Here’s a little boozy teaser for our next CTbites Hot Dish Podcast episode featuring mixologists Craig Ventrice & Dimitrios Elias Zahariadis. Learn How To Make A Sazerac Cocktail as we do some “Day Drinking with Mixologists.” LISTEN TO THE FULL PODCAST EPISODE HERE: https://simplecast.com/s/54ee8396
Ok, Chef Phoebe Cole-Smith of Dirt Farm Road restaurant, you had me at “maple glaze and nutty oat topping.” This recipe is c/o The Westport Farmers’ Market and features all of the goodness of the winter harvest. Sure, we don’t have tomatoes & berries, but we’ve got gorgeous parsnips and maple syrup straight from the tree. In fact, I’m going to go out on a limb here and call this recipe “healthy,” with a hint of dessert.
My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Sono Baking Company shares a little Thanksgiving goodness with their recipe for Pumpkin Raisin Muffins. Cloves, nutmeg, ginger, and cinnamon make these muffin the perfect autumn breakfast treat, although they can certainly be enjoyed year-round. These moist quick breads are even better the next day, when the spices have had a chance to mellow. Try adding ½ cup chopped walnuts or ½ cup chocolate chips for even more flavor and texture. Extra unused pumpkin puree can be transferred to a resealable freezer bag and stored in the freezer for up to one month.
Chef Brian Lewis’ latest restaurant offering Japanese inspired cuisine in the historic Vigilant Hose Company Firehouse at 6 Wilton Road in Westport, Connecticut, is launching weekday lunch service and to-go options on Wednesday, November 7.
Lunch will be available Wednesday – Friday from 11:30am-2:30pm and will feature a daily lunch-specific menu for this new service. Options will include Hand Rolls, Bento Boxes, Nigiri Sushi meals featuring 5x pieces of Nigiri Sushi, Sashimi meals featuring Chirashi Sushi, Sashimi Moriawase or Spicy Tuna Sashimi OKO poke, as well as favorites from the dinner menu.
Located in a 2-story townhouse on Downtown Stamford’s Restaurant Row, the brick façade of Kashi Sushi Bar and Japanese Restaurant gives way to a multi-sensory experience. Introduced to the city’s thriving restaurant scene in January of 2016, Kashi’s modern industrial design element combined with its innovative and artistic approach to sushi and Japanese food preparations quickly landed this exciting new restaurant on the radar of local food enthusiasts.
'Tis the season we wait for all year...Strawberry season. Those sweet red beauties are ready to pick in CT and can be enjoyed at these local farms. If you can't pick-your-own, just head to your local farmers' market. One of our favorite markets, The Westport Farmers' Market, has shared this recipe for Strawberry-Rose Petal Ice Cream. Get shopping...
Last summer Prime opened its doors in Stamford’s Harbor Point area. The stunning restaurant boasts exquisite views of the Long Island Sound and the Rippowam River. Removable tempered glass walls offer guests unparalleled views, thus making it a perfect dining destination no matter the season and an absolute must during the summertime. Inside the restaurant, the space’s elegant yet relaxed interior offers a New England-inspired decor reminiscent of Cape Cod and the Massachusetts islands.
Dining al fresco at Prime is an experience to remember. Their newly redesigned Cabana Bar is destined to be the “it” place to be this summer. In addition to the many events that will be held there this summer, the Cabana can be reserved for private functions, accommodating parties up to 50. The space itself has been updated with a custom bar from the Vermont islands of white solid core and backlit translucent white face panels integrate the bar with the rest of the décor - soft grays and blues.
If you’ve got your finger on the pulse of the Fairfield County food scene, there’s a good chance you’re jonesing to eat at OKO, set to open on April 19 in Downtown Westport. OKO is brought to you by Chef Brian Lewis—fresh off a James Beard semifinalist nomination—a name Westporters are familiar with from his over two-year-old flagship restaurant, and critically acclaimed, The Cottage. At OKO, Lewis is changing things up, as he plans to showcase his passion for Japanese ingredients and cooking techniques.
Stew Leonard’s Naked ham is sourced from local farms in Pennsylvania and is antibiotic and hormone free. Mrs. Leonard loves to serve her Easter ham with a sweet glaze that includes maple syrup and brown sugar, making this dish a delightful combination of sweet and salty. She has shared her recipe below, but don't feel like you need to save this dish for Easter. Ham is great any day!
