Monday, October 27, 2014

Day of the Dead Celebration at Bodega Taco Bar Darien and Fairfield


Dia de los Muertos

A Mexican Celebration

Bodega Taco Bar Welcomes Departed Spirits Home

Saturday, November 1, 2014

Bodega Taco Bar Fairfield, 1700 Post Road, Fairfield CT
Bodega Taco Bar Darien, 980 Post Road, Darien CT


Bodega Taco Bar presents Dia de Los Muertos,   "Day of the Dead", one of Mexico’s most important festivals since pre-Hispanic times. While it may sound a bit macabre,   the day is actually met with great joy as families gather to welcome the souls of the departed on their annual visit home.

Likened to the spirited mayhem that ensues on Hallow’s Eve, Bodega’s Dia de Los Muertos party will take place on Saturday, November 1 at both locations. Ghoulishly decorated with Dia de Los Muertos’ traditional skeletal vibe and eerily transformed, Bodega will offer activities and food and drink specials including:

  • Kids Face Painting and Tattoos During Lunch
  • Food Specials Honoring the Deceased All Week
  • Traditional Sugar Skull Decorating 
  • Special Cocktails Featuring Roca Patron Tequila  
  • Saturday Night Party with Patron Tastings and a Pig Roast In Darien 
  • Ford Econoline Bar in Fairfield




Lunch / Dinner / Late Night

Bodega Taco Bar Fairfield, 1700 Post Road, Fairfield CT

Bodega Taco Bar Darien, 980 Post Road, Darien CT

www.bodegatacobar.com 





Thursday, October 23, 2014

Brick + Wood to Open in Fairfield November 1, 2014

Brick + Wood Prepares to Open their Wood-fired Pizza and
Neapolitan Street Food Restaurant Next Week!


Here's some great news out of Fairfield Connecticut!

Paolo and Clara Cavalli are set to open Brick + Wood with a soft opening November 1st

An exciting new concept to an often played out Italian restaurant genre, Brick + Wood is the product of Paolo’s childhood in Italy and growing up in the family’s restaurant business here in Fairfield County; a true representation of his culinary prowess and Italian heritage.

Paolo spent much of his childhood outside of Rome on a farm which bore an olive grove and vineyard. Here, he learned the language and developed a passion for the Italian food culture. In the states he immersed himself in the family’s restaurant business (Luigi’s in 1975 and Ponte Vecchio in 2003 in Fairfield). Upon graduating college with an engineering degree, Paolo took a ten-year reprieve from the restaurant world and took a position with GE Capital in Irving, TX. 

Clara, who also grew up in an Italian household, comes from a line of six generations of bread makers.

Not exactly known for their pizza in the Lone Star State, the pizza oven began calling their names and in 2008 Paolo and Clara created Cavalli Pizzeria Napoletana in Irving, TX. Upon the success of their first restaurant the duo opened a sister location in McKinney, TX. Today, both restaurants continue to thrive while the Cavalli’s embark on a new venture back at home with their families in Connecticut.

Brick + Wood is located in the former Ponte Vecchio location in the Brick Walk locale of Fairfield. The space and the concept embrace a new beginning and dining out for a new generation. Developed by Haverson Architecture & Design of Greenwich, CT, the restaurant has been transformed into a multi-layered / multi-sensory restaurant and bar.

As the name implies, much of the design is framed by stressed wood and worn Chicago brick with pockets of space throughout filled with stacks of wood that heat the oven. The mosaic tiled pizza oven and the butcher block and Calcutta Ciero marble top mozzarella bar are the focal point of the dining room. Brick + Wood is home to the area’s first all-tap wine bar, accentuated by a steel backdrop and wooden taps. The indoor-outdoor component flows seamlessly from the bar onto the large patio highlighted by outdoor lamps draped across the open archways and exterior spaces, reminiscent of a Naples street scene. 

Equally evocative of the Italian street scene is Brick + Wood’s inspired menu. The dining experience begins with a real Mozzarella Bar where hand-pulled mozzarella is prepared throughout the day. This wonderfully fresh and milky cheese is presented in a variety of flavorful incarnations, including mozzarella rollatini and burrata with truffle. Imported dried and cured meats such as capocollo, mortadella, prosciutto and salami are thinly sliced to order.

The Italian street food component is an exciting new food concept for Fairfield County. These traditional finger foods are what one might see people eating out of a paper cone or wrapped in parchment while strolling in the streets or piazzas. Some of the Cavallis’ favorites that will be featured on the menu include; Arancini – deep fried risotto balls stuffed with a variety of fillings; Potato Crocchette; Fried Calamari; Stuffed Calzone; and a selection of toasted panini and fresh salads. The sweet side of the menu features dessert pizza with Nutella, homemade seasonal tiramisu and flash fried zeppole.

