tag:blogger.com,1999:blog-87975878700965510382024-03-05T00:48:24.899-05:00Adeline Jessica in ConnecticutSharing restaurants, events, recipes, & musings from Connecticut, where summer is a verb & happy hour is a state of mind.Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-8797587870096551038.post-71464742959886243142018-05-22T11:50:00.002-04:002018-05-22T12:21:29.353-04:00Michelin Starred, James Beard Award Winning Chef Daniel Boulud Joins Lineup at This Year's Greenwich Wine + Food Festival<div class="MsoNormal" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span style="color: black; font-family: "arial" , sans-serif;">The<span class="m_-4906370212937162736apple-converted-space"> </span></span><span class="m_-4906370212937162736MsoHyperlink" style="color: blue; text-decoration: underline;"><span style="color: #0563c1; font-family: "arial" , sans-serif;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://www.serendipitysocial.com/&source=gmail&ust=1527090289077000&usg=AFQjCNHpzpwrMZNLN-A_UwQIuLk2n8Ftaw" href="http://www.serendipitysocial.com/" style="color: #1155cc;" target="_blank"><span style="color: #954f72;">Greenwich Wine + Food Festival</span></a></span></span><span class="m_-4906370212937162736apple-converted-space"><u><span style="color: #0563c1; font-family: "arial" , sans-serif;"> </span></u></span><span class="m_-4906370212937162736MsoHyperlink" style="color: blue; text-decoration: underline;"><span style="color: #0563c1; font-family: "arial" , sans-serif;">presented by PepsiCo</span></span><span class="m_-4906370212937162736apple-converted-space"><span style="color: black; font-family: "arial" , sans-serif;"> </span></span><span style="color: black; font-family: "arial" , sans-serif;">will welcome Daniel Boulud to this year’s festival, as well as returning chefs Adam Richman and Mary Giuliani, who will join previously announced chefs Scott Conant and Alex Guarnaschelli. The 2018 event takes place <span class="aBn" data-term="goog_180528959" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">September 21-22</span></span> at Roger Sherman Baldwin Park in Greenwich.</span></div>
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<span style="color: black; font-family: "arial" , sans-serif;">Boulud is a worldwide culinary icon, known best for his Michelin-starred restaurant, DANIEL in New York, as well as 19 renowned eateries across the globe, from Miami to Singapore. The French chef and restaurateur, a six-time recipient of the “Best Chefs in America” accolade from the James Beard Foundation, will be honored and dine with guests <span class="aBn" data-term="goog_180528960" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">on Saturday</span></span> night at the Platinum VIP On-Stage & Lawn Dinner, a separate ticketed event. He will also meet and greet festival-goers during a book signing <span class="aBn" data-term="goog_180528961" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">on Saturday</span></span>.<span class="m_-4906370212937162736apple-converted-space"> </span></span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span style="color: black; font-family: "arial" , sans-serif;">“It is an honor to welcome Chef Boulud to our event for the first time this year,” said Suni Unger, founder and CEO of Unger Media, the parent company behind Greenwich Wine + Food and Serendipity. “With his restaurant DANIEL marking 25 fantastic years, we are happy to be able to join in the celebration. In addition, Chef Boulud reflects the charitable focus of the Festival through his work with various causes, including Ment’or, which is inspiring the next generation of culinary talent.”</span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span style="color: black; font-family: "arial" , sans-serif;">The lineup of celebrity chefs continues to grow. Festival favorite Adam Richman, beloved for his Travel Channel series “Man v. Food,” will return to lead a culinary demonstration, mingle with guests at a book signing and host the ever-popular Burger Battle. He’ll be joined by celebrity caterer and author Mary Giuliani, executive chef and author Kevin Des Chenes, and celebrated chef and educator Lindsay Perkins.</span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span style="color: black; font-family: "arial" , sans-serif;">“We are thrilled to announce this strong lineup of award-winning chefs. Their passion for their craft shows in everything they do at the festival, from culinary demonstrations to interacting with foodie guests,” added Unger.<span class="m_-4906370212937162736apple-converted-space"> </span></span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span style="color: black; font-family: "arial" , sans-serif;">The 2018 Most Innovative Chefs, who will be announced in the coming weeks, and the Festival Ambassador Chefs, who have lent not only their culinary talent but also their enthusiasm for food to the Festival over the years, will provide their gourmet cuisine at the Opening Night Master Chef Wine Dinner, which will honor Alex Guarnaschelli for her innovation and substantial contributions to the culinary world, and welcome Scott Conant and Richman as special guests. Ambassador Chefs will also prepare an exceptional dinner for VIP ticket holders <span class="aBn" data-term="goog_180528962" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">on Saturday</span></span>.</span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span style="color: black; font-family: "arial" , sans-serif;"><br />This year’s Ambassador Chefs include:</span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
<ul style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px; margin-bottom: 0in; margin-top: 0in;" type="disc">
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Mogan Anthony (Village Social) (<span class="aBn" data-term="goog_180528963" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Jes Bengtson (Terrain Cafe) (<span class="aBn" data-term="goog_180528964" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Carlos Baez (The Spread / El Segundo) (<span class="aBn" data-term="goog_180528965" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Arturo Franco Camacho (Shell & Bones Oyster Bar / Geronimo Tequila Bar & Southwest Grill) (<span class="aBn" data-term="goog_180528966" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Rui Correia (Douro) (<span class="aBn" data-term="goog_180528967" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Stavros Karipides (Famous Greek Kitchen) (<span class="aBn" data-term="goog_180528968" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Geoff Lazlo (Geoff Lazlo Catering) (<span class="aBn" data-term="goog_180528969" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Stephen Lewandowski (Harlan Social / Harlan Publick) (<span class="aBn" data-term="goog_180528970" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Lisa & Steve Maronian (Sweet Lisa's Exquisite Cakes) (<span class="aBn" data-term="goog_180528971" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Nick Martschenko (South End / South End Uncorked) (<span class="aBn" data-term="goog_180528972" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Mike Pietrafeso (Ada's Kitchen & Coffee / Roost) (<span class="aBn" data-term="goog_180528973" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Debra Ponzek (Aux Delices) (<span class="aBn" data-term="goog_180528974" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Brian Reilly (Mecha Noodle Bar) (<span class="aBn" data-term="goog_180528975" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Robin Selden (Marcia Selden Catering) (<span class="aBn" data-term="goog_180528976" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Brad Spence (Amis Trattoria) (<span class="aBn" data-term="goog_180528977" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Matt Storch (Match / Match Burger Lobster / nom-eez) (<span class="aBn" data-term="goog_180528978" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Bill Taibe (The Whelk / Kawa Ni / Jesup Hall) (<span class="aBn" data-term="goog_180528979" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Luke Venner (Elm) (<span class="aBn" data-term="goog_180528980" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
<li class="MsoNormal" style="color: black; margin: 0px 0px 0px 15px;"><span style="font-family: "arial" , sans-serif;">Ian Vest (Back 40 Kitchen / Mill Street Bar and Table) (<span class="aBn" data-term="goog_180528981" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>)</span><span style="font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></li>
</ul>
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<span style="color: black; font-family: "arial" , sans-serif;">Tickets for the Festival All Weekend Pass ($625/ticket) are available today via </span><span class="m_-4906370212937162736MsoHyperlink" style="color: blue; text-decoration: underline;"><span style="color: #0563c1; font-family: "arial" , sans-serif;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://serendipitysocial.com/&source=gmail&ust=1527090289077000&usg=AFQjCNEBwjIgqG8Ori61-t0YH8_pvq_7EA" href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank"><span style="color: #954f72;">www.greenwichwineandfood.<wbr></wbr>com</span></a></span></span><span class="m_-4906370212937162736apple-converted-space"><span style="color: black; font-family: "arial" , sans-serif;"> </span></span><span style="color: black; font-family: "arial" , sans-serif;">or by calling 203.588.1363 (additional tickets including Opening Night Master Chef Wine Dinner, <span class="aBn" data-term="goog_180528982" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span> All Day Pass-General & VIP will be available in the coming weeks). The festival weekend will be held rain or shine, and anyone under 21, including infants or strollers, will not be admitted. Animals are also not permitted.</span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<b><u><span style="color: black; font-family: "arial" , sans-serif;">ABOUT GREENWICH WINE + FOOD</span></u></b><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span class="m_-4906370212937162736MsoHyperlink" style="color: blue; text-decoration: underline;"><span style="color: #0563c1; font-family: "arial" , sans-serif;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://www.greenwichwineandfood.com/&source=gmail&ust=1527090289077000&usg=AFQjCNFvUyzwVrNXocS2_bCs_KYK8_lJKA" href="http://www.greenwichwineandfood.com/" style="color: #1155cc;" target="_blank"><span style="color: #954f72;">Greenwich Wine + Food</span></a></span></span><span class="m_-4906370212937162736apple-converted-space"><span style="color: black; font-family: "arial" , sans-serif;"> </span></span><span style="color: black; font-family: "arial" , sans-serif;">celebrates community, charity, food, beverage and more in the Connecticut and New York area with multiple events throughout the year, including theGreenwich Wine + Food Festival presented by PepsiCo, the<span class="m_-4906370212937162736apple-converted-space"> </span><i>Serendipity</i> Golf Classic presented by Pure Leaf Iced Tea, and the<span class="m_-4906370212937162736apple-converted-space"><i> </i></span><i>Serendipity </i>Fun Run presented by Aquafina. The 2018 beneficiaries include the Multiple Myeloma Research Foundation and the Town of Greenwich Parks & Recreation Foundation and Ment’or. Greenwich Wine + Food is a part of Unger Media. For more information, visit<span class="m_-4906370212937162736apple-converted-space"> </span><span class="m_-4906370212937162736MsoHyperlink" style="color: blue; text-decoration: underline;"><span style="color: black;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://serendipitysocial.com/&source=gmail&ust=1527090289077000&usg=AFQjCNEBwjIgqG8Ori61-t0YH8_pvq_7EA" href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank"><span style="color: black;">www.<wbr></wbr>greenwichwineandfood.com</span></a></span></span>.