We know, we know, it’s been a while since our last review, but while we’ve been focusing on cutting back the cals and subsequent lbs, an amazing new restaurant opened up that we HAD to get back in the game for, and STAT. That restaurant is Jesup Hall in Westport, and the reason it was a must-review is because of three words: Chef Fu&$ing Bill Taibe. Ok, that’s four words, but the colorful adjective was necessary for such an iconic and amazing chef in these here parts.
So, way back in October 2015 when we talked to him at The Whelk during a special oysters, sherry, and pork dinner, he was excited about the idea of expansion after the closing of leFarm. And with noted Chef Dan Sabia who comes from Campagna (in Bedford) and Bedford Post Inn on board, his hopes of starting something new took flight in Jesup Hall, located at the old town hall where you can also find Rothbard Ale + Larder off to the side. Continue reading
Real food, real farmers, real good: Westport Farmers’ Market returns!
Get your canvas shopping bags ready, Westport Farmers’ Market (50 Imperial Avenue) will be opening for their summer season on May 19. At high noon, grab some free juice donated by The Stand and toast to another successful season. The market will then continue every Thursday from 10-2 up until November 3. There will still be the awesome farmers and artisans there this year, but there will be plenty more happening like chef demos, yoga, and activities for children. Check our FB post for an album of shots we took from one of last year’s markets. Continue reading
Executive Chef Luke Venner of elm in New Canaan teams up with EC Tyler Anderson of Millwright’s for a one-of-a-kind pop-up dinner experience! Pic courtesy of elm.
Popping up on April 20 from 5:30-9 at elm in New Canaan is a special dining experience that brings together two of CT’s best and most celebrated chefs. Chef Luke Venner of elm won’t have to come very far for this collaboration, but his former executive chef at Millwright’s in Simsbury, Tyler Anderson, has to travel a bit. But, that road trip will be so worth it . . . and will be so worthy of you taking a trip, too. Continue reading
There will be so much to see, taste, learn, and experience here!
CT NOFA (Northeast Organic Farming Association of Connecticut) always brings it and brings it hard when their winter conference rolls around. This year it’s taking place March 12-13 at Western Connecticut State University in Danbury with entry costing $60 on Saturday or $50 for Sunday. There will be over 60 workshops to attend from topics as varied as how to obtain organic certification, how to become a beekeeper, how to make beer or wine at home, and how to design your lawn and garden to benefit birds. Continue reading
How beautiful is this spread? Wanna learn how to slice up, arrange, and source something like this? DONE! (Pic from Fleishers site)
Charcuterie. It’s hard not to love delicately sliced meat, especially when it’s put out all nice and pretty on a platter with some fine cheeses. But, really, we’ve been spelling it for years but still can’t manage to get it right all the time. We’re getting better, though, and think we’ve finally found the secret.
But, we digress. Fleishers Greenwich knows charcuterie . . . and they know it so well. Just take a look at their display case and you’ll see amazing meats that not only are full of flavor, but are also sustainably and organically procured. Well, lucky for you because they are putting together a Charcuterie class next Thursdays, 12/17, from 7-9. Continue reading
Coffee Vodka Tonic
In the Pom of Your Hand
Owl at the Moon
Getting ready for tonight, the biggest drinking day of the year, prepping for Thanksgiving, or need some cocktails in your back pocket and ready to go for the big day itself? Well, we’re happy to share some amazing cocktail recipes that Whole Foods Market shared with us to give to you, our awesome and wonderful readers. The awesome thing? You can quickly snag up the ingredients right at Whole Foods, making your life even easier.
We hope you have the best Thanksgiving ever and enjoy the heck out of these recipes. Continue reading