Leave it to the New Haven craftsman of cocktails, John Ginnetti of 116 Crown, to make us demand more from a sandwich. His newest venture is Meat & Co., a sandwich shop located next door to his 9th Square bar and restaurant known for serving Connecticut’s most inventive cocktails. With Meat & Co., Ginnetti has turned this same discerning gaze onto the art of the sandwich.
The mission of Meat & Co. is to treat the sandwich, that familiar and humble lunchtime meal housed between two slabs of bread, with the same “contemplation and calculation” that goes into the carefully constructed 116 Crown cocktails. According to owner John Ginnetti and Chef Will Talamelli (also of 116 Crown), this means “a great deal of prepping, cooking, technique and spice” goes into each sandwich. Toss out the words "Boars Head" or $5-foot-long and they WILL be met with a grimace. In other words, leave your notion of the sad lunchtime deli sandwich at the door. The implicit part of Meat & Co.'s mission is a sense of style, perception, and culinary cool written all over its carefully constructed menu and the rehabbed red brick walls.
Stanziato's Pizza in Danbury is hosting a craft beer and food pairing dinner on September 29 from 6 to 9 pm. Tickets are first come, first served and seats are $65 per person. Give them a call for more information or stop in to be among the first lucky 50 to get in on this dinner: http://stanziatos.com.
[Update: November 4, 2014] Tikkaway has opened a second location at 2 Howe Street in New Haven, in addition to their original location at 135 Orange Street in New Haven.
There is a movement underway in New Haven that may change the way Americans view Indian food. Often the domain of full-service restaurants, Indian cuisine has yet to enter the category of ‘fast casual.’ This scarcity is what some would call an opportunity.
Tikkaway Grill is the brainchild of businessman Gopinath (Gopi) Nair, a chef with the rare combination of a culinary degree and an MBA. Gopi may be a familiar face to Indian food lovers in Fairfield County as a former managing partner of Coromandel, spending much of his time in its South Norwalk location. His passion for Indian cuisine, combined with an unfailing dedication to customer service, has inspired Tikkaway’s central tenants--a fresh, healthy, and informal take on Indian food. A pared down menu, casual setting and approachable price point, seeks to demystify while at the same time celebrating, the south asian spice-loving cuisine for the masses.
The producers of Onyx Moonshine, a Connecticut liquor distillery, are hosting The Great Gatsby Moonshine Ball on September 27, 2013 from 8 pm to midnight at the Wadsworth Mansion in Middletown, CT.
The prohibition era-inspired event will bring together 15 restaurants for a cocktail challenge. Each restaurant will compete by creating a custom jarred infusion using fruits, vegetables and herbs, with Onyx Moonshine 111, the company's higher proofed version of its moonshine.
Farm-To-Shaker Bartender Challenge is this Sunday, August 11 at the Coventry Farmers' Market. The second annual benefit for the Market is also a competition as the area's best bar chefs compete to turn locally-grown ingredients into great cocktails.
For $25 per person (21 and over only) you'll enjoy an afternoon of food and drink in the market barn with emcee WNPR's Chion Wolf and snacks from A Thyme to Cook, music by PORK CHOP EXPRESS. The event is sponsored by Onyx Spirits Company, RIPE Craft Bar Juice, and A Thyme to Cook.
Proceeds from this event benefit the Coventry Regional Farmers' Market. To purchase tickets, visit Farm to Shaker. For more information about the Market, visit Coventry Farmers' Market.
Bailey’s Backyard Cuisine: New American, Farm-to-table Price: Snacks & Sides $4 to $6 | Greens $10 to $17 | Mains $15 - $29 Our Highlights: Bibb Salad, Pan seared halibut with shitake mushroom arancini, micro basil and black truffle; egg papardelle with roasted lamb ragout Online: Official Website | Facebook
A thirteen year veteran of the Ridgefield dining scene, Bailey's Backyardowner Sal Bagliavio recently re-opened the beloved restaurant with a farm-to-table mission, a completely renovated space and a new and talented team in the kitchen led by Executive Chef Forrest Pasternack. Why the shift? "It was time for a change," said Sal Bagliavio. "Anyone can go out to eat, anywhere these days, I want to offer our guest a true dining experience based on organic, local ingredients."
The spring menu at the soft opening gave a promising peek at the seasonal creativity to come. Snacks and sides top the menu, offering a variety of small plates such as mable bacon pecans, local grits and roasted brussel sprouts. “Greens” and “Starts” are the showcase for local produce, such as the Connecticut Kale salad and a Bibb Salad. The latter was the highlight of my meal, a medley of textures, temperatures and flavors. Bibb lettuce, local blue cheese, bacon lardon, and parsley are the foundation for a crispy poached egg, an elegant take of a Scotch egg that is poached to perfection.