</span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<b><u><span style="color: black; font-family: "arial" , sans-serif;">ABOUT THE GREENWICH 2018 WINE + FOOD FESTIVAL</span></u></b><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span style="color: black; font-family: "arial" , sans-serif;">The<span class="m_-4906370212937162736apple-converted-space"> </span></span><span class="m_-4906370212937162736MsoHyperlink" style="color: blue; text-decoration: underline;"><span style="color: #0563c1; font-family: "arial" , sans-serif;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://www.greenwichwineandfood.com/&source=gmail&ust=1527090289077000&usg=AFQjCNFvUyzwVrNXocS2_bCs_KYK8_lJKA" href="http://www.greenwichwineandfood.com/" style="color: #1155cc;" target="_blank"><span style="color: #954f72;">Greenwich 2018 Wine + Food Festival presented by PepsiCo</span></a></span></span><span class="m_-4906370212937162736apple-converted-space"><span style="color: black; font-family: "arial" , sans-serif;"> </span></span><span style="color: black; font-family: "arial" , sans-serif;">is a multi-day event celebrating the area’s rich culinary landscape and showcasing innovation in the food and beverage industries. It will benefit multiple charitable organizations including the<span class="m_-4906370212937162736apple-converted-space"> </span>Multiple Myeloma Research Foundation, the Town of Greenwich Parks & Recreation Foundation and Ment’or.<span class="m_-4906370212937162736apple-converted-space"> </span>Sponsors to date include<span class="m_-4906370212937162736apple-converted-space"> </span>90+ Cellars, Alfa Romeo, Budweiser, Coldwell Banker, Don Julio, Empire City Casino, Filippo Berio, Hospital For Special Surgery, Hotel Zero Degrees, Ketel One, Kim Crawford, Lifewtr, Meiomi, NuKitchens, Pepsi Zero, PepsiCo, Pure Leaf Iced Tea, Rudy’s Limousine Service, Ruffino,<span class="m_-4906370212937162736apple-converted-space"> </span><i>Serendipity</i>, Stamford Marriott, Stella Artois, Unger Media, Westy Self Storage and Whole Foods.* <span class="m_-4906370212937162736apple-converted-space"> </span>For more information, visit<span class="m_-4906370212937162736apple-converted-space"> </span><span class="m_-4906370212937162736MsoHyperlink" style="color: blue; text-decoration: underline;"><span style="color: black;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://serendipitysocial.com/&source=gmail&ust=1527090289077000&usg=AFQjCNEBwjIgqG8Ori61-t0YH8_pvq_7EA" href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank"><span style="color: black;">www.<wbr></wbr>greenwichwineandfood.com</span></a>.</span></span></span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><u></u><u></u></span><br />
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<span style="color: black; font-family: Arial, sans-serif;">Shelley Kapitulik</span><span style="color: black; font-family: "Times New Roman"; font-size: 12pt;"><u></u><u></u></span></div>
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<span style="color: black; font-family: Arial, sans-serif;">Splash PR for Greenwich Wine + Food</span><span style="color: black; font-family: "Times New Roman"; font-size: 12pt;"><u></u><u></u></span></div>
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-37112262776777173972018-05-08T14:36:00.004-04:002018-05-17T15:39:35.906-04:00Easy and Healthy Pasta Salad with Shrimp This is one of my favorite recipes for feeding a crowd. It's light and healthy, but totally filling and crowd-pleasing. The only time consuming element is all the chopping...but once that's done, you pretty much just toss it all in the pan and let the flavors combine! It's an astonishingly forgiving recipe; you really don't have to measure anything...just eyeball it or adjust based on your personal preferences.<br />
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<b><i>Cavatappi with Shrimp, Veggies, and Bacon </i></b></div>
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Ingredients:<br />
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<li>1/2 lb Cavatappi</li>
<li>1/4 lb shrimp, cooked</li>
<li>1 1/2 cup baby peas</li>
<li>1/8 cup chopped sun dried tomatoes</li>
<li>1/2 cup diced cherry tomatoes
3 slices cooked bacon, chopped</li>
<li>3 cloves garlic, minced</li>
<li>2 TBS capers, rinsed and minced</li>
<li>1 medium onion, diced</li>
<li>1/2 cup artichoke hearts, coarsely chopped</li>
<li>1/3 cup roasted red peppers, diced</li>
<li>Freshly ground black pepper, red pepper flakes, dried oregano, and dried basil to taste</li>
<li>Approx. 1/4 cup olive oil </li>
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<li>Boil water for your pasta, which you'll add at the end.</li>
<li>Pour some of the olive oil into a medium saucepan and heat until shimmering over medium-high heat.</li>
<li>Add the chopped onion and saute till slightly transparent, then turn up the heat and let the edges get a little brown.</li>
<li>Add the peas, give them a stir.</li>
<li>Now is a good time to add your seasonings; just keep sprinkling and tasting till it tastes right to you! I usually use half a teaspoon pepper flakes, a teaspoon each of oregano and basil, and several generous turns of the pepper grinder.</li>
<li>Now throw in the artichoke hearts, red pepper, sun-dried tomatoes, and bacon. Stir it all together, add some more oil if needed (remember, you'll be adding pasta so it will "use up" a lot of the oil as it gets coated).</li>
<li>Make sure the heat isn't too high; you don't want the bottom to burn. If it starts to stick or look like it might burn, just splash some white wine in the pan to deglaze it (and then pour yourself a glass!)</li>
<li>Now you can cook your pasta; I let it boil for 7 minutes, cook longer if you don't like it al dente.</li>
<li>Lastly, add the bacon, shrimp, fresh cherry tomatoes, and garlic. These don't need to cook much, so by the time the pasta is done they'll be fine.</li>
<li>Drain the pasta, add it to the pan, and stir it all around! Drizzle a little more olive oil if needed (if you're feeling indulgent, white truffle oil REALLY pops the flavors). </li>
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You're done! It'll serve at least 4 people, especially with a salad and bread. Enjoy in good health and good company.Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-45254473830692394822016-08-10T17:03:00.000-04:002018-05-17T15:40:01.234-04:00A Decade of my Life Has Been Spent Craving Pepe's Pizza<div class="separator" style="clear: both; text-align: left;">
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<tr><td class="tr-caption" style="text-align: center;">Pizza, you make me a happier person.</td></tr>
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It has been a very long time since I've written a blog post. Last year, I got into a groove and really stayed on top of updating it. Then, I got busy with other work, and life, and the many excuses we all make when we're not getting everything done. </div>
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But if there's one thing that can bring me out of hibernation, it's pizza. In this case, one of my favorite pizzas: Pepe's! The first time I experienced Pepe's was at their Fairfield location, nearly ten years ago, and the pizza had been much-hyped. </div>
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I am happy to say I was not in the least bit disappointed. Thin (but not too thin - no droopy crust to be found here), toothy crust with just the right amount of char at the edges (a result of hot hot hot coal firing) and fresh tangy sauce. The restaurant's original location is in CT's pizza mecca, New Haven, with other outposts in Manchester, Danbury, Uncasville, and West Hartford, CT as well as Yonkers, NY.<br />
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<tr><td class="tr-caption" style="text-align: center;">The much lauded white clam pizza</td></tr>
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Anyone who tells you about Pepe's will mention their famed white clam pizza. I certainly recommend giving it a try, as it's a classic, but my favorite is chicken and spinach. It's a combination I never order anywhere else, but Pepe's is just so good. Trust me, you'll like it. </div>
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I've had the pleasure of consuming excessive quantities of Pepe's Pizza in Manchester, Danbury, and Yonkers in addition to my original experience in Fairfield. Every time has been amazing. They use the same exact pizza oven in every location, so you get the same great crust no matter where you go.</div>
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If you don't want to take my word for it, there are many, many others who have sung Pepe's praises. Huffington Post named them <a href="http://www.huffingtonpost.com/entry/reasons-connecticut-heaven-earth_us_5730c88de4b016f3789678ec" target="_blank">one of the reasons CT is heaven on earth</a>, the <a href="http://www.thedailymeal.com/americas-35-best-pizzas" target="_blank">Daily Meal</a> ranked them among the 35 best pizza destinations in America, and Thrillist gave them the title of <a href="https://www.thrillist.com/eat/nation/the-best-pizza-in-every-state-in-america" target="_blank">best in the state of Connecticut</a>, to name just a few. </div>
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<a href="http://pepespizzeria.com/" target="_blank">Click here</a> for all Frank Pepe Pizzeria Napoletana locations</div>
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Follow them on Twitter: <a href="https://twitter.com/pepespizzeria" target="_blank">@pepespizzeria</a> and Instagram: <a href="https://www.instagram.com/frank_pepes_pizza/" target="_blank">@frank_pepes_pizza</a></div>
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Photos by <a href="http://www.tommcgphoto.com/" target="_blank">Tom McGovern</a><br />
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<a href="https://www.bloglovin.com/blog/19446973/?claim=pu48jysbnz6">Follow my blog with Bloglovin</a></div>
Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-52930319039086619042016-06-01T10:50:00.001-04:002016-06-01T10:50:35.591-04:00Most Innovative Chefs Announced for Master Dinner at Greenwich Wine + Food Festival <div class="separator" style="clear: both; text-align: center;">
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I've said it before and I'll say it again, Greenwich Wine + Food Festival is my favorite event of the year.<br />
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Part of the festivities is a celebration of the year's "Most Innovative Chefs" and the lineup, announced today, is full of talent. Check out all the details below, as well as links to get your tickets.<br />
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<span style="color: black; font-family: Arial; font-size: 10pt;">The sixth annual GREENWICH WINE+FOOD FESTIVAL, presented by <i>Serendipity </i>magazine (</span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://serendipitysocial.com/&source=gmail&ust=1464876150666000&usg=AFQjCNE0NxaJ-6oYUHfvVTWIy8xFWrSsAg" href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">www.serendipitysocial.com</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;">) and benefitting </span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://www.holeinthewallgang.org/&source=gmail&ust=1464876150666000&usg=AFQjCNH9YKgTgzKbghWXHAvFADg3pPUSGg" href="http://www.holeinthewallgang.org/" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">Paul Newman's Hole in the Wall Gang Camp</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;"> and </span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://www.greenwichct.org/government/departments/parks_and_recreation/&source=gmail&ust=1464876150667000&usg=AFQjCNExrJszduP5haHKFVLpgXQ7snIf0A" href="http://www.greenwichct.org/government/departments/parks_and_recreation/" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">The Greenwich Department of Parks and Recreation</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;">, has announced the ten local chefs who have been named to this year’s class of Most Innovative Chefs. These culinary stars will be honored at the Master Chef Dinner on <span class="aBn" data-term="goog_150498827" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday, September 23</span></span>, where they will prepare their unique dishes and interact one-on-one with festival guests.</span></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">The 2016 Most Innovative Chefs include:</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Mogan Anthony, Village Social, Mount Kisco, NY</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Carl Carrion, Cask Republic, South Norwalk, CT</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Albert DeAngelis, Eastend, Greenwich, CT</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Constantine Kalandranis, 273 Kitchen, Harrison, NY</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Michael Kaphan, Purdy's Farmer & The Fish, Salem, NY</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Geoff Lazlo, Mill Street Bar & Table, Greenwich, CT</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Brian Lewis, The Cottage, Westport, CT</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Tony Pham, Mecha Noodle Bar, South Norwalk, CT</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Robin Selden, Marcia Selden Catering & Event Planning, Stamford, CT</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">Bobby Will, Saltaire Oyster Bar, Port Chester, NY</span><u></u><u></u></div>
