It’s a sweltering hot Sunday in July and a dozen of us are standing outside of Hoodoo Brown BBQ at quarter to eight in the morning. A father-daughter duo came in from the Upper East Side, one guy came from Queens, others made a 45-minute drive down from parts of the Hudson Valley or from various parts of Fairfield County, the rest sped over from up the street. At that time, Hoodoo Brown was still over three hours away from opening its doors to customers craving their Texas-inspired barbecue, so what the heck were we all doing there?
You’ve arranged to keep the kids busy all summer long with camps and lessons, sleepovers and maybe a bit of volunteer work here and there, but what about some fun for YOU? Those kids shouldn’t get all the fun. And because we are, eh-hem, adults, learning a few new things alongside that good time is always a welcome bonus. Cooking classes are a unique way to have a memorable evening. You can go solo, with a friend or a group. Choose the flavors or the skills you are interesting in knowing more about. Then walk away with a full belly, new information and probably a few laughs under your chef’s apron. What the heck are you waiting for? Remember too, these are great gift ideas as well. Friend with a birthday during the summer? Treat them! It’s like dinner out but so much better. Pencil in some time for yourself this summer and treat yourself..like a kid.
Here is our Guide To Adult Cooking Classes in Connecticut.
Hot summer days and you don’t feel like cooking. The stove, oven, even the grill…it’s all so hot. But hold on a minute there, maybe *you* don’t have to! With a little foresight (read: now), your kids can learn to cook this summer, get inspired and whoa-oh, looks who’s not in the kitchen anymore?! Beyond your parental joy, though, kids will enjoy learning cooking skills, whipping up some pretty cool menus from around the globe and even having a cooking competition or two just to test their mettle. Just be sure to sign up your aspiring chefs soon, these classes and camps fill up quicker than hot grease will jump out of a pan!
Sick of the same old greasy bar food consumed with flavorless big beer brands while out with colleagues or friends on Friday night? Me too. Skip the ho-hum bar and head directly to The Social, a relatively new spot on Bank Street in New London. Providing a new and much needed hang-out spot, the Social gives diners great food, a family-friendly atmosphere, and an extensive beer list; it definitely knocks it out of the park as a new place to spend Fridays after work or Saturday evenings with family or friends.
Largest Selection of Craft Beers on Draft in Southeast CT
The Social has selected hyper-local, local, regional, and U.S. beers, serving a whopping 50 on draft.
Have you heard this lovely little conversation often during the summer months? Kids young and old let that horrifying phrase fall from their lips at an astounding rate. Are you just cringing thinking about how you will derail these declarations for 10 weeks? Well, now you can consider yourself informed and prepared to battle the cries of blahs and beat the little buggers at their own game! We’ve got some tasty ideas so that you can wave goodbye to boredom, and say hello to a creative and fun summer (not to mention, delicious). Maybe your kids will even treat you to a meal or two along the way. Maybe you’ll get the last laugh this summer…
It’s not warm enough to totally be outdoors and you’ve got a wicked case of cabin fever after this roller coaster of a winter. What’s a food loving, experience-hungry, knowledge-loving person to do? Take a class! Specifically, a *food* class!From breads to butchery, cheeses to fondant, we’ve assembled a class list that will have you hungry to learn, so to speak. Using the skills offered in these classes, you (and your friends, if a group activity if something you are looking for) can learn a wide variety of culinary skills that will allow you to have fun in the moment but then take that fun back to your own kitchen and share it. Learn to cook for a crowd, perfect skills you’ve been thinking you need a smidge of help with, or just do something different for an evening. Break out of that bread box! Strike a new (knife) pose! Any way you slice it (see what I did there?), you are going to have a grand time…learning! Who knew?
In 2016, Forbes Magazine claimed to have discovered the “secret to happiness.” “Spend money on experiences, not things,” they told their readers. CNN took it one step further. “That's in part because the initial joy of acquiring a new object, such as a new car, fades over time as people become accustomed to seeing it every day…,” they reported. “Experiences, on the other hand, continue to provide happiness through memories long after the event occurred.”
Those looking to invest in a meaningful experience can find a solution tucked away in Wallingford, just off the highway, but hidden from view. Southern Connecticut Wine Company, located in an unassuming garage-like building behind the railroad tracks, affords people the unique opportunity to create their own wine over the course of a season. I had the chance to be an honorary co-op member for the day and witness a little bit of what they have to offer.
Wanna learn how to make your own wine? Wallingford’s Southern Connecticut Wine Company www.soconnwineco.com is Connecticut’s first micro winery and they have a few spots open in their fall SoConnWine CoOp. The CoOp kicks off on Saturday, September 16th with a full day of crushing grapes from 12pm - 4pm at SoConn. No barefeet required — the winery has machines for that Crushing will continue every Saturday through October 7th. CoOp members can come once, or come all four Saturdays. Lots of sips of wine are included at every CoOp event.
