For many people, Ralph’s Famous Italian Ices & Ice Cream, represents a little piece of their childhood. I will confess to a few nostalgic moments around this shaved ice mecca. And now a bit of good news in the tidal wave of horror, Ralph’s Famous Italian Ices is opening a location in Connecticut…Stamford to be exact, at 900 High Ridge Road.
The homemade ice cream, butter lathered lobster rolls, and topping loaded hot dogs at Heibeck’s Stand all made their season debut a few weeks late, but the popular Route 7 roadside gem is back in action.
The delay in their opening is due to the obvious COVID-19 climate. Like many restaurants, Heibeck’s took the extra time to work out how to open as a takeout-only model with online or call ahead ordering and to put even more sanitation measures in place. “We definitely took a step back in our opening to make sure we were ready,” says manager Rachel Williams. “We love our customers, and our main concern was to make sure they’re safe and comfortable.”
Williams also mentioned that Heibeck’s took additional time to properly mark where walk-up traffic should flow and social distancing markers once in line at the windows to help ensure customer safety. Entrance, for now, is through the parking lot in back, then let the arrows and signs guide you from there.
To Heibeck’s regulars, noticeably absent will be their charming, pet friendly, BYOB dining patio that is usually decked out with tables, chairs, flowers, greenery, and string lights. Where folks would normally go to kick back and devour a cup of Deep Purple Cow or Trash Can ice cream, is now mostly empty. “It was sad not putting out the furniture and plants,” says co-owner Barbara Heibeck, who owns the stand with her son, Skylar Smith. “It felt different.”
This year, Passover begins on April 8 and continues through Thursday April 16. Although Connecticut restaurants are still closed for their dine-in operations, restaurants and caterers across the state are still offering tasty to-go and delivery options for Passover meals.
CTBites and Terrain were recently invited to Arethusa Dairy Farm for a behind the scenes tour of their dairy farm and cheese making process. But before we get all cheesy, I want to share the wonderful story of a once little known dairy farm.
It all began in 1999 when the Webster family put their 150 year old family farm up for sale. Worried that their view would be obstructed, and to preserve the historic property, neighbors George Malkemus and Anthony Yurgatis stepped in to purchase the farm once named for a small pink orchid that grew in a swamp on the land. Malkemus and Yurgatis promised to restore its original name, and such were the humble beginnings of the Arethusa Dairy Farm.
Can I just tell you how great it is to go to bed at the end of a fall night with the smell of a bonfire in my hair? Both end-of-season Hadley & Occum Farm Dinners hosted by DORO were truly sort of magical. Not in the knight in shining armor kind of magical, but in the can we hold onto to this beautiful moment of community and let these flavors and aromas linger just a little while longer kind of magical. It was community, it was the beautiful Sub Edge Farm, it was tremendous food, and it was a recognition of what Bourdain always talked about: the power of sharing a meal around a table, no matter who is dining with you.
Nominated as one of five for 2019 Caterer of the Year by the Connecticut Restaurant Association, we know DORO Catering and Restaurant Group is a master at their craft. With the connection of four restaurants, Zohara Kitchen, Avert, Treva, and Artisanal Burger Company, the catering group has a culinary treasure troveof flavors and experience from which to pull for any event they cater.
Thanksgiving is right around the corner, and many of Connecticut’s best restaurants have Thanksgiving specials & catering worth gobbling up! From prix fixe menus to extensive buffets to family style to take-out, there are options for everyone. So don’t cry fowl– make your reservations today! Space is limited and seats fill up quickly, and get your catering orders in if you’d prefer to do Thanksgiving at home, without the work!
At Sherkaan’s first pop-up last Thursday night, the Flipindian Feast, I had to swim through the the hungry crowd and make my way to, literally, the last seat available at the long copper bar. From the pervading tiger logo (Sherkaan means Tiger King in Hindi) and hindi phrases on the walls, to the cascade of bicycles hanging from the ceiling, diners are definitely transported to the packed spaces of a Southeast Asian hot spot. In addition to all the things to look at, pungent spices filled the room; they were so entrenched in the air that my hair smelled of them the next morning.
If you were fortunate enough to try Geoff Lazlo’s food at Mill Street Bar & Table—or at The Whelk and LeFarm prior to that—you know to expect fresh, seasonal food from the restaurant chef turned private chef and caterer. With his latest endeavor, Geoff Lazlo Food, he’s popping up at venues all over Fairfield County and beyond. These days you’ll catch Lazlo flashing his skills at places that practice and preach sustainability like Mike’s Organic Delivery, The Hickories, Millstone Farm, and he even returned to cook at one of Gramercy Tavern’s 25th anniversary alumni nights where he was a sous chef for four years.
School has started. You know what that means, don’t you? The holidays are coming (sorry!). Plan now, get a jump on things. This will be your year to be…ready for it?…organized! We all love the parties and events that the holidays bring but they can also have us sighing and dreading them because, well, they are a lot of work, no matter how wonderful they are. With that in mind, maybe this is the year you opt for a caterer to help you enjoy the season and these delightful gatherings all the more. A gift to yourself, so to speak. This bunch of professionals will set up, decorate, coordinate and serve a wonderful variety of delicious morsels for you and your guests. You can rest easy as your beautiful event unfolds before your very eyes. Sometimes, we get by with a little help from our friends, and in this case, our friends who cater…
Connecticut loves its ice cream! One afternoon, I posted a casual query to a food lovers Facebook group: “Hello, everyone! I’m working a round-up of all the best places to enjoy ice cream across Connecticut during these hot summer days. What are your favorite spots?” Within a matter of hours, the post racked up 154 comments along with countless likes, follows, shares, and reactions. Ice cream enthusiasts were eager to share their favorite spots all across the state, from hidden gems to beloved staples. Here are 30+ places for spectacular scoops in CT.
