Tag Archives: The Spread

Have your food & raise funds too–Exclusive Kitchen Crawl event, 10/8 Westport

12 Sep
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Eat food from 5 great CT chefs, drink wine and beer, tour houses, AND help Community Plates? Um . . . yes!

Have you ever passed a REALLY REALLY nice house for sale that you weren’t actually in the market for, but so badly wanted to tour it just to see how beautiful it was inside? And have you ever fantasized about how amazing it would be to enjoy an amazing meal prepared just for you by a renowned chef inside one of those home’s award-winning kitchens? Well, dream no longer. That’s EXACTLY what you get to do if you attend the first-ever Kitchen Crawl event put on by realtor Judy Michaelis in association with our friends at CTBites and Moffly Media’s AtHome Magazine. And the best part? While you’re enjoying all these amazing sights, smells, and tastes, you’ll be raising money for a charity near and dear to our hearts, Community Plates, whose mission it is to end food insecurity in America.

This is how it all goes down: Continue reading

Community Plates Looking for Food Runners; One Night Only Fundraiser at The Spread

15 Mar

Community Plates, a non-profit run by volunteers, is looking for more food runners to help them accomplish their food rescue mission. And, with more places than ever that are sharing their food for pickup, it’s more vital than ever to join the able corp of food runners. There are over 300 food runners in Fairfield County alone, but they are hoping to add at least 50 by the end of this month. With your help you can boost these numbers even more: 8 million meals saved, equal to 12 million pounds! New members who are doing their runs can post a pic using #bgooddoesgood and b.good will give you a free meal in return.  Continue reading

Oysters Served 14 Ways: Oyster Madness @ The Spread w/ Copps Island Oysters

18 Feb

Fresh Oysters at Rowayton Seafood Fish Market in Rowayton CT

If you can’t get enough of oysters, The Spread in SoNo promises to give you something to live for with their upcoming Oyster Madness blowout event. Come by their 70 N. Main Street location on March 3 from 4:30-10 and you’ll get to enjoy oysters 13 different ways. Well, 14 ways if you include their cash-only shucking bar that’s just a buck a shuck. 

There’s no cost to enter, but they will be collecting an optional $10 donation at the door that will go directly to the Sheffield Island Lighthouse Education Program. Oh, and those buck a shuck oysters? All of that money goes right to SILEP, too. Also, The Spread will be offering up a portion of their sales from the night to this local, important program that sheds light on (get it?) “public awareness of our marine resources, environment, and heritage through research, education and preservation.”

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Get Fatter This Fat Tuesday with Chef Carlos at The Spread

12 Feb

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Fat Tuesday is about eating all the awesome food that you possibly can handle with lots of drinks mixed in, right? Like so much that you need to roll yourself out of the restaurant, right? Oh, maybe there’s more than eating to Fat Tuesday, but you have to admire a day that people celebrate each year that has Fat in it and usually happens during people’s vacations. Whatever this blessed holiday means to you, it’s gonna be one helluva party at The Spread on 2/17 (that’s Fat Tuesday, BTW). 

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Arik Bensimon Joins LeFarm, Carlos Baez Takes over The Spread

17 Apr

Rich, fatty, earthy...excellent pork belly atop French lentils

Rich, fatty, earthy…excellent pork belly atop French lentils at The Spread

Life’s kind of strange, isn’t it?  Chef Bill Taibe who started LeFarm and The Whelk became very well known in Connecticut when he cooked at G/R/A/N/D in Stamford, he started his own spot called Relish Food & Wine, and especially when he took Napa & Company to new heights.  When he left Napa in 2009, a chef named Arik Bensimon came in and took the reigns.  He was a chef who had received major praise from his experiences at Le Cirque and Picholine in NYC and La Panetiere in Rye.  LeFarm was born soon after.  And, from day one, Executive Chef Arik Bensimon made a name for himself again at Napa & Company plating food with heart, soul, and reverence for local food.  We were treated to an amazing dinner that Chef Arik prepared and we were really blown away…course after course.  Then this past summer we found out that Chef Arik had left Napa & Co and we all wondered…what was he up to next?  Well, he took Fairfield County by storm a second time by becoming Executive Chef at The Spread in Norwalk.  Again, we had a meal there and we really loved Arik’s rich and hearty dishes that were sprinkled with simple complexity, and vowed to come back time and again.

Local duck egg with black truffle at Napa & Co in Stamford CT

Local duck egg with black truffle at Napa & Co

And, now onto the life is strange part.  Chef Arik Bensimon has left The Spread and is now Executive Chef at LeFarm in Westport, owned by Bill Taibe.  We wish lots of great success to Arik and we’re so happy for him.  He’s the kind of guy who deserves the best.  Being Executive Chef at LeFarm, for him, will be a perfect match and can only push LeFarm to even greater culinary heights.  Seriously…make your reservations now.  You’re not going to be able to get in the door.