Meet Alex Levere—his roots may be French and German, but the luck of the Irish is clearly smiling upon him. He grew up in the restaurant industry on the shoreline, spent some time in Europe—specifically, you guessed it, in Ireland—in his early 20s, then Boston during his college years and beyond.
“Long story short, the economy crashed, I graduated, and there was nothing really going on, so I was bartending at a place, and they offered me an assistant management job. So, I took that, then I went to manager. Then I went to general manager and, right before the place was sinking, the head chef quit, so I took over the kitchen. I was like, I know I can do this, and I did it, but it was too little, too late. And that’s when we came across this place!” Now he’s turning out some truly inventive flavors at the Inishmor Pub in Colchester.
The day started with snow flurries in Denver, pre-dawn, long week, long flight, two hours from Kennedy to CT. When my wife asked where we should eat, the temptation for a culinary transport to the Caribbean was too much to resist. After a quick drive to SONO, we were seated at one of my favorite restaurants, Harlan Publick, where Chef Kamal Rose is still creating magical combinations, balancing the spiciness of the Islands, with a delicate focus on subtleness.
Summer is on its way!! In just a few weeks, the kids will be out of school and looking for their next adventures. Why not a culinary endeavor? These Connecticut caterers and venues are offering up kids cooking camps and classes throughout the summer months. Check their web site for complete details.
AMG Catering and Events, Wilton: This summer, youngsters can sign up for the Kids CIT (Chef In Training) Camp at AMG Catering. There are four weeks to choose from, but book quickly because they are already selling out!
Bishops Orchards, Guilford: New this year, Bishops Orchards in Guilford has announced Summer Camp Programs for kids! The summer is broken down into four two day long sessions where kids can explore a different farm theme.
Wakeman Town Farm, Westport: In addition to learning about life on a farm, participants in the Junior Chef Summer Camp get to work alongside local chefs and counselors to pick the freshest ingredients around from the farm, see how organic fruits and veggies grow, and learn to cook and create fun fare, from pickles to smoothies to stir-fries, in our brand-new farm kitchen classroom! It's seed-to-plate culinary fun with a homegrown spin.
Taking a page from history, from what is now referred to as the “British Raj”, the British rule over the Indian subcontinent between 1858 and 1947, Viceroy Publik House pays homage to this now proud British and Indian cultural connect, offering a high energy English pub setting featuring London curry, pakoras and pints, and an edgy live music venue which is just as diverse as its menu. Located in Downtown Stamford, CT, Viceroy Publik House brings together these two cultures, rich in history and with a strong food and drink identity found in pubs throughout London. Viceroy will be opening in April of 2017.
Experience a New England tradition: turning sap into syrup! Ambler Farm will host two Maple Syrup Open Houses. The history and process of making syrup is fascinating. Kids and families will have an opportunity to tap a tree, take the maple syrup taste test, learn about Native American, colonial, and modern methods of making syrup and, of course, taste Ambler Farm’s very own maple syrup over vanilla ice cream. DATES: On Saturday, March 4th and again on Saturday, March 11th (both from 1-2pm).
Bottles of Ambler Farm Maple Syrup will be available for sale. This event is free and open to the public.
About six years ago, I began teaching cooking classes out of my home in Westport. Long after culinary school, a couple of years catering at Abigail Kirsch and many years catering on my own, the classes became a perfect way for me to share my love of food and cooking. Initially it was mostly friends and acquaintances but word quickly spread and before I knew it I was booking 2-3 classes a week from people all over the tri-state area. Here is a behind the scenes look at Chop Shop Cooking.
A cooking class usually starts with an email: “I’m interested in a cooking class in December… “
Sometimes they have already done some homework and looked at my demonstration class schedule and it’s very straightforward: “I have 2 people and want to sign up for the Holiday Bites class on Thursday the 8th.” Easy! Great! Done!
But more often, people like to create their own, tailored experience.
The latest incarnation of Mama’s Boy and Peaches, debuts this week as Greer Fredericks opens Peaches Pub and Juke Joint in Norwalk. Located at 7 Wall Street, this newest venture combines Peach’s, a first floor restaurant, with an upstairs “juke joint.” Overseeing the kitchen is Paul Failla, who previously worked at Bar Sugo, The Whelk and Saltwater Grill. The vision is laid back, kick off your shoes environment that serves some good old fashioned southern cooking at reasonable prices.
The space is open and allows for both seating in couches, easy chairs, at tables or at the long bar. The upstairs offers more seating plus access to the water view terrace. The walls will be adorned with artwork from New Orleans’ artist Dr. Bob and features many of his works from the “be nice or leave” series.
