In our NEW “Chefs At Home” Cooking Series, we asked local CT chefs to help our readers find cooking inspiration in every day pantry items. Executive Chef Arturo Franco-Camacho of Geronimo Tequila Bar & Southwest Grill (Fairfield and New Haven) and Shell & Bones Oyster Bar and Grill (New Haven) has a wonderful recipe for Pantry Pasta to kick off this series. Enjoy!
It’s crazy to think that Top Chef is in its SEVENTEENTH season! In that time, it’s amassed 59 Emmy nominations and welcomed chefs from all across the country, including Connecticut’s own Tyler Anderson. This year, the show is bringing back something near and dear to fans’ hearts: the All Star Season! CTBites got to sit down with Top Chef All Star’s first champion, Richard Blais, at the Mohegan Sun WineFest. Since claiming the title, he’s gone onto host his own podcast, make an array of TV appearances, participate in Chef demos across the country, and judge the very show that he competed on. Here’s what he had to say about life beyond cooking, his fitness routine, how to stay active on the road, Top Chef, and so much more.
WestchesterBites writer, Sibylla Chipaziwa, sits down with Chef Brian Lewis to discuss the inspiration for his Japanese inspired restaurant, OKO, with a new location in Rye, NY (in addition to CT’s Westport spot). Have a listen.
For nearly a decade, Mezón Restaurant has been thought of as one of Connecticut’s premiere Latin eateries by word of mouth and its seen its fair share of media recognition—they are fresh off Connecticut Magazine Reader’s Poll wins for Best Latin in Fairfield County and the runner-up for Best Latin in the state. And that’s saying something considering they didn’t even know they were nominated and because of that, they didn’t publicize it.
Four years ago, our own Lou Gorfain sang Mezón’s praises after a small tasting of ceviche, pan seared pulpo, Dominican fried chicken, and churros. But everything food deserves an update, especially considering there’s a new chef at the helm, an obviously newer menu, and a haven for craft cocktails.
Oh, and I’m pretty sure Lou and Kristin are the only ones at CTbites who have been to Mezón. For Stephanie and me, we uttered the same thing, “I’m embarrassed I hadn’t been here before.”
Earlier this week a few of us from the CTBites team made our now seasonal pilgrimage to Prime in Stamford. This time to experience the restaurant’s new TASTING menu.
The summit of cuisine at Prime, the TASTING series is a re-imagined experience in dining. Small tastes are presented in a unique rhythm and play to Chef’s sensibilities on a weekly basis. In what feels like a restaurant within a restaurant, TASTING places you in the inner sanctum of the kitchen, with the Chef as your guide. The four course TASTING menu is a truly unique table experience.
Connecticut is full of trailblazing women, particularly in the culinary world. Which is why we felt compelled to honor the pioneers among us. Our ongoing series, “It’s A Woman’s World’ is devoted to CT female influencers who’ve forged their own paths, often in food-related fields long dominated by men.
Whether farming the land, bringing healthy food to the masses, feeding an entrepreneurial spirit or injecting feminism with food, these groundbreaking ladies have set a new definition of women’s work, creating new paths and setting examples for those who follow.
How'd they do it? Read on. This week, we feature the talented Chef/Owners Noemi & Sarayy Ruiz, two sisters who ownGaudi Tapas & Bar in Danbury. Stay tuned to see who’s next. And feel free to send suggestions for your candidates to steph@ctbites.com.
In partnership with Eli's Restaurant Group, CT’s Chef Plum will host and produce a new show. "Elite Chef" will launch in early 2020 as a seven-episode web series, featuring innovative and up-and-coming epicurean talent in Connecticut (with yours truly on the judging team).
“I am a huge advocate of CT chefs, and I'm thrilled to be a part of this amazing project,” says Chef Plum. “Having a platform for our local talent to shine has been a massive goal of mine for many years. Huge shout out to the amazing people at Eli's for making this happen! I cannot wait for everyone to see what we can do.”
The Connecticut Restaurant Association (CRA) hosted nearly 700 guests on Monday, December 2 at Foxwoods Resort Casino to celebrate the restaurant industry and handed out sixteen coveted awards. One of the most significant awards of the evening was the Overall and Regional Restaurant of the Year Awards presented by Sysco. First, the association handed out regional winners from around the state and the four winners were – Present Company in Simsbury (North Region); Grano Arso in Chester (South Region); Oyster Club in Mystic (East Region) and Jesup Hall in Westport (West Region). The overall winner who was named 2019 Connecticut Restaurant of the Year went to Grano Arso, who earned the award over the other three regional winners and sixteen total nominees.
This week on The CTbites Hot Dish Podcast , we chat with Chef Plum, host of the successful podcast “Live With Chef Plum,” as well as “Edible On The Road” (streaming on Amazon), and finally…the TV series, “Random Acts of Cooking.” What’s on the podcast menu? We discuss the role of food as a connector, the importance of philanthropy, and…well…we laugh a lot. Join the conversation. Listen here.
Ok, slow down, Chef Kevin, you’ve got a lot on your plate….I mean that literally and figuratively.
I had the pleasure of meeting Chef Kevin O’Neil of EP Experience Catering at the Flavors of Connecticut Gala at the Aqua Club in Southington last month for the American Liver Foundation. Chefs from all over the state come out for the foundation’s signature event and what an event it is. No one is paid, but everyone gives one hundred percent of their time, effort, and creativity for such a great cause. Chefs and their crew turn everything up a notch and create a special event for the guests that will be seated around their tables. It becomes a party within a party and each diner enters a world of the chef and crew’s creation. From a Ziggy Stardust theme table complete with smoke and music to a French Revolution scene decked out with a guillotine (!), many tapped the artist within and created a theatrical experience where in the food was the bonus. Others kept their space more classic with bursts of color from flowers and dishware or a built-on-the-premises rustic pergola. Either way, creative people came together for a tremendous show of that artistic flare and amazing food, for a great cause.
