears in 2014 to focus on Wholesome Wave, a not for profit he founded that provides healthy food choices to underserved consumers by increasing affordable access to fresh, local, and healthy items. A couple of years ago I had the opportunity to talk with him about this incredible project. What began as a dream in our own backyard is now thriving in 48 states.
Personally, I have always wanted to be a judge or even a guest at one of Top Chef’s cookout challenges; where the chefs are tasked with using locally sourced ingredients and doing them justice by creating an epic meal. Whether, your dreams are as ornate as mine or you would just like to have a chef cook you a delicious snack, the Westport Farmers Market is the place to be.
Every Thursday between 10- 2, a special guest chef will be at the market and tasked with finding some key local ingredients and making a meal for everyone to taste. (View the complete guest chef schedule below.)
This spring downtown Westport will see the opening of M.EAT Organic Beef and Provisions, an old school meat market with new school fundamentals. Founded by Beto Esteves and Rodrigo Echeverrigaray, the business partners saw the need for a boutique organic meat shop.
I sat down with the two in their Southport offices, eager to learn more about this concept. “There is no one in the US market involved with both the importing and the retailing organic meat, explained Beto. Generally, it’s a process that involves many, the importers, distributors and suppliers. So by the time the organic product hits the shelf the prices are astronomical. We have the unique ability to source meat from Uruguay, Australia and New Zealand, directly from the producers. We decided that we wanted to be able to offer these products in the States. The partners decided to take this concept one step further and have a dedicated retail space specifically designed around these organic meats, a unique concept here in the states. The first of these locations is scheduled to open in Westport at the beginning of June.
I've always wondered where the chefs from our favorite local restaurants eat when they finally get some time away from their busy schedules. Do they prefer to go home and relax? Or do they like to go out? If the latter, what are some of their favorite places, locally and beyond? This column will be on ongoing feature. Past chefs featured have been: Chris Gonzalez of Hapa Food Truck, Cody Brown of Hoodoo BBQ & Matt Storch of Match & Nom Eez. This week, we speak with Christian Petroni of Fortina Pizza.
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.
Welcome to our 4th installment of "Where Do CT Chefs Eat Out?" Do they prefer to go home and relax? Or do they like to go out? If the latter, what are some of their favorite places, locally and beyond? Do they might have any secret hole in the wall places and would they be willing to share these with us? Thus far, we have uncovered the eating habits of Matt Storch, Cody of Hoodoo Brown BBQ & Chris Gonzales of Hapa Food Truck.
This week, we speak with Chef Jon Vaast of Rothbard's.
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 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.
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.
Welcome to our 2nd installment of "Where Do CT Chefs Eat Out?" Do they prefer to go home and relax? Or do they like to go out? If the latter, what are some of their favorite places, locally and beyond? Do they might have any secret hole in the wall places and would they be willing to share these with us? We began our series with Chris Gonzales of Hapa Food Truck. Next up, we speak with Cody of Hoodoo Brown BBQ.
I've always wondered where the chefs from our favorite local restaurants eat when they finally get some time away from their busy schedules. Do they prefer to go home and relax? Or do they like to go out? If the latter, what are some of their favorite places, locally and beyond? Do they might have any secret hole in the wall places and would they be willing to share these with us? This column will be on ongoing feature. We start our series with Chris Gonzales of Hapa Food Truck.
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.
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 9th annual Blues, Views & BBQ Festival will be held in Westport CT on September 3 & 4 at the Levitt Pavilion for the Performing Arts and the grounds of the Westport Library.
CTbites will once again play host to the area's top chefs as they grill up some of their favorite dishes and offer up samples for attendees of the festival.
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”.
Chef Silvia Baldini, Founder of New Canaan, CT based culinary group Strawberry and Sage, will compete again on Chopped Champion, the Food Network’s hit series. On April 19st at 10 pm, Baldini will be one of the 16 returning champions chosen to battle it out for a chance to earn the Chopped Champion title and $50,000 in prize money. Four preliminary rounds will determine who gets a spot in the finale. But only one chef from among the four finalists will be named the winner.
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.
You eat at their restaurants, you love their food, but what do you know about the chefs who work to bring you culinary pleasure? Here are 10 Questions with The Whelk's Chef Anthony Kostelis. Find out what inspires him, his favorite chef, most memorable meal and more...Get to know your chef.
What made you decide to be a chef?
I had always been involved in restaurants in some form. My father had his own food distribution company. My first jobs were working a few shifts in the kitchens at one of his customer's restaurants. I moved on to the front of house when I was 18 or so. That landed me at Scoozzi in New Haven for a few years. It was there, that I decided to pursue cooking. I remember looking at my class schedule when I was enrolled at Southern Connecticut State University; I was totally uninspired by my class list. I just happened to have dinner later that day at my favorite restaurant at the time when I realized that food is what I am passionate about.
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.
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.
