I think it’s safe to say that we’ve all been here at some point: you go out to eat, thoroughly enjoy everything that passes your lips, and maybe (probably) eat a little too much because it’s so dang tasty and before you know it, you’re reaching for the Tums and the fat-pants, not necessarily in that order.
Well, I went out to eat the other night, thoroughly enjoyed everything that passed my lips, and did in fact, eat a bit too much but you know what? I left this establishment feeling….good, great, even healthy. “How can this be?” you ask. Three little words: Green and Tonic.
Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Michone Danae Arrington of The Art of Yum in Waterbury & Southington, CT.
Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. Restaurant owners, operators, chefs, and vendors come together to celebrate the success of the industry at Foxwoods Resort Casino on Monday, December 6. While a panel of more than 25 food writers, critics, bloggers, and social media influencers created a list of nominees, YOU VOTE for the winners.
We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. We begin with Chef Ashley Flagg of Millwrights, in Simsbury CT.
If you’re lucky enough to live anywhere near a farm that grows strawberries, be sure to venture out to pick your own. When you tire of having sweet, ruby tinged juice staining your fingers, and you can tear yourself away from eating every other berry you bend to pick, head home to bake these easy and classic strawberry shortcakes.
Thank you, Christy Colasurdo and Tracey Medeiros, for sharing this recipe from their just released cookbook, The Connecticut Farm to Table Cookbook; 150 Home-Grown Recipes from the Nutmeg State, June 2015. This beautifully photographed book is a celebration of the local and seasonal. Although it highlights CT. chefs, the recipes are suitable for all die-hard locavores anywhere.
Launched in the spring of 2013, Ideal Fish, located in Waterbury CT, is a state-of-the-art recirculating aquaculture systems company dedicated to bringing fresh fish to local markets. As the only commercial-scale facility of its kind in the Northeast, their responsibly and sustainably raised fish gets from their waters to your kitchen within 24 hours of harvest.
While Ideal Fish has been raising branzino in its sustainable CT facility, and serving the area’s finest restaurants and grocers for several years. Now, for the first time, the company is adding salmon to its offering and providing a direct-to-consumer option for home cooks across the Northeast through www.idealfish.com. Both salmon and branzino are high in protein, omega-3 fatty acids and other important nutrients.
Last week we took a road trip to Barcelona Wine Bar in West Hartford to meet Executive Chef Jason Toledo who recently joined the team there from the Boston locations. Barcelona Wine Bar, which first appeared on the scene in 1995, has been a go-to for tapas and wine lovers ever since. Known for their rustic Mediterranean and South American inspired influences, regulars seek out the restaurant’s signature dishes as a source of comfort and consistency. (I cannot, for example, not order the spinach and Chickpea Cazuela and the Gambas al Ajillo - ordered with extra bread to soak up the divine garlicky juices). While we all have our go-to comfort foods, discovering new items is an equally thrilling part of the experience.
With 18 locations in nine states, Barcelona prides itself on celebrating each chef’s individual talents, allowing for certain dishes to be exclusive to each restaurant. Each location, while unique, has a familiar and welcoming atmosphere.
“If you don't like outstanding music, fresh chef cultivated sandwiches, farm and forest hand-picked produce, local artisanal product, NYC vibes, an incredibly friendly staff, and whole animal butchery then DEFINITELY do not go to Chef Emily Mingrone and Shane McGowan’s new Provisions On State,” says Chef Jes Bengston.
Emily and Shane, owners of the award-winning “restaurant of the year” Tavern on State, in New Haven, decided to expand the brand and recently opened this sister spot just down the street from the restaurant, bringing an old school nose to tail butchery and a small grocery store to the East Rock neighborhood. As I took the two steps down into the store front ( like so New York I was like omg) I was immediately over taken with a vibe and energy that can only be created by this tag team duo who met by working together in a local restaurant in 2018, opened a restaurant in 2019, and now this. The store is so small I could lay eyes on all 4 walls at the same time but it took me 3 circles to absorb all the curated culinary greatness going on in here.
Connecticut is full of trailblazing women, particularly in the culinary world. Our ongoing column, “It’s A Woman’s World’ is devoted to CT female influencers who’ve forged their own paths, often in food-related fields long dominated by men.
Whether farming the land, bringing healthy food to the masses, feeding an entrepreneurial spirit or injecting feminism with food, these groundbreaking ladies have set a new definition of women’s work, creating new paths and setting examples for those who follow.
How'd they do it? Read on. This week, we feature Chef Ashley Griggs of Millwright’s Restaurant in Simsbury. Stay tuned to see who’s next. And feel free to send suggestions for your candidates to steph@ctbites.com.