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<span style="font-family: Helvetica; font-size: 10pt;">“This year’s class of honorees continue to push the envelope on fresh, creative, unique fare for local foodies lucky enough to live or work in Fairfield and Westchester Counties,” </span><span style="color: black; font-family: Arial; font-size: 10pt;">said Suni Unger, Founder & CEO of Unger Publishing and the Founder & CEO of Greenwich WINE+FOOD Festival. “Each year, we assemble our group of alumni chefs who have been honored in past years to flag for us whom they feel are making their mark in the local culinary world, and once again, this year’s group of talent makes dining out an experience of its own.”</span><u></u><u></u></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">“To enhance our celebration of the best in the area, we also decided this year to invite our talented Ambassador Chefs to join the <span class="aBn" data-term="goog_150498828" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span> event, offering more options for guests to sample the innovative dishes served at area restaurants,” continued Unger.</span><u></u><u></u></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">The celebration of local and national talent will continue with the <span class="aBn" data-term="goog_150498829" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span> Festival, the center of the entire GREENWICH 2016 WINE+FOOD FESTIVAL. This day-long event will offer tastings and demonstrations from more than two hundred of the area’s finest food, wine, spirits and product vendors in the main Grand Tasting Tent, as well as the Burger & Beer Tent, Master Griller Tent, the first annual Ultimate Sandwich Take-Down and Taco Party! Culinary demonstration tents and stages will house cooking presentations by celebrity chefs, including Marcus Samuelsson (“Chopped,” “Iron Chef” and winner of “Top Chef Masters”), and local talent. Guests will also enjoy sommelier presentations, celebrity chef book signings, Q&A sessions with top food and beverage talent, the fifth annual Burger Battle, the third annual Top Bartender’s Showdown and a live musical performance. VIP ticket holders ($375 per ticket) will enjoy a Sustainable Dinner by the water’s edge, prepared by local chefs featuring locally-sourced, sustainably-produced ingredients under a private tent with premium liquor, wines and beer service, secluded lounge areas open throughout the day, private restrooms and a premium viewing area for the evening’s musical performance. </span><u></u><u></u></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">A special ticketed event, <span class="aBn" data-term="goog_150498830" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday</span></span> VIP Pass with Intimate Dinner featuring Marcus Samuelsson and Red Rooster Harlem, will give attendees the opportunity to enjoy the best of Harlem in a waterfront setting, featuring the roots of American cuisine from award-winning chef, restaurateur and cookbook author Marcus Samuelsson. Guests at this seated dinner with table service (<span class="aBn" data-term="goog_150498831" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6:30-8:30pm</span></span>) will also enjoy the evening’s musical performance from private tables on an elevated stage ($525 per ticket) or from reserved, lawn table seating ($450 per ticket).</span><u></u><u></u></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">Visit </span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://serendipitysocial.com/&source=gmail&ust=1464876150667000&usg=AFQjCNGlygVVnDUSM4B3ejcOOXc_bNX2-Q" href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">www.serendipitysocial.com</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;"> for more information and updates about the event schedule, participating celebrity and local chefs, musical talent and more. </span><u></u><u></u></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">Tickets are now on sale via </span><span style="font-family: Arial; font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://serendipitysocial.com&source=gmail&ust=1464876150667000&usg=AFQjCNErhEKtot4SPaz1sPlqaO4-8vEalQ" href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank">http://serendipitysocial.com</a><span style="color: black;"> </span><span style="color: black;">or by calling <a href="tel:203-588-1363" style="color: #1155cc;" target="_blank" value="+12035881363">203-588-1363</a>. The event’s Facebook page,</span></span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=https://www.facebook.com/GreenwichwinefoodFestival&source=gmail&ust=1464876150667000&usg=AFQjCNG1KqaKTeWhXjXq5mH1tFtzhKZrzQ" href="https://www.facebook.com/GreenwichwinefoodFestival" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">https://www.facebook.com/<wbr></wbr>GreenwichwinefoodFestival</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;">, will also announce restaurant participants and schedule updates.</span><u></u><u></u></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">The event will be held rain or shine, and anyone under 21, including infants and those with strollers, will not be admitted. Animals are also not permitted.</span><u></u><u></u></div>
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<b><u><span style="color: black; font-family: Arial; font-size: 10pt;">GREENWICH 2016 WINE+FOOD FESTIVAL</span></u></b><u></u><u></u></div>
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<span style="color: black; font-family: Arial; font-size: 10pt;">The </span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://serendipitysocial.com/&source=gmail&ust=1464876150667000&usg=AFQjCNGlygVVnDUSM4B3ejcOOXc_bNX2-Q" href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">GREENWICH 2016 WINE+FOOD FESTIVAL</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;"> is a multi-day event that benefits </span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://www.holeinthewallgang.org/&source=gmail&ust=1464876150667000&usg=AFQjCNFdMzZ6GIFzbwKL0OB9M34hvUrTBg" href="http://www.holeinthewallgang.org/" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">The Hole in the Wall Gang Camp</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;">, a nationwide organization dedicated to providing healing to children and their families coping with cancer, sickle cell anemia and other serious illnesses, as well as </span><span style="font-size: 10pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://www.greenwichct.org/government/departments/parks_and_recreation/&source=gmail&ust=1464876150667000&usg=AFQjCNExrJszduP5haHKFVLpgXQ7snIf0A" href="http://www.greenwichct.org/government/departments/parks_and_recreation/" style="color: #1155cc;" target="_blank"><span style="color: black; font-family: Arial;">The Greenwich Department of Parks and Recreation</span></a></span><span style="color: black; font-family: Arial; font-size: 10pt;">. </span><span style="font-family: Arial; font-size: 10pt;">The festival is presented by <i>Serendipity</i> magazine, along with PepsiCo, Citi and Stamford Lincoln. Other official sponsors include Coldwell Banker Preview International, Pure Leaf, Cabot, Stamford Tent, Whole Foods, Westy, Deutsch Family Wine and Spirits and Wusthof. </span></div>
Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-10686011156712070092016-05-04T12:36:00.001-04:002016-05-04T16:34:38.434-04:00Stay Home on Cinco de Mayo and Make Some Awesome Guacamole!<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-N14atZoYhqU/Vyoibrsp8qI/AAAAAAAADc4/bdjNkPcUPDks_QY4RjY-4Z7S7iaK8V1aACLcB/s1600/Oaxaca_Guacamole.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://3.bp.blogspot.com/-N14atZoYhqU/Vyoibrsp8qI/AAAAAAAADc4/bdjNkPcUPDks_QY4RjY-4Z7S7iaK8V1aACLcB/s400/Oaxaca_Guacamole.jpg" width="400" /></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;">I'm a relatively social person, but I have never gone out on Cinco de Mayo. Too many people, too many of them intoxicated to an unpleasant degree...I hate waiting for drinks and battling crowds! So I always stay home, margarita in hand, with snacks to share. </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white;"><span style="font-family: inherit;">This year, I'm loving <span style="letter-spacing: 1px; line-height: 18px;">Chef Prasad Chirnomula's <a href="http://oaxacakitchen.com/" target="_blank">Oaxaca Kitchen</a> guacamole from the comfort of my own home! You may know Chef Prasad from his other locations as well, </span><a href="http://www.thali.com/" target="_blank">Thali</a> (my favorite place for Indian food), Thali Too and INDIA.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white;"><span style="font-family: inherit;">Luckily for me (and you), he was willing to share the recipe!</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b><span style="text-transform: uppercase;">INGREDIENTS</span></b><b><span style="text-transform: uppercase;"><br /></span></b></span></span></div>
<ul>
<li><span style="font-family: inherit;"> 2 ripe avocados</span></li>
<li><span style="font-family: inherit;">1/2 red onion, minced (about 1/2 cup)</span></li>
<li><span style="font-family: inherit;">1-2 Jalapeno chiles, stems and seeds removed, chopped to small dices</span></li>
<li><span style="font-family: inherit;">2 tablespoons cilantro leaves, finely chopped </span></li>
<li><span style="font-family: inherit;">1/2 to 1 whole fresh lime juice (Based on personal taste and size of limes)</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon coarse salt</span></li>
<li><span style="font-family: inherit;">1/2 ripe tomato, seeds and pulp removed, chopped</span></li>
<li><span style="line-height: 18px;"><span style="font-family: inherit;">Thin slices of red radishes for garnish. Serve with tortilla chips or sliced cucumbers.</span></span></li>
<li><span style="line-height: 18px;"><span style="font-family: inherit;">1/2 teaspoon of finely minced garlic and roasted (Optional)</span></span></li>
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<span style="font-family: inherit;"><span style="line-height: 18px;"><u></u><u></u></span><span style="text-transform: uppercase;"><b>METHOD</b></span></span><br />
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<ul>
<li><span style="line-height: 18px;"><span style="font-family: inherit;">Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.</span></span></li>
<li><span style="line-height: 18px;"><span style="font-family: inherit;">Using a wooden ladle, mash the avocado. (Remember to leave it a bit chunky and fully mashed)</span></span></li>
<li><span style="line-height: 18px;"><span style="font-family: inherit;">Add the chopped onion, cilantro, lime or lemon, salt and mash some more. Chili peppers vary in their hotness. So, start with a half of one chili pepper.</span></span></li>
<li><span style="line-height: 18px;"><span style="font-family: inherit;">Before serving, add the chopped tomato to the guacamole and mix and garnish with radishes and some more chopped tomatoes and cilantro.</span></span></li>
</ul>
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Executive Chef: Prasad Chirnomula</span><span style="font-size: small;">Assistant to Chef: Balu Sagadevan</span><br />
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-58552788781164516392016-01-28T11:57:00.000-05:002016-01-28T11:57:13.528-05:00Beating the Winter Blues at Watson's Catering in Greenwich, CT<span style="font-family: inherit;"><a href="http://www.watsonscatering.com/" target="_blank">Watson's Catering and Events</a> is a little gem tucked away in the woods of Greenwich's Glenville neighborhood, and I had the pleasure of receiving an invitation to their recent "Beat the Winter Blues" themed cocktail party co-hosted by <a href="http://www.ctbites.com/" target="_blank">CTBites</a>. I was excited to try their food, as they've been voted<span style="background-color: white; color: #272727; line-height: 19.6px;"> “</span><span style="background-color: white; border: 0px; box-sizing: border-box; color: #272727; line-height: 19.6px; margin: 0px; padding: 0px; vertical-align: baseline;">Best Caterer</span><span style="background-color: white; color: #272727; line-height: 19.6px;">” in Greenwich by the readers of </span><span style="background-color: white; border: 0px; box-sizing: border-box; color: #272727; line-height: 19.6px; margin: 0px; padding: 0px; vertical-align: baseline;">Greenwich Magazine</span><span style="background-color: white; color: #272727; line-height: 19.6px;"> four times since 2010. </span></span><br />
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The evening had a playful "doctor's orders" theme with prescription pads printed with recipes for the various dishes, and cocktails served in pill bottles. My favorites bites of the evening were mini "onion soup" grilled cheeses and tiny tuna tacos.<br />
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The party really was a cure for the grey doldrums of winter; bright, fun, filled with happy guests and bloggers, food, and even a cocktail ice luge!<br />
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I brought my friend Jay, who snapped some pictures, shared below (<a href="https://www.instagram.com/jayjaypikachu/" target="_blank">follow him on instagram</a> for lots of tantalizing food shots from Connecticut and NYC).<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UJxtOXK1JrU/VqpHv7NxOxI/AAAAAAAADLg/p7nUd6EFJ00/s1600/IMG_8726%2B%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-UJxtOXK1JrU/VqpHv7NxOxI/AAAAAAAADLg/p7nUd6EFJ00/s400/IMG_8726%2B%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These cocktails will cure what ails you!<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sL0JbyRNvNdFgr36yZqac3uqjJIMXGxolOir0VQH-Q3qDcP-hO5PjdlpEi55x2iJtfKwBHTtaXjHqIg1CDyxMvhXdh3fLAW0wqFTMCyKKOE2oV1riHfVuPNy0f3x9JpZALlU0NLyVA9b/s1600/image1+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sL0JbyRNvNdFgr36yZqac3uqjJIMXGxolOir0VQH-Q3qDcP-hO5PjdlpEi55x2iJtfKwBHTtaXjHqIg1CDyxMvhXdh3fLAW0wqFTMCyKKOE2oV1riHfVuPNy0f3x9JpZALlU0NLyVA9b/s400/image1+%25282%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I ate a lot of these. I have no shame. Delicious.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Vs1WNnA7lw0/VqpHoG56EEI/AAAAAAAADLY/j-XEi5eptcY/s1600/image2%2B%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Vs1WNnA7lw0/VqpHoG56EEI/AAAAAAAADLY/j-XEi5eptcY/s400/image2%2B%25281%2529.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nothing beats the blues like an ice luge, right?</td></tr>
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<span style="font-family: inherit;">Watsons Catering and Events is located at 1 Glenville St., Greenwich CT, 06831<br />Follow them on <a href="https://www.facebook.com/Watsons-Catering-and-Events-144477325609751/" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: rgb(35, 108, 191) !important; font-style: inherit; font-weight: inherit; margin: 0px; outline: none 0px; padding: 0px; text-decoration: none; transition-property: background-color, color; vertical-align: baseline;">Facebook</a> and <a href="https://www.instagram.com/watsonscatering/" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: rgb(35, 108, 191) !important; font-style: inherit; font-weight: inherit; margin: 0px; outline: none 0px; padding: 0px; text-decoration: none; transition-property: background-color, color; vertical-align: baseline;">Instagram</a></span></h4>
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<br />Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-18751458620609609232015-12-28T10:43:00.001-05:002015-12-29T09:38:36.026-05:00Best of Fairfield County Food & Drink 2015Looking back on 2015, I have so many great memories of fabulous meals, interesting people, fun food-centric festivals, and tempting <a href="https://www.instagram.com/adelinejessica/" target="_blank">Instagram</a> posts.<br />
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Now it's time to share my picks for the best of what Fairfield County had to offer in 2015 - here's to another year of great eats ahead! If anyone has recommendations for where I should go in 2016, please let me know!<br />
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<b>Best Pizza</b><br />
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<a href="http://4.bp.blogspot.com/-hibW18oHn4Q/Vnl6UCthSeI/AAAAAAAADHg/0aMR1Ty3RWs/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.28.24%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-hibW18oHn4Q/Vnl6UCthSeI/AAAAAAAADHg/0aMR1Ty3RWs/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.28.24%2BAM.png" width="398" /></a></div>
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Tie:<br />
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<a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwi829aa8P7JAhVDwj4KHf52D5YQFggdMAA&url=http%3A%2F%2Fpepespizzeria.com%2F&usg=AFQjCNGE6tyF3atRMKsrImVdehVccVPBxg&sig2=p4QINk-dMvXee-q_7j2rig" target="_blank">Frank Pepe's, Danbury, Fairfield, New Haven, Manchester</a><br />
Obviously they're a gold standard in Connecticut, receiving accolades all over the place. Their white clam pic is the most famous, but I recommend chicken and spinach. Pepe's is the only place where I order that combination, and it's amazing.<br />
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<a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwijoY-P8P7JAhUBND4KHYblDJUQFggeMAA&url=http%3A%2F%2Fbarsugo.com%2F&usg=AFQjCNEm4pJ4HlWld3r0748g0Zl33IZRWg&sig2=0VjWfD9zF7PEDPKeTCX6rw" target="_blank">Bar Sugo, Norwalk (pictured)</a><br />
Obsessed. That is all. Check out <a href="http://adelinejessica.blogspot.com/2015/08/showcasing-summers-best-at-bar-sugo-in.html" target="_blank">any of their dishes</a>; you won't be let down.<br />
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<br /></div>
<br />
<b>Best Cocktails </b><br />
<b><br /></b>
Because what is food without a drink in hand?<br />
<br />
<a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwiY6vuh8P7JAhUDGT4KHeMCCpcQFggeMAA&url=http%3A%2F%2Fmatchsono.com%2F&usg=AFQjCNHfenE7xizHjtlgS1asfi_uKx-UJw&sig2=SOZiRULWNqSqcYumVt5hNw" target="_blank">Match, South Norwalk</a><br />
Great vibe at the bar, too. Really friendly, engaging bartenders.<br />
<br />
<b>Best Beer</b><br />
<br />
<a href="http://tworoadsbrewing.com/" target="_blank">Two Roads Brewing Company, Stratford</a><br />
Awesome brewery space and tasting room, plus they have food trucks parked outside.<br />
<br />
<b><br /></b>
<b>Best Happy Hour</b><br />
<b><br /></b>
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<b><br /></b>
<br />
Tie:<br />
<br />
<a href="http://www.barcelonawinebar.com/" target="_blank">Barcelona Wine Bar (pictured)</a><br />
<br />
Cheap tapas, cheap drinks - both their amazing cocktails and selections from their wine list, one of the largest Spanish wine collections in the country!<br />
<br />
<a href="http://www.thespreadsono.com/" target="_blank">The Spread</a><br />
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Food and drink specials plus $1 oysters on Tuesdays. Need I say more?<br />
<br />
<br />
<b>Best Italian</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePBdx_s3QTiv132hCt_p0_71n1jOQPmymiQ0Y55tIelWiFKzvIISmzfbWvZMine6YsOMVfuKsueifNtH_sjveY6gKoma8CMlqnf6gEucs29jGdnwUo6lewbaVvEXApdqvQ7VqyTeXetzy/s1600/Screen+Shot+2015-12-22+at+11.34.42+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePBdx_s3QTiv132hCt_p0_71n1jOQPmymiQ0Y55tIelWiFKzvIISmzfbWvZMine6YsOMVfuKsueifNtH_sjveY6gKoma8CMlqnf6gEucs29jGdnwUo6lewbaVvEXApdqvQ7VqyTeXetzy/s400/Screen+Shot+2015-12-22+at+11.34.42+AM.png" width="400" /></a></div>
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Tie:<br />
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<a href="http://www.strada18.com/" target="_blank">Strada 18, South Norwalk (pictured)</a> <a href="http://adelinejessica.blogspot.com/2015/04/strada-18-in-sono-return-to-italian.html" target="_blank">Check out my review here.</a><br />
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<a href="http://www.rizzutos.com/" target="_blank">Rizzuto's, Bethel, Westport, West Hartford</a><br />
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Solid, no frills Italian food. My first job in the hospitality industry was at Rizzuto's in Bethel. They have the BEST penne all vodka ever.<br />
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<b>Best Seafood</b><br />
<b><br /></b>
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<a href="http://1.bp.blogspot.com/-4z15fvj-G4w/Vnl314i4WwI/AAAAAAAADGo/06oyVHivOp4/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.18.05%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-4z15fvj-G4w/Vnl314i4WwI/AAAAAAAADGo/06oyVHivOp4/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.18.05%2BAM.png" width="400" /></a></div>
<b><br /></b>
<br />
<a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwjNpp7L8P7JAhUFNz4KHSi9A5YQFggeMAA&url=http%3A%2F%2Fwww.thewhelkwestport.com%2F&usg=AFQjCNH_qEe5N2AFR_H5qQ752ZJWMBjXMQ&sig2=Z5KvXv-HZSWhVfiU8Wkl5g" target="_blank">The Whelk, Westport</a><br />
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<b><br /></b>
<b>Best French</b><br />
<br />
<a href="http://versaillesgreenwich.com/" target="_blank">Bistro Versailles, Greenwich</a><br />
Attending a press dinner and was just utterly wowed by everything I tried. <a href="http://adelinejessica.blogspot.com/2015/07/grab-your-glowsticks-because-this-ones.html" target="_blank">Click here for my review.</a><br />
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<a href="http://1.bp.blogspot.com/-nof9ki53oyU/Vnl4N_3ku2I/AAAAAAAADGs/gVcrP0ohKCc/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.19.43%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-nof9ki53oyU/Vnl4N_3ku2I/AAAAAAAADGs/gVcrP0ohKCc/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.19.43%2BAM.png" width="399" /></a></div>
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<br />
<b>Best Spanish</b><br />
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<a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0ahUKEwjN_8Lg8P7JAhXDPT4KHRlMB5UQFghMMAI&url=http%3A%2F%2Fbrasitas.com%2F&usg=AFQjCNEH_mIOXi4J_UAab3aCi3cE4aygnA&sig2=CVbGtl6NDwdGO6h24VICaw" target="_blank">Brasitas, Norwalk, Stamford</a><br />
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<b><br /></b>
<b>Best Brunch</b><br />
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<a href="http://4.bp.blogspot.com/-_wY21N4Jzpo/Vnl7U8qRT1I/AAAAAAAADHw/d_kKhVutsVE/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.31.47%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-_wY21N4Jzpo/Vnl7U8qRT1I/AAAAAAAADHw/d_kKhVutsVE/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.31.47%2BAM.png" width="398" /></a></div>
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<a href="http://barsugo.com/" target="_blank">Bar Sugo, Norwalk</a><br />