Brick + Wood continues to shine with their wood-fired thin crust pizza. Their “perfect pizza” is a labor of love and is certified by the Associazone Pizzaiuoli Napoletani (APN), an association formed in Naples by pizza makers to preserve the authentic Neapolitan pizza values. Supported by the Italian government, this rigorous certification process is required by any restaurant in Italy wishing to serve authentic Neapolitan pizza. Only a handful of pizzaiolos in the United States have earned this distinction. Brick + Wood pizza starts with fresh dough, handmade on the premises and leavened for 24-48 hours. The dough is hand toss, never rolled, to give it that thin delicate center.  Using Italian imported San Marzano tomatoes, fresh basil and house made fior di latte mozzarella; the pizza is then cooked in a 900 degree wood-fired oven for about 90 seconds, which marks the pizza with flame blackened blisters along the crust and bottom. From this perfect “anatomy of a pizza”, creative, as well as classic toppings can be added.

The beverage program is a first of its kind in the area. In addition to craft cocktails and premium beer selections, an impressive line-up of wine varietals is served by the glass, as a 2 oz taste, half carafe or full carafe, via a contemporary wine tap design which maintains the integrity of wine. Gone are the open bottles left to turn while sitting on the shelf or to be lost in the back of the fridge. Brick + Wood has researched, sipped and sourced the best wines from around the world from winemakers who want their varietals to continuously shine from start to finish. These wines are stored in stainless steel kegs and maintained at optimal temperature – reds at 62 degrees and whites at 42 degrees. In a properly sealed keg where the wine is not exposed to oxygen, even when tapped repeatedly, the last ounce of wine tastes as fresh as the first.

Brick + Wood  is a fresh new outlook for how we should relax, drink – and eat.


Brick + Wood
1275 Post Rd No. 7  
Fairfield, CT 06824

203-939-1400




Wednesday, October 22, 2014

Rizzuto's Stamford CT - A Sports Bar and More!

Tastemaker's Sampling


Rizzuto’s Restaurant Group expands their Italian inspired restaurant and gathering places throughout Connecticut with the addition of Rizzuto’s, Restaurant-and Sports Bar in Stamford CT, a fun and casual sports oriented restaurant featuring Rizzuto’s terrific food and delicious beverage offerings. 



Rizzuto’s Stamford’s menu caters to sports fans and families alike with a wide variety of choices. 

There's truly something for everyone at Rizzuto's!

Fans of this popular locale can attest that Rizzuto's traditional and favorite stone-oven fired pizza, pasta and Italian specialties can still be enjoyed, now alongside classic American sports bar fare.

Rizzuto’s boasts NFL Sunday Ticket and Red Zone programming and its new Tailgate Menu, Rizzuto’s version of a football happy hour menu served during ALL, yes, you read that right...ALL NFL games.




There are 15 large HD Screen TVs throughout the HUGE bi-level space accompany and classic sports fare such as: a variety of chicken wings; sliders done with classic cheeseburger, meatball parm, BBQ pulled pork, sausage-n-peppers and spicy buffalo chicken with blue cheese; smoky chipotle bacon mac 'n cheese; slow-roasted baby back ribs; and stone oven baked nachos. 8” Half Back pizzas include; 'Sunday Morning Pie’ topped with two sunny side eggs, bacon, potatoes, onions, peppers, cheddar and mozzarella cheeses; and  Fig Barbecued Chicken pizza covered in caramelized onions, hot cherry peppers and Rizzuto’s fig barbecue sauce; and more!



In addition to featuring televised sports events, Rizzuto’s is also the only Stamford location for World Tavern Poker, America’s #1 poker league. It’s free to play and cardholders can win some great prizes.


We had the chance to meet owner Bill Rizzuto, (no relation to Phil Rizzuto) who explained, "We’re excited to offer our customers an exciting and comfortable place to hang back, bring the family, meet with friends and watch the game while enjoying some great food and drinks, all at a real value."

We loved the many Creative “Game Day Cocktails”, such as 'Spicy Sunday Morning Bloody', Bloody Stella, Mimosa and Sunsplash variety and come with half price refills. 

Here's some of the items we sampled at our Tastemaker's Sampling.

