We love our drinks in all shapes and sizes, but we have a real weakness for drinks that make us feel like kids again. Case in point: The Spicy Mango Granita from Marcia Selden Catering. It looks like an icee, but you won’t find this bad boy at your local convenience store. Nope, this super easy to make, freeze, and serve frozen drink will have you doing sweet and spicy loops all day. Perfect for any party or, do we dare say, any super party? And, while the recipe doesn’t call for any liquor, a nice shot or two (or three) of tequila or mezcal just might do the trick. Continue reading
We have worked with Marcia Selden Catering on many things over the year such as sharing recipes and coordinating a cookie competition. Throughout those times, we’ve had the chance to work with Executive Chef Robin Selden and it’s been a blast: especially when we ate all of those cookies together. ;)
Some might argue that the real point of going to a football game is to sit back and have a few cold ones. Sure, the game is fun and exciting, but having some drinks out of the back of your car in a parking lot is just some of the most chill times that you can have during the fall and winter. And, don’t even get us started about grilling out and eating until it’s hard to walk!
So, in order to help to elevate your Tailgate Party game, we’re very happy to share some tips from Marcia Selden Catering based out of Stamford, as well as recipes for their Triple-Threat Touchdown Chili and Cranberry Kicker Jello Shot. Continue reading
Yes, the wait is finally almost over for the opening of Fleishers Craft Butchery in Greenwich . . . and we couldn’t be any more excited. Well, maybe if they had pork chops stuffed with $1,000 bills, but still, we’re damn happy. Starting on 10/27 (that’s Tuesday) they will open their doors and will not only be selling their amazing selection of humanely and pasture raised meats, but will also have a great selection of sides and food options. And, there will also be a “Monger Mingle” in a couple of weeks . . . but, more on that in a sec. Continue reading
If there’s one thing that we can say about Chef David Cingari it’s that he’s one of the kindest, most fun people you’ll ever meet. But, don’t be fooled by his booming laugh and kind heart, he’s one badass when it comes to cooking and running his super popular catering company, David’s Soundview Catering. And, while he’s been making marks on the culinary scene with his company since 1998, he’s never done looking for the next best thing. Last year he opened Cafe 1000 in Bridgeport which made its mission to feed locals and workers for breakfast and lunch. And now, David has made things even more amazing with two new additions.
The first addition is David hired the ever-smiling Francois Kwaku-Dongo, his new Executive Chef. Readers of our blog should know that name because he was the opening chef at JHouse in Greenwich, as well as the Executive Chef at l’escale. Yep, he’s got some major cred (and skills), so much so that we can’t even list them all here.
Summertime’s here . . . and we hope you’re ready. Nah, we’re not talking about your beach card or sun tan lotion, we’re talking about knowing how to grill more than just hot dogs and a simple burger on the barbie. Yeah, we’re talking about going all out with some wicked good food. And, with the following three recipes from Marcia Selden Catering, the badass griller in you will be awakened, releasing a torrent of pure savory awesomeness upon your guests. So, let’s do this and check out the recipes for The Ultimate Badass Burger, Coffee Rubbed Ribeye, and Grilled Romaine Wedge Salad with Chimichurri Vinaigrette.
The Ultimate Badass Burger
This burger uses soy sauce and sun-dried tomato to give it that killer umami flavor to kick it up to super bad-assness!
2 lbs. ground sirloin
Farms are what keep us rooted to our humble beginnings, they keep us in touch with nature…farms are what keep us alive. And, while most people probably only have surface level interactions with farms by purchasing their foods at stores or getting a bit closer to the source by visiting farmers’ markets, farms have lots going on behind the scenes. The sowing, the planting, the watering, the manicuring, and the picking. And, there are plant-y of other things going on at farms, depending on the season.
So, this is where we leave you: some great events, workshops, and dinners at farms in September and October for you to dig.
Burger month? Pssshh, what Bounty Food Truck and its three owners have in store for you will make every single day burger day and have you quivering, falling to your knees in praise of the burger gods. This, all from a brand new food truck that’s just entered into its first full-time week traveling around Westport. The owners, James Edkins, Chris Vacca, and Christiaan Rizy, all from the Westport/Wilton area, are ready to make your mornings, days, and maybe even nights a little better.
The Chef: Chris Vacca
Like any great food truck, it all starts with a talented chef who’s manning the grill, coming up with great menu choices, and pumps out awesome food quickly. And, you could say Chef Chris Vacca has been around the kitchen a bit…22 years, actually. Not only is he a graduate of the CIA, he has also traveled the world, and worked in culinary meccas like NYC (Park Avenue Cafe, Le Madri, Il Toscanaccio), Napa (Cantinetta Piero), Italy (Antica Trattoria San Lorenzo), and other European spots like Switzerland (Giradet), and he also owns Trevi Trattoria in Wantagh, NY. He has worked at Michelin-starred restaurants and also has local connections, recently consulting at Zaza in Scarsdale and 323 Restaurant in Westport. By his side are James Edkins and Christiaan Rizy who help run the food truck, offer up guidance, resources, business planning, organization, and help in growing the food truck into an even more successful business. Bounty Food Truck all began because they loved seeing the mobile food truck scene thriving in NY and thought, hey, we can do that. And do that they are…