Vegetarians and vegans and clean eaters rejoice, The Stand Juice Company has opened its 3rd location and is now open in Westport.
Carissa and Mike Hvizdo are passionate about what they do and passionate about the plant based juices, snacks, sandwiches and baked goods they serve at The Stand. Their commitment to “providing good food and a better earth using the land to do so,” has paved the way to their newest and 3rd location.
Mike and Carissa met at a farmer’s market. They will tell you that their connection was profound - brought together by her passion for living life off the land and Mike’s first-hand experience with conquering a rare blood disease through natural healing methods, which ultimately led to him earning his holistic educator certification and his work with the Hippocrates Health Institute in West Palm Beach, FL.
Holiday party for 4…10…50…100? It all takes effort to entertain well and create a memorable and delicious event for your guests. So, as we embark on another lively holiday season, get a little help. Ok, a lot of help (you’ll be sooo much happier for it!). Have that party catered! Lucky for you, we have assembled a delightful list of area caterers and restaurants that will, literally, bring something amazing to the table. So make the call, invite the guests, and enjoy your holiday season’s get-togethers right along with everyone else. It is our gift to you.
We bring you our Holiday Catering Guide: 14 Fairfield County Caterers Who Do It All!
The Stand Juice Company, whose mantra is, Life, Fueled by Plants, is about to open its third location in Westport, CT.
Carissa and Mike Hvizdo, are the life force behind Fairfield County’s feel-good The Stand Juice Company. The Stand has been serving up plant based juices, snacks, sandwiches and baked goods since 2005. The business has flourished over the last 10 years and the duo’s standing within the local sustainable food community is palpable among industry jocks, farmers, and loyal consumers.
The excitement surrounding The Stand Juice Company’s newest location at 1200 Post Road East in Westport only further celebrates the enjoyment and healthful benefits people have been experiencing since Carissa and Mike first made their mark in the organic juice world in 2005 with their original location on Wall Street in Norwalk.
Fairfield has worked its way up the food chain, offering all sorts of great dining opportunities for those with even the most discerning palates. With all the new restaurant openings, there was one thing that was lacking in the town’s culinary offerings; a really good health-food based option. Until now - enter Freshii.
Sandwiched in between The Fairfield University Bookstore and Chef’s Table is Freshii, recently opened by owner Jonathan Blob who also owns the Westport location. Although word had not yet really gotten out, the restaurant was bustling the two times I went in, first to check it out, then when I returned to chat with Blob.
The store, long and narrow, airy and bright, evokes a fresh, healthy attitude. Bright green, leaf-colored chairs are neatly lined up against the long counter space on one wall just below a large mirror reflecting the words...EAT. ENERGIZE. from the opposing wall. The light woods and grass-like covered wall lend themselves perfectly to an eatery of this type. A large menu board lists many and varied options. There are choices for breakfast, smoothies, juices, salads, wraps, bowls, soups and burritos.
After six weeks of overdoing the bubbly and those cheesy hors d’oeuvres (sooo good), ‘tis time to turn that calendar page and welcome all things cleaner and leaner. 2015 is here, with new delights to entice us and healthy flavors and dishes to keep our immune systems fueled, our skin glowing, and our bellies from bulging. This year, as you treat your body well, will cauliflower be the new kale? Will that little green nut, the pistachio, reign supreme with its antioxidants, vitamins and protein? There are so many ways to treat our bodies well and, luckily, we have found a great offering of area resources that will satisfy our tastebuds and help keep our bodies healthy. Happy New Year!
Here are 18 Places to Eat Healthy in Connecticut for 2015: Juice Bars, Restaurants, Organic Markets, Food Trucks & More!
The holidays are right around the corner, and you know what that means…. parties, parties and more parties! Whether you’re hosting or bringing, we’ve got you covered with this season’s most delicious hors d’oeuvre recipes, including: Polenta Bites with Mushroom Duxelle; Chevre & Fig Jam Tartlettes; Gruyere & Red Pepper Jelly Tartlettes & Poached Shrimp with Assorted Dipping Sauces. Your guests will think you hired a caterer!
Sheila Barton is a local caterer with a flair for food styling. After watching her work her magic at several parties, we asked her for a few tips on creating your own "Classic Cocktail Bar." Here are her tips...
