I recently sat down with Chef Adam Young, co-owner and head baker at Sift Bake Shop, to discuss his recent win as "Best Baker in America," Sift’s success, future plans, and what you should order during your next visit.
Opened in spring 2016, Sift Bake Shop in downtown Mystic has gained rapid success from a winning combination of Adam Young’s (co-owner/head baker) infectious passion and skill in the kitchen. This French-inspired bakery takes cues from Young’s own travels in France and is a combination of aspects he liked from a variety of different European bakeries. This vision translated into a bright, open space outfitted with dark wood floors, a long display case stocked with everything from sandwiches to dainty entremets and crispy baguettes, and hanging silver lighting shining like spotlights on the baked goods.
Connecticut Magazine shares a unique find in Mystic. Half sandwich shop, half butcher, these guys know a thing or two about meat. Check it out.
A sandwich is a common thing. Delis and grinder shops can be found throughout our state. But once in a while a new sandwich comes along and causes us to look with fresh eyes at this most classic of foods. Down in Mystic, the brains behind the operations at seafood-focused Oyster Club and burger-centric Engine Room have launched a new venture called Grass & Bone, structured around making the best sandwiches they can, with the freshest, most locally sourced ingredients they can muster.
One of my favorite new-ish restaurants to pop up in the culinary hot spot of Mystic, Connecticut is the hip Engine Room. This outstanding restaurant highlights fresh, unique food served in a welcoming, very Instagrammable atmosphere. Let’s talk through their scrumptious menu while settling into their comfortable seats and remarking on their friendly staff.
Whether you think brunch is overrated or not, you should find your way to the Engine Room for a leisurely Sunday brunch with friends. Set inside an open wood and brick interior, with metal chairs and shiny black leather booth seating, you’ll feel comfortable enough to linger over your meal, and unlike many crowded establishments, you won’t feel rushed by the staff.
Back to the menu, which has something for traditional sweet breakfast lovers and those who aren’t really into breakfast foods (oh, the horror!).
This ain’t your average taste of Mexico. We’re talkin’ a two-pound, 12-inch marvel—ay, Chihuahua! Look no further than Margaritas, with local outposts in East Hartford and Mystic. A crispy shell, light as air, is piled with everything under the sun: seasoned chicken, ground beef, pork carnitas, bacon, cheese, lettuce, refried beans—let me catch my breath here—Mexican rice, salsa fresca and queso, topped with hacienda and picante sauces, crema and pickled jalapeños.
The challenge is, can you finish it in one serving? We failed, but enjoyed the Taco Gigante even as leftovers the next day. Want to give it a try? Put yourself on the wall of fame (or is that wall of shame?!). But you’ve got to get there quickly. Taco Gigante rides into the sunset when October ends, amigos.
Margaritas is located at 350 Roberts Street in East Hartford and at 12 Water Street in Mystic.
Fleisher’s Craft Butchery is collaborating with Leyla Dam Jenkins from Lorca cafe, on opening a sunny new location in early November inside the Fleisher’s Greenwich butcher shop at 160 E. Putnam Ave. Cos Cob.
Like the beloved Stamford original, Lorca's new branch will be offering a variety of specialty coffee drinks and Spanish-influenced sweets, like their signature alfajores (shortbread cookies with dulce de leche and coconut).
To celebrate National Lobster day on June 15 — the perfect kickoff to summer — we’ve highlighted our top picks for hot lobster rolls that we’ve tried and tested over the years. The simple yet perfect dish of buttery lobster meat stuffed in a bun is best eaten in its classic presentation — with a side of melted butter, cole slaw and possibly even French fries.
The 2017 edition features all of our past favorites plus new additions from southeastern Connecticut where views of the Long Island Sound enjoyed with your meal add to the summertime ambiance.
Hugging Connecticut’s southeastern shoreline along I-95, southeastern Connecticut is my stomping ground. I’ve dined out so many times in East Lyme, New London, Mystic, Stonington Borough, and other inland locales that there are only a few restaurants I’ve not yet had the chance to taste. But if you’re not a local, these beautiful shoreline towns feature great sightseeing and more importantly, excellent dining experiences.
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.
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.
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.
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.
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 approach—sourcing whole pasture-raised animals from small to medium-sized farms—follows 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.
