8 Awesome Local Restaurants Participate in Winter Chef Series at Klaff’s of Danbury + Norwalk

24 Jan
Klaff's Winter Chef Series
February usually gets the short end of the stick.  It’s too cold, it’s too snowy, it’s too dark, it’s too depressing.  Well, guess what kiddos?  Klaff’s of Norwalk and Danbury have put together some great cooking demos and tastings so that February can be become a somewhat more tolerable month.  Each free event will take place on a Saturday from 12-2 pm right in the middle of an amazing array of ranges, decorations, and appliances.  The chefs who are cooking up a storm represent some of the most popular and yummy dining spots throughout Fairfield County, too!  Lucky for you we’ve got the details for each demo and tasting:
At the Klaff’s South Norwalk store at 28 Washington Street
February 2:  Tinto Bar & Tapas, Norwalk, www.tintobartapas.com
Chef/Owner Carlos Hernandez presents the Spanish food culture in the form of Tinto Bar & Tapas. Superior ingredients, an attractive atmosphere, attentive service, and value are at the forefront of this fun tapas bar and gathering place. A variety of big flavors, creative tapas, and fresh fruit cocktails, all at accessible price points – all without compromising quality, are at the forefront of Tinto’s always festive dining experience.
February 9:  Bar Sugo, Norwalk, www.barsugo.com
Located in Norwalk emerging eastside district, Chef Pasquale Pascarella, a dynamic young chef and the owner of the popular Contina Pizzerias in Fairfield County, introduces his brand of casual, fun Italian dining in the form of Bar Sugo, a contemporary trattoria and wine bar serving “modern Italian meets peasant food”. Momma’s meatballs, damn hot peppers, and homemade short rib agnoletti are some of the favorite dishes customers are talking about.
Chef Kevin Garcia prepares modern Italian cuisine at Morello Italian Bistro in Greenwich, CT.  Morello is owned and operated by the London based restaurant group MARC, Inc. Morello Bistro combines regional Italian cuisine with exceptional wines and superior service. Chef Garcia has designed a menu of sophistication, sans the pretense.
February 23:  Cotto Wine Bar, Stamford, www.cottowinebar.com
Silvy and Claudio Ridolfi came to downtown Stamford via Roma Italia and brought with them a modern Italian food culture with an impassioned wine identity in the form of Cotto Wine Bar. The sleek and sexy wine bar and eatery offers over 200 impressive wine selections, with an emphasis on Italian varietals. Chef Greg Depelteau prepares rustic Italian cuisine, staying to true to its ancestral roots.  Neapolitan style pizza, antipasti, paninis, pasta, and slow braised lamb over polenta cakes are a few menu highlights.
At the Klaff’s Danbury store at 11 Newtown Road
February 2:  Redding Roadhouse, Redding, www.reddingroadhouse.com
The Redding Roadhouse is a charming historic New England restaurant and tavern.  In July of 2012, new owners, Chefs Wirt and Karen Cook spruced up the popular tap room, rustic dining room, private event spaces, and outdoor patio and took a more modern approach to contemporary American cuisine. A sustainable food culture is at the forefront of this famous restaurant and gathering place.
February 9:  La Piazza, Ridgefield, www.lapiazzact1.com
Chef David Limon Romero of La Piazza returns to Klaff’s preparing Italian comfort food, perfect for the brisk cool days of winter. House made pasta, slow simmered sauce, and market fresh meat and seafood are at the forefront of this charming Ridgefield restaurant.
February 16:  Rizzuto’s Restaurant and Bar, Bethel, Westport, Stamford, West Hartford, www.rizzutos.com
Chef Tony Camilleri of Rizzuto’s Restaurant and Bar brings casual Italian dining to Connecticut. His high-energy, value driven restaurants are located throughout Connecticut. Join Chef Camilleri while he prepares classic Italian dishes that focus on fresh, quality ingredients and simple preparations.
February 23:  WAFU Asian Bistro, Southport, www.wafuasianbistro.com
Chef Salmon Chen mastered the art of Japanese cuisine and sushi making at such prestigious New York restaurants including Masa, Nobu and Tao. WAFU’s eclectic décor is matched by Chef Chen’s modern approach to traditional raw, seared, cured and cooked sushi creations. The best ingredients, many of which come from Chinatown and various ethnic markets throughout New York’s boroughs, are evident in every bite of WAFU’s bold and vibrant menu.

We plan on hitting up at least one of these events.  What about you?  What are the demos that you definitely need to get yourself to?

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