I thought it would benefit many to talk about how to set up the perfect holiday cocktail bar. Not only are the essentials so very important, but so are Style, Texture and Taste. I am always about creating an experience..starting with your eyes and ending with taste. Even if you can only afford to serve one great wine and one great beer, you can still do it with style. If you can throw in a classic craft cocktail or two, more the merrier!
So to first create Style, it is important to create a feeling of glamour and fun. You do this with visual appeal using different heights and Texture.
Remember that the happiest people are not those getting more, but those giving more.-H. Jackson Brown, Jr.
Gift giving-choosing a gift for another person that is resonant of their personality and interests-is a true art. How do we know this? We know this by the sheer number of Yankee Swap and White Elephant parties that we have all attended. You thought those salt and pepper shakers in the shape of ugly, primitive holiday carolers would be perfect for me...um, why? And thus, yet another odd gift enters the rotation of passed-along, re-gifted gifts. On the flip-side, we all hopefully have experienced the joy that comes when we do find that perfect gift. The thrill of watching the unwrapping and the smiles that follow! This holiday season, we would like to help you in your pursuit of That Perfect One....
We bring you the CTbites 2014 CT Food Lovers Gift Guide. Start shopping!
As family and friends arrive, it's always a great idea to have a few nibbles ready for them to enjoy as the cooks in the kitchen place the final touches on the main courses. Many homes will be filled with the aroma of chestnut stuffing, so tantalize the taste buds with a delicious appetizer with a hidden ingredient, chestnut butter. Chef Mogan Anthony of Locali Pizza Bar + Kitchen shares his recipe for “Chestnut Butter Bruschetta with Burrata, Kale or Arugula” that pairs chestnut butter with greens and Burrata.
One of the most important guests at any Thanksgiving table is the turkey. In our ongoing Thanksgiving recipe coverage, Nick Martschenko, Executive Chef at South End, New Canaan, has kindly shared his recipe for Sage Infused Turkey Basted w/ Pomegranate Juice & Chestnut Sausage Stuffing. Sure, anyone can toss a turkey in the oven, but Chef Martschenko has given his bird the love and attention it deserves. Check out his incredible recipe which will likely end up an annual tradition.
It's time to dust off those recipe books or re-visit that Pinterest board. Thanksgiving is almost here, and in honor of our favorite culinary holiday, we have asked a few local chefs to share their favorite Thanksgiving recipes. Boulevard 18 in New Canaan is the first up with a delicious Delicata Squash Soup with Coffee Roasted Carrot Coulis and Roasted Pumpkin Seeds.
Stay tuned for additional recipes as we will be posting new ones up until the big day....
Thanksgiving is right around the corner! Don’t panic. Let us be your guide to creating the perfect Thanksgiving dinner.
Thanksgiving is a time to enjoy a traditional meal with family and friends, right? For some people Thanksgiving turns into an all-out crazy fest in the kitchen filled with ranting’s and multiple trips to the supermarket. Never again! Read on for our simple, fool proof guide to hosting a stress free Thanksgiving meal. If this all seems like too much for you, we’d be happy to help you…just call!
Not only do we have an up to the minute timeline for your Thanksgiving prep, but we have the quintessential recipes for: Marcia’s Perfect Thanksgiving Turkey & Old-Fashioned Southern Pecan Pie.
A stack of gifts. Cards with cute holiday stamps. Family parties. Work parties. Kids’ parties. Cocktail parties. Concerts. Shopping. Even more shopping. And now you want me to host a party of my own or host eighteen relatives?? Your holiday to-do list is quickly making the song “The 12 Days of Christmas” look like a lullaby with all the items that are mentioned-that partridge atop that pear tree has nothin’ on you and your list. So...save yourself some gray hairs and a freak-out by booking one of these delightful, highly capable, and creative caterers to take over the food-portion of your entertaining obligations this season. They will do you proud and you can actually relax and enjoy an evening before you have to wrap that 200th gift. And with that, may there be peace on earth. + CTbites readers get special discounts. See below.
Here is our Guide To 9 Great Caterers in Fairfield County:
August, some would say, is the best month of summer. By August you’ve finally, gotten into your summer “groove”, and with produce at its best, why not have a beach party? No, not the Annette Funicello kind, but the cool, laid back, great food and drink kind.