The opening menu include appetizers such as Chicken Liver Spread on Ritz crackers, Country Fair Bacon, Fried Green Tomatoes, Uncle Leon’s Mussels with Jambalaya broth and Andouille sausage, Chicken-Fried Chicken livers and Dark and Stormy Ribs. Save room for Supper, which includes Panhandle Shrimp and Grits, a Bucket o’ Chicken for two, Sunburst Trout, a Big By Burger and “The Thigh High” buttermilk fried chicken.
The Little Pubyou know from Ridgefield, Wilton and Cos Cob is opening its fourth location in Fairfieldat the intersection of Stillson Avenue and Black Rock Turnpike. This spot has some history as it housed the Angus restaurant for over 70 years. Owner, Doug Grabe says "It's a cute and cozy building in a perfect neighborhood for Little Pub and we’re really looking forward to serving the Fairfield community."
"Little Pub Fairfield will share the traditional old world charm of our other little pubs with thick plaster walls, hand hewn beams, and antique iron light fixtures," says Grabe. In fact, the team re-purposed over 80 vintage beams from their Cos Cob renovation. A massive stone fireplace serves as the focal point for the main dining room, alongside some wonderful pub decor, including a vintage telephone booth.
What is unique to Fairfield is its size. The dining room is over 50% bigger than Wilton, with 130 seats. Grabe says "The bar alone is bigger than our entire Ridgefield footprint."
Kids and Summer vacation: No homework! No school! No tests! The beach! Playing with friends! Sleeping in! More friends! Camp! Baseball games! Swimming! Fun! Fun! Fun!
Parents and Summer vacation: WHAT DO WE DO WITH THE KIDS?!
Rest easy. Chill. We have some ideas that you will benefit from in more ways than one. Day classes, culinary camps, learning about where food comes from and then what the heck to do with it-you’re little (or big) foodie will be in their element. With any luck, junior will be able to make *you* a back-to-school breakfast by the end of the Summer. Ohhhh, yeahhhhh.
Choose your week, choose your cuisine. Proceed to cook and eat your way around the world. Well, in an almost-Anthony-Bourdain kind of way. At AMG Catering in Wilton, traveling the world is the theme for the summer cooking sessions that will introduce your “Chefs in Training” (CITs for those in-the-know) to a wide array of dishes. These hands-on classes will have the CITs working in a professional kitchen and learning cooking skills that will have them creating “Street Food”, “Regional Dishes” from across the U. S, and a variety of “Small Plates”. The junior chefs (ages 10-15) will top it all off with a cooking competition on the last day. Watch out, Food Network. A word of note: these kitchens are not allergy-free kitchens. Everything and anything (nuts, shellfish, dairy) is cooked here. Cost is $475 per week, $900 for two weeks, or $1350 or three weeks.
We are VERY excited about this week's Bethel food news covered by our friends Hearst Connecticut:
Several local entrepreneurs hope to open a brew pub in the former train station, which they believe will bring a new demographic to downtown [Bethel].
Lisa Tassone, owner of La Zingara on P.T. Barnum Square, and several partners have been discussing a brew pub when space at the station became available. Bethel Cycle closed last fall after operating in the building for about five years. “As soon as we walked into the space we knew it was a perfect fit,” said Tassone, who opened La Zingara about 13 years ago. Chris Sanzeni, an experienced brewer, said the historic building and the artistic nature of making beer is a perfect fit — adding Smirnoff vodka was produced for the first time in the building next door.
If the "EXPECT BIG THINGS" train station platform signs or the Little Pub "adopt a highway" sign by exit 23 weren't enough of a hint, Owner, Doug Grabe, is happy to confirm that Little Pub is in fact coming to Fairfield's Dolan's Corner this summer.
Located at the intersection of Stillson Avenue and Black Rock Turnpike in Fairfield, "Dolan's Corner" was the original hub of Black Rock Turnpike's thriving business district and home to various incarnations of the Angus restaurant for almost 70 years. Grabe told CTbites,
"It's a cute and cozy building in a perfect neighborhood for Little Pub and we’re really looking forward to serving the community. And besides, how could an iconic Fairfield address known as "Dolan's Corner" not have a neighborhood pub?"
Little Pub Fairfield will share the traditional old world charm of our other little pubs with thick plaster walls, hand hewn beams, and antique iron light fixtures. "We have some really great stuff planned and of course, fun is mandatory," Says Grabe.
Stay tuned for interior photos and opening news as the renovation gets underway.
The holiday season is coming fast. The search for the unique gift for that special person can be easier this year. Give them a memorable experience that is both fun & useful. Sign them up for a cooking class at The Schoolhouse at Cannondale Restaurant in Wilton CT. Chef Tim LaBant & his staff will be sharing their years of experience each Tuesday evening beginning in February, through March. You'll also savor the finished culinary delights with wine pairings after the class. Classes range in topic from Winter Braising to Fish Cookery to Knife Skills.
The schedule and focus for each evening is as follows:
