Tag Archives: cooking

Spend the weekend of your (food) dreams at Saybrook Point Inn + Spa, Old Saybrook

10 Feb

What’s better than a wonderfully relaxing weekend getaway at a charming inn and spa in beautiful costal Connecticut? Oh, you know, a wonderfully relaxing weekend getaway at a charming inn and spa in beautiful coastal Connecticut, centered entirely around amazing food! Yeah, that’s happening at Saybrook Point Inn and Spa in Old Saybrook and you need to get in on it, stat!

Saybrook Point Inn and Spa’s Food Lovers Weekends offer “food enthusiasts” an amazing opportunity to go behind the scenes of their highly acclaimed casual fine dining restaurant, Fresh Salt. Executive Chef Leslie Tripp and his team will be your tour guide through the whole experience, not only telling you about the restaurant’s philosophy and practices with local farmers and food suppliers, but also walking your through, step by step, how to create culinary masterpieces. You know you’re in great hands with Chef Tripp since he’s a graduate of the prestigious Le Cordon Bleu in Paris and spent some time at Michelin Starred Le Manoir aux Quat’ Saisons in England alongside our hero, Gordon Ramsay, when he was just a sous chef for the legendary Master Chef, Raymond Blanc.

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Local 9 Year Old Connecticut Girl Competes on Fox’s MasterChef Junior!

4 Nov

We’ve watched every single MasterChef season since it began, but we couldn’t help ourselves when they put out the first ever MasterChef Junior last year. The premise? 16 young and talented kids compete in mystery box challenges and pressure challenges to see who will become the MasterChef. Our favorite from last year, Alexander, actually won, so it was great to see his success. What did he get? $100,000, the MasterChef trophy, and world-wide recognition . . . the same things that are up for grabs this year!

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Connecticut’s Largest BBQ Fest Coming to Mohegan Sun!

4 May

Need your BBQ fix and need it soon?  Well, check out the largest BBQ Fest in Connecticut at Mohegan Sun from June 1st-June 3rd.  Yes, that’s three days of BBQ.  Three days.  Sun BBQ Fest goes down in the Winter Parking Lot, so start stretching those bellies.  Just a sampling of what to expect:  BBQ demos, live bands, “BB QnA” sessions with Pitmaster Troy Black, DJ Chef Marc Weiss, shop the Sardilli Farmer’s Market, conquer the mechanic bull, and watch Joey “Jaws” Chestnut devour ribs in a spectacular eating contest.  Let’s gnaw on this a bit:

$30 per day.  That’s pretty inexpensive for the food and fun.  Use the money you saved on some blackjack hands. ;)

You’ll get 8 food tickets.  Kids 10 and under are free, but food tickets are extra for them.

BBQ Goodness

They will have ribs, pulled pork,  good ol’ fashioned BBQ chicken, and more for you to taste and drool over.  You’ll be able to meet (meat?) some of the nation’s best experts and vendors, too.  Imagine picking up lots of great rubs, sauces, tools, and tips.  Ah, there aren’t too many things better in life that that.  You’ll also be able to check out the wares of Sardilli Produce and Dairy so you could get all your sides ready for the BBQ experience of a lifetime!

BBQ on the Brain

Learn how to BBQ like a pitmaster champ, chump.  There will be lots of chances for you to learn skills and tips from the masters and you’ll also be able to take part in a question and answer session with Troy Black.  You’ll also be able to meet Ray Lampe aka Dr. BBQ.  Take notice:  your bbq game’s ’bout to be elevated to the next level.

Lots of Fun

Check out performers like Robert Cray, Jay Dempsey & Highway Call, Sister Sparrow & The Dirty Birds, Mammoth Jack, and Shady Creek.  Also, not to be missed is DJ Chef Marc Weiss who will be spinning music and putting together some dishes at the same time.  Not sure how that will work, but we are intrigued…quite intrigued.

Lastly, check out the man who put Takeru Kobayashi (is it sad or awesome that I know how to spell his name) to shame…Joey “Jaws” Chestnut.  He’ll be competing in a rib eating contest on Saturday, 6/2 at 4 pm. Back on 8/27/08, Joey devoured 9.8 pounds of pork rib meat at John Ascuaga’s Nugget Casino Resort in 12 minutes.  He holds the record now, so we wonder if he’ll be able to beat his IFOCE (International Federation of Competitive Eating, duh) record.

