Savannah Bee Company is bringing its Southern charm and hospitality to the Northeast, summer 2017. One of the leaders in all things Honeybee has just opened a boutique in Westport's Bedford Square.
Savannah Bee Company is known for its premium artisanal honeys, honey-based health and beauty products, and mission to educate people about the wonders of the Honeybee and preserving the art of beekeeping.
For Bob Kunkel, the Co-owner of Harbor Harvest in Norwalk, CT, he is a true mariner whose blood is part saltwater and whose first love is the sea. With forty years in the restaurant business and a background in ship builders, Harbor Harvest is a market with a vision like no other. Mr. Kunkel does not settle for anything but fabulous which means all his products are locally sourced and of the highest quality. He makes a point that sustainability and being environmentally conscious is paramount to a healthy community and the world which has to lead to some epic initiatives.
If you love Bartaco’s signature margarita we have great news… the tequila used to make their cocktail is now available for purchase in liquor stores across Connecticut! Libelula tequila made its official debut in the Connecticut market in January 2017, but as the summer months approach it’s becoming more and more visible on shelves throughout the state.
“This is the exact tequila used to make Bartaco’s world famous margaritas!” says Curt Goldman, the Executive Importer of CNI Brands, longtime partner of Bartaco group. “No change whatsoever!”
When Pamela Aflalo decided to create a non-dairy, gluten-free, frozen dessert product, her idea was innovative, health-aware, and maybe a little nutty like her brand name Nutty Bunny. After her daughter, Sophie, developed a severe dairy reaction, Pamela’s culinary experience at the National Gourmet Institute and love for kitchen experimentation, especially for “vegan-izing” recipes, combined to establish her current full-time business.
I'll admit, I'm late to the party on these 100% organic, all natural, crazy town delicious marshmallows. I stumbled upon SmashMallows at Balducci's today, but as it turns out, they have been written up by In Style, Cooking Light and even People Magazine, They are quite simply, the "Dom Perignon of marshmallows." Balducci's is currently carrying them in Mint Chocolate Chi, Toasted Coconut Pineapple, Strawberry & Cream, and Cinnamon Churo. However, if you look online, there are three additional flavors worth an order: Root Beer Float, Meyer Lemon Chia, and Espresso Bean.
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.
A half-gallon glass jug of Stew’s Chocolate Bunny Milk will be available for $5.99 starting in early April at all five Stew Leonard’s locations. Stew Leonard’s signature farm fresh milk is mixed with creamy milk chocolate to create a sweet, irresistible chocolate milk that tastes just like a classic chocolate Easter bunny. Stew Leonard’s milk is delivered fresh to our stores from award-winning dairy farms in upstate NY and is free from artificial growth hormones (rBST) and antibiotics. The milk will only be available for a limited time.
The diverse cuisines that the cultures of Latin America gave the world are well represented in Connecticut. Markets in our state serve more than 540,000 Hispanic residents---and foodies of other ethnic origins who pass over Ortega taco kits for more enlightened fare. Whether you’re making corn tortillas from scratch, seeking beautifully ripe fruit at a great price, looking to pick up a luscious pastry, or preparing your grandmother’s mole, these stores are well worth the trip. Here’s your guide to Connecticut’s best Latin American markets.
Poised to celebrate its 10th year with Chef Tim LeBant at the helm, The Schoolhouse at Cannondale has long been on my radar. When a friend recently asked me to dinner I jumped at the chance. Nestled among the charming shops at the Cannondale train station, the one room schoolhouse is as delightful from the exterior as it is inside. A small entryway outfitted with a tiny bar area is separated from the dining area by a small curtained doorway, while many framed accolades set the mood for an excellent meal.
Craft 14 Kitchen + Bar is the sort of place you want to wander into on a winter’s day with its warm, welcoming reclaimed wood interior accompanied by the nostalgic aroma of decades-old wood burning ovens and fireplaces. The restaurant, which opened at the end of last summer, greets a steady stream of diners throughout the day and well into the night, as I was witness to when I went to meet owners Cristina Ramirez and Mario Lopez.
In a town that offers the best gelato in Fairfield County, New Canaan has been void of the same quality ice cream. That has now changed as Gingerbitz on Elm Street is now selling scoops ofAnnabelle’s Ice Cream from Portsmouth, New Hampshire. When I heard the news I headed straight to Gingerbitz to sample.
Nestled alongside the cakes, pastries, woopie pies and the Stumptown coffee, Gingerbitz offers four rotating varieties. With the scorching temperature this past weekend, there were several people lined up to order a cone or a cup of the current selections; Triple Chocolate, New Hampshire Pure Maple Walnut, Raspberry Chocolate Chip and Salty Caramel. A quick look on Annabelle’s website describes the ice cream a “super premium, 16% butter fat, kosher®, natural ice cream with NO additives or artificial colors.”
Each of them were extra-creamy, dense and full of great flavors. The chocolate was my favorite. The richness of the chocolate was elevated by chocolate chunks and a dark fudge.