In honor of National Chowder Day (yes, that's a thing), we asked Chef Arturo Franco Camacho of Shell & Bones in New Haven CT to share his recipe for their very delicious Clam Chowder. The recipe is delightfully simple but is layered with flavors that create a deeply delicious rich chowder.
Oh yes it is! My favorite day of the year, National Margarita Day, has arrived. Those who know me, know that when I sidle up to the bar, those working on the other side need not even ask for my order. It's always the same...and it's always a Margarita. Truly, it's the perfect cocktail, and just right for every season. Plus, tequila has been proven to actually have health benefits. Lime, tequila's most trusty companion, is bursting with Vitamin C which we all know helps us recover from illness. Anejo tequila, made from 100% agave, is known to help reduce bacteria and relieve sore throats, and agave helps to fight diabetes. There are so many reasons to embrace and celebrate the Margarita. Do it right with these recipes from local bartenders including: El Segundo, Mézon, Geronimo Restaurant & Tequila Bar, Barcelona, Bartaco, Marcia Selden Catering and Festivities.
Can you say Mexican Food Porn? We can with our yum on demand Macho Nacho Burgers. Serve these bad boys at your Super Bowl Party and your guests will go gaga! (View the recipe below.)
Snow day: You’re rudely awakened at some ungodly hour by your phone informing you that yes, indeed, there is no school today. Two thoughts run through your mind, “Great, I get to go back to sleep”, followed immediately by a more frightening thought, “I have to feed them all day?!” Relax, we’ve got you covered even if you didn’t brave the market the day before to properly stock up on supplies.
First things first, make yourself a cup of coffee, it’s going to be a loooong day. Second, assess what you have in the house.
Assuming you have some eggs, why not make these fun eggs in a cup to start the day? Then you can kick them out to shovel the driveway knowing at least they’re fueled up. This is a great recipe because you can use whatever you have laying around to mix into these egg-mom-muffins, get it?! Follow up with our recipes for: Kitchen Sink Stir Fry & Simple Pizza Dough. Done...You've made it.
'Tis the season, but when you get tired of shopping, take a break with your family, and enjoy some leisurely holiday baking. Sweet Lisa’s Exquisite Cakes has mastered the art of gingerbread (as you can see above), and they have been kind enough to share their recipes for Gingerbread Cookie Dough as well as a special (slightly more structurally sound) Gingerbread for Houses. It's a fine line when it comes to gingerbread.
If you decide to embark on a house of your own, please share it with CTbites and send us a photo.
The Holidays are here...time to entertain. A well-stocked bar cart is an essential ingredient in any successful holiday gathering. Here's some tips from Festivities Catering to ensure that your holiday entertaining is festive, fun and filled with style.
1. Create a "signature" drink that can be made in batches. Have some pre-made in pitchers that can easily be poured into glasses as guests arrive. We suggest a Poinsettia Spritz Cocktail.
Poinsettia Spritz Cocktail Recipe: 3/4 cup vodka, 1 1/2 cups cranberry juice, 2 ounces St. Germain, 3/4 cup prosecco, cranberries & rosemary for garnish. Serves 6.
Many students can tell you the connection between the miracle of oil in the Chanukah story and why we indulge in deep fried latkes (potato pancakes). Here, Westport blogger, Liz Rueven, focused on a lesser known story as she created these Greek inspired spinach and feta latkes with a savory creamy topping. (Read her complete blog post here)
Looking for a simple but delicious last minute Thanksgiving side dish? After eating this off the menu at Match Restaurant, we asked Chef Storch to share his recipe with CTbites. We are working on this in our kitchen right now. I hope you try it in yours. Enjoy Match Restaurant's Pan-Roasted Cauliflorets With Pine Nuts and Raisins.
While many of our readers have family traditions when it comes to Thanksgiving, we, at CTbites, feel it is important to add a newcomer to the recipe box each year. For 2016, we offer you a classic developed by South End's Chef Nick Martschenko. His recipe for Maple Praline Pumpkin Pecan Pie may become your family's go-to dessert. If you decide to cook this in your home next week, let us know what you thought.