Pizza at Rizzuto's Stamford CT
Top Left Buffalo Chicken, chicken breast, hot buffalo sauce, mozzarella, gorgonzola topped with blue
cheese dressing and shaved celery out of the oven
Bottom Left: Meat Lovers 
Sausage, Pepperoni, Meatball
 Right: Margherita 
fresh mozzarella and basil with EVOO



Bacon Mac and Cheese with Chipotle
Smokey Chipotle Bacon Mac 'n Cheese
penne pasta with house-made queso,slow-roasted bacon and smoked chipotles


Meatball Sliders
Meatball and Mozzarella
with marinara sauce and fresh basil



Cheeseburger Slider and Spiked (yes! SPIKED!) milkshakes
Classic Cheddar Cheeseburger
with sliced pickles and red onion


Gorgonzola Chopped Salad
made with romaine, iceberg, tomatoes, salami,
red onion, olives, artichokes, cucumber, gorgonzola, balsamic



Southwest Salad
shrimp, bibb lettuce, romaine, avocado, corn, 
black beans, cheddar, pico di gallo, crisp tortilla ribbons,
chipotle ranch dressing



Wings and Garlic Fries
served with celery and carrot sticks and blue cheese dip
Pictured (Mild Buffalo) also available: Hot Cherry Pepper
Hot Buffalo, and Rizzuto's Fig Barbecue


Slow Roasted Baby Back Ribs
1/3 rack with house-made barbecue sauce and crispy shaved onions


Desserts
Tiramisu Cake, Creme Brulee, Chocolate Cake


Rizzuto’s, Restaurant-Bar-Sports in Stamford is the ideal place to meet with friends or family to enjoy great food and drink, and most importantly, have a fun time!

Part of the Tastemaker's Group
Photo Credit Brooke from 914 Social

Rizzuto’s, Restaurant-Bar-Sports is located on the Stamford / Greenwich border directly off of I-95. Its family friendly atmosphere and multiple dining spaces make it an ideal place for post-game celebrations and team meet-ups. There’s also a private second floor dining and viewing room that can be reserved for up to 20 people.


Rizzuto's Restaurant and Sports Bar

1980 West Main Street
Stamford, CT 06902


 Phone 203.324.5900

 Link to the==> Tailgate Menu


Rizzuto's Stamford on Urbanspoon

Disclaimer: We were invited to this menu sampling by members of Rizzuto's public relations and management team. However, all opinions are our own.

Tuesday, October 21, 2014

Greenwich Restaurant Week Kicks off November 12th - November 19th 2014

Greenwich Restaurant Week Kicks off November 12th 


35 Restaurants to Participate in Inaugural Restaurant Week 
in Greenwich, CT

Plans for the inaugural Greenwich Restaurant Week (GRW) have been announced with events taking place from Nov. 12th through Nov. 19th. Foodies will enjoy a week of delicious food and drinks from the finest restaurants in Greenwich.

Throughout the week, 35 Greenwich restaurants will be offering dining specials. There will be special events taking place at participating restaurants throughout the week including wine tastings, corporate dinners, cocktail parties and menu tastings. The events planned are as follows:

THE OPENING NIGHT KICK-OFF PARTY - On Nov. 12th from 6:30 p.m. until 9 p.m., the kickoff party will be held in the newly renovated Miller Motorcars Ferrari Maserati Showroom at 342 West Putnam Avenue. Tickets can be purchased on the Greenwich Restaurant Week web site for $100 per general admission ticket and $200 per VIP ticket, which includes a private tasting and gift bag. The proceeds will go towards The Transportation Association of Greenwich (TAG), a private not-for-profit organization specializing in transportation services for elderly disabled individuals and transportation for the disadvantaged of all ages.

CELEBRATE GRW AT CHAR – On Nov. 14th, in partnership with media sponsor Greenwich Magazine and Barbara Zaccagnini, celebrate Greenwich Restaurant Week at CHAR Restaurant, located at 2 South Water Street. The celebration will be held from 6:00 p.m. to 8:00 p.m. The event is by invitation only.

THE JAMES BEARD HOUSE – Chef Rui Correia will be hosting a dinner at The James Beard House, located at 167 W 12th Street in New York City, on Nov. 17th starting at 7 p.m. Following a reception, guests will get to experience a five-course dinner and wine pairing. For reservations, contact The James Beard House at (212) 627 – 2308. Tickets are $170. Save $40 by using the code “majoram” and mention you are a friend of the chef.

DINE. SHOP. SAVE. – During Greenwich Restaurant Week, diners will have the opportunity to dine, shop and save. After dining, save your receipt and bring it to one of the 21 participating retailers who will be offering 10% off to all customers who bring in their receipt from Greenwich Restaurant Week.

CHECK IN TO WIN & #TAG IT TO SNAG IT - Throughout GRW anyone who Checks in on Facebook at any of the participating restaurants or retail locations, or incorporates #GRW on any social media will be eligible to win A Double Handle Equestrian Bit Serving Board from Soundview Millworks.

“Greenwich Restaurant Week is a great way for all of the restaurants to put their best foot forward during a week where new and old faces will fill their places. We are also very excited to incorporate the retailers who are generously offering a discount to diners to shop at their locations throughout the week. The website and GRW mobile app will be on-going useful tools for people looking for fast information right at their fingertips, with “click-to-call, click-for-directions, menus, reservations, online ordering, a daily calendar of events and much more.  Currently there is no mobile app for Greenwich with consolidated information and we are happy to finally be bring that to the table,” said Event Organizer Jen Danzi.

Participating restaurants include

  • Applausi, 
  • Beach House CafĂ©, 
  • Bella Nonna, 
  • Bistro Latino, 
  • Bistro Versailles & Patisserie, 
  • Blackstones, 
  • Bobby Q's, 
  • Char Restaurant, 
  • Coast Seafood Restaurant, 
  • Crew, 
  • Douro Restaurant, 
  • Eatalian, 
  • Elm Street Oyster House, 
  • Famous Greek Kitchen, 
  • Gabriele's Italian Steakhouse, 
  • Gingerman, 
  • Golden View Firenze, 
  • Harvest, 
  • Le Penguin, 
  • l'escale, 
  • Leafline Salad Co., 
  • Little Luigis Pizza, 
  • Little Pub, 
  • Mark’s Quality Meats & Gourmet Seafood, 
  • Mediterraneo, 
  • Morello Italian Bistro, 
  • Organic Planet, 
  • Polpo Restaurant and Saloon, 
  • Sweet Peas Baking Company, 
  • Tengda, 
  • Terra, 
  • The Cos Cobber, 
  • The Drawing Room, 
  • The Jhouse Restaurant,
  • The Mumbai Times.


A variety of local organizations and businesses are sponsoring GRW. Sponsors include, but are not limited to, Greenwich Magazine, Miller Motorcars, Barbara Zaccagnini, Greenwich Hospital, Wells Fargo Private Bank, Withers Bergman, LLP., Ruby Media Group, The J House Greenwich, Soundview Millworks, Sandboxx and more.

Beverage partners include Whispering Angel Rose, American Harvest Vodka and Spiked Seltzer.



Visit www.greenwichrestaurantweek.com for complete details.



Additional details for the event will be announced as they become available.  For press and media inquiries, contact Erin Murphy at emurphy@rubymediagroup.com. To sponsor or participate in Greenwich Restaurant Week, contact Jen Danzi at jen@greenwichrestaurantweek.com.

###

Greenwich Restaurant Week brings together the top chefs and wine experts in Greenwich, C.T. with more than 35 top restaurants from November 12-19, 2014.

Sunday, October 19, 2014

Fashion Week Paris Spring-Summer 2015 - Jean-Charles de Castelbajac


Jean Charles de Castelbajac recently launched his Spring Summer 2015 collection at Paris Fashion Week.

The collection offered the world an invitation to discover the vision of JC de Castelbajac: collective, inventive and creative.


Photo Source: Beauty Press

This collection is a spectacle, a rupture that puts today’s woman front and center, dressed in a look that sublimates her beauty and transports us elsewhere. A new cosmic and urban wardrobe is born. A proximity to the audience who interact and discover the pieces they see pass before their eyes.


This season prints disappear, replaced by new imagination and detail crystallized in cut. Graphics are illustrated with tone-on-tone cut-outs of stars, messages and symbolic portraits, bringing new poetry to the clothes. The designer’s essential signature color blocks take pride of place. Screen pockets and omnipresent visors, oversize bags in leather and Plexiglas, and technical Velcro sandals enchant this new sport-chic silhouette, to give this commando of women a protection, a contemporary confidence.


Photo Source: Beauty Press

Materials are light and sporty in completely Castelbajac colors; yellow, blue and red primaries like rays of sunlight, a tonal orange, all underlined by an ultra-pure white.

Cotton twill and viscose, airy and technical, are mixed accidentally with silk organza for shorts, jumpsuits, bustier dresses and sweatshirts. A pop camouflage is incrusted on retro-futuristic trench-coats and dresses while XXL trompe-l’oeil stitching decorates a raw cotton toile. 



Photo Source: Beauty Press


These new nomads wear their jackets slung over their shoulders like backpacks. Knits in camouflage lace or cotton net complete the collection with a transparent sweater and raincoat, a purity filter.

This is the signature of a new femininity: comfortable, functional and creative sportswear for tomorrow’s all-conquering woman, the soldier of peace of  the future.

Eve Pearl HD Dual Foundation and Reverse Contouring

EVE PEARL Dual Foundation Press Release 

Do you know about the Eve Pearl Method of “Reverse Contouring?

