Christian (Chrissy) Tracey is a local Vegan Content Contributor, Video Host at Bon Appétit Magazine, and Head Chef at Chrissy’s. She lives in New Fairfield CT.
As a Vegan chef, Chef Christian Tracey knows a thing or two about the beauty of plants. She has recently launched a video series called “Plant Curious”, a plant-based series showcasing the food and cultures she loves. Tracey will be exploring cooking, baking, foraging, and a bit of her Jamaican culture. She strives to inspire her viewers to get excited about adding plants to their lifestyle---whether that be through diet and meal planning, or simply getting outside.
In this video, she features Ackee, the national fruit of Jamaica. The dish, Ackee & Saltfish, is an ode to her childhood and her Jamaican heritage. It's a traditional meal consumed on a regular basis in many Jamaican households, and is savory and vegetable forward.
As keepers of Connecticut culinary intel, we field a lot of reader queries. One question commonly asked is, “where can I get really good quality, great tasting vegan food” that also answers the question, “why can’t I understand half the ingredients in the so-called “healthy” convenience store foods? We recently came across Plantidote Foods vegan, ready made plant-based patties, and they check all the boxes. They taste great, have just 10 nutrient packed ingredients, all of which you can see, pronounce and understand, and they are made right here in Norwalk CT.
Sometimes where you live is just where you sleep. Maybe the area has a bit of feel, or maybe some real estate conglomerate slapped it together like processed-cheese-food, named it The Crossing At The Shops At The Superfund Site, and well, at least the commute is short and everyone can understand the urge to show I-95 your personal taillights.
In Connecticut’s old – let's be kind and call them historic – cities, there are still to be found that most nostalgic living situation: The Actual Neighborhood. New Haven’s East Rock is one of the latter, and lately, what’s old is new again.
East Rock Market opened this November in a space which rubs shoulders with East Rock Brewing Company, and close enough to the in-building gym to borrow a neighborly cup of protein powder. By Thanksgiving of 2021, the Market’s large, bright space housed five concepts: RAW Bowls & Juice, Panciale pasta and pizza, Nicoll Street Gelato, Rick’s Bar, and Rockfish sushi. Developer Rishi Narang has named the former WWI-era Marlin Arms factory East Rock Center, and market, brewery, and gym are all contained within the massive footprint in a sort of indulgence/repentance love triangle.
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.
The team that brought you the uber popular Grammies Donuts + Biscuits is back with another crave-worthy ghost kitchen concept, Little Dumpling House. For those unfamiliar with the notion of a “ghost kitchen,” it simply means there is no dining space. Guests can order online and either get their meals delivered or picked up. In this case, it’s Asian to-go.
Little Dumpling House is the brainchild of owners, Charlie Gilhuly and Molly Healey, but their Asian inspired playlist is all Healey’s handiwork. The menu at Little Dumpling is small but very well executed, and also quite nicely priced. Healey wanted to create healthy clean flavorful Asian cuisine with something for everyone (including the kids), and they have delivered on that promise.
Hinoki, a relaxed tapas-style Asian cuisine in a casual, fine dining atmosphere opens in Greenwich.
Some things are worth waiting for, and Hinoki was one of them. Slated to launch prior to the pandemic, the restaurant’s doors are finally open. Brought to you from the successful team behind Miku Sushi in Greenwich and Kumo Sushi Lounge in Scarsdale, K. Dong and Chef Steven Chen, Hinoki introduces a new concept in Asian cuisine, bringing together a relaxed tapas-style Asian cuisine known as Izakaya along with the exclusive chef’s table experience known as Omakase, in a stunning setting at 363 Greenwich Avenue in Greenwich. The two concepts are separated into three separate sleek and elegant dining areas including a private omakase event space, as well as an outdoor space on Fawcett Place.
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.
Sara Oberhammer is someone I’ve personally wanted to feature for a while. Many of you might know her as a bartender at various restaurants around Fairfield County—and if you’ve had several of those mango margaritas with the spicy, salty rim at either location of The Blind Rhino, that was Sara’s award-winning creation.