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Inventive, Rich + Flavorful Dishes at The Spread Get the Heart of SoNo Pumping

23 Jan

When Chef Arik Bensimon left his cushy job as Executive Chef at Napa & Company in Stamford, he didn’t really have a set plan in place.  “I didn’t know where I was going to end up,″ he told us in an interview.  Many might think he was crazy to leave a job like that, but a chef with raw talent needs to explore, needs to branch out, and needs to make his own mark on the culinary world. After all, no risk, no reward! After leaving Napa, Arik was fortunate enough to have met Andrey Cortes, Chris Hickey, Shawn Longyear, and Christopher Rasile and they instantly clicked.  It’s like it was a match made in…well…culinary heaven. And from that bond, The Spread was born.

We asked Arik about what was his inspiration for the menu at The Spread, and he shared, “Thanksgiving, doing things family style, bringing people together.  I want people to interact with each other, share, talk, and enjoy.  It brings about better conversation, opens up people a lot more.  I’d love for people to go out, order half the menu, and share it with their friends.  People can just order entrees, too, if they don’t feel like sharing.  There is some adventurous food, but also some nice classics that all people can appreciate.″  You can see, then, how Sean’s idea of naming their new restaurant The Spread jives well with the spread on the table and family style eating.  Also of note is Arik’s commitment to using locally sourced ingredients and cheese for the menu.

Finally, after months of waiting, we got ourselves a reservation and headed into SoNo.  When we walked in, we were nostalgic for Havana that used to be there and where we went on our first date.  Inside, though, things were so different, so modern (yet rustic), so much bigger, and so much more lively.  The tables were full, the bar was full, everywhere was full.  Our waiter later told us that this was one of the busiest nights he’d ever seen.  Hand it to us to go on that night, huh?  That being said, we did have to wait a while past our reservation, but passed the time away by sipping some mixed drinks from the bar.  Kristien had the Tico Juice which was exotic, had just the right amount of sweetness and fruitiness, but needed a little more liquor.  Dan had The Tea Bag (Kristien felt awkward asking for this at the bar) which was also good that didn’t get overpowered because of the tea infused bulleit bourbon…a very nice balance. 

When the time came to order, as is usually the case with us, we couldn’t decide on what to eat because each dish looked creative, exquisite, and exciting.  We decided, though, to go with a few small plates and have two bigger plates for our own enjoyment.  Moroccan carrots, lardo & figs, little neck clams, marinated beets, veal confit, griddled pork belly, and apple crisp…yeah, we were hungry but couldn’t come close to eating all of the 36 parts (not including dessert) of this menu.  Let’s go through our meal together and show you some of the dishes that you’ll need to try when you visit.

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Nomworthy Bites of Connecticut Food News, Volume 1: Zombies, Dinosaurs, Dogs, Parrots, and Pumpkins

30 Sep

You know, sometimes there’s just so much going on around Fairfield County that there just isn’t enough time for us to create individual posts for each event.  We are just two people, but we want to get the news out and spread the word about openings, deals, discounts, events, and everything else food related.  Yes, we have been updating our Events calendar pretty well, but we think it’ll be easier to check out what’s fresh and fun in the 203 with little nummy and yummy bites of goodness.

Enough chitter chatter, let’s start:

Danbury

On October 6, crawl or limp on over to the 1st ever Apocalyptic Rocktober Zombiefest at Ives Concert Park.  Entrance is $10 and that gives you access to “killer” live music from Pat Horgan & Thunder Road, food and brews, a zombie beauty contest for men and women, a thriller dance party, a screening of “Night of the Living Dead,” a “silent but deadly auction” (not the sbd you’re thinking of), and even a raffle for a dream vacation for just $10 a pop.

Norwalk

Chef Arik Bensimon’s, formerly of Napa & co in Stamford, has been working hard on opening his next venture:  The Spread.  It’ll be located at 70 N Main Street.  We wish Arik and his associates the best of luck, though with combined skill like that, you don’t need it.  Follow them on FB for updated info. 

Pat Pascarella , owner of Cortina Pizzeria (formeraly Pizzeria Rosso) has opened up his dream restaurant, Bar Sugo, at 102 Wall Street in Norwalk.  On the menu?  Six different versions of meatballs, fresh housemade pasta, and lots of small plates such as prosciutto wrapped polenta fries.  Let the noming begin on October 5th!

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