Our Empty Space and On9 New Haven are teaming up once again for an evening in the streets. This pop up dining collaboration between Our Empty Space, a company that targets vacant Connecticut storefronts with pop up experiences, and New Haven's historic Historic 9th Square neighborhood, will take place on July 5 for up to 125 guests along a single table on Orange Street.
Still not convinced? Check out this time lapse video from their last #streating event.
Field House Farm is hosting a Bourbon Tasting on Saturday, June 22 with Bourbon Specialist and President of the Louisville Kentucky Bourbon Society, Paul Meyer for an exclusive and rare tasting ofKentucky Bourbons.
A selection of five to six bourbons will be presented and discussed. Chef David Borselle and Chef Eric Hole (of Bar Bouchee, Madison) will be providing appetizers for this outdoor event.Hen and Heifer Bakery will be presenting a special blend of sweets, specialty caramels, and chocolates.
Carey Savona is the Executive Chef of Heirloom at the Study at Yale in New Haven and the Head of Culinary Development for Study Hotels. Heirlooms's self-described "American-heritage" approach to cooking, leveraging small batch growers and neighborhood artisan suppliers, makes it one of our favorite New Haven haunts.
A tireless force in the Connecticut food scene, Chef Savona is passionate about seasonality and the city of New Haven. He earned his kitchen stripes working alongside some of the most talented chefs and restaurateurs in the country. Savona has lived and cooked in San Francisco, Connecticut, South Florida and in New York City where, with Drew Nieporent and the Myriad Restaurant Group he earned Two Stars from Frank Bruni of the New York Times for his work at Mai House in Tribeca.
If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up?
Spaghetti Carbonara. We always have pancetta, guanciale or bacon. Always eggs and good cheese and parmigiano or pecorino is part of that repertoire. Carbonara is great anytime. Better for breakfast or after a night of too much wine. Is there such a thing?
What is the last dish you cooked for yourself?
Last dish at work was spaghetti with olive oil, parsley, chilies and pecorino. Eaten out of a mixing bowl, quickly huddled next to a stove as we began to get hammered with dupes. Last dish I made at home was an egg and cheese sandwich for my wife (Alison Savona) and I that we shared over coffee before we both left for work. Best and saddest part of my day.
Raus Coffee will debut its newest iced espresso drink, the Roman Navel, at the opening of the Westport Farmers’ Market on May 23. The new drink was inspired by a trip to Seattle’s Café Vita, where Raus Coffee founder Donny Raus became smitten with the Medici, an espresso-based chocolate and orange drink. The success of the flavor combination compelled him to recreate it using his own approach. The Roman Navel is the third product in Raus’s award-winning espresso product line.
Donny and I met recently at the soon-to-open Steam Coffee Bar in Westport, so he could give me a sample of this newest obsession. So I had a baseline, I also grabbed his other two iced espresso-based drinks, the Roman Kiss and (my old personal stand-by) the Cold Roman.
The SoNo Marketplace—with its hive of local food purveyors, artisans, weekly farmers’ market, and plans for a summer beer garden—may be best argument to never set foot inside a supermarket again. I was recently lured back to the Marketplace by the opening of PastaPresta, a new fresh pasta vendor anchoring the entrance of the market’s vast 50,000 square-feet.
One evening of fresh pasta and market nibbles, and a closer look at the people behind the market later, I was reminded why this culinary hub deserves a regular visit and why, despite its recent vilification, gluten is good (maybe great).
Ridgefield's best source for artisinal cheese and wine, 109 Cheese & Wine has recently expanded its footprint and education offerings. The shop, located at Ridgefield's Marketplace, has posted an impressive and fun line-up of events throughout the summer. Advance reservations are recommended as class size is limited, call 203-438-5757.
Exploration into Italy: Cheese and Wine
Friday, May 17 @ 7pm, $55 Explore a great evening of Italian Cheese and Wine, their relationship and how to pair them. Class will start with some wonderful small bites and a glass of Prosecco, then continue with a tasting and comparison of 5 cheeses and wines. Something sweet will end this evening.
Sarah Wine Bar & 109 Cheese and Wine Dinner Sunday
May 19 2013 at 5:30 pm Special Guest Henryk Teraszkiewicz, Director of the Woodcock Nature Center Menu
The Working Lands Alliance will host their spring event, “Dough for Dough: A Pizzapalooza to Benefit the Working Lands Alliance” on May 16 from 5:30 to 7:30 pm. This kid-friendly event will feature the Big Green Truck Pizzaand bluegrass music by Five in the Chamber, with event proceeds supporting the Working Lands Alliance’s efforts to protect CT’s productive farmland.