This revolutionary way to apply makeup is said to ensure a flawless finish. Using the darker shade on the T-Zone and the lighter shade below the cheek hallow and above the jawline will create the most beautiful dimensions, eliminate discoloration, redness, acne marks and still match the rest of your body.
Photo Courtesy of Beauty Press for Eve Pearl

Application:
“The Eve Pearl Method” of Reverse Contouring™

 Apply with an EP #101 – Foundation Brush, sponge or fingers. Use water to dampen the sponge for sheerest application

This luxurious, lightweight cream foundation provides the most versatile sheer - medium - full coverage with a non-greasy texture that glides on the face, while allowing your skin to breathe.

 Benefits:

  • The two shades of foundation blend into the skin and the universal spectrum of color in the pigments adapt to the skin tone and the changes caused by body chemistry, weather and sun exposure
  • Long lasting wear that feels like your favorite skincare…because it is skincare
  • Hydrates, protects & rejuvenates your skin’s texture and elasticity
  • Covers redness, discolorations, scarring, imperfections and more
  • Ideal to create natural looking highlights and contours for a flawless face
  • For all skin types, especially sensitive skin
  • Paraben Free • Fragrance Free • Petrolatum Free
  • Available in 6 Shades


“Created for YOU by 5-time Emmy Award Winner, Author and Authority on Beauty … Eve Pearl”


 Eve Pearl Foundation can be purchased online at http://www.evepearl.com/products/foundations/

Saturday, October 18, 2014

Garrison Brothers' Bourbon Launch in Connecticut



Garrison Brothers’ Texas Straight Bourbon Whiskey
to be Distributed in Connecticut



Garrison Brothers Distillery, Texas’ first legal whiskey distillery, is thrilled to announce that their highly acclaimed straight bourbon whiskey is now being distributed in the great state of Connecticut. The distillery has released 600 bottles of its award-winning straight bourbon whiskey to bars and liquor stores throughout Connecticut, as part of its partnership with Blueprint Brands, the spirits division of Craft Beer Guild of Connecticut. 

The first straight bourbon whiskey ever legally made – from corn to cork – outside Kentucky, Garrison Brothers’ Texas Straight Bourbon Whiskeyhas long been a labor of love for proprietor and distiller Dan Garrison, who, with the assistance of a “small staff of bourbon cowboys,” releases a unique vintage of its straight bourbon whiskey each year. All previous vintage releases have sold out in Texas, Colorado, and New York, and demand far exceeds what the small distillery can produce. Indiana will be treated to a limited allocation of the Fall 2014 Vintage when it hits shelves this week.

“We are extremely proud of this bourbon,” says proprietor and distiller Dan Garrison. “We’re so confident of its quality, taste and character that we’ll put it up against any Kentucky bourbon in blind taste tests. There will certainly be skeptics of a Texas-born bourbon, and there should be, but I hope they’ll try a bottle. We just might surprise them.”

The experts apparently agree. In his 2014 Whisky Bible, respected taster and writer Jim Murray gave Cowboy Bourbon from Garrison Brothers – an uncut and unfiltered release -- a rating of 96 and named it the American Micro Whiskey of the Year.

After a successful launch in New York this past spring, Garrison Brothers is confident that its highly acclaimed Texas straight bourbon whiskey will impress Connecticut’s bourbon connoisseurs.

“Connecticut is home to some of the best craft producers of moonshine, Brandy and organic spirits, and the country’s finest wineries, so clearly residents appreciate and recognize a high-quality drink when they taste one,” Dan Garrison says.  “Our devotion to the heritage and craft that is straight bourbon, coupled with Connecticut’s strong regard for authentic, aged craft spirits, makes us a perfect match.”

Garrison Brothers observes sustainable business practices throughout the distilling process, such as using ultra-pure rainwater captured from the distillery’s rooftops and maturing the whiskey in custom-built, new White American Oak barrels harvested from sustainable forests. They also donate the spent distillers’ grains (the cooked corn, wheat and barley) to local ranchers in Texas for nutritious cattle feed.

“We continue to distill, barrel and bottle every batch by hand, the old-fashioned way,” says Garrison, who prides himself on the attention he devotes to the process, and personal touches like hand-numbering and signing each and every bottle the distillery releases. Unlike Kentucky bourbon distilleries, which make bourbon from “sour mash,” Garrison cooks a “sweet mash” utilizing locally grown grain that is ground fresh daily and never reused. The organic white corn is harvested from farms in the Texas Panhandle, and when the weather cooperates, Garrison grows his own organic soft red winter wheat on his ranch in the Texas Hill Country.

