Local Vegan Chef, Christian Tracey, Launches Plant-Based Video Recipe Series Features Recipe Video Recipe Vegan Plant Based CTbites Team April 26, 2022 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. Read More
History Happy Hour: Craig Ventrice Makes A Sherry Flip Vintage Cocktail Features Recipe Video Recipe Cocktails How To Entertaining Spirits Mixology Stephanie Webster May 07, 2020 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. Read More
Chefs At Home Recipes: Pantry Pasta from Chef Arturo Franco-Camacho Recipe Features Video Recipe Recipe Video Pasta Chef Talk Homepage CTbites Team April 18, 2020 In our NEW “Chefs At Home” Cooking Series, we asked local CT chefs to help our readers find cooking inspiration in every day pantry items. Executive Chef Arturo Franco-Camacho of Geronimo Tequila Bar & Southwest Grill (Fairfield and New Haven) and Shell & Bones Oyster Bar and Grill (New Haven) has a wonderful recipe for Pantry Pasta to kick off this series. Enjoy! Read More
History Happy Hour Weekly Video Series: CT Bartenders Demo Vintage Cocktails Features Recipe Video Cocktails Bar Spirits Education Stephanie Webster April 12, 2020
Chef Brian Lewis: It's All In The Details at Japanese Inspired OKO Restaurant Features Video Chef Talk Interview Japanese Westport CTbites Team February 13, 2020 WestchesterBites writer, Sibylla Chipaziwa, sits down with Chef Brian Lewis to discuss the inspiration for his Japanese inspired restaurant, OKO, with a new location in Rye, NY (in addition to CT’s Westport spot). Have a listen.Read our review of OKO here. Read More
Video: How To Make A Sazerac Cocktail with Mixologist Craig Ventrice Podcast Video Recipe Video Recipe Cocktails Bar CTbites Team February 27, 2019 Here’s a little boozy teaser for our next CTbites Hot Dish Podcast episode featuring mixologists Craig Ventrice & Dimitrios Elias Zahariadis. Learn How To Make A Sazerac Cocktail as we do some “Day Drinking with Mixologists.” LISTEN TO THE FULL PODCAST EPISODE HERE: https://simplecast.com/s/54ee8396 Read More
Video Recap: West Hartford Wine & Food Festival 2017 Features Video Festival West Hartford Katharine Ortiz June 26, 2017 Over 250 wines were poured and 30 restaurants sampled the best of their culinary offerings at the first ever West Hartford Food & Wine Festival on the rolling grounds of the Kingswood Oxford school district. Guests enjoyed live music and plenty of space to roam, mingle, taste and sip over a leisurely summer afternoon. Read More
Video: Tofu Master Minh Tsai Talks Tofu and Sustainability at Yale Ingredients Chef Talk Video Amy Kundrat November 09, 2015 Minh Tsai, investment banker turned tofu master, is speaking at Yale this week about the intersection of tofu and sustainability. Watch the event live on Tuesday, November 10. From Yale CBEY: Meet Minh Tsai, the investment banker turned tofu master, and learn about his company Hodo Soy, an artisanal tofu supplier from Oakland. Minh has been a pioneer in getting chefs and large institutions to use tofu including Chipotle (heard of sofritas?) and Costco. This talk is sure to entertain and inspire and provide an enlightening discussion on how traditional recipes (along with Masters students) can be used to change our future impact on the earth. Read More
