Ok folks, LET’S GET ROLLIN’! Summer is here and it’s looking like it might be a helluva lot better than the last one. Halle-freakin-lujah! Events? Parties? Going out to eat in public? Could it be? Let’s refresh our memories and gild them with bites of pure deliciousness. Saunter up to these ever-popular trucks when you are out and about or have one roll right into your own yard or venue! Let’s spin into a new, sunny summer with a drink in hand, tasty food on our plates, and friends by our side (after we’ve given them a big hug)!
The need to eat strikes in many different forms. Craving something healthy? At The Westport Farmers’ Market, you can grab some freshly grown produce to satisfy that yearning. Want something refreshing? Stop by the handmade popsicle stand to cool down. How about something sweet? Head to the various artisan bakers selling freshly baked pastries and bread.
After a brief intermission from the end of their winter season back in March, the Westport Farmers Market has reopened to serve the community fresh produce, baked goods and everything in between. Open Thursdays from 10-2 on Imperial Avenue in Westport, the market is something you will not want to miss.
With over 50 vendors determined to provide market-goers with healthy and fresh products, Westport residents can look forward to grabbing organic, local ingredients to prepare a healthy meal, or even a pre-made breakfast or lunch… after visiting all the other vendors…of course.
Visit the Westport Farmers Market to enjoy goods from any of their over 50 vendors or check out a few of our favorites below!
Chefs realized a long time ago that “farm to table” was more than a phrase, it was a healthier way to eat, tasted better and improved the diversity of local economies by helping make farming economically viable. In addition, this growing trend has another major benefit, increasing access to a wide range of different food options across our community.
We, in Connecticut, are incredibly lucky with access to a large and growing number of farms and farmers’ markets, but sometimes a visit to that local farm stand during its business hours is difficult. For people who are not members of a CSA (community supported agriculture) program and would still like to incorporate ultra-fresh products into their everyday lives, CT based Berkshires Direct now gives customers greater access to the resources of farm-fresh products delivered to your home. They are based in Connecticut and currently making deliveries in Connecticut and NYC (Manhattan, Brooklyn, Queens).
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From catering company and menu innovation to rolling through Connecticut with his farm to truck experience, EP Local, Chef Kevin O Neil and his wife and partner Patrice are always on the move. I first met the talented duo last year at an American Liver Foundation benefit (see feature here) and I was blown away with their exquisite use of spice, and absolutely gorgeous plating. I’ve been following Chef and his caribbean flare ever since. Now, several months into their new food truck venture, that flare is getting some attention. This week EP Food Truck used their wheels for an all important Thanksgiving Turkey Drive in collaboration with the YMCA and Sterling HouseCommunity Center in Stratford. And, you might have caught Chef on News 12 where he taught viewers how to make candied yams from the truck.
AS IF…..Just when we think we’ve caught wind from every CT Food Truck rolling by, there are new ones popping up, or ones we’ve yet to try [too funny, didn’t plan that rhyme there!]. So, in the effort to always share what we love about CT food inside, outside, or on four wheels, here are a few great trucks that have launched in 2020, and a nice long list of mobile food options that will serve as a reminder to those of you who were already in the know! [For yet more mobile food options you can also refer to our recent guide to CT’s favorite food trucks here.]
Tate Norden’s blue 1959 Chevy Viking was once your average vintage car. Then, in 2015, he transformed it into the ultimate catering vehicle, featuring a bar and a wood-fired pizza oven. With that, Iron & Grain Co. was born. Now, five years later, he has transformed what was once a vacant West Hartford property into a foodie paradise withfunding that has been fully crowdsourced. With that, GastroPark was born, and it is now open for the public to enjoy.
After recognizing how profoundly this niche in the restaurant industry was expanding in the Connecticut area, Norden wanted one spot where these trucks could flourish. His years of planning and negotiating with architects, engineers, and contractors have finally paid off, as GastroPark is doing just that, serving as a place where food trucks can congregate and offer customers a range of diverse menus for any craving. With an impressive outdoor and (soon to be) indoor area, visitors will ride a flavor rollercoaster as soon as they enter this unique dining experience.
