2012 Guest Chef Lineup @ The Westport Farmers' Market Ingredients Farm to Table Farmers Market Stephanie Webster June 12, 2012 You've waited all Winter. You've been patient. You've eaten produce flown in from countries far away, and had daydreams involving fresh blueberries. But now, your wait is over. It's time to rejoice with fresh local farm fare. The Farmers' Markets are back in session. And there's more good news. The Westport Farmers' Market is hosting 24 guest chefs this season, who will demo seasonal recipes and prepare tasting samples for Market guests. Wait till you see the lineup: Elm, The Boathouse, le Farm, Match, Sugar & Olives, Barcelona & more. CTbites will bring you continued coverage on the upcoming market chefs. and you can view the complete schedule below: Read More
Cocktail Naming Contest: Dressing Room Ingredients Cocktails CTbites Team June 05, 2012 Game on! We're back with another cocktail naming contest. WIN a FREE Lunch for 2 @ The Dressing Room. Here's How... The Dressing Room has a new summer sipper in need of a name. This cocktail features craft made spirits from New York and Connecticut. If your Cocktail name is selected, it will be featured on their new menu & you will receive a FREE LUNCH FOR TWO @ The Dressing Room. Here are the ingredients: "Your Name Here" Cocktail Recipe 2.0 oz Rime Vodka (CT distilled by Westford Hills ) 1.0 oz American Fruits Pear Liquer (Produced in Warwick NY) 0.5 oz Massener's Ginger Liquer Post your submission below (include email) , or if you're shy, feel free to send it to us directly. May the best namer win!! Good luck. Read More
Friday Froth: Spring Things Ingredients Friday Froth Beer James Gribbon June 01, 2012 "The planet has needs for your deeds," read the bottle cap. I studied it as the beer's head made sizzling noises, bubbles popping in the glass. "Well," I thought, dropping the cap and producing a tinny rattle. "Obviously." I brought my eyes around to study the carbonation's wavering path as it rose through the brown fluid. A previous topper reading "It's later now than it has ever been before" stuck to my other hand as I put it down. I flicked the cap, and it skidded across the glass table, leaving a faint but traceable trail through the collected pollen. Weakening rays of early evening sun hit me on a slant as I closed my eyes and leaned back. Those beams wouldn't be much good for generating solar power, but they seemed to recharge my personal batteries just fine. Some sort of tiny insect crawled its way over the hills and valleys of my toes and back into the green grass. Ah, spring. Read More
Opening Day @ The 2012 Westport Farmers' Market Ingredients Restaurant Farmers Market Local Farm Specialty Market Westport Stephanie Webster May 24, 2012 CLICK ON IMAGE ABOVE TO LAUNCH PHOTO GALLERY The Westport Farmers' Market opened today with an official ribbon cutting ceremony attended by members of the Fairfield County community who came to show their support for the market and "living local." First Selectman Gordon Joseloff and State Representative Jonathon Steinberg brandished their scissors with vigor as market shoppers applauded the start of the Westport Farmers' Market season. Also poised for the big day was Chef Jon Vaast of Dressing Room, one of the 23 guest chefs who will be appearing at the market throughout the season doing recipe demos and tastings (more on that later). The crowd was packed with people enjoying their Skinny Pines Pizza, Raus' Cold Romans, Boxcar Cantina Tamales, and Du Soleil Fine Foods...and the rain held out. VIEW PHOTO GALLERY HERE. Read More
Gold Coast Gourmet: Freezer...Meet Mark Ingredients Delivery Service Home Delivery Sarah Green May 22, 2012 Freezer, meet Mark. Mark Seigel, owner and purveyor of GOLD COAST GOURMET for the past 22 years, will be your freezer's best friend - reliable and ALWAYS there when you need him. I was lucky enough to be referred to Mark by a Westport friend (he only works by referrals, no door-to-door harassment) and just in the nick of time. With Memorial Day weekend and the warm summer months approaching, there is enormous potential for a lot of home entertaining with many "Mom, I also brought the rest of the team home for dinner " possibilities. If you are like me, this can cause some major anxiety. This year, no problemo. Gold Coast Gourmet provides home delivery of prime meats, gourmet seafood and much, much more. The great thing about this service is that you are purchasing items by the "box" meaning that most things come in individually wrapped, perfectly manageable, flash-frozen portions. Read More
Blue Laws Officially End Sunday, May 20th Ingredients Specialty Market Wine Chat Beer James Gribbon May 17, 2012 It's not quite as momentous as the end of Prohibition, but Connecticut now has its own Repeal Day, as Gov. Dannel Malloy signed a bill Monday to end our state's archaic Blue Laws. And on American Craft Beer week, too. Way to go, Guv'na. Connecticut liquor stores will now be allowed to operate from 10a.m. - 5p.m. on Sundays, and choose one item per month to offer at a 10% discount. This last item was the lone concession to proponents of blue law repeal who sought the end of the state's mandatory minimum pricing practices. Discounts had previously been outlawed. Like most of the other measures signed into law by Gov. Malloy, this decision came down to the economic bottom line. Read More
Aventine Hills Wine Importers: Italian Wine Made Local Ingredients Wine Chat CTbites Team May 16, 2012 If you're reading this article, you're most likely adventurous…at least when it comes to food. You look to CTbites.com as a guide for new culinary experiences, so we'd like to take this opportunity to broaden your horizons from the plate to your glass. Allow me to introduce Jodi and Garrett Stonehouse of Aventine Hills Wine Importers with wines featured at local restaurants including Paci, Quattro Pazzi, Osianna, Aqua, Tarantino's, Fat Cat, Rowayton Seafood, and The Schoolhouse, just to name a few. It all began back in 2006 when Jodi and Garrett discovered a love of Italy, and more specifically of the wine in Italy. Read More
Class is in Session at 109 Cheese & Wine Ingredients Cheese Education Fairfield Amy Kundrat May 15, 2012 School is back in session, and I don't mean the kind that requires boarding a yellow school bus. I'm talking about an education involving terms like bloomy, soft-ripened, blue-vein, washed-rind, and brined or full bodied, flowery or peppery. Ridgefield's 109 Cheese & Wine Shop's Spring/Summer class schedule is out with a full offering for any level of wine, craft beer & cheese appreciation. These classes expertly led by owner, Monica Brown, a wine and cheese connoisseur who, along with her experienced team, is dedicated to bringing a curated selection of the best products from around the corner to around the world to 109. Check out the full line up below: Read More
White Oak Farm & Table Jams: Worth a Taste Ingredients Breakfast Dessert sherri daley May 08, 2012 I’ve never turned down a free sample. I’m shameless. I go back for seconds. I eat those stubs of hot dogs dipped in mustard at Stop & Shop, the weensy little mini-meals served in tiny paper cups at Trader Joe’s, curls of glamorous artisanal cheeses from a display of food and flowers at Balducci’s, chocolate at Garelick & Herbs, a taste of wine at my neighborhood liquor store. Especially wine, but they don’t usually let you go back for seconds and thirds. This time I was snarking a free hunk of freshly-baked bread at Billy’s Bakery in Fairfield and a lovely young lady offered me a free spoonful of jam: strawberry-lemonade, blueberry-basil, or pineapple-kiwi. I chose the blueberry, primarily because I was intrigued by the basil, although they seem to be putting basil in a lot of things lately. I had a basil shortbread cookie last summer. Here is where the blueberry-basil jam became more than a free sample; it was the beginning of a beautiful culinary relationship. Read More
Beach Burger’s "Create Your Own" Burger & Milk Shake Contest Ingredients Giveaway Jeff "jfood" Schlesinger May 02, 2012 CTbites and Beach Burger of Norwalk are proud to announce the 2012 “Create-a-Burger & Milkshake” Contest. CTbites readers will have the unique opportunity to design 2 new items on Beach Burger’s menu: The signature "2012 CTbites Hamburger & CTbites Milk Shake. The winning combos in each category will be included on the Beach Burger menu, and the two winners will be treated to four combo burgers and any 4 milkshakes from the Beach Burger. The rules are pretty simple… 1. Choose the toppings that you believe would make the ultimate combination using Beach Burger’s all natural beef patty OR 2. Design a new combination milk shake 3. Post your burger and/or milk shake combos below. Read More
