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.
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.
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.
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.
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.
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.
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.
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 toSaugatuck 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.
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.
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.
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:
