If you’re a sucker for hand-baked bread and artisanal cheese and seasonal farm fare (and who isn’t?) you'll want to head over to Barnes & Noble in Westport this Sunday, May 6 at 11 a.m. for a book signing, foodie and children’s event in support of Westport's Wakeman Town Farm.
Jason Sobocinski of New Haven's Caseus restaurantand host of “The Big Cheese” will join SoNo Bakery's John Barricelli, host of "Everyday Baking," to offer tastes and sign copies of their beautiful cookbooks, Caseus Fromagerie Bistro Cookbook and the SoNo Baking Company Cookbook as part of a Bookfair Fundraiser for Wakeman Farm.
Not only will you get to meet the authors and peruse their new books, but Caseus is bringing its famed Cheese Truck to the event. The Cheese Truck is a mobile kitchen that drives the streets of New Haven selling to-die-for grilled cheese sandwiches, tomato soup, daily sausages, salads and more!
Love cheese? Want to know more about it? Want to taste some? Chef, TV personality, and cheese cookbook author Jason Sobocinski will talk about cheese, offer samples, and sign copies of his book, Caseus: Fromagerie Bistro Cookbook, on Friday, March 30, from 7-9 pm at a private home in Westport. Proceeds from the event, which costs $35 per person, will support Library programs.
Sobocinski is host of “The Big Cheese” on The Cooking Channel and owner of New Haven’s award-winning bistro and cheese shop Caseus. Wine will be provided by Black Bear Wines & Spirits of Westport. Register online. For more information, contact Cindy Clark, 203.291.4824, clark@westportlibrary.org, or westportlibrary.org.
Do you feel the need, the need for cheese? Introducing MELT Market and Cafe, the spectacularly gooey love child of former Westport-based Mirabelle Cheese Shop owners Andrea and Damon Itin. MELT, located in the up and coming section of Bridgeport at the corner of Lafayette Circle and Fairfield Ave is sleek and spacious with high tops as well as regular tables for seating and warm inviting color tones. The 2,200 square foot space seats plenty but if tables were pushed aside, this could be a fantastic place for a private function. But enough about things spatial, on to the celestial - this is a cheese lovers' nirvana -
What's for sale ? MELT is the purveyor of European as well as local cheeses
Sarah & Monica's EXCELLENT Birthday Wine Tasting Dinner will be held on Sunday, January 27 @ 7 PM [UPDATED]. This party is a true celebration of great food and great wine, with musical stylings courtesy of the Kelly Mittleman Trio! The event features Ridgefield's finest with Bernard's Restaurant, Sarah's Wine Bar and Monica from 109 Cheese & Wine. Check out the menu below:
To mark the conclusion of American Cheese Month, 109 Cheese & Wine in Ridgefield is pairing great American brews with great American artisan and farmstead cheeses. Curds & Brew class will be held on Sunday, November 13 at 5:30 p.m. and will be $45 per person. The class and tasting will kick-off with a beer fondue, followed by a pairing of six beers and six cheeses (see list below
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. Fairfield Cheese Company's Fall/Winter cheese class schedule is out with a full offering for any level of cheese appreciation. Check out the full line up below:
A few years ago, I tasted yogurt on the Greek island of Paros and it changed my life. Well, maybe not my life, but definitely my mornings. I now start every morning with a bowl of greek yogurt topped with fruit and granola. It’s routine, but never boring and it satisfies my subconscious craving to be back in Greece. I’ve enjoyed Fage, which is also made in Greece, is thick, creamy and has a slight sweetness to its tang. Trader Joe’s makes a Greek-style yogurt, and I give him points for trying, but his is farther removed from the real deal. I thought I was happy alternating between these two brands until I recently tasted Beltane Farm Goat Milk Yogurt, which is delicious and with just a little imagination nearly transported me back to Paros.