While you still might catch her mixing cocktails at your favorite haunt, Sara has paved her own path in wellness, offering health coaching, personal training, and meal prepping colorful, nutritious bowls that are vegan, gluten-free, and even the dressings are homemade.
Kissaki has finally come to CT…Greenwich to be exact. The high end boutique sushi chainhas earned accolades from Eater, The New York Times, The Wall Street Journal, and Crains, to name a few. Most recently the upscale and wildly popular sushi eatery shot into the spotlight on Page Six when comedian Jimmy Fallon left a $400 tip at the Watermill NY location. CTBites is thrilled to announce the restaurant’s Connecticut debut.
Kissaki is the latest in a slew of sushi and omakase joints now calling Greenwich home, but none, so far, has what this has - it’s got chutzpah. The Greenwich venue marks the restaurant’s 5th location after The Hamptons, Long Island City, The Bowery and Columbus Circle. There are plans for further expansion in the near future.
Moon is the newest restaurant to grace Greenwich’s illustrious restaurant scene offering a mixed culinary concept featuring an immersive cocktail experience, and an authentic Japanese Omakase experience. The upscale eatery boasts an interior with influences from both Asia and Europe. Sleek lines, natural elements of woods, stone and glass grace the interior offering an atmosphere that is sophisticated, elegant and welcoming.
Lauren Braun Costello is a local chef and author. You can find her @itslaurenofcourse.
This stuffed cabbage features kasha (coarse buckwheat groats) loaded with a rainbow panoply of sautéed root vegetables of your choosing. Unlike a traditional sweet and sour stuffed cabbage that is braised in a tomato sauce, this recipe calls for neither additional cooking after the wilted cabbage leaves have been stuffed, nor for a sauce. The result is a vibrant dish that highlights the crunch of the cruciferous cabbage. Make this dish entirely vegan by cooking the kasha without an egg.
When Anthony and Rosa Luciano took over Mr. Frosty’s, 15 years ago, this classic ice cream spot had already been scooping the good stuff for happy customers for close to 60 years. Situated in the heart of East Norwalk, a few feet from the Norwalk River, Mr. Frosty’s feels like the type of spot you might wander across in a summer beach resort town. What makes Mr. Frosty’s a destination for Fairfield County ice cream enthusiasts? Anthony and Rosa never sit still. They are constantly researching and pushing to find the next great thing. Their creativity, playfulness, and willingness to experiment has made them a go-to for all things ice cream. Whether you’re looking for a take-out family style “Take & Make Fun Kit,” a Tornado, Shake, Apple Waffle Sundae, or whatever their latest and greatest seasonal flavors might be, the operative words are outrageous delicious fun here.
Truth be told, it was their new Vegan ice cream flavors that brought me to Mr Frosty’s on this visit, and yet somehow I managed to end up elbow deep in waffle sundaes, a pumpkin spice float, and several “Cravers.”
About a year ago I was invited to a press event at Tony’s at the J House in Greenwich, Connecticut which I covered for CTBites here. So when we were recently invited back to experience the new Miku Sushi Pop-up I was delighted.
The owners of MIKU SUSHI K Dong, and Chef Steve Chen, have created a special partnership with Tony Capasso, managing partner at Tony’s at the J House, to launch an all-new “elevated” sushi bar at the upscale steakhouse.
The MIKU x Tony’s pop-up is led by Executive Chef Joe Liu, former head sushi chef at Tao and Masa in Manhattan. The special menu features many of MIKU signature rolls as well as two new rolls, exclusive to Tony’s. The Tony Roll is made with bluefin toro, avocado, scallion and spicy lobster salad, and J House Roll with king salmon, avocado, wasabi sesame and spicy yellowtail.
The owners of MIKU SUSHI on Greenwich Avenue, K Dong, and Chef Steve Chen, have partnered with Tony Capasso, managing partner at Tony’s at the J House, to launch an all-new “elevated” sushi bar at the trendy boutique hotel, J House, in Greenwich, Connecticut.
The MIKU x Tony’s pop-up is led by Executive Chef Joe Liu, former head sushi chef at Tao and Masa in Manhattan. Chef Liu trained uber master sushi Chef Daisuke Nakazawa, featured in the documentary film, Jiro Dreams of Sushi alongside world-renown master sushi chef, Jiro Ono.
The menu soft-launched this week and features almost a dozen of the MIKU signature rolls including two new exclusives, Tony Roll made with bluefin toro, avocado, scallion and spicy lobster salad, and J House Roll made with king salmon, avocado, wasabi sesame and spicy yellowtail.
Restaurants in Connecticut are now open for outdoor and indoor dining. That being said, for those who aren’t yet comfortable leaving their houses and actually visiting a restaurant, most, if not all, establishments are still offering excellent takeout options.
Now, I have Celiac Disease and have to follow a VERY strict gluten-free diet, and I know firsthand that ordering online or over the phone can be daunting and anxiety producing: how do I know that the chefs that are preparing my food are aware of the extent of my dietary restrictions? Mentioning an allergy over the phone or leaving a note in an online order isn’t as comforting as actually talking to someone in person and letting them know. HOWEVER, over this strange period of time, I have felt completely comfortable ordering online or over the phone at multiple restaurants with Celiac Disease! Here are a few of my favorite dishes from the restaurants I felt safe at:
Toast, an all-day café will open on Church Lane in Bedford Square in late July.
Molly Healey, chef and owner, was until recently the owner of The Grateful Food company, a tri-state catering business. A classically trained chef who studied under the likes of Dan Barber, (Blue Hill at Stone Barnes) Molly is thrilled to open her first restaurant in Westport and described it to me as a “dream come true.”
While this is Molly’s first restaurant (with plans for expansion already in the works) she is no stranger to the local food scene. Many may recognize her from Walrus & Carpenter. It was there she met her husband, Charlie Gilhuly, now operations manager for The Cottage and OKO and her sous chef, Jason Weiner, also formerly of The Schoolhouse in Georgetown and The Blake in New Haven. Molly expresses her gratitude to the Waldman and Bass families who have encouraged her to follow this path and who have partnered up with her.
The Toast concept will feature a vegetarian menu with vegan options.The menu will include toasts, salads, soups and sides with fresh salmon available as an add-on for proteins for those who desire.
Resolutions, goals, lifestyle changes-whatever the reason, it’s never too late or bad of an idea to try to eat healthier. As the winter starts to fade into the distance and with it goes the heavy comfort foods that satisfied us on brisk evenings, our focus can start to turn now towards lighter, healthier options. Turn to the sun! Sometimes, though, the hardest part is simply figuring out what to eat. But wait, what about dining out? Is it possible to eat out and still stay on a healthy track? Yup, yup, double yup. There is a virtual cornucopia of healthy eating spots so, lucky for you, that guesswork has been removed from the equation. Now you only have to decide what you are craving. Branch out, try some new food and drinks and be happier knowing that what you are eating is not only enjoyable but better for you.
Check out these 20+ Spots for Healthy Eats in Connecticut.
When Catch A Healthy Habit opened its doors 10 years ago, this raw, vegan, gluten-free cafe was one of the first of its kind in CT, and certainly the first in Fairfield County. Owners Lisa Storch (yes, she is related to Matt Storch)and Glen Colello did a wonderful job creating an extensive healthy and delicious menu of items you can’t believe taste so darn good given everything that’s NOT included in the ingredients list. Storch, is a CIA trained chef and has always made everything from scratch, including their almond milk, cashew cheese, and coconut whipped cream (which is divine). They have also managed to source the single best gluten-free bread I’ve found in the fine state of CT. And now they’re 10 years old! To celebrate they will giving all their loyal guests 10% off everything in the store (including their juice cleanses) on Nov 30th, Small Business Day.
Huge news for CT catering! The famed LA plant based Chef, Matthew Kenney Cuisine, is partnering with CT Catering Company, Marcia Selden to create Naked Fig Catering, a new plant-based catering company, launching this month.
Naked Fig Catering will embody the proficiency and finesse offered by Marcia Selden Catering to serve the elevated, refined plant-based cuisine that MKC is known for. The collaboration provides an opportunity to expand culinary presence into the catering and events industry, where Naked Fig will curate unforgettable culinary experiences that redefine the current standards in this category market.