Friday Froth: Draft Day Gems Ingredients Beer James Gribbon April 27, 2012 You never know where you might find your next exiting pint, the next star in your personal rotation. You will see some familiar, trusted brands while scanning the shelves during a trip to the adult candy store, but the familiar can become the routine, and routine can become stagnant - a word we try to avoid in the pursuance of Life Well-Lived. Our taste buds are continually regenerating, so let's go ahead and give those new recruits a chance to shine. The NFL draft started last night and continues today and tomorrow, so I thought we'd choose a few draft picks of our own this week. Enough with the set up: the first pick in the inaugural CTBites Beer Draft 2012 is: Magic Hat Encore. Read More
Home Brewing Basics Class @ espressoNEAT in Darien Ingredients Coffee Stephanie Webster April 26, 2012 I've said this before, but espressoNEAT, in my biased opinion, serves the best espresso in Fairfield County. Located in Darien, their baristas are well trained experts, and their devotion to their craft is obvious from the first sip of any of their coffee based beverages. Here's the info on their next home brewing class on Thursday May 31st. Do you like the coffee you get at NEAT? Did you know you could enjoy that coffee without even leaving your house? No, we’re not starting a delivery service, but we are relaunching an educational series that will equip you to make a stellar cup of coffee in the comfort of your own home and bathrobe. We’ll guide you in the fundamentals of buying, storing, grinding, and brewing and help you get the best at home as well as at NEAT. _________________________ Class size is limited to 8 people for maximum learning and tasting. Email education (at) espressoNEAT.com or ask someone NEAT to sign up. $10/person, includes 10% off whole bean coffee & Clever brewers after class. Check back here to find out about upcoming dates! Thursday, May 31 @ 7:00PM : Brew Methods Class Read More
Beer Talk: The Basics of Aging Beer w/ The Ginger Man Ingredients Education Beer CTbites Team April 19, 2012 Andrew Hoenig is the Beverage Director at the Ginger Man, located in Norwalk CT. So winter came and went. Actually, it never really got here, did it? And I bet you’ve got a few “big” bottles of winter beer left over. What to do, what to do…I have a suggestion that involves not drinking that leftover beer. There are many beers out there that will last for years to come, some improving with age, much like a fine wine. So start a vintage beer collection! Let’s clear up any confusion about when in the life cycle is the best time to drink your beers. Truth is, it entirely depends on the style of beer. Lagers and Pilsners demand freshness, as do any light bodied and low alcohol ales. Traditionally you are encouraged to drink these beers within the first 3 months of their life. Most hoppy beers will lose their best bright citrusy aroma and bitter flavor characteristics over time, yielding a relatively flat tasting beer behind. So, if you get your hands on some Ithaca Flower Power IPA bottles, drink ‘em up! Read More
Friday Froth: Bibliophile Ingredients Beer James Gribbon April 06, 2012 Peace, as elusive as it can be on a macro scale, is oftentimes attainable with three simple elements: a comfortable chair, a glass of something within easy reach, and a good book. The difficulty of holding the tenuous balance of a yoga pose forces one to focus mind and body on that one action. If the mind wanders, so too does the body, and suddenly there's that worn out spot on your mat, and oh hell - everyone just saw that didn't they? You topple not just out of your pose, but back into reality. For the moments before, though, there was only the confluence of mind and body floating in a meditative innerspace. Withdrawn from the world's nettlesome preoccupations, there was peace. Similarly, good stories allow us to disengage from reality; to take a restful break from life. Actively experiencing food and drink, really thinking about what you taste, also takes focus. Read More
