We took a trip Portland, Maine a couple of weeks ago and devoured so much food (surprising, right?) One of our favorite spots that we checked out was The Holy Donut, which uses potato and sweet potato in their donuts. Holy crap, people: amazing. And, just a few doors down is b.good, a restaurant that we learned about a month ago when we were walking through Greenwich and saw that it was opening up on the avenue. Continue reading
If you didn’t have the chance to attend the last Farm-to-Trumbull dinner series, you’ve got another chance next Sunday. But, this ain’t going down at Parallel Post‘s restaurant in Trumbull . . . nope. It’s happening at Gilbertie’s Herb Garden right in Easton on August 9 from 3-7. Here are the deets that you need to know:
1) It’s a reception style dinner, so there will be chef stations throughout the garden. Nom away on some small bites or take some big boy bites with entrees. And, don’t forget to finish up with their killer dessert bar! Food will be created by James Beard Award Nominated Chef Dean James Max, Executive Chef Chris Molyneux, and Chef de Cuisine Erik Waybright. Please note that the menu is carefully crafted from local sources and is seasonal in nature.
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.
When we grew up in our New York towns a 1-2 hour drive was no big deal. But, since living in Fairfield County for 10 years, 1-2 hours might as well be 20 hours for some crazy reason. Hence why we never seem to make our way up to Hartford to try Firebox, a Modern American Farm to Table restaurant people have been raving to us about for years! But, one random Saturday we had nothing going on so we figured it was about time to make our way on up . . . Continue reading
If you’ve been following our blog, it’s no secret that we are huge supporters of Eat for Equity Stamford. And, what’s not to love about a group of volunteers who put together meals with all money raised going to local charities? And, just as exciting, what’s not to love about local businesses like Saugatuck Craft Butchery and Shop Rite Super Grade A who come together to provide high quality food that is also local? It’s a marriage of everything awesome…plus, after each dinner, you always leave feeling good, feeling like you’ve helped to make a change in the community, and you probably have made a few new great friends in the process, too.
Ben Boger’s first food truck ride with Cowabunga was over a year ago on April 6. And, in the course of that year, you could see Cowabunga becoming more and more popular, popping up at more festivals, and even hitting up Two Roads Brewery in Stratford. That kind of success is awesome and doesn’t come by with no effort. Instead, Ben has been working hard behind the scenes on a brand new, updated version of his food truck. One of the biggest changes that he introduced was (quite appropriately) at the Fairfield’s Earth Day Celebration where he debuted a brand new menu. But, there’s a bigger change that you’ll notice when you take some bites of his burgers and other goodies on the truck. Cowabunga now proudly uses beef from Saugatuck Craft Butchery, bread from New York Bakery in Norwalk, and he’ll be using veggies from local farmers’ markets whenever possible.
Ben was kind enough to talk with us for a bit about how Cowabunga has done, the changes to the menu (including milkshakes), and how life’s been pretty gnarly.
Whatca planting in your garden this year? The same tomatoes, peppers, and zukes…or will you be trying new things? Or, will this be the year you finally get your act together and start your own backyard garden? Whatever your skill level or needs, there’s a great event that Slow Food Shoreline is hosting on May 4 from 2-6 at Luck & Levity Brewshop in New Haven. Consider it Home Gardening 101 along with a Seed/Seedling Swapping opportunity. Please help out Slow Food Shorelines by registering here (it’s free, but donations to their summer education program will be kindly welcomed) so they know how many people will be coming. Also, please feel free to bring whatever drinks you’d like, though the more local the better. Perfect choice? New England Brewing Co, right down 95 in Woodbridge!
Last year we were invited to attend A Novel Affair, The Ferguson Library‘s annual fundraiser, right in the library. While it seemed pretty naughty to be eating and drinking in a library (we were even TALKING), we got over that quickly and had a blast. All in, $160,000 was raised for the library during that event between ticket prices, donations, and auction items. And, this year around, the needs
of the library have not disappeared. They still need to fund the awesome events and classes they put on for kids and adults, purchase books and materials, help make initiatives happen, and maintain the library as a beacon light in the Stamford community.
So, please join us at this year’s event on April 10 from 5:30-8:30, for food, drinks, and tons of fun. Tickets are $125 and can be purchased here (sponsorship options available, too) or by calling (203) 351-8205. Like we said, not only will you be helping to fund the library’s offerings and collections, you’ll also be able to take advantage of some of the area’s best food and drinks.