It’s holiday time-Passover, which begins March 27 and concludes on Sunday, April 4. Even though Covid restrictions are starting to ease up, there are still plenty of pickup and delivery options for ordering so you can enjoy a beautiful meal in the comfort of your own home. Chag Same’ach!
Here are 18+ Spots For Passover Catering 2021 in Connecticut.
I often fantasize about waking up to a 6 pack of donuts and a warm bacon egg and cheese sandwich nestled on a freshly made biscuit. Seriously…all the time. I’ve got issues. Well, now there is a ghost kitchen in Westport, CT where such dreams can become a reality…and they did last weekend. Introducing Grammie’s. For those not familiar with the concept of a ghost kitchen, it just means there is no actual restaurant—not in the traditional sense. You can't come and cozy up to a table, but you can order Grammie's donuts, cronuts, flakey biscuits, croissants and breakfast sandwiches (made on ANY of the above freshly baked carbs) for curbside pickup and delivery through their website. Yup. Lay in bed and hit send…Voila!
If the buzz around KFC’s 2020 rollout of their fried chicken and donut sandwich says anything about our appetite for this decadently delicious combo, I’d say with great certainty that the new Citizen Chicken & Donuts, opening today in West Hartford, has some serious legs. From the folks who brought you Hartford Baking Company, Citizen Chicken & Donuts has made a smart addition to the team, a chef who knows things about Southern cooking, and definitely knows his fried chicken. Texas born, Chef Van Hurd, of Sayulita’s, Taino Smokehouse, and Riverhouse Catering, will be at the helm alongside Hartford Baking Company founder, Scott Kluger, who will handle the carb-ier side of Citizen’s menu, including the donuts, brioche sandwich breads, cronuts and other goodies. Kluger says “Fried chicken is not our background or culture so it’s nice to have somebody from that world to bring real authenticity to the menu.” It’s really the perfect pairing, and you can find this comfort food mecca at Hartford Baking Company’s original location on New Park Avenue in West Hartford.
The holidays have arrived. Unlike the usual joy and party atmosphere of a typical year’s end, this one brings with it innumerable emotions. In the midst of this tumultuous year, though, we have seen people coming together, helping each other and their communities as we haven’t seen for quite some time on such a scale. As you can see with just a small glance, the Holiday list before you is a long one-one of our longest—but it serves a dual purpose: to keep you, our fabulous readers, happy, safe, and cozied up with your families and “pods”, but it also serves to help us be aware of the restaurants in our midst who are going above and beyond to simply make it through this year and greet the new one. We hope you will continue to support each other and support the businesses in our state which help to keep our communities thriving. Happy Holidays to you all, to good health, and of course, good eatings.
We bring you 70+ CT Restaurants & Caterers for Holiday 2020 Catering & Dining.
At quarter to midnight on a Saturday in Wilton, the town is pitch black except for the glimmer of light coming from Tim LaBant’s Parlor. Ovens are off, they’re not making pizza, and the doors are locked. It’s where you’ll find Hugh Mangum, the owner of Mighty Quinn’s Barbecue, former Chopped champion, a Jean-Georges alum, frequent judge on Beat Bobby Flay and Fire Masters, and, well, you get the idea. Mangum is beginning a sleepless overnight shift where he’s doing the opposite of what he’s known for, if making donuts and fritters for a Sunday morning pop-up is the opposite of smoking meat.
Mangum’s late-night workshop is a necessary one. He’s got lots of donut dough to make, bowls of homemade curds, creams, and glazes need to be whipped up, and fritters require a folding of buttery, cinnamony, sugary Granny Smiths.
Later, Mangum will be joined by his wife, Laura, and his sons Lucas and Henry. While Hugh fries and fills hundreds of donuts in the back, Laura is up front submerging fritters in glaze and coating donuts with fruit-infused sugars. Lucas and Henry are also hands on, expediting and fulfilling customers’ orders for half dozens and dozens.
The line at this point isn’t only a few early birds. When 8 a.m. sales begin, there’s a line wrapped around that side of the shopping center that goes all the way to the back with eager donut fans awaiting freshly made donuts and piping hot fritters, just dunked in brown butter vanilla bean glaze.