After careful consideration and due diligence through state and local officials, the Westport Farmers’ Market will open this Thursday, July 9 for day-of shopping. During the hours of 10:00 – 2:00 in the 50 Imperial Avenue location, you can find your beloved farmers, bakers, cheese mongers and more.
WFM will take the following actions to ensure safe shopping for all: require masks to be worn at all times, single direction traffic while shopping (one way in and one way out), hand sanitizer stations, social distancing and lots of fresh air.
Having connected farmers to consumers for 10 years in Fairfield & Westchester Counties, Mike's Organic owner Mike Geller knows a thing or two about CSAs. And if there was ever a time to give a CSA a chance, it's now! First and foremost, our farmers need us. As many farms rely significantly on business from restaurants and other sources, a great way to support our farms right now is through signing up for a CSA.
This crisis has highlighted the importance of small, local farms. If planes stop flying or processing plants close, it is they that will feed us...let us never forget that. Second, it is a way to guarantee that fresh, healthy, local food will be on your table for a period of several months. There is so much uncertainty in the world and this is one way to regain some control over your food. Also, so many of us are home cooking and a CSA allows you to be creative and introduce new things to your family!
If you take care of your produce, it will take care of you. It's so fresh when you get it, and if you just give it a little love it will give a whole lot back.
Chef Eric Felitto of Tasty Yolk has some big news to share. May 5th is his 35th birthday, (also Cinco de Mayo), Tasty Yolk’s 4 year anniversary, AND….wait for it…he will be competing for the world to see on Food Network’s Chopped Champion. Big day eh?
His episode of Chopped Champion will air at 9pm on May 5th. When asked about the experience Felitto said “it was definitely intense. The whole episode was based off of the showmanship a fight night, so there was a lot of filming and trash talking before we even cooked anything.” “They didn’t come to the restaurant to shoot like they did when I competed in 2018. Instead they had us shoot selfies on our phones…and then filmed it as if we were literally showing up to a fight.” “It was a great experience, and I was pumped when they called me back for the Champion round.”
Felitto couldn’t share any details, for obvious reasons, but he did share one of the “secret” ingredients…ESCARGOT!! Oh boy…Have fun with that.
Chef Felitto says he will probably run a special at the store front location on May 5th to coordinate with the airing. Stay tuned for more details and tune in on The Food Network.
Chef Matt Storch of Match and Match Burger Lobster & his older sister Lisa Storch, of Catch a Healthy Habit, Café battle it out on BEAT BOBBY FLAY, Sunday, April 26, 10pm on the Food Network.
Connecticut dairy farmers selling directly to consumers are not caught up in the milk-dumping situation because they do bottling and distribution themselves. Here is Connecticut Food & Farm’s list of Connecticut dairies who sell milk and dairy like half & half, butter, and yogurt direct to you at their stands or via delivery NOW. This provides you reliable sourcing of the freshest product and the best profitability for the farm.
We have not included ice cream although some make it, we have focused on the basics here. You can click through to their websites to see the other products they have available at their locations.
Can’t find the groceries you need in a store near you? Would you rather shop outdoors vs indoors? Or would you like to just support our local farmers? We bring you this exhaustive list of Connecticut Farm Stands offering tons of local produce, generously compiled by Connecticut Food and Farm Magazine. Take a road trip to a farm stand near…or far.
A now seven-time nominee from Connecticut and two chefs from Westchester County have been named Best Chef semifinalists in the 2020 James Beard Foundation Awards.Tyler Anderson has carried the torch for Connecticut since 2014 at Millwright’s Restaurant in Simsbury. Newcomers David DiBari from The Cookery in Dobbs Ferry and Eric Gao from O Mandarin in Hartsdale are showing the nation that what is happening in Westcheter’s kitchens should be paid attention to.
Last year, the James Beard Foundation announced it was redefining the regions that make up the Best Chef awards since 2012. Once its own category, the five New York City boroughs will now contend with the rest of the state, which used to fall under the New England region. A statement says this is an effort to begin to “level the playing field” and recognize just how rich the dining world is across America. This year, NYS has 20 semifinalists; just four are outside of NYC.
“In a small town in Westchester, and you’ve been cooking for 11 years, you just didn’t really think that this is something you’d be noted for,” DiBari says. “And it really honestly feels absolutely amazing.”
“WTF!” was DiBari’s response upon hearing the news through a relative on social media. “Everyone knows the James Beard awards have to be the Grammys of the hospitality industry,” he says.
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.
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.