When cruising around the Norwalk Town Green on random weekdays or perusing the Rowayton Farmers Market on Fridays, you may have noticed a big neon green food truck with the words “Savory Smoke Barbecue” decaled on the side. On board is Ryan Cuber. His name might be new to some of you, but be assured, he’s not new to the BBQ game.
Cuber, a Norwalk resident, has been around if you’ve really paid attention to the food scene. He has catered privately, held BBQ pop-ups at Sand Wedge Deli and at Winfield Street Coffee, and he ran the pits for the short-lived (but very good) Mason Dixon Smokehouse in Stamford.
BBQ aside, Cuber was around the business at an early age. “I was exposed to the restaurant business as a kid and I learned a lot; my mom was a restaurant manager,” he says. “I’ve done almost everything from folding pizza boxes to being a busboy. I’ve managed. I’ve been a chef.”
Cuber’s BBQ journey began in 2011, at a time when there wasn’t much of it around here. “There wasn’t really anyone doing it when I started…maybe Bobby Q’s was the only one back then,” he recalls. “I was overworked, over schooled, a little bit hungover. I woke up in the middle of the night, made a sauce, and said, ‘This is it. This is what I’m gonna do.’ I knew the area needed more BBQ.”
When it comes to food trucks, Connecticut is on a roll! New outstanding mobile eateries are constantly popping up, offering a variety of cuisines and unique experiences. Here is our guide to Connecticut’s best food trucks- and it’s bigger and better than ever!
Chef Dan Kardos has made his mark on the Connecticut restaurant industry over the past two decades. He’s been the operator, the owner, and, of course, the chef of local favorites like Stratford’s Oar & Oak. This summer, he’s turning to something even sweeter.
Kardos recently opened Oar & Oak Creamery, a 10x6 soft serve ice cream truck currently stationed at Knapp’s Landing in Stratford. The truck, Kardos emphasized, isn’t some extravagant ice cream parlor with dozens of flavors and toppings galore. It’s straightforward yet refreshingly original.
These farms have CSA shares still available (organized by county), click through for additional details on each. Sales are very brisk this year, please act quickly!
It was a warm February morning and my son and I joined a group of families as we gathered at Ambler Farm in Wilton, CT to kick off the maple sugaring season. We were greeted by Program Director Kevin Meehan and received an introductory lesson on how to tap a maple tree. Most of us stood in awe as the sap started to drip out of the tree upon tapping it. Many cheered with excitement for what was about to begin was a fantastic winter farming adventure and a great lesson in farm-to-table. We then received our buckets from Assistant Program Manager Jennifer Grass and proceeded to carefully select our “Giving Trees” on the farm. We hung our buckets on the trees and captured photos to commemorate the day. (Our tree was number 42 and pretty far from the sugar shack! It was an adventure after all!) Then we waited. We waited a week. During that week, many of us wondered just how much sap we would find in our buckets when we returned to the farm.
One of the ways to celebrate Filipino American History Month (every October) is with a kamayan meal. A what? Don’t worry, when I was asked to attend one, my response was, “What’s that now?” And I do have a few Filipino friends, including those who invited me to this one, my first one.
There was a kamayan dinner and it was held in South Norwalk. The event, hosted by Chris Gonzalez of Hapa Food Truck with public relations pro and event planner Ria Rueda, was the first of its kind in the area, not counting the off chance you’ve attended one at a friend’s house.
I pose this question to you…Is there anything better than a well executed egg sandwich in the wee hours of the morning (or really any time of day)? A nice runny yolk…smoky bacon…buttery Parker House roll….drooling yet? Well, for lovers of all things egg sandwich, we’ve got some egg-citing news. The crave-worthy egg sandwich food truck, The Tasty Yolk, has officially opened the doors to their NEW storefront location at 2992 Fairfield Ave, Bridgeport TODAY! No longer will hungry diners exclusively have to seek out one of their three Fairfield County mobile breakfast sandwich delivery vehicles. Chef Eric Felitto’s (Food Network Chopped Champion) award winning menu will be available 6 days a week, Tuesday through Sunday. P.S. MSN awarded The Tasty Yolk one of "America's 100 Best Food Trucks." Oh, and did I mention they have added a FULL LUNCH MENU to the lineup?? Yup…We’re pumped.