Tickets are $25 per adult, $10 per child (ages 5 to 12) and children under 5 are free. Purchase tickets online.
Erin Meister, champion barista and Counter Culture Coffee representative, will host a cupping at Ross Bread on May 23 at 6 pm. This event is free, but space is limited. Email info@rossbread.com or stop by the bakery to sign up.
From Ross Bread: "To challenge and expand our coffee-tasting palates, we'll explore the diversity of flavors from coffees within Central and South America by comparing two coffees from each region, from neighboring countries: Honduras and Guatemala, and Colombia and Ecuador.
The wait is nearly over for Danbury area residents who have been waiting for the opening of Connecticut's newest Whole Foods Market. Whole Foods Market in Danbury will officially open on May 17, 2013, with a grand opening ceremony at 8:30 am. Doors will be open to the public thereafter.
Whole Foods Danbury is located at 5C Sugar Hollow Road, near the Danbury Fair Mall. Countdown the opening and follow them on Facebook.
Rarely is 400 years of history and presidential name-dropping relevant to a CTbites review, but allow me to digress.
Bar Ordinary, New Haven's newest incarnation of its oldest bar, sits on a storied site on the corner of Chapel and College Street. Nearly 400 years of New Haven history converge on this location, beginning with its role as the town’s first ordinary, or tavern, in 1659 where it hosted a few early visitors you may recognize, including the infamous Benedict Arnold as well as General George Washington as he made his way to command the Continental Army in 1775 (other presidential visitors may have included Lincoln in 1860 and Taft in 1914). In subsequent centuries it was known as The Beers Tavern (18th), the New Haven Hotel (mid-19th) and the Taft Hotel (beginning in 1910), serving as the locus for the city's social stratum for the greater part of the twentieth century.* By the 1980’s, The Taft Hotel's bar room became Richter’s, a popular spot owned by Yale grad and crew instructor Richter Elser who embraced its layers of historic patina, keeping much of the wood paneling and its original plaster ceiling until it closed in 2011.
Join famed Chef Jacques Pepin as the Taste of the NationNew Haven continues to set the bar on the culinary event scene by bringing over 40 of Greater New Haven's most notable chefs and bartenders together under one roof; providing an exclusive opportunity for attendees to mix and mingle with the area's top chefs while savoring their creative food and drink. The event raises important funds in the fight against childhood hunger.
Taste of the Nation will be held atThe Omni Hotel at Yale on May 22nd, 2013, in the heart of downtown New Haven. Tickets are $85 general admission and $150 VIP admission. VIP guests will enjoy private access to our VIP lounge with specialty cocktails and opulent bites provided by Winvianand sparkling wineby Mionetto.
Yelp will be hosting a roaring good time at their Prohibition Party at The Russian Lady in Hartford on April 30 at 7:30 pm. Complimentary bites, prohibition-era hooch, jazz, burlesque, vintage swing dancing are planned (fedoras are optional). This party is FREE to attend with a $10 SUGGESTED DONATION to Hartford Preservation Alliance, Yelp's nonprofit partner.
Today is National Grilled Cheese Day, so what better time to interview the King of the Grilled Cheese, Jason Sobocinski of Caseus Fromagerie Bistro than today? Chef Sobocinski is the owner and founder of New Haven's innovative cheese-centric gastropub and cheese shop. A graduate of Providence College, Chef Sobocinki earned his master’s in gastronomy at Boston University and after working his way through the ranks at the Formaggio Kitchen in Cambridge, he opened Caseus.
1. If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up? What is the last dish you cooked for yourself?
I'd probably put out a few hunks of cheese, surprise. I always have good bread on hand, jam, mustards, crackers...I like the idea of having a grilled cheese party where you lay out bread, different cheeses, and condiments and let guests make their own creation. Bust out a couple of bottles of wine and everyone is happy. I’m actually judging a grilled cheese recipe and wine pairing contest. Last dish I cooked for myself was left over Easter Ham, fried up in brown butter with two over easy eggs and a hunk of bread baked in the oven. I covered the entire plate with finely grated black diamond cheddar and then a drizzle of maple syrup. This was around 1am last night. I had a Cadbury Caramel Egg for desert with a glass of St. Francis Zinfandel.
Bufalina Wood Fired Pizza in Guilford is one of this shoreline town’s most charming and delicious destinations. Open since September 2011, Bufalina has earned a reputation for rustic, seasonally-driven, and Neapolitan-inspired pizzas.
“We wanted to recreate the feeling that you are in our kitchen and we are cooking for you,” said Melissa Pellegrino, chef and co-owner of Bufalina alongside her husband, chef Matt Scialabba.
Chef Will Talamelli