Simply pack up some cute disposable plates, napkins and silverware, and you’ll be good to go! Friends want to bring something? Let them take care of drinks and dessert! Here’s Marcia Selden Catering’s ultimate beach party menu…
Try out these simple receipes for: Quinoa Tabouleh, “Peachy” Red Beet and Tomato Salad, & Jerk Chicken Skewers. Party menu ... done and done!
There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche. This elegant dish is surprisingly easy to make and the varieties are endless. The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche!
The best part? Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade.
Spring couldn’t come soon enough in our books, and while we love the warmth and comfort of soups and stews, we are so ready to hit the farmers markets to cram our reusable bags full of fresh spring produce. Here are our three favorite spring recipes that you’ll want to make just as soon as you throw open the windows and dust off your flip flops. Check out Marcia Selden's recipes for: Bruschetta w/ Smashed Fava Beans, Baby Pea and Bacon Risotto with Pea Shoots and Parmesan, and Fusilli w/ Roasted Fennel, Leek and Arugula Pesto
Living in Connecticut, we are spoiled by the abundance of apples that are fresh out of the neighboring orchards. If you didn't make it out this past Fall to pick your own apples at Beardsley’s Cider Mill in Shelton or Silverman’s Farm on Sport Hill Road in Easton, you need to put that on your agenda next season. It’s fun for the whole family. If the crowds aren’t your thing, and you want a real farm experience, then definitely go buy local apples from Sport Hill Farm, just passed Silverman’s on the right heading north on Rt59.
To enjoy your local fruit and vegetables over the winter months, you need to preserve them. This can be accomplished in any number of methods. Some people like to pickle their vegetables while others may turn the fruit into spreads and jams. I like to use my fruit to make syrups for cocktails. My Apple Cordial recipe has to be one of my favorites to make and to drink. Although it takes several days to make the syrup, it’s not a laborious task at all. In execution, however, this cocktail is definitely a labor of love. The good news is that once all the prep is complete and it’s in your glass, you’ll realize that your efforts were worth it. It’s delicious. Another great alternative is to visit me at Luxe Wine Bar in Westport, where I will be happy to make one especially for you. The apple bitters and apple brandy can be purchased at Saugatuck Grain & Grape, also in Westport.
We are totally psyched for the Winter Olympics! What’s better than sitting on your sofa, surrounded by lots snacks and watching the fittest athletes in the world compete for gold?!
Why not throw a Winter Olympics Sochi Party? Here are our favorite Russian inspired recipes to enjoy while you watch the Opening Ceremonies on February 7th at 7:30 pm. So get your vodka chilled, and invite friends to come wearing their favorite ushanka (Russian hat). Read below for the following recipes: Russian Blini, Caviar Torte, Farshirovannye Yaytsa~ Stuffed Eggs, & a classic cocktail recipe, the White Russian.
Get ready to rumble. Chowdafest is this weekend at the Webster Bank Arena, where 28 chefs will battle it out for "best of," and then Superbowl eating goes into full swing. The Spread in Sono under the direction of Chef Carlos Baez, will be competing for the first year at Chowdafest in the "Creative Chowder" category. Chef Baez may be a rookie to Chowdafest but he certainly is no rookie in the kitchen.
Check out his very simple and delicious recipe for Poblano & Corn Chowder with Fresh Crabmeat. Make it for your Superbowl party or skip the work and sample some at Chowdafest before the big game.
You just did it all this holiday season. And by that, I mean...cookies became a food group. Mixing, stirring and shopping had you working your “muscles” (how to polish something, right?). Real exercise resided in the back seat, crammed in between boxes and bags and wrapping paper. Your sanity was also wedged in there, too, now that you think about it. Thank goodness that a new year is upon us because you weren’t quite sure you could take another week, chaotic and fun as it may have been. And yes, there was much good in the holiday season...but it’s all....tiring. So now, after the decadence and gluttony, let’s reset. Recharge. And for the love of Pete, put down that cookie.
Here we offer, as your first gift of the New Year, some great resources, including juice cleanses, yoga joints and healthy eats, to get your body and mind back on track and ready for action in 2014!
Vegetarians and vegans and clean eaters rejoice, The Stand Juice Company has opened its 3rd location and is now open in Westport.