I wouldn’t have expected the steady stream of customers this past Wednesday afternoon at Milkcraft, all lining up for nitrogen infused ice cream despite the chilly temps outside. And yet, after tasting my P B & J Roasted Banana in the signature Bubblecone, I understand the customers’ urgency. Who needs hot chocolate when one can delight in these fresh, chef driven flavors honoring the winter season? The Bourbon Breakfast and Smokin’ Choco de Leche and will hold me over until the summer just fine.
Rejoice, New Haven residents. You can now enjoy Milkcraft in New Haven! The New Haven location (280 Crown Street) is the largest of the locations to date, at 1500 square feet.
From the made-to-order ice cream billowing with liquid nitrogen clouds and those crazy waffle-like Bubblecones, to the waiting line of people all abuzz and happy customers donning their blue cookie butter ice cream tongues, Milkcraft continues to make its mark on Connecticut’s local and adventurous food enthusiasts. The first Milkcraft opened in Fairfield in the spring of 2016, with a second location popping up in West Hartford one year later, and now a third location marks the brand’s 3-year anniversary with the addition of their soon-to-be-open New Haven locale.
The humidity is making your hair look like Rosanna Rosannadanna’s. You are sweating just…standing…still. What can help ease the ills of this sweltering weather? Gelato. The cool will survive! Cups and cones of creamy cold, Italian, La-Dolce-Vita-I’m-on-a-Vespa gelato. Luckily, scattered across our fair state, a wide variety of gelato can be found and now you have a reason to smile about this crazy heat and humidity. Scoops, scoops away! Brava!
Escape to a different era where comfort food is locally sourced, you are served with compassion and a smile on a garden patio, and you can experience a country feel that makes our fast-paced world slow down just a bit. This cute date (BYO), family fun and good vibe spot is something special to CT that you simply shouldn’t miss.
Heibeck’s in Wilton opened in 1931 and has been family run for four generations. Back then, George Heibeck and Katherine Dhly Heibeck stayed up all night to hand churn over 100 of their original ice cream flavors to perfection, and then served the creamy goodness to their loyal customers daily. Though their ice cream is no longer produced on premises, the family prides itself upon the use of local food sources.
'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...
Shack®is thrilled to announce it will open its doors on Friday, April 27that 11AM. The West Hartford Shack will be located at Corbin's Corner, 1445 New Britain Avenue, West Hartford, CT. This marks Shake Shack’s fourth Connecticut Shack, with existing locations in Darien, New Haven and Westport.
In addition to the Shack classics, the West Hartford Shack will be spinning up a selection of custom frozen custard concretes: Shack Attack (chocolate custard, fudge sauce, chocolate truffle cookie dough, Mast Brothers Shake Shack dark chocolate chunks, topped with chocolate sprinkles), Cookie Butter Blender (vanilla custard, cookie butter, chocolate toffee and chocolate sprinkles)and Pie Oh My (vanilla custard and slice of Four & Twenty Blackbirds seasonal pie).
Food, like any other aspect of human culture, has its landmarks. Local touchstones, the food you grew up with can be felt from great distances away, even by people who didn't grow up nearby. Ask just about anyone across the world what constitutes American food and chances are "hamburger" will be in their top two answers. The burger's invention at Louis Lunch in New Haven is well known and, regionally, so is Danny's Drive-In in Stratford. This is why a "For Sale" sign on the building has met with such concern - it's only been seen twice before in 83 years.
One of this year’s tastiest food trends is edible cookie dough. One could argue that cookie dough was always edible, but the term refers to the use of heat treated flour that eliminates bacteria and pasteurized eggs to reduce the risk of food-borne illness. It’s likely something you never thought about as a kid when you scraped the cake batter or cookie dough bowl clean while mom did all the baking. If you’re reading this in 2017, eating all that dough didn’t harm you one bit, and you’ve seen a cookie dough resurgence in the U.S.—in “edible” form, of course—at supermarkets, dessert shops, and food trucks. In Colchester, Connecticut, there’s a sweet shop that’s dedicated to cookie dough and other cookie dough related sundaes, milkshakes, and pies...DoughLuv.
Tyler Moss is rolling into town, quite literally, with a new Thai rolled ice cream and dessert truck that elevates this food trend to the next level. After nearly dying from an allergic reaction to a peanut, Moss, who previously ran the popular Bun Burger Bun allergen friendly food truck, is reaching out to his fan base again and providing a healthier dessert option in the form of outrageously creative frozen desserts, coffee, and hot cocoa. Cocoanuts is the name to look for, and the truck will be parked outside the South Norwalk Ice Rink starting in late October. What’s on the menu? Cocoanuts will be serving up non -dairy, gluten free, vegan desserts to the hungry masses using coconut cream, coconut milk, and other allergen friendly ingredients. The best part...these desserts are so rich and delicious, you would never know they are allergen free.
Fried ice cream is a thing again! At least it is in Stamford.
If you haven’t heard the sweet whispers and the sizzle of the hot oil, the concession stand at Cummings Beach has a brand-new resident.
Drop & Fry was started by two city residents, Irving Diaz and Mario Forte, friends since freshman year of high school. They came up with the idea to batter-dip-and-fry pound cake-coated balls of ice cream, after being dissatisfied with fried ice cream desserts at Mexican and Asian restaurants, where you’d typically see if offered. They also saw an opportunity to capitalize on selling a sweet treat that’s not all that common in Fairfield County.