<br />
Yep, they're a winner in two categories.<br />
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<br />
<b>Best Sushi</b><br />
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<a href="http://2.bp.blogspot.com/-UR-bHOe3vfg/Vnl5XAQdH-I/AAAAAAAADHI/8vGTIOWo5uQ/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.15.19%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://2.bp.blogspot.com/-UR-bHOe3vfg/Vnl5XAQdH-I/AAAAAAAADHI/8vGTIOWo5uQ/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.15.19%2BAM.png" width="400" /></a></div>
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Tie:<br />
<br />
<a href="http://www.tororestaurantnewtown.com/" target="_blank">Toro, Newtown (pictured)</a><br />
<br />
<a href="http://www.ichirodanbury.com/" target="_blank">Ichiro, Danbury</a><br />
<br />
From the outside, you'd not expect it to be good. It's not fancy on the inside, either, but the sushi really is delicious.<br />
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<b><br /></b>
<b>Best BBQ</b><br />
<br />
<a href="http://hoodoobrownbbq.com/" target="_blank">HooDoo Brown, Ridgefield</a><br />
<br />
Absolutely a hands down winner. Crazy good. These guys are the real deal. They also carry a nice selection of CT beers!<br />
<br />
<br />
<b>Best Outdoor Dining</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLGZ_Q0-E8gJL7425f-LxOU-a04W24ERKwAuX-WkSR8jBZC4MDFc_fkzEimIgoGRm4Dn6PDMCnZT5N3RhXbxuykWBfqFZc_QP0hg4QEttnvGr5foaVoYw2JAWodnEKObWz9nypFswVxGx/s1600/Screen+Shot+2015-12-22+at+11.20.55+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLGZ_Q0-E8gJL7425f-LxOU-a04W24ERKwAuX-WkSR8jBZC4MDFc_fkzEimIgoGRm4Dn6PDMCnZT5N3RhXbxuykWBfqFZc_QP0hg4QEttnvGr5foaVoYw2JAWodnEKObWz9nypFswVxGx/s400/Screen+Shot+2015-12-22+at+11.20.55+AM.png" width="400" /></a></div>
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<a href="http://bartaco.com/" target="_blank">bartaco, Westport</a> (pictured)<br />
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<a href="http://rowaytonseafood.com/" target="_blank">Rowayton Seafood, Rowayton</a><br />
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<b>Best Coffee Shop</b><br />
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<a href="http://4.bp.blogspot.com/-UxynyMHFLf4/Vnl48tBvntI/AAAAAAAADG8/7WbB9D65Geg/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.22.41%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-UxynyMHFLf4/Vnl48tBvntI/AAAAAAAADG8/7WbB9D65Geg/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.22.41%2BAM.png" width="397" /></a></div>
<b><br /></b>
<br />
<a href="https://www.facebook.com/Tusk-Cup-Fine-Coffee-178700352213831/?fref=ts" target="_blank">Tusk and Cup, Ridgefield</a><br />
<br />
Not only are the lattes great, but they serve the <b><a href="http://www.shearwatercoffeeroasters.com/" target="_blank">best coffee</a></b>, Shearwater Organic Coffee Roasters, which is the first organic roaster in Connecticut.<br />
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<b>Best Casual Dining</b><br />
<br />
Tie:<br />
<br />
<a href="http://www.littlepub.com/?gclid=CjwKEAiA2IO0BRDXmLndksSB0WgSJADNKqqo7rBtzT7tAX0IWtlcJT_LopQT0LTnE4V6T4jdTl3tzBoCOQzw_wcB" target="_blank">Little Pub, Ridgefield, Wilton, Cos Cob</a><br />
<br />
Redding Roadhouse, Redding<br />
Plus there's a lounge upstairs with a full size (free) pool table and fireplace.<br />
<b><br /></b>
<b>Best Deli Sandwiches</b><br />
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<a href="http://1.bp.blogspot.com/-1VVdNwypEEk/Vnl6s6tC5QI/AAAAAAAADHo/D3T1sXWlGec/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.29.36%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-1VVdNwypEEk/Vnl6s6tC5QI/AAAAAAAADHo/D3T1sXWlGec/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.29.36%2BAM.png" width="398" /></a></div>
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Tie:<br />
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Tony's Corner Deli, Ridgefield (pictured)<br />
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<a href="http://www.cafe.pjoneil.net/" target="_blank">O'Neil's, Bethel</a><br />
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<b>Best Food Festival</b><br />
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<a href="http://4.bp.blogspot.com/-vlQa8RvYg2w/Vnl8dm8s9PI/AAAAAAAADH8/rEnZBjnG1NI/s1600/Screen%2BShot%2B2015-12-22%2Bat%2B11.37.34%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-vlQa8RvYg2w/Vnl8dm8s9PI/AAAAAAAADH8/rEnZBjnG1NI/s400/Screen%2BShot%2B2015-12-22%2Bat%2B11.37.34%2BAM.png" width="397" /></a></div>
<b><br /></b>
<b><br /></b><a href="http://greenwichwineandfood.com/" target="_blank">Greenwich Wine and Food, Greenwich</a> (I didn't take a picture this year; last year's will have to do!)<br />
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<a href="http://www.adelinejessica.com/" target="_blank">All photos copyright me, Adeline!</a><br />
<br />Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com2tag:blogger.com,1999:blog-8797587870096551038.post-54552118875502570402015-11-17T12:21:00.003-05:002018-05-17T15:40:25.366-04:00Cask Republic in South Norwalk: Way More Than Just Great Beers<br />
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<a href="http://4.bp.blogspot.com/-jwvwirRWV4c/VktcafXuHsI/AAAAAAAAC_w/0NRq_I4ODMQ/s1600/photo%2B1%2B%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-jwvwirRWV4c/VktcafXuHsI/AAAAAAAAC_w/0NRq_I4ODMQ/s400/photo%2B1%2B%25281%2529.JPG" width="320" /></a></div>
Cask Republic, a beer lover's haven with 2 locations in Connecticut, recently opened a 3rd in South Norwalk. Previously The Gingerman, the space has been revamped with a more open floor-plan and a mix of regular tables, communal tables, and a private wine vault in the back that accommodates 4 diners.<br />
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<a href="http://caskrepublic.com/" target="_blank">Cask Republic</a> retains The Gingerman's impressive selection of beers, and though they have reduced the number of taps from 42 to 37, it's for an exciting reason: they now also offer 10 wines on tap, 4 cocktails, and nitro coffee. Personally, I think 37 taps of beer is more than sufficient!<br />
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Cask Republic is ready to expand its reputation from a great place for beer to a great place for food, too. After trying 9 of Culinary Director Carl Carrion's dishes, it's clear they're on the right track.<br />
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First, spiced lamb empanadas, pork belly mac and cheese, harvest salad, shrimp and grits, braised short ribs, and bacon popcorn from their "Small Plates" menu. The two standouts were the shrimp and grits, which were topped with perfectly cooked shrimp (I'd happily eat a plate of them solo or add to a salad), and the braised short ribs. Topped with a soft cooked egg and accompanied by grilled crusty bread, this dish got gobbled up immediately. Order two; you won't want to share!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wr4RXfYeULEKH6i7Hd3_5EVrfVwN06ZmBgeMuxlskMaco_n5Zag-K17_ssq1fBW5y-Xsksq4hFt-G7SGziCMB6eckfJA4abjwIjVXqPpokkpg-ZgdSZvWpiodcgVtrK2Ks3Dw6jnl5Bx/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wr4RXfYeULEKH6i7Hd3_5EVrfVwN06ZmBgeMuxlskMaco_n5Zag-K17_ssq1fBW5y-Xsksq4hFt-G7SGziCMB6eckfJA4abjwIjVXqPpokkpg-ZgdSZvWpiodcgVtrK2Ks3Dw6jnl5Bx/s320/photo+3.JPG" width="320" /></a></div>
Next, some dishes from their "Large Plates" menu: mustard crusted Canadian salmon over green onion risotto, maple brined double cut pork chop, and IPA citrus marinated chicken with jalapeno grits, wild mushrooms, and roasted brussels sprouts.<br />
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The salmon was flaky and tender, and the tangy mustard crunch of the crust was a delicious counterpoint. I'm not a fan of risotto, but I'd love this served over the brussels spouts that accompanied the chicken.<br />
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Speaking of the chicken...WOW. Who would think that chicken would be a star? Cask Republic's was juicy, perfectly charred, and wonderfully accented by the IPA marinade. I highly recommend it.<br />
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Rounding out the meal was a thick cut grilled pork chop so juicy it made a bit of a mess...but that was a good thing. Flavorful, tender, and quickly devoured, this would satisfy any meat lover.<br />
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<span style="background-color: white;"><a href="http://caskrepublic.com/" target="_blank">Cask Republic</a> is located at<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 1.4;"><br /></span>99 Washington Street<br />South Norwalk, CT 06854<br />(203) 354-0163<a href="https://www.facebook.com/Cask-Republic-South-Norwalk-137768192276/?fref=ts" style="text-decoration: none;"><br /></a>Twitter: <a href="https://twitter.com/TheCaskRepublic" style="text-decoration: none;">@TheCaskRepulic</a> Instagram: <span style="text-decoration: none;"><a href="https://www.instagram.com/caskrepublic/" style="text-decoration: none;">@caskrepublic</a></span></span><br />
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com2tag:blogger.com,1999:blog-8797587870096551038.post-70798841771151595042015-10-06T12:26:00.002-04:002015-10-07T09:46:34.768-04:00Kicking off Fall with Another Fabulous Fundraiser for Mark Twain Library<div style="text-align: center;">
<span style="color: #262626; line-height: 16px;"><span style="font-family: inherit;">What do movie stars, award winning gardens, and a giant spoon have in common? Read on...</span></span></div>
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<a href="http://adelinejessica.blogspot.com/2014/09/an-affair-to-remember-mark-twain.html">Last year</a>, Redding's resident comedian/actor/author <a href="http://www.michaelianblack.net/" style="font-family: inherit;" target="_blank">Michael Ian Black</a> wanted to do something special for Mark Twain Library. He went to the library's greatest cheerleaders, board members Pam Robey and Jen Wastrom, on a mission to raise funds while celebrating the art of comedy. Thus, the<i> Pudd'nhead Prize for Outstanding Humor</i>, named after the novel by the king of wit and library founder Mark Twain, was born.<br />
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The inaugural prize went to <a href="http://rozchast.com/" style="font-family: inherit;" target="_blank">Roz Chast</a>, celebrated New Yorker cartoonist and Ridgefield resident known for her wry worldview and humorously neurotic characters. Her prize was presented during a special fundraising gala at <a href="http://www.landmorphology.com/portfolio/marocco-in-situ/" target="_blank">InSitu</a>, Michael Marocco's absolutely gorgeous 8 acre Redding property that has been featured in Architectural Digest and Metropolitan Home.<br />
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<tr><td class="tr-caption" style="text-align: center;">In Situ made for a magical backdrop to a special evening. </td></tr>
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This year, Marocco again offered his stunning property as the gala venue. As was the case last year, supporters of the library spent the evening wandering the extensive gardens, enjoying drinks and live music by the swimming pool, and mingling with celebrity guests including funny lady Janeane Garofolo and the evening's honoree, the endlessly talented and hilarious Ben Stiller.<br />
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Stiller accepted his trophy, a giant 4 foot long silver spoon (for eating large quantities of pudding, of course), with amusement, and Black led a Q&A session. Among the highlights was Stiller kindly indulging the audience's request for a rendition of his iconic "Blue Steel" look from his movie <a href="https://www.google.com/search?q=zoolander&espv=2&biw=1368&bih=702&source=lnms&sa=X&sqi=2&pjf=1&ved=0CAoQ_AUoAGoVChMI4uKciMKuyAIVC3g-Ch2tFAJr&dpr=1.8">Zoolander</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">Merriment in the tent as Michael Ian Black presented the Pudd'nhead Prize spoon to honoree Ben Stiller. Top left, from left to right, Janeane Garofolo, Ben Stiller, Michael Ian Black, Jen Wastrom, Martha Hagen-Black, and Pam Robey.<br />
Bottom right, me, with my boyfriend Bill (we like to consider ourselves celebrities). :-)</td></tr>
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The evening was a wonderful success, filled with good company, good will, and good humor, <span style="font-family: inherit;">and I am so pleased to count myself among the many Redding residents who support the </span><a href="http://www.marktwainlibrary.org/" target="_blank">Mark Twain Library</a><span style="font-family: inherit;">. It is an incredible asset to the town (and beyond), hosting events for all ages and offering a beautiful place to read, study, and relax. </span><br />
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<span style="font-family: inherit;"><i><b><a href="http://www.chrisburnsphoto.com/" target="_blank">Photos by Chris Burns</a></b></i></span></div>
Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-53940327772857748992015-10-05T14:50:00.005-04:002015-10-05T14:50:48.690-04:00In its 5th Year, the Greenwich Wine + Food Festival Wows Again<span style="font-family: inherit;">My favorite food festival of the year is Serendipity Magazine's <a href="http://www.greenwichwineandfood.com/" target="_blank">Greenwich Wine + Food Festival</a>, held on the waterfront in Roger Sherman Baldwin Park. It's a beautiful setting for an impressive celebration of the region's best food drink, and chefs. Proceeds benefit the <a href="http://www.holeinthewallgang.org/" target="_blank">Hole in The Wall Gang Camp</a>, a charity founded by Paul Newman to provide <span style="background-color: white; line-height: 22.100000381469727px;">healing for children and their families coping with cancer, sickle cell anemia and other serious illnesses. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Serendipity Magazine</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 22.100000381469727px;">With events taking place Wednesday through Saturday, the Festival is a feat of planning and coordination, and this was the third year I've had the pleasure of experiencing Saturday's "Culinary Village," </span></span></span><span style="background-color: white; color: #09354e; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">a tented smorgasbord of over 150 opportunities to taste the offerings of top restaurants in the area. As was the case the past two years, the tent was packed with an enthusiastic crowd of appreciative eaters, wine glasses in hand (there are plenty of wine, liquor, and beer representatives mixed in with the restaurateurs). </span><br />
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<span style="background-color: white; color: #09354e; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">There were also </span><span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 22.100000381469727px;">talks by celebrity chefs, both local and national, incl<span style="font-family: inherit;">uding </span></span></span><span style="background-color: white; line-height: 22.100000381469727px;">Alex Guarnaschelli, </span><span style="background-color: white;"><span style="line-height: 22.100000381469727px;">Geoffrey Zakarian, and Adam Richman.</span></span><span style="background-color: white;"><span style="line-height: 22.100000381469727px;"> </span></span></span><span style="background-color: white; line-height: 22.100000381469727px;"><span style="font-family: inherit;">As the day wears on, there's a burger battle (Plan B Burger Bar reigned supreme again this year) and BBQ cook-off, followed by live entertainment, this year by </span><a href="http://littlebigtown.com/" style="font-family: inherit;" target="_blank">Little Big Town.</a></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #09354e;"><span style="line-height: 21px;">The atmosphere this year was one of happy appreciation for such a perfect afternoon. Even in an incredibly crowded tent full of people stopping at random moments to take pictures, bumping into each other, and vying for spots at every vendor's table, there was not a single sensation of tension. Who could be unhappy in the presence of fabulous food, wine, beer, spirits, and a gorgeous view? </span></span></span></span><br />
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<span style="color: #09354e;"><span style="background-color: white; line-height: 21px;">Standout dishes this year were <a href="http://parallelpostrestaurant.com/" target="_blank">Parallel Post</a>'s steak and rosemary potatoes, and <a href="http://harvestwinebar.com/" target="_blank">Harvest Wine Bar</a>'s tuna tartare. I also tried the best cocktail in recent memory, a whiskey based concoction from <a href="http://www.ryehousenyc.com/" target="_blank">Rye House</a> in Port Chester. After all that food, I started to fade, and <a href="http://www.shearwatercoffeeroasters.com/" target="_blank">Shearwater Coffee Roasters'</a> organic cold brew was just the </span><span style="line-height: 21px;">pick me up I needed. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 22.100000381469727px;">I truly cannot recommend attending this event enough. </span></span><span style="background-color: white; widows: 1;">Over 5500 people attended over the course of the four day festival; make sure you're one of them next year!</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; widows: 1;"><br /></span><span style="background-color: white; color: #09354e; line-height: 21px; text-align: center;"><b>Check out my <a href="http://adelinejessica.blogspot.com/2014/10/the-4th-annual-greenwich-wine-food.html" style="color: #674ea7; text-decoration: none;" target="_blank">coverage of last year's</a> festival, and <a href="http://adelinejessica.blogspot.com/2013/10/endless-food-drink-sunshine-and-happy.html" style="color: #674ea7; text-decoration: none;" target="_blank">2013's festivities.</a> </b></span></span>Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-7313210624706613732015-09-02T11:15:00.000-04:002015-09-04T12:19:33.784-04:00Pearls of Wisdom: Oysters 101 from Serendipity Magazine<div style="background: rgb(255, 255, 255); border: 0px; font-stretch: normal; line-height: 22.5px; margin-bottom: 1.2em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">September is the unofficial start of oyster season. Here’s what you need to know about the popular shellfish, from cooking to slurping. Whether you’re a novice or aficionado, these tips will guide you on how to shop for, shuck and serve oysters.</span></div>
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Enjoy them whenever you want:</strong> Myths endure about eating shellfish only during certain months of the year. For instance, it is often said that warm weather (aka non-“r” months) would encourage the spread of toxins among oysters. This is no longer a concern. “Most oysters are farmed now,” says Lisa McKiernan, co-owner of Ruby’s Oyster Bar in Rye, NY, and the quality of the water where the shellfish are raised is much more reliable. Still, experts say they taste best during those colder months. So welcome to the beginning of prime time for oysters!</div>
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Do some taste-testing: </strong>Eating only one kind of oyster is like drinking only one type of wine. “There are literally thousands of varieties,” says Jim Thistle, co-owner of Fjord Fish Market (<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.fjordfishmarket.com/about" style="background: transparent; border: 0px; color: #164673; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">fjordfishmarket.com</a></em>, locations in Greenwich, Westport and New Canaan, CT) whose shops trade mainly in Blue Point varieties from Long Island, NY, Wellfleet and Duxbury from Cape Cod in MA and Village Bay from Canada. East Coast oysters are known for their briny, salty taste and meaty flesh. West coast examples, including the popular Kumamoto, tend to be smaller and creamier with a mellow cucumber-like flavor.</div>
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ask if they’re shucked to order: </strong>True oyster lovers slurp them down without any adornment. At most restaurants, however, raw oysters are almost always served on a bed of crushed ice, with lemon wedges, cocktail sauce or mignonette sauce (red wine vinegar, shallots and cracked pepper). However you eat them, ask if they’re shucked to order, which McKiernan says is key. “Left out in their shells too long, they dry up.”</div>
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Eat them like a pro: </strong>“Forks are dainty, but slurping is definitely allowed,” says Drew Smith, author of <em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Oyster: A World History</em> ($30, <em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">amazon.com</em>). Just be sure to chew the flesh instead of swallowing it whole, to release the flavors.</div>
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Know the facts: </strong>The scientific evidence that oysters are actual aphrodisiacs is murky. Still, zinc (which oysters are rich in) has been shown to improve fertility.<br />
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<strong style="background: transparent; border: 0px; font-family: inherit; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><u><a href="http://serendipitysocial.com/oysters-101/" target="_blank">At Home - click to continue reading</a></u></span></strong></div>
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<span style="font-family: inherit;"><i>This article was reprinted with permission of Serendipity Magazine. <a href="http://serendipitysocial.com/oysters-101/" target="_blank">This article originally appeared in the September 2015 issue</a><span style="font-family: inherit;">. </span></i></span><i style="font-family: inherit; line-height: 1.5em;"><span style="font-family: inherit;">Cover photo</span> by Nicholas Maggio for Serendipity magazine.</i></div>
Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-44302553444568513252015-08-19T10:52:00.000-04:002015-08-19T13:50:20.933-04:00Showcasing Summer's Best at Bar Sugo in Norwalk, CT<a href="http://4.bp.blogspot.com/-TpHLGpPaBN0/VdSXBL6JLUI/AAAAAAAACsA/b_opUDh_eeI/s1600/IMG_6761.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TpHLGpPaBN0/VdSXBL6JLUI/AAAAAAAACsA/b_opUDh_eeI/s400/IMG_6761.jpg" width="400" /></a><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Sometimes I get to try restaurants that I've never been to, and sometimes I get to try new dishes at existing favorites, which was the case recently at <a href="http://barsugo.com/" target="_blank">Bar Sugo.</a> I cannot say enough good things. It's a favorite of mine in general, whether I'm trying their smaller plates, pizzas, house made pastas, or fabulous brunch dishes. I've never been disappointed. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-WxOhwAP-tmPcsUCBc1fBZzykuabg3x_XQM9R9zzY2hskGRVdGaPTcgYRjhkoffisFjC80beNvduhvOSaiHZZ98Q54ED8UifhNlUkicK4Y6cqGZKIlFmBVXP4Cu-6rRcsdsFqExpcKwz/s1600/IMG_6794.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-WxOhwAP-tmPcsUCBc1fBZzykuabg3x_XQM9R9zzY2hskGRVdGaPTcgYRjhkoffisFjC80beNvduhvOSaiHZZ98Q54ED8UifhNlUkicK4Y6cqGZKIlFmBVXP4Cu-6rRcsdsFqExpcKwz/s320/IMG_6794.jpg" width="320" /></a><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Most recently, I experienced some of Chef/Owner Pat Pascarella's summer menu items, and was, once again, impressed. From gnocchi with sage, zucchini blossoms, and brown butter to heirloom polenta topped with wild mushrooms and a 60 minute sous vide egg, each dish was a hit. </span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Bar Sugo also serves some of the best pizza I've ever had, and often with unexpected toppings that turn out to be magic. Last summer, my favorite was robiola, corn, almonds, and bacon jam. Sounds weird, right? I'm still craving it. For something more traditional, try the sopressata pie with caramelized onions and balsamic reduction. At this most recent meal, I tried a light, simple combination of mozzarella, cherry tomatoes, and fresh basil (from Chef Pat's garden), crowned with dollops of fresh burrata. Mmm....</span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">You also cannot go wrong with Chef Pat's Cacio e Pepe, a classic rustic pasta dish of cheese and cracked black pepper. Comfort food at its finest. </span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">What is late summer without tomatoes? Try the panzanella salad, full of juicy heirlooms accented with pesto. I could have eaten a giant bowl of this. Their other, leafy salads are made with hydroponic lettuces from "Green Up," and vegetables (in the salad I tried, radishes) from Sport Hill Farm.</span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Have I made myself clear? Bar Sugo is a must-try.</span><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="line-height: 18px;"><b><a href="https://www.facebook.com/media/set/?set=a.823128261133845.1073741833.398294063617269&type=1&l=c4c18399be" target="_blank">Click here for more photos.</a></b></span></span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Bar Sugo is located at </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: 17.911111831665px;">102 Wall Street, Norwalk, CT 06850. <a href="https://www.facebook.com/BarSugo?fref=ts" target="_blank">Follow them on facebook</a> for events, news, and more. </span></div>
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-7157649536761577082015-08-01T09:37:00.003-04:002015-08-14T10:30:04.080-04:00Table 104: Elevated Italian Cuisine Accompanied by a Welcoming AtmosphereThere has been a well deserved buzz lately about <a href="http://www.table104stamford.com/" target="_blank">Table 104 in Stamford, CT</a>. One of my friends told me about it, and it was on my list of new places to try, and then I received an invitation to attend a press dinner there. Perfect timing!<br />
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An Italian restaurant in Fairfield County has to do something special to set itself apart, and Table 104 rises to the task. Their dishes are fresh and light, with little twists that make them memorable.<br />
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Walter Capelli, co-owner of Table 104, is one of the nicest, warmest people I've met. He was so gracious and welcoming. It's clear that he is passionate about what he does, and takes pride in offering a special dining experience.<br />
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My favorite appetizer was grilled shrimp with fresh mint and sliced almonds for a zippy crunch. This dish would be the perfect start to a summer meal paired with a crisp ros<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 41.3333358764648px;">é</span> wine.<br />
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<a href="https://lh3.googleusercontent.com/-ygk1a31itR0/VYMzcddqKNI/AAAAAAAACas/jybwIPTf3JE/s640/blogger-image--1387298908.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="290" src="http://lh3.googleusercontent.com/-ygk1a31itR0/VYMzcddqKNI/AAAAAAAACas/jybwIPTf3JE/s400/blogger-image--1387298908.jpg" width="400" /></a>One of my tests of a chef's skill is how well they can cook octopus (or shrimp, if octopus is absent from the menu.) I had already experienced perfectly cooked shrimp in the first appetizer, so I had high hopes for this one. Happily, I was not disappointed. I've had some fabulous octopus, and some absolutely terrible, and this one ranks near the top. The right amount of char, tender, with a citrus vinaigrette that made the flavors pop. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_d60LcF0CgQ0vabFHj4QPccFC4nWpeZtQT-CAA5dJpj9RPT6WCdJXONM5uiEyCGmltpzPxsVRXIPF_IJtiFPZLaX1QhjG1Cj0uWpRu4Wwe5Hz03Hc8rUpOrOgwpJvkWRdOmwnCHpIP3i/s640/blogger-image-79056164.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_d60LcF0CgQ0vabFHj4QPccFC4nWpeZtQT-CAA5dJpj9RPT6WCdJXONM5uiEyCGmltpzPxsVRXIPF_IJtiFPZLaX1QhjG1Cj0uWpRu4Wwe5Hz03Hc8rUpOrOgwpJvkWRdOmwnCHpIP3i/s400/blogger-image-79056164.jpg" width="400" /></a>Their shaved brussels sprouts salad, while not unique in form, was elevated in flavor. I took a greedy second helping of this dish. </div>
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<a href="https://lh3.googleusercontent.com/-VPnuekFOezU/VYMzdWIh7bI/AAAAAAAACa0/KyiBEZ1y1r8/s640/blogger-image-591370422.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://lh3.googleusercontent.com/-VPnuekFOezU/VYMzdWIh7bI/AAAAAAAACa0/KyiBEZ1y1r8/s400/blogger-image-591370422.jpg" width="400" /></a>I also enjoyed crostini with roasted tomatoes, prosciutto, arugula, and house made ricotta. Nicely presented, and perfect for sharing. </div>
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<a href="https://lh3.googleusercontent.com/-TJJMbQ2Bf60/VbzFuLuMtqI/AAAAAAAAClM/65oecGVQLxg/s640/blogger-image-1781453002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://lh3.googleusercontent.com/-TJJMbQ2Bf60/VbzFuLuMtqI/AAAAAAAAClM/65oecGVQLxg/s400/blogger-image-1781453002.jpg" width="400" /></a>My favorite dish of the night was a twist on carbonara. House made fettuccine (fabulous) with cauliflower puree instead of endless butter and cream, with a soft cooked egg on top. Really excellent. My photo really doesn't do it justice. The cauliflower was very subtle, and the creaminess it added was impressive. The house made linguini was the best I've had. </div>
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Another favorite was crispy branzino with clams. I love how many seafood dishes Table 104 offers (and makes well).<br />
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Their generously seafood laden spaghetti is another great choice. <br />
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Lastly, we tried the pizza, fresh from an imported Italian oven. Simple, quality ingredients and a nice toothy yet thin crust make for a delicious pie.<br />
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I'm not usually a dessert person, but I couldn't resist trying their lemony ricotta pancakes. I believe they are also available at brunch. Order them. You won't be sorry, I promise.<br />
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<i>If you're looking for satisfying Italian food that's not heavy or predictable, try Table 104. It's a welcome addition to the Stamford dining scene. <span style="text-align: center;">Table 104 is located at 299 Long Ridge Road, Stamford, CT. Follow them on <a href="https://www.facebook.com/pages/Table-104-Stamford/660796247337533?fref=ts" target="_blank">facebook here</a>.</span></i></div>
Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-87211208186424936322015-07-01T14:29:00.002-04:002015-08-14T10:29:51.640-04:00Grab Your Glowsticks, Because this one's a Rave: Bistro V in Greenwich<span style="font-family: inherit;">A fixture on Greenwich Avenue in Greenwich, CT since 1980, <a href="http://versaillesgreenwich.com/" target="_blank">Bistro Versailles & Patisserie</a> has been in the capable hands of </span><span style="background-color: white; font-family: inherit; line-height: 22.3999996185303px;">Marc and Evelyne Penvenne, who also own </span><a href="http://www.melimelogreenwich.com/" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: black; font-family: inherit; line-height: 22.3999996185303px;" target="_blank">Méli-Mélo Crêperie & Juice Bar</a><span style="background-color: white; font-family: inherit; line-height: 22.3999996185303px;"> across the street, since 2014. The couple hails from the </span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 22.3999996185303px;">Bretagne region of France, and have brought a freshness to the </span></span><span style="line-height: 22.3999996185303px;">atmosphere</span><span style="font-family: inherit;"><span style="line-height: 22.3999996185303px;"> and cuisine at Bistro Versailles. The interior feels like an upscale yet relaxed French cafe, and the food is both delicious and beautifully presented. </span></span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 22.3999996185303px;">Get ready for a rave review; each course topped the last, even when it had seemed like nothing could possibly be more delicious than what was already in front of me.</span></span></span><br />
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<span style="font-family: inherit;">My evening began with a novel </span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">a splash of Byrhh (fortified wine flavored wit</span>h herbs and <span style="background-color: white; line-height: 19.8400001525879px;">cinchona bark, a natural source of quinine) added to crisp champagne. The combination was unexpected and refreshing, and paired nicely with the warm <i>garlic parsl</i></span><span style="background-color: white; color: #222222; line-height: 19.8400001525879px;"><i>ey wafers</i> that arrived as our group filtered in. </span></span><br />
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<span style="background-color: white; line-height: 19.8400001525879px;"><span style="font-family: inherit;">We were also treated to <i>smoked salmon</i> on rye with dollops of tart c</span></span><span style="background-color: white; font-family: inherit; white-space: nowrap;">rème fraîche, and</span><i><span style="background-color: white; font-family: inherit; line-height: 19.8400001525879px;"> </span><span style="background-color: white; font-family: inherit; line-height: 19.8400001525879px;">toasts topped with </span><span style="background-color: white; white-space: nowrap;">Pâté</span></i><span style="background-color: white; font-family: inherit; line-height: 19.8400001525879px;"> and cornichons. The evening was off to a tantalizing start, but the magic was yet to begin. </span><br />
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First, something i had never experienced: <i>watermelon and ricotta salata salad</i> with candied watermelon rind. Lighly drizzled with tart lemon vinaigrette, this was a refreshing dish and the rind was unexpected but I loved it.<br />
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The chilled poached <i>Maine lobster</i>, drizzled with cilantro emulsion and accented by hearts of palm, was a mix of textures. I had some tail and some claw; the claw was sweet and tender but the tail was less so. I mention this only because I fear a reviewer who only tried the tail might be unimpressed with this dish, when the claw was actually excellent. I was particularly a fan of the hearts of palm in tandem with the cilantro.</div>
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<a href="http://4.bp.blogspot.com/-UourlLNQRDM/VZQZFaOAa7I/AAAAAAAAChU/nKB9GZtPW7E/s1600/DSC_0138.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-UourlLNQRDM/VZQZFaOAa7I/AAAAAAAAChU/nKB9GZtPW7E/s400/DSC_0138.jpg" width="400" /></a>Now I'll start raving. Once the next dish, crispy skinned <i>Branzino</i>, arrived, I was blown away from the first bite to the last nibble of dessert (and this was the consensus at my table as a whole, it seemed). </div>
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The fish was sweet, flavorful, tender, moist - all the words we use to describe something delectable. The skin was perfectly, completely crispy. The shaved fennel underneath was laced with lightly sweet citrus that offset the savory fish beautifully. </div>
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This course was paired with a Lebanese white wine, <a href="http://www.ixsir.com.lb/#/our_wines/altitudes" target="_blank">Ixsir Altitudes</a>, that was excellent and unlike any wines I've had in the past. Every course, in fact, was expertly paired with a wine that enhanced the experience. Wine is always good with food, but sometimes wine can take excellent food and make it transcendent. This was the case at Bistro Versailles. In addition, I had the pleasure of sitting across from Anatoli Levine, who is not only a food writer but a wine connoisseur, and his insights made for an educational evening (you can check out <a href="http://talk-a-vino.com/" target="_blank">his website here</a>.)</div>