Garrison Brothers Distillery, built in 2005, is Texas’ first and oldest legal whiskey distillery. Since then, Garrison and his dedicated crew have been painstakingly cooking and fermenting a sweet mash of organic Texas corn, wheat and barley, which they distill from a small antique copper pot still nicknamed The Copper Cowgirl. In 2011, the distillery acquired two additional 500-gallon Vendome pot stills nicknamed Fat Man and Little Boy, and today, more than 7,000 barrels of bourbon are aging in custom-built barns on Garrison’s ranch in Hye, Texas.

“Making straight bourbon whiskey requires a commitment of time, money and patience that few craft distillers are willing to make,” Garrison said. “Dozens of high-priced consultants told us this could never be done. It has been done now.”

Garrison Brothers Texas Straight Bourbon Whiskey is now available across the state of Connecticut.

About Garrison Brothers Distillery

Founded in 2006, Garrison Brothers Distillery is a small distilled spirits plant located in the heart of Texas Hill Country. Garrison Brothers was the first legal whiskey distillery in Texas history.  The family-owned and -operated business painstakingly prepares its straight bourbon from its kitchen, still house and barrel barns on the family’s ranch in Hye, Texas.

Garrison Brothers began offering tours and tastings in 2008, and now hosts more than 25,000 guests every year. Anyone interested in learning more about Garrison Brothers’ bourbon, or taking a tour of the distillery, should visit www.garrisonbros.com.

For purchasing inquiries, please contact Adam O’Brien with Blueprint Brands, the spirits division of Craft Beer Guild of Connecticut, at adam.obrien@greatbrewers.com.

Friday, October 17, 2014

Balducci's Food Lover's Market - Cheesetopia Event in Greenwich and Westport CT!

Say Cheese and Celebrate at Balducci’s Food Lover’s Market CHEESETOPIA Event

On Saturday, October 25, 2014, Balducci’s Food Lover's Market will be hosting its second ever, complimentary CHEESETOPIA event from 2pm to 5pm. Sharing their passion for illustrious cheeses, Balducci’s will bring to life their love of the finest artisanal cheeses.



Join them for a whirlwind of tastings of the finest gourmet cheeses sourced from around the world, educational demos provided by renowned tastemakers, and many more exciting in-store activities


What to expect:
Gourmet Cheese Tastings of Grafton Village Cheddars 2yr, 4yr and 6yr versions (side-by-side), new artisanal cheeses like the Mediterranean Raclette (a garlic, black olive and sundried tomato infused cheese from the cheese makers at Roth Kase), and Raw Milk Cheeses like the Swiss Challerhocker  
Savor Cheese Delicacies prepared by Balducci's Food Lover's Market's Corporate Executive Chef Jason Miller  
Meet Renowned Cheesemongers to advise guests on outstanding pairings or cheese alone plates (*to be announced)   
Visit with John Coleman, Wine & Cheese Buyer at Balducci's Food Lover’s Market


When:
Date:     Saturday, October 25th, 2014
Time:    2:00pm - 5:00pm

Where:
Balducci’s Food Lover’s Markets: 
Greenwich
1050 East Putnam Avenue
Greenwich, CT 06878
Westport
1385 Post Road East
Westport, CT 06880
This event is free and open to the public

For more information visit http://www.balduccis.com/news_events

Cask Republic Stamford - 1st Annual Home Brew Competition

You heard that right!  Cask Republic Stamford's location is hosting a Home Brew Competition!

You think your brew is good? Compete against others that share the same passion as you!
Have your beer judged by an all star judging panel consisting of some of the biggest names in the CT beer scene!

Never brewed before?
Check out Maltose Express in Monroe, CT - They will be sure to get you up and running!

When:       Nov 12th 2014, 5:00 pm - 9:00 pm
Where:     Cask Republic - Stamford
                  191 Summer St
                  Stamford, CT 06901

Call and reserve your spot now ==> 203.348.2275

Links to recipe form and bottle label below or vist caskrepublic.com/eHome-Brew-Competition/ for details 



Registration is open!  You must fill out the appropriate Recipe Forms and corresponding Bottle Labels.  Those forms can be found at the links below.

LINK: RECIPE FORM

LINK: BOTTLE LABEL


Tuesday, October 14, 2014

Parallel Post's "Hello Kitty" Dessert Combo benefits CT Breast Health Initiative

 

I'm thinking PINK for the month of October - how about you? 

And so is Parallel Post  at the Trumbull Marriott!


Throughout the month of October, in honor of Breast Cancer Awareness Month, Parallel Post will be serving up the "Hello Kitty" Combo for a dessert and after dinner cocktail.

