There's a new pizza "truck" in town, one with built-in street creds. Brick + Wood Pizza in Fairfield has set its pizza making in motion with a mobile wood-fired pizza oven, custom designed by acclaimed fourth generation pizza artisans, Acunto Forni, and imported from Naples, Italy.
The mobile Acunto pizza ovenmirrors the wood-burning one in-house, ensuring the same tasty pizza is available no matter where it is prepared. The oven reaches over 1,000 degrees in temperature in a short period of time with an overhead flame cooking the pizzas in 90 seconds or less. The surface is made of volcanic brick, which is more porous and prevents the crust from burning.
Fairfield County residents know that the area rocks… and it also “rolls”! Fairfield County hosts a number of outstanding food trucks that serve an array of cuisines. Meatballs, crepes, tacos, potatoes, Carribean… It’s all available right on the city streets or even in your backyard!
Here are 20 delicious food trucks you can visit or hire for your next event.
Hapa: Based in Stamford, Hapa serves three types of tacos: Korean short rib, Philippine chicken adobo and Nonny’s sweet peppers, burgers, both beef and Ahi, plus bowls of poke and chicken adobo.
The Poutine King: The Poutine King prides itself on being "the first food truck in the north east United States" to offer Poutine, a Canadian dish. Those wanting a classic version can order the traditional poutine. More adventurous eaters can enjoy the Sweet Potato Poutine or the Poutine Burger.
Skinny Pines: The Skinny Pines pizza truck sells wood fired pizzas. It makes use of local ingredients by sourcing its toppings from area farms. The menu changes with the season, but past pizzas have been topped with fresh sun gold tomatoes, zucchini, scapes, garlic, and eggplant, to name a few.
Taco Loco Party Truck: Taco Loco is recognized as the first Mexican food truck in CT! The restaurant is based in Bridgeport.
Tuscan Kale Caesar Slaw with Garlic Bread Croutons & Parmesan Frico
Eating clean, healthy and minimally processed foods are better for you and for our environment. You’ll eat fewer chemicals and there will be less fuel used to transport packaged foods. This yummy slaw makes it easy (and delicious) to eat your greens for Earth Day and every day!
Holiday season is heeeere, with its feasts and parties, and let’s be honest, you can’t really have too much pie, now can you? Note: with the brief exception of a kooky aunt who, after a post-Thanksgiving bout on the tread mill, did wearily proclaim “Too....Much....Pie!” but that’s another story for another time. So where to go for the best pies with the flakiest crusts, sweetest streusel toppings and the most flavorful fillings? We’ll be happy to tell you. Get those dessert plates ready and, um...you might want to loosen that belt.
Here are 14 places to buy great holiday pies in CT.
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 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.
Bruno DiFabio is the owner and pizzaoilo at ReNapoli in Old Greenwich, and has been making pizza for thirty years. A fact made more interesting when you consider he is only 42. He has considerable bragging rights with five World Pizza Championship titles under his belt and stints at the famed ovens of Spacca Napoli, Da Michele and Trianon in Naples.
What does Bruno make for Christmas dinner? Pizza, of course. His Sfincione di San Giovanni (Sicilian Christmas Pizza) recipe is below and is a must read for any serious pizza aficionado. This holiday season, make them what they want...pizza.
There's a new pizza "truck" in town, one with built-in street creds. Brick + Wood Pizza in Fairfield has set its pizza making in motion with a mobile wood-fired pizza oven, custom designed by acclaimed fourth generation pizza artisans, Acunto Forni, and imported from Naples, Italy.