Double L Market in Westport: Fresh As Fresh Can Be… Ingredients Local Farm Specialty Market Westport CTbites Team March 29, 2012 Although I love the idea of cooking healthy, organic food, some days I only make it as far as whatever fits in the microwave, leaving me and my family eating far too much frozen mac and cheese. When I see a farmer’s market, I worry how much time and money it will take to prepare all the food that ends up sitting in the refrigerator. But other times, like today, when I visit Double L market, I realize it’s not so hard to cook healthy, real food. In fact, it can be fun. And you might be even learn something. Read More
In the News: Don't be Fooled by GMOs Talk on April 1st Ingredients News Christy Colasurdo March 24, 2012 The Westport Farmers’ Market, The Wakeman Town Farm, and Right to Know CT invite you to join them for a discussion on the dangers of GMOs (genetically modified organisms) in our foods. Don't be Fooled by GMOs taking place on Sunday, April 1, 2012 at Westport Inn on 1595 Post Road East Westport, 5:00 pm to 6:30 pm This is a hot-button issue, as there is a bill circulating to require CT to label foods with GMOs, which would make CONNECTICUT the FIRST state to pass a mandatory GMO labeling bill. Last week, the bill passed with a 23-6 vote in the Environmental Committee. This is historic and unprecedented. Read More
The Stand Juice Cleanse: 5 Days Without Food Ingredients Fairfield Norwalk Special Dietary Needs healthy Jane Beiles March 21, 2012 Can a diehard food lover survive 5 days without solid food? I love food. I love to eat it…raw food, cooked food, gourmet food, diner food, farm-to-table food, bar food. My first paychecks came from restaurants – seating or serving those seeking food. Decades later, I now earn my living taking photos…and yes, you guessed it, the subject matter of which is, quite often, food. So how in the world did a food-lover like me end up committing to spend 5 day chewing exactly none? Read More
Never a Dull Moment: How the Pros keep their Knives Sharp Ingredients Chef Talk Education Kitchen Gear Lou Gorfain March 15, 2012 For this article, CTBites spoke with many of Fairfield County’s top chefs, butchers, and professional knife sharpeners. These pros were very blunt about the knives used in most home kitchens: they are dull. Especial fancy “trophy-ware.” “A cook with a dull knife,” suggests Fairway’s top butcher Ray Venezia, “is like a sharpshooter with a water pistol.” Much like a gun slinger out of the Old West, this modern-day Paladin has Knives and Will Travel. He carries his complete cutting arsenal in a sleek case … but all that's inside are just two gleaming Victorinox Forshner rosewood knives -- a 6" boning blade and a 12" cemeter – a steel and whetstone. Read More
Help the Hungry: Join Millstone Farm's “Glean Team” Ingredients Farm to Table Local Farm Volunteer CTbites Team March 13, 2012 The Millstone Farm “Glean Team” made its first visit to the Food Bank of Lower Fairfield County on Friday, February 24 with a donation of 32 pounds of spinach gleaned from The Hickories, a family-owned farm in Ridgefield, Connecticut. Gleaning at The Hickories was the first of what Millstone’s patrons and farmers intend to be a regular occurrence throughout the 2012 growing season. The goal of Betsy and Jesse Fink, owners of Millstone Farm, is to gather and train a volunteer task force that will harvest fresh food offered up by local farmers and deliver it to those in need. Read More
Stew Leonard’s: "Taste of CT" Wine, Beer & Spirits Tasting Ingredients Wine Tasting Beer CTbites Team March 12, 2012 Stew Leonard’s Wines of Danbury invites customers to a complimentary “Taste of Connecticut” wine, beer and spirits tasting on Saturday, March 31 from Noon – 7:00 p.m. This tasting is celebration of local Connecticut producers who will be pouring samples for customers to taste throughout the day. The schedule is as follows: Read More