The decadent combo will feature a steaming spiked cappuccino cocktail, made with Godiva Chocolate Liquor, Compari and Onyx 111 Moonshine in organic Shearwater Coffee. accented with pink foam and pink chocolate shavings. The Coffee Cocktail will be accompanied by a Pink Cupcake filled with pink pudding, topped with pink buttercream frosting and garnished with pink ribbon sprinkles and pink chocolate shavings. 

With every $15 Hello Kitty sold at Parallel Post throughout the month of October, a percentage of sales will be donated to the Connecticut Breast Health Initiative http://ctbhi.org located in New Britain.  

Parallel Post is overseen by James Beard nominated Chef Dean James Max, and is a modern-American restaurant based in Trumbull, CT. focused on seasonal and regional cuisine.  

Below are some key facts regarding CT Breast Health Initiative and breast cancer statistics in Connecticut.

The CT Breast Health Initiative, Inc. was founded in 2004 as a 501(c)(3) non-profit organization. Their mission is to make a difference locally in the fight against breast cancer through education and research.  Their desire is to find a cure for breast cancer in our lifetime. 

Connecticut is currently ranked 35th in the nation for breast cancer mortality and for a small state, this is a huge challenge. That’s why 100% of the money raised in Connecticut stays in Connecticut. CT BHI has focused all of its considerable energy and resources on education and research, funding forward thinking programs that have yet to qualify for federal grants. And it’s all happening where it matters most – right here at home!  To date, CT BHI has awarded $2.3 million to fund important breast cancer research and education projects in Connecticut. Thus far, they have funded 20 researchers at various Connecticut hospitals and organizations. 

Six have reported on their progress at national meetings and one research project is patent pending.

They strive each year to surpass this milestone with the help of their supporters, sponsors and fundraising events.  And here's where you come in! You CAN make a difference! 

Join your friends for this sweet treat combo - and help support a great cause!






180 Hawley Lane, Trumbull CT 06611
Phone/Reservations  203-380-6380
Located in the Trumbull Marriott - Merritt Parkway



Follow them on twitter: https://twitter.com/ParallelPostCT

Monday, October 13, 2014

ChowdaFest Winners and Recap - October 2014

Donovan’s, Gray Goose, Soup Thyme, and The Spread Take Top Honors at Chowdafest

Thousands of chowder loving foodies from all over Connecticut converged at Norwalk’s Calf Pasture Beach to determine the state’s best chowder, soup and bisque at Chowdafest.

We all grabbed a spoon, a pencil and a ballot and went off to sample 30 different entries.


Each entry was rated on a scale of 7 to 10 to determine the winners of four different categories. The restaurant with the best overall average in their category are declared champions.


Voters chose Donovan’s of South Norwalk for their New England clam chowder, winning for the third consecutive year. Norwalk restaurants took all top three awards with O’Neill’s coming in second narrowly missing first and new comer Sparks Sports Grill taking third place.

Gray Goose of Fairfield took first place in their first Chowdafest competition winning the Traditional Chowder category for Manhattan and Rhode Island clam chowders only. They defeated  runner-up Liquid Lunch of Shelton & Milford who finished second last year with their Manhattan clam chowder. Third place was Dunville’s of Westport who was the categories previous champion also with a Manhattan entry. Westfair Fish & Chips of Westport finished with the top rated Rhode Island clam chowder.

The very popular Creative Chowder category was exceptionally close as eight restaurants showcased their culinary skills. The Spread from South Norwalk took top honors for their chorizo and shrimp chowder which was also the highest rated entry for the entire event. Taking second was Norwalk’s Brewhouse restaurant who won this category previously. Third place was Liquid Lunch with their Great Pumpkin & Lobster Bisque. Norwalk’s Simply Delicious missed the podium by 0.01 of a point for their lobster & corn chowder.

Newcomer Soup Thyme of Monroe won the Soup & Bisque category with their chicken pot pie soup. “I’m so glad we finally entered” said Ron Lee, owner. “We’ve been invited for several years and I’m thrilled we could finally compete”. Tikkaway from New Haven came in second with their chicken cilantro bisque. Third place finisher was Local Kitchen and Beer Bar of Fairfield & Norwalk with their Thanksgiving harvest bisque. LobsterCraft of Darien had the highest rated lobster bisque.




Attendees also got to sample craft beer, wine & crackers, farm made ice cream and even birthday cake from presenting sponsor Stop & Shop who was celebrating their 100th anniversary. Tim Curry’s Motown band entertained the crowd. Kids decorated chef hats and got to meet “Goldie” the goldfish from Pepperidge Farm.

Chowdafest, presented by Stop & Shop, benefits Community Plates in an ongoing effort to eliminate hunger.