Strawberry Salad with Feta, Avocado and Toasted AlmondsIt's strawberry season here in New England, which means a full-on strawberry frenzy in the kitchen for us here at CTbites. Watson's Catering and Events has created this easy and delicious summer salad. If you still have a quart of strawberries leftover from your strawberry-picking adventures, this is where you'll want to put them to work.
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.
After the holidays it's time to get off to a great start in 2015 at the Schoolhouse at Cannondale Restaurant in Wilton, CT. Based on customer requests, they will again be offering Vegetarian Wednesdays. These meatless dinners will be offered each Wednesday begining JANUARY 7 and extend through MARCH! The 4 course prix fixed menu will be provided at a very reasonable price of $40. excluding tax & gratuity.
Seven is Breno Donatti’s lucky number. His restaurant, “ Bistro 7” is located on Highway 7 in Wilton. “Seven is God's favorite number,” he told us, “And I also got the inspiration for Bistro 7 in the 7th district of Paris in a place called ‘Cafe Central.’”
Well, hopefully we won’t jinx anything by dubbing his re-programed farm–to-fork café in Wilton as “Bistro 7.1.”
With a new chef, sous chef, general manager, and a reimagined food and beverage menu, Donatti has updated his operating system, and from what we tasted at a recent Grand Reopening, the app is not just new, but vastly improved: less complicated and well-priced.
We began with a Roasted Root Veggie Bisque, blended with slow cooked carrots, butternut squash, parsnips, sweet potato, root spices, and garnished with a bacon chip. Breno claims it’s even better than his award winning Butternut Squash Bisque and we don’t disagree.
Each week we will be bringing you a recipe from one of the restaurant's featured in Fairfield County Chef's Table. We are excited to kick it off with this beautiful stack of pancakes from one of our favorite brunch (and now dinner spots) Sugar & Olives in Norwalk. To sweeten this post, we have invited owner Jen Balin and Chef Jon Vaast to share some of their pancakes at our Westport book signing this Saturday.
Sugar & Olives 21 Lois Street, Norwalk, CT 06851 | (203) 454-3663 | sugarandolives.com Owner/Chef: Jen Balin and Chef: Jon Vaast
Chocolate Pancakes with Bourbon Whipped Cream Recipe
At times the story behind a restaurant can be as delicious as what’s on their menu. For instance, consider the improbable tale of how Wilton’s Bistro 7 came to be….
Breno Donatti began his restaurant career seven years ago as a dishwasher at Pizza Post in Greenwich. A young kid from Brazil, he had just come to America, spoke no English, and was without home, money, or many friends. Today, he is the popular co-owner and host of Bistro 7, a trendy restaurant in Wilton; his English is impeccable; and he lives in a lovely apartment in Stamford which he shares with his even lovelier wife, one of America’s most esteemed coloratura sopranos. (Her bio is just as amazing, but we’ll get to that shortly.)
After graduating high school, Breno had enrolled at a Nutrition College in South Brazil.. “Although my family was in the car business. I always had this passion for food,” he explains. “At school, I loved dealing with farmers and the business side of the industry. ”
Wilton residents, rejoice! Little Pub's second location is now open at 26 Danbury Road in Wilton. They will offer the same fare, and thanks to a much larger kitchen, will also be offering some new items. Check it out and please let us know what you think!
For the latest on their menu and what's on tap, check out littlepub.com and stay tuned to their Facebook page.
...is something wonderful to be seen. In between daily meals one and two is something very delightful for you. How Dr. Suess-y, eh? Wedged in-the-between is the one and only: Brunch. With a capital B, thank you very much. Brunch is divine. You can roll out of bed late and into a perfectly wonderful, relaxed meal that begs to be savored. It lingers beyond the lunch hour and helps you cruise effortlessly into dinner.
“There is no sincerer love than the love of food” says a quote that I stumbled upon recently. I think that is pretty darned accurate, especially when it comes to this meal. Here, for you, is a collection of some lovely spots to help you turn this noun into a verb...so go forth and brunch!
Did we miss one of your favorite Brunch spots? Let us know...
This article first ran onSunday Diners, a kid's guide to the best diners and breakfast joints in Fairfield County, Connecticut and beyond. Written by 4th Grader Alex (with a bit of help from his dad).
Usually, at this time of the year, many people make resolutions to eat healthier or not eat junk food all of the time. One of the ways that you can do this is by eating more organic foods which are healthier for you. Today, we went to Greenleaf Organic Bakery and Café, in Wilton, where everything is organic, fresh and TASTY!
The first thing I noticed when I walked in were the displays of amazing pastries, croissants, cupcakes, tarts and the BIGGEST chocolate chip cookies I have ever seen. The second thing you notice, is how good it smells! The walls are decorated with photos of food and fruit, and it is a good place for kids and adults too.
I looked at the menu before we left the house and already knew what I wanted — The Fruit Explosion - Fresh organic cream, layered with organic strawberries, blueberries, raspberries, yogurt, granola, all topped off with chocolate hazelnut spread. It was beyond good and… healthy at the same time. It was also BIG! Do you know what else was BIG? The Organic Hot Chocolate – which is made with real melted organic chocolate and whipped cream – it was GIANT! Bigger than our cereal bowls at home – now that’s BIG!