October 4 is National Taco Day- and we have so much to TACO-bout before then! Delicious versions of these tasty handhelds can be found all across the state, from classic renditions to creative twists. Whether you’re in search for a hidden gem or a popular hangout, here are over 35 places where you can enjoy some great tacos to celebrate the “holiday.”
With the glorious warmth that summer brings to Connecticut comes a plethora of delicious fruits, vegetables, and other produce that are sure to highlight any and every meal of the season. If you’re looking to get a taste of the incredible produce CT offers when the temperature is at its hottest, you’ll surely want to make a trip to some local farm stands. As late July is upon us, however, the number of summer days left are ticking away at a startling speed. But fear not; your life just got a little bit easier. Some of the best summer farm stands in the state are listed below, ranging from the eastern most points of Connecticut to down in Fairfield County. All you have to do is find one that catches your eye and take the drive.
Unless you live in one of the apartment complexes or take the train to and from Metro-North’s Merritt 7 Station you’ve likely never had a reason to go down Glover Avenue. That’s likely going to change with the opening of Junction at North Seven, a brand-new pop-up venue with a focus on food and drink.
Behind the idea of Junction on North Seven is Building and Land Technology (BLT), a development group that’s in charge of evolving of that part of Norwalk, and they’re doing it with a “live, work, play” approach.
A major part of that “live, work, play” philosophy, and what Junction will feature, are local food trucks. Melt Mobile, Meˈstēzō Grill, Caffè Bon, Greek Style Grill, Cowabunga, Carmela’s Italian Kitchen, and DCW, an ice cream sundae truck that incorporates donuts, churros, and waffles into their creamy creations, have all made multiple appearances.
When was the last time you thought about where each element of your dinner came from? The plates, the table, the meat, the cups; each item seems to come from an arbitrary supermarket, creating a culture where the process of making and eating food is incredibly solidarity. That, in a nutshell, is why Dan Sabia left the restaurant industry. And now, he’s using his work with wood, fire, and food to change that norm in a world where very few are trying. Chef Dan Sabia is changing the way we think about private catering with his innovative new business, Wood Fire Food.
Max Chef to Farm, an award-winning group of events that celebrate the amazing food grown in our backyard, is heading into their 12th year. Guests are transported directly to the farm to experience seasonal and local food. Their dinners are multi-course feasts showcasing the delicious bounty of Connecticut-grown produce and other locally-sourced ingredients prepared on site by Chef Steve Michalewicz of Max Catering & Events, Chef Hunter Morton, Culinary Director of the Max Restaurant Group, and the entire Max Chef to Farm team.
Max Chef to Farm dinners are adventurous events that celebrate and support CT-grown products. Their host farm for most events this season is the 160-acre Rosedale Farms, located in Simsbury, CT. They have many things in common with the Max Restaurant Group including a commitment to using sustainable farming and business practices. Speaking of support...
Brewery Legitimus, the 7 barrel craft brewery co-founded by husband and wife team Chris and Christina Sayer, is partnering once again withBarden Farm (New Hartford, CT), to bring a Community Supported Agriculture, Beer & Cheese (CSABC) Share to the community. Back for a second year in a row, the 10-week “Farm, Beer and Cheese Share” begins July 11th and will run until September 12th.
The first in the area, the CSABC share brings together locally grown produce from Barden Farm, locally crafted beer by Brewery Legitimus, and locally made cheese from several different farms in CT.
A CSABC share membership is $485 for the 10 Weeks and includes Craft Beer from Brewery Legitimus, Cheese and of course a Farm Share from Barden Farm. It works just like a CSA. Here’s what’s included:
Rolling, rolling, rolling…Get that party rolling…Start food and drinks a flowin’
Partaaaayyy!
Hang on to your wagons, folks, we’ve compiled the Ultimate Mobile Caterers Guide for all of your summer (and fall) party needs! Just the fact that the party comes to you gets your soiree off to a unique and fun start. And then it starts dispensing amazing foods and drinks? Yes, we say, sign us up; cupcakes rolled to your doorstep? Check! Beer on tap parked in your backyard? Check! Pizzas, burgers, lobsters and crab cakes saddled up to your house? Check! You are going to have some serious fun with these options. In fact, we think it’s safe to say that your er….party “bar”…will be raised is an understatement. Keep ‘em rollin’ and enjoy!