NOTE: Mohegan Sun requires persons under the age of 18 to be accompanied by a parent or legal guardian from opening until the close of the event. Unescorted minors will have their parent/legal guardian contacted to pick them up immediately.

Chef Prasad Chirnomula of Thali on Food Network’s Chopped Tonight

1 May

Credit: from Oaxaca Kitchen site

Yes, you read that correctly.  Chef Prasad Chirnomula of Thali and Oaxaca Kitchen fame will be showing off his culinary chops tonight at 10 pm on Chopped, “Yuzu Never Know.”  Tune to Food Network and see Prasad’s other three challengers and to see what he’s up against!  Each episode is a contest of quick thinking, culinary technique, and just plain raw genius.  Many a chef have quaked when they open up the dreaded baskets, and with good reason.  You never know what you’ll find inside of there.

Well, we do know some details of what’s inside.  We’ll break down the three rounds and will fill in more information after the airing, including the competitors and the winners.  Good luck Chef Prasad!   May the best Indian chef who owns Thali and Oaxaca Kitchen win.  We’ve updated this post to reflect the competitors, the ingredients, and those who were chopped.

Competitors 

1) Prasad Chirnomula: Thali and Oaxaca Kitchen (CT)

2)  Kenneth Johnson:  Pescatore (NY)

3)  Zaina Dell’Aquila:  Condé Nast Café (NY)

4) Fanny Gerson:  La Newyorkina (NY)

Cooking Rounds

1) Appetizers:  chefs must use yuzu, cucumber, black mission figs, and sturgeon filet.

    Who’s chopped?  Chef Prasad, you’ve been chopped.  He forgot to put cucumber in his sturgeon croquette.  Although Chef Fanny’s ceviche was tough, the omission of the cucumber warranted Chef Prasad getting chopped.  In addition, they felt that the mandatory ingredients got lost in his other spices.

2) Entrees:  orange gelatin, mutton chops, baby leeks, and banana potatoes.

Who’s chopped?  Chef Fanny was chopped.  Her potatoes and the sauce on them was great, but her broiled mutton chop had raw fat on it and wasn’t “up to par.”

 3) Desserts:  Israeli couscous,  Mexican chocolate, pasilla chiles, and pineapple.

Who’s chopped?  Chef Zaina, you’re chopped.  Her “bread” pudding was too dry and, overall, the judges felt that Chef Johnson’s  dishes utilized the ingredients better.

Winner

Kenneth Johnson of Pescatore lasted ’til the end and took home the $10,000.  He plans to go to Europe and make his granddaughter even prouder.

Air Times 
10 pm, 5/1/12 on Food Network.  Other showings are 5/2 at 1 am, 5/10 at 9 pm, and 5/11 at 12 am.  Past that, you’re on your own.  Check your listings. ;)

Cooking up Fun at Family Farm Fridays – Stamford Museum and Nature Center

13 Apr

Please mommy, can we see the otters and go to Family Farm Friday?

It’s pretty clear from our previous posts how much we love going to The Stamford Museum and Nature Center.  There are fun events like Maple Sugar Fest Weekend and the Model Ts to Mustangs car show, they have rotating exhibits on display, they have lots of animals to fawn over, and they have Family Farm Fridays.  Listen to this little bit of awesomeness:

Starting Friday, May 4 until June 15 (no class on 6/1, be careful)

4-5 PM

Aw, we have the same hair color!

You’ll be able to check out the garden (that’s right by the pigs) and explore the farm.  You’ll learn about the different crops and herbs being produced  locally and will be able to create fun food.  SM&NC recommends this event for children 6 and older, but they certainly welcome young children too.  Members pay just $5 per class, and non-members pay only $8 per class.  Be sure to make your reservations because class size is limited.

Classes and Descriptions (from their FB page)

May 4 – Eggs & Chickens – visit with chickens & help collect eggs
May 11 – Woolly Workshop – work with wool from start to finish, meet sheep
May 18 – Planting a Salad – plant veggie seeds for salad and help make salad to try
May 25 – Salsa & Pesto – visit our garden & make some fresh salsa & pesto to take home
June 8 – Pickles & Pumpkin Seeds – make pickles & plant pumpkin seeds for fall (to take home)
June 15 – Butter & Cheese Making – make your own butter & learn a quick cheesemaking recipe

If you’re a nature lover, hiker, animal lover, have a family, or enjoy museums then SM&NC is the perfect place to have a membership.  Join by clicking here.

Stamford Museum & Nature Center

39 Scofieldtown Road

Stamford, CT 06903

203.322.1646

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