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<i>Steak tartare</i> is a favorite of mine and I was excited to try it at a restaurant that was proving to be quite a speci<span style="font-family: inherit;">al place. No surprise, it was wonderful. </span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 22.3999996185303px;">Executive Chef Erik Erlichson, a classically trained French chef and graduate of New York Restaurant School, blends the traditional tartare </span></span><span style="line-height: 22.3999996185303px;">accoutrements</span><span style="font-family: inherit;"><span style="line-height: 22.3999996185303px;">, mixes them into the meat, and then adds them in chopped form for texture. This method made for a richly flavored tartare.</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">My favorite dish of the night, difficult as it is to choose just one, was the crispy <i>Hudson Valley duck breast</i> with a salad of confit, snap peas, and carrot ginger dressing. The table fell silent (except for a few delighted sighs) while we cleaned our plates, and then erupted into excited commentary about how excellent this dish was. Two people at my table said they don't even like duck, but loved this dish. </span></span><br />
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<span style="background-color: transparent;">Dinner ended with a giant platter of <i>steamed mussels</i>, bathed in white wine, lemon, garlic, parsley, and thyme. I would have drank the sauce straight if only I had no sense of social graces. So good. We were also presented with hot, perfectly oily, house made <i>pommes frites</i>, which disappeared at lighting speed. </span></div>
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Dessert was a <i>chilled fruit soup and tart frozen yogurt</i> which was light yet satisfying, and very refreshing.<br />
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If it isn't abundantly apparent already, I'll reiterate: this was one of the best meals I've had in a long time.<br />
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<a href="http://versaillesgreenwich.com/" target="_blank">Bistro Versailles is a must visit restaurant.</a> Follow them on <a href="https://www.facebook.com/VersaillesBistro?_rdr=p" target="_blank">Facebook</a>, <a href="https://twitter.com/Versailles_1980" target="_blank">Twitter</a>, and <a href="https://instagram.com/bistroversailles/" target="_blank">Instagram</a> to stay informed of specials and events. They are located at 339 Greenwich Avenue, Greenwich, CT.<br />
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All photos are copyright me, <a href="http://adelinejessica.com/" target="_blank">Adeline Crites-Moore</a>.Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-9087904427109042862015-06-19T16:07:00.000-04:002015-08-14T10:30:20.234-04:00Paloma: Highs and Lows at a Waterfront Hotspot<div style="text-align: center;">
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When I saw <span style="background-color: white; color: #222222; font-family: inherit; white-space: nowrap;">Aarón Sánchez </span>at <a href="http://adelinejessica.blogspot.com/2014/10/the-4th-annual-greenwich-wine-food.html" target="_blank">last year's Greenwich Wine + Food Festival</a>, someone said, "Oh look! It's <span style="background-color: white; color: #222222; white-space: nowrap;">Aarón Sánchez</span>," and I said, "Who?" </div>
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I've never really followed the Food Network; the chefs I follow and admire are ones whose restaurants I've dined in and loved (Nick Martschenko of <a href="http://southendnewcanaan.com/" target="_blank">South End</a> in New Canaan, for example), or whose food I dream of trying (<a href="https://www.bluehillfarm.com/team/dan-barber" target="_blank">Dan Barber</a> of Blue Hill at Stone Barns comes to mind.) I try to be a little more aware of pop-culture's revered chefs these days, but I greatly prefer to eat food than watch its preparation on a screen. </div>
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<a href="http://1.bp.blogspot.com/-ykRPimp5td0/VYRrJtAf19I/AAAAAAAACdY/xLHhpgcL4jU/s1600/IMG_6203.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="283" src="http://1.bp.blogspot.com/-ykRPimp5td0/VYRrJtAf19I/AAAAAAAACdY/xLHhpgcL4jU/s400/IMG_6203.jpg" width="400" /></a>Now I can say that I have both seen a TV personality in the flesh <i>and</i> eaten "his" food (of course, Aaron did not personally cook the dishes I tried, but they are his creations nonetheless). It was a mixed experience, but there were some definite standouts despite a couple serious misses. First of all, Paloma in Stamford, CT gets major points for ambiance. The large glass building sits directly above the water, and unlike its predecessor the Beer Garden at Harbor Point, it's in a neighborhood that feels trendy and buzzing with activity. Just a couple years ago, Harbor Point felt deserted and industrial; now it boasts, in addition to Paloma, The Sign of The Whale with its packed rooftop, World Of Beer with its impressive lineup of suds, and soon, <a href="http://fortinapizza.com/" target="_blank">Fortina</a> (which I've been dying to try) and <a href="http://www.ctbites.com/home/2013/8/10/bareburger-best-burger-in-nyc-coming-to-harbor-point-stamfor.html" target="_blank">Bareburger</a> will join the list. <span style="text-align: center;">At a recent dinner, I had the pleasure of dining waterside and sampling a parade of beautifully plated dishes. </span></div>
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<a href="http://2.bp.blogspot.com/-Cp4GDHgE0Hg/VYRqAYzmEtI/AAAAAAAACdE/Nm5IUHJdZMw/s1600/IMG_6205.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Cp4GDHgE0Hg/VYRqAYzmEtI/AAAAAAAACdE/Nm5IUHJdZMw/s400/IMG_6205.jpg" width="400" /></a>For appetizers, two seafood tostadas: <i>crab salad</i> and <i>fried glazed shrimp</i>. The crab was sweet, tender, and the delicate dressing did not interfere. I didn't even eat the chip, it wasn't necessary. The shrimp was tangy and offset nicely by mango salsa. It reminded me of the Bahm Bahm shrimp appetizer at <a href="http://www.bjryans.com/Home.aspx" target="_blank">B.J. Ryan's</a> in Norwalk. Sometimes I go to B.J. Ryan's just to have a beer and that appetizer (I can't recommend a visit for any other reason.)</div>
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<a href="https://lh3.googleusercontent.com/-xxcFetVtFJM/VYRgxMxtdsI/AAAAAAAACcs/kWqeQcdE-5U/s640/blogger-image--2121852683.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://lh3.googleusercontent.com/-xxcFetVtFJM/VYRgxMxtdsI/AAAAAAAACcs/kWqeQcdE-5U/s400/blogger-image--2121852683.jpg" width="400" /></a><span style="text-align: center;">Two big hits were the sweet and tangy <i>Mexican street corn </i>with chipotle crema and cojita cheese, and a skillet of <i>queso fundito with wild mushrooms</i>. I also greatly enjoyed the <i>albondigas</i>, meatballs with chipotle broth, mint, and cojita cheese. Mint was a very interesting addition that really made these pop.</span></div>
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Next, another round of seafood: <i>snapper crudo</i> and <i>lobster ceviche</i>. The crudo was on top of a delicious sauce that I couldn't identify, but it was excellent. I have to say though, this dish was reminiscent of a hamachi crudo I had last year at <a href="http://www.thespreadsono.com/" target="_blank">The Spread</a> in South Norwalk, and it made this one pale in comparison. </div>
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The lobster ceviche was the only dish of the night that I would call terrible. It was tough, half shredded chunks of lobster drowning in what tasted like mango orange juice. However, another blogger commented that he'd had it on a previous visit and it had been totally different and totally delicious.</div>
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<span style="font-family: inherit;">The standout entree of the night was <i>short rib with ancho-cacoa rub and seasonal vegetables</i>. It was fall apart tender, and richly meaty. The general consensus was that it was slightly dry, but would have been just perfect with a little more gravy. I was a fan, despite the sauce issue.</span></div>
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I liked the garganelli pasta with ground chorizo, but it was odd. Very strongly flavored and oily. Like late night drunk food, which isn't to say it wasn't tasty! </div>
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I also tried the <i>Cuban style roasted chicken</i>, and enjoyed the unique tamarind fried rice that came with it; I'd order it as an appetizer all by itself. </div>
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The failure of the entrees was the Camarones Mojo de Ajo. Like the lobster, they were tough and the sauce was strange. Oh well, not everything can be a hit, and anyone who thinks everything is <i>wonderful</i> is usually either lying or just convinced that a pretty plate means something <i>must</i> be good. </div>
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Conclusion, go to Paloma, sit at the bar, soak up the waterside ambiance, order the crab tostadas, short rib, and churros. You'll have a great time, I promise. Just pass on the lobster ceviche. ;-)<br />
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<a href="http://www.palomagrill.com/home" target="_blank">Paloma</a> is loc<span style="font-family: inherit;">ated at <span style="background-color: white; color: #222222; line-height: 16.1200008392334px;">15 Harbor Point Road, Stamford, CT 06902.</span></span><br />
<a href="http://www.palomagrill.com/social" target="_blank">Click here</a> to follow them on facebook, instagram, and twitter.<br />
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-81144801861708162702015-06-04T15:33:00.001-04:002015-08-14T10:30:44.580-04:00Beer on the Lawn at Lyndhurst Mansion: Big Brew NY is Back! <div style="text-align: center;">
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<span class="s1"><a href="http://bigbrewny.com/" target="_blank">Big Brew NY</a> is always a beer-fueled blast, but I'm extra excited for this summer's festival. The fun is moving outside and festival goers will imbibe in the shadow of historic <a href="http://lyndhurst.org/" target="_blank">Lyndhurst Mansion</a> in Tarrytown, NY. </span></div>
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<span class="s1">Presenting Sponsor WFAS AM in Westchester will broadcast live from the Festival, and t</span>here will be over 200 Craft Beer styles (unlimited tastings) available. Gourmet food trucks (including local favorite Handsome Devil BBQ) will be on the scene to soak up the suds. </div>
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<span class="s1">Take advantage of my discount code and early bird pricing! </span><a href="http://www.bigbrewny.com./" target="_blank">Click here</a> to purchase tickets.</div>
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<span class="s1">Partners for the event include <a href="http://www.deciccos.com/" target="_blank">DeCicco’s</a>, <a href="http://intoxikate.com/" target="_blank">intoxiKate</a> and <a href="http://drinkhv.com/" target="_blank">DrinkHV</a>. </span></div>
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-17182205033959469922015-05-18T16:55:00.005-04:002015-08-14T10:30:32.872-04:00Food for All Fundraiser for Community Plates a Huge Success!I had an absolutely wonderful time at this year's Food for All fundraiser at The Landing Dock in Stamford, and am thrilled to announce that it was their best year to date!<br />
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<span style="font-size: 11pt;"><span style="color: #0000fc;"><a href="http://www.communityplates.org/" target="_blank">Community Plates</a></span></span><span style="font-size: 11pt;"><a href="http://www.communityplates.org/" target="_blank">,</a> the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, presented their signature fundraiser, “Food for All” on May 7 to a hungry and supportive crowd at Abigail