Although we continue to lament the trials of 2020 and all the ways in which IT has put a damper on our spirits, there are still some things bubbling to the surface as pure goodness. If anything, 2020 has called on all of us to be more creative and resourceful than we’ve ever been before. Take collaborations for example. Businesses have been coming together to not only support one another through tough times, but CREATE in ways which raise the bar of possibilities.
Grano Arso, in Chester and Highclere Castle Gin out of Essex, in partnership with the namesake estate in England and location of the beloved series Downton Abbey, have come together to create the ultimate moment of luxury. From November 1 - January 1, diners have the opportunity to delight in, perhaps, the most lavish cocktail ever made. This $99 cocktail is not meant to empty your pockets, although the pleasure itself might be worth the moment, but in fact, go to a wonderful cause. Given the downsides of Covid-19, the Channel 3 Kids Camp, celebrating their 110th year, was unable to run this year, therefore disappointing countless Connecticut children who did not get to experience it this summer. More than ever, the proceeds from this divine cocktail will ensure kids get their camp experience in 2021.
For those of us who shop or live in the Westport area, you could hear a communal groan of sadness when Saugatuck Grain & Grape closed up shop by the train station in 2018. It was audible. Owner, Mimi McLaughlin ran her small boutique wine and spirits shop like a family, and every time you walked in that door, she taught you something, or opened your eyes to something new. Shoppers walked out excited about a new small producer wine label, a local distiller they’d never heard of…or a cocktail, made perfectly. Her passion and knowledge of all things “grain and grape” created a brand that took her love of educating the consumer and made her a leader in her field.
Fast forward to 2020 and…wait for it…Mimi is back. Last week she opened a Saugatuck Grain & Grape pop-up location at 1460 Post Road East. You can still lean on her for that perfect red wine recommendation, but it’s different this time around. McLaughin says ”I am back because I came to a realization during quarantine, that what I really want to do, is support the local community, those who need it most.” She has put her money where her mouth is, as SG&G is giving 15% of ALL SALES to local charitable organizations.
What a full circle moment. I first met our editor Stephanie Webster, affectionately known as Boss Lady, almost two years ago at El Segundo in SONO before I started eating myself silly for ctbites. So, I’d say it’s fitting that I get to bring you the news that the segundo El Segundo is opening in New Haven THIS TUESDAY, August 25th. It makes PERFECT sense that a place that consistently delivers super friggin delish-us Global Street Food, land in a town like New Haven, which is a gorgeous microcosm of what our bruised little world has to offer.
This week on the History Happy Hour, bartender Craig Ventrice shares his recipe for The Sherry Flip, popular in 18th century taverns and quaffed by the likes of George Washington.
Because they apparently didn't have enough on their plates with Black Hog brewing, Ordinary cocktail bar, OLMO, Caseus, and The Stack in New Haven, Jason and Tom Sobocinski and Tyler Jones have launched Continuum Distilling in Waterbury. The distillery logo features a hop surrounded by the tricorner symbol for recycling, an emblem of their process, which takes the often discarded "trimmings" from area breweries, and reduces them to an unusual, boozy essence.
I made it up to Continuum last weekend for their grand opening, and my first impression was that it shares a building with Brass Works Brewing. Neat! I'd had several Brass Works beers before, but I'd never been, so a single trip can be a BOGO for the efficiency-minded drinker on the go.
’Tis the season for merriment annnnd with merriment usually comes festive cocktails. Knowing that Connecticut has some amazing small-batch distilleries, we would like to highlight some delicious cocktails utilizing these spirits to get your party going and get your guests dancing like ol’ Mr. Fezziwig. Enjoy these jovial creations at your next party or pick up a bottle of these local spirits as a great gift for hostesses, friends or family members. Spread the local love, raise those glasses and enjoy the holidays. Cue the merriment!
Time is an ingredient,” Elliott Davis says as he takes me on a tour of Mine Hill Distillery in Roxbury. The venture capitalist turned sheep farmer turned distillery owner is speaking literally. He’s referring to the way the rye, bourbon and other styles of whiskey produced at his distillery will be flavored by the passage of time as they sit aging for months and years in barrels. But he could also be speaking figuratively. Each drop of liquid produced at his distillery, which opened this fall, is inspired by the past.
The niche at Conspiracy has been very warmly received and has opened up such a great new opportunity for Middletown visitors. Chef Sassi mentioned, “The small plates is something that’s been a passion of mine for several years, so, to have a place entirely devoted to small plates breaks the mold of the conventional way of eating out. What’s better than experiencing several different dishes and flavors and journeys for the cost of a single regular entree?”
I agree. It’s super smart, very creative, and gaaa damn delicious.
“Being a craft cocktail bar in Middletown is a hustle,” mentioned owners Mark and Jen Sabo. “We’re not a big city, the town isn’t (yet) a place people 100 percent think of as a destination, so we have to grind and push the boundaries of creativity and innovate and change constantly...our guests respond to variety and innovation, so we are constantly looking to deliver that.”
If it was even possible to manage more tasty bites, my guest and I tried the S'mores, to finish a journey of exquisite flavors. Like the PB&J, this treat paid homage to its childlike original and yet, had a cooler, dressed up vibe. Toasted graham cracker crumble, marshmallow creme anglaise, spiced chocolate, and brûlée marshmallow all painted on a plate, that was part art, part throwback summer memory.
One hundred years ago in 1919 Connecticut State Senate couldn’t ratify the 18th Amendment which made Connecticut one of two states at the time to defeat prohibition.
It was a real moment in history, and now a real moment for SONO 1420, the revolutionary new distillery making waves in the world of spirits. As far as everyone knows, they are THE only distillery around using hemp seed in its remarkable mash for whiskey as well as other parts of the plant for its flavorful and aromatic essence in gins, bourbons, and ryes.
Back in 2015 I was invited to a new Chinese restaurant concept in Westchester by veteran restaurateur Jody Pennette. Skeptical as to how this type of cuisine could be different and better, I went. What I experienced was indeed that and more. Chinese food, I soon learned, could be delicious, even healthful, sticking to simple flavors and using organic ingredients while placing these dishes in the middle of a dynamic and upscale setting.
Fast forward and I am invited to Greenwich to check out Pennette’s latest Chinese food adventure. Once again he pushes the envelope with another, though similar, take on this ethnic fare, bringing us LuLu Chinese with its lighter brighter versions.
If you already have a bevy of Chinese menus with sauce stains in your house that no longer excite you, Ren Dumpling & Noodle House in Norwalk may just become your new “go to.” Tucked in the corner of a vast shopping plaza in Wilton, Ren Dumpling & Noodle House seems to be far from overlooked. This cozy and clean joint was bustling with hungry customers dining in and picking up takeaway.
Full disclosure: I lived in Hong Kong for five years, therefore, with five years experience consuming copious amounts of dumplings under my belt, my curiosity was piqued although my expectations may have been skewed. Ren isn’t all about the dumplings, however. In fact, the rest of the menu showcases an impressive amount of options you would see on most Chinese menus, with the addition of the odd Thai or Vietnamese dish or two, which seems to be standard these days.
Back in 2015, a few Yale students, including chef and culinary director Lucas Sin, got together and opened Junzi Kitchen in New Haven. The small counter-serve spot dishes out traditional Northern Chinese cuisine, specializing in bings (flour-pressed wraps) and noodles.
Since its creation, Junzi Kitchen has expanded to New York City, with one currently at Colombia University and a second to open on Bleecker Street this spring.
The New Haven location is bright and welcoming. It has an organic feel with its white brick walls, light wood accents, and lush greenery dangling from the ceiling. On one wall, there is a small display of featured artwork, including ceramics made by the China-based artist Junty.
The Chinese New Year, or Spring Festival as it’s been called since the 20th century, remains the most important social and economic holiday in China. Originally tied to the lunar-solar Chinese calendar, the holiday was a time to honor household and heavenly deities as well as ancestors. It was also a time to bring family together for feasting. Several CT restaurants will be hosting special celebrations. Ring in The Year of the Dog at these local spots. Chinese New Year officially begins on February 16th, and ends on March 2nd.
Like its sister restaurantsSHU in West Hartford and Fairfield, Chef Xinyu Huang HAN is a study in authentic Chinese cuisine, this time focusing on Huo Guo—hot pot—a popular eating experience throughout China.
For the uninitiated—as I was before visiting HAN—hot pot is a method of table-side cooking best described as Chinese-style “fondue” in which meats, vegetables, seafood and even eggs are poached in well-flavored broths before eating. Unlike fondue, which simply coats bread or fruit in cheese or chocolate respectively, diners actually cook their food in the hot pot.
When I mentioned that I was visiting SHU restaurant in Fairfield, someone inevitably said, “I didn’t know Sacred Heart University opened a restaurant!”
A common misunderstanding but, in fact, SHU is local slang for Chengdu, the capital city in China’s Szechuan province. Think of it like calling Philadelphia “Philly” or San Francisco “Frisco”
SHU, on the Post Road in downtown Fairfield is the second outpost of the popular restaurant created by Chef Xinyu Huang, three years ago. Huang spent much of his career as a culinary arts professor in Chengdu before emigrating to the United States and working in restaurants in Chinatown and Connecticut.
“My goal was to create a restaurant that was dramatically different from American Chinese food,” said Huang, through a translator. “The cuisine of Szechuan is considered one of the great culinary styles of China, and I wanted to share authentic dishes with both American and Chinese American diners.”
More exciting CT openings! Beloved Chinese restaurant Lao Sze Chuan, whom you may know from their immensely popular Milford location, has finally opened their doors to their second CT location, Gingko. Lao Sze Chuan's new Fairfield restaurant is located at 923 Post Road and is hands down, the best place to go when craving authentic Szechuan cuisine in CT.
Lao is part of a small chain started by Chef Tony Hu, who made a splash in Chicago with four Chinese restaurants devoted to the concept of “gourmet authentic Szechuan.” The Tony Gourmet Group, now has restaurants all over the world. The menu is extensive and includes everything from Hot Oil Dumplings to Diced Rabbit with Peanuts, and Hot and Sour Eel with Cellophane Noodles.
Fairfield HamletHub reported yesterday that Jinn's Fresh Noodle House at 923 Post Road, Fairfield, CT had closed, but there is always a silver lining in the restaurant biz. This one is particularly shiny, as the most beloved Chinese restaurant in the area is coming soon in its place. Lao Sze Chuan, which already has a popular location in Milford is hands down, the place to go when craving authentic Sichuan cuisine with high quality ingredients. Lao Sze Chuan is owned by the Tony Gourmet Group, with restaurants all over the world...and now in Fairfield.
It would be easy to drive by Yao’s Diner in Orange without a second glance. Housed at the end of a small shopping plaza, the restaurant which features authentic Chinese cuisine is unassuming on the outside and equally unpresumptuous within but from the time you step into the foyer you get a sense that this eatery is something different.
The first restaurant by Guangmin Yao and his wife Xuan Chen, Yao’s occupies the space that was Lisiano’s Italian restaurant for thirty years. Silent partners Charles Eaton and his wife are proprietors of the popular Q’s in Norwalk. The pair are world travelers with a passion for authentic East Asian cuisines.
Ch’i Public House opened in late November in the space formerly occupied by Ocean Drive and Red Lulu on Washington Street in SoNo. The forces behind the new Asian-inspired restaurant are Rob Moss, Marco Siguenza and Dave Studwell, owners of neighboring Washington Prime. Overseeing the kitchen is Executive Chef Mark Taruna, whose long career spans attending the French Culinary Institute and working as the Sous Chef for Nobu Matsushisa at Nobu. He subsequently joined The Food Network and ran the Iron Chef kitchen where he worked with Morimoto, Mario Batali and Bobby Flay. He brings a new level of creativity to many classic recipes with bold flavors and textures, from the simplest dumpling to the most complex sauces.