Two of CT's leading chefs, and long time colleagues, Bill Taibe & Dan Kardos, discuss what it takes to stay at the top of their game. Host Marysol Castro explores what it takes to maintain their sanity, life in the kitchen, how social media has changed the restaurant business, and what they want their guests to know when they dine at their restaurants. Listen here!
This week on the CTbites Hot Dish Podcast we sit down with Chef Matt Storch, owner of Match, Match Burger Lobster & Match Taco. We discuss the restaurant biz, cooking for Julia Child, the importance of travel, the origins of the famous "Match Burger," favorite restaurants (you'll wanna write these down), and his 45 course dinner at El Bulli. Listen here!
Our 2018 series, “It’s A Woman’s World’ was devoted to Fairfield County female influencers who forged their own paths in culinary fields long dominated by men. In 2019, we continue to celebrate trailblazing women throughout the state of CT.
Whether farming the land, bringing healthy food to the masses, feeding an entrepreneurial spirit or injecting feminism with food, these groundbreaking ladies have set a new definition of women’s work, creating new paths and setting examples for those who follow.
How'd they do it? Read on. This week, we feature Kristin Eddy, Pastry Chef for Tyler Anderson’s Millwright's, Porron & Piña, and The Cook and The Bear. Stay tuned to see who’s next. And feel free to send suggestions for your candidates to steph@ctbites.com.
Fairfield County is full of trailblazing women, particularly in the culinary world. Which is why, with 2018 being proclaimed the Year of the Woman, we felt compelled to honor the pioneers among us.
Our series, “It’s A Woman’s World’ is devoted to Fairfield County female influencers who’ve forged their own paths, often in food-related fields long dominated by men.
How'd they do it? Read on. This week, we feature Jodi Bernard, Director of Operations at Fortina Pizza. Stay tuned to see who’s next. And feel free to send suggestions for your candidates to steph@ctbites.com.
Ryan Durant, owner and executive chef of Assaggio in Branford, has been picked to compete for the title of "Sexiest Chef Alive" on the People Magazine/Food Network joint venture show by the same name, airing November 1st. CTBites spoke with chef Durant about the experience.
How did you get involved with the show?
People magazine randomly called me, one of the servers picked up the phone and they said it was something with the magazine's sexiest man issue. It had to do with a cooking segment I did on "Better Connecticut" with Scot Haney three years ago.
The life of a Top Chef judge, Food + Wine writer, author, and culinary personality is exciting. Gail Simmons regularly travels- and around the world at that!- to film television shows, headline events, find inspiration, and uncover new recipes. At the same time, Simmons is a wife and a mother of two. Sometimes she just wants to go home. Her new cookbook, Bringing It Home, bridges the gap between her personal and professional lives. Drawing from all of her experiences, she’s created dishes that instill feelings of comfort and belonging.
Terrain Garden Café in Westport served as the perfect backdrop to bring Simmons’s vision to life.
Fairfield County is full of trailblazing women, particularly in the culinary world. Which is why, with 2018 being proclaimed the Year of the Woman, we felt compelled to honor the pioneers among us.
Our series, “It’s A Woman’s World’ is devoted to Fairfield County female influencers who’ve forged their own paths, often in food-related fields long dominated by men.
How'd they do it? Read on. This week, we feature Kaline Capps, Executive Chef, Barcelona Wine Bar & Restaurant in Norwalk. Stay tuned to see who’s next. And feel free to send suggestions for your candidates to steph@ctbites.com.
I recently sat down with Chef Adam Young, co-owner and head baker at Sift Bake Shop, to discuss his recent win as "Best Baker in America," Sift’s success, future plans, and what you should order during your next visit.
Opened in spring 2016, Sift Bake Shop in downtown Mystic has gained rapid success from a winning combination of Adam Young’s (co-owner/head baker) infectious passion and skill in the kitchen. This French-inspired bakery takes cues from Young’s own travels in France and is a combination of aspects he liked from a variety of different European bakeries. This vision translated into a bright, open space outfitted with dark wood floors, a long display case stocked with everything from sandwiches to dainty entremets and crispy baguettes, and hanging silver lighting shining like spotlights on the baked goods.
This year Blues Views and BBQ will feature 20 bands, hours of family fun at the famous Imperial Jam with the bounce park, Touch a Truck, airbrush tattoos, pie and rib eating contests and our second stage showcasing local and family friendly musical entertainment all day long. The festival will be held in the Imperial Ave commuter lot in addition to the Levitt Pavilion.
Don’t miss the KCBS BBQ competition, and CTBites returns on Saturday 9/1 with cooking demos providing culinary inspiration.
CTbites Chef Demo Tent Lineup
12 Noon-Chef Jonas Daniela from Amis Trattoria
1 pm- Chef Pietro Scotti from Da Pietros Restaurant
2 pm- Chef Carlos Baez from The Spread and El Segundo
Jes Bengston, from Terrain Garden Café in Westport, started her career dropping baskets of french fries into a fryer and now she's an award winning Chef who has cooked at the James Beard House. Jes sits down with Ken Tuccio to tell her fascinating story and why she feels she found a home at Terrain. Listen to the interview here.