For more pictures of the event, visit the Home Place facebook page at http://bit.ly/CF2014pix

and while you're there, don't forget to "like" us!


For additional information about Chowdafest, please visit www.chowdafest.org or email event chairperson, Jim Keenan at chowdafest@gmail.com



Parallel Post - October Farm to Trumbull Fall Dining Event

The 'last of the season' Farm to Trumbull dining experience hosted by Parallel Post rounded out the year's offerings with wonderful fall flavors.

We started the night on the Parallel Post's patio, where under the twilight sky, mixologist extraordinaire, Greg, was mixing up some great autumn offerings, a mulled warm wine punch, and a bourbon toddy. Both cocktails were housed in hollowed out real fruit containers, with cute little sayings on them.



We also sampled some starters outside as we enjoyed the final days of Connecticut's seasonal weather. Sadly, our New England Indian Summer is coming to a close.

Small Bites at the October Parallel Post Farm to Trumbull

The highlight of the 'small bites' course were the brie and chutney bruschetta bites on perfectly toasted golden french bread.


Bruschetta


As we moved inside to our communal dining table, Chef Dean James Max relayed his vision of the nights offerings and the local sourcing from the Trumbull and neighboring community.


We started with a table prepared silky smooth bisque made with Harissa Shrimp.

Fall Sunchoke Bisque with Harissa Shrimp


A beautiful salad, mixed with pomegranate seeds, aged goat cheese, pea tendrils, with a light apple ginger vinaigrette.

Gilbertie's Salad with Pomegranate, Aged Goat Cheese, Pea Tendrils, Apple Ginger Vinaigrette

And then a nice brussells sprout salad garnished with warmed pumpkin.

Pumpkin with Brussell Sprout Salad

Some wonderfully meaty and flavorful Rhode Island Razor Clams.

Rhode Island Razor Clams

We also sampled a red and a white wine.

Wine Offerings
A delightful Anson Mills Purple Pea Cassolet with Poached Farm Eggs.

Purple Pea Cassolet with Poached Farm Eggs

For our entrees we shared some sweet little necks in a tomatillo sauce, served over local fluke.

Local Fluke with Little Necks

And a beautifully seared pork loin, with roasted parsnips overstuffed with a heavenly saffron parsnip puree.

Roasted Pork Loin with Roasted Parsnips with Saffron Parsnip Puree

In honor of the month of October's dedication to breast cancer awareness, the team at Parallel Post put together Breast Cancer Awareness Cupcakes and a Coffee Cocktail made with Shearwater organic coffee and Onyx Moonshine.

Cupcakes and Coffee
The Hello Kitty Combo

We also sampled a pumpkin bread pudding made with dried cranberries - and an outrageously good white chocolate salted caramel ice cream!



The entire table gave Chef Dean James and his team a standing ovation for another crowd pleasing Farm to Trumbull dinner.


I have so enjoyed the Farm to Trumbull dining events by Parallel Post! 

Be sure that you attend the 2015 Farm to Trumbull Parallel Post series!




180 Hawley Lane, Trumbull CT 06611
Phone/Reservations  203-380-6380
Located in the Trumbull Marriott - Merritt Parkway

Follow them on twitter: https://twitter.com/ParallelPostCT

For more pictures visit the Home Place facebook page HERE.

Have you been to a farm to table event?
Did you enjoy the comradarie of communal dining?
What seasonal items were featured during your farm to table experience?

I'd love to hear about it in the comments below


ABOUT PARALLEL POST
Chef Dean James Max returns to his farm-raised roots in his latest venture, Parallel Post at the Trumbull Marriott Merritt Parkway. Offering a bold and flavorful menu featuring modern American cuisine with Northeastern regional flair, Parallel Post brings an unseen level of quality and creativity to the culinary landscape of Trumbull, Connecticut. The intimate, yet casual eatery uses seasonal, local ingredients prepared with contemporary, healthy techniques. The menu is comprised of a wide array of options from snacks to small plates, large entree, and a multi-course tasting menu. Parallel Post serves breakfast Monday through Friday from 6:30 to 11:00 a.m. and Saturday through Sunday from 7:00 a.m. to 12:00 p.m.; lunch Monday through Friday from 11:00 a.m. to 5:00 p.m. and Saturday through Sunday from 12:00 p.m. to 5:00 p.m.; and dinner daily from 5:00 to 10:00 p.m. Parallel Post is located at 180 Hawley Lane, Trumbull, Conn. For more information please visit www.ParallelPostRestaurant.com or call 203.380.6380.


Disclaimer: I was invited to the Farm to Trumbull event by members of  the Parallel Post's Management and Marketing Team, however, the views and opinions expressed herein are my own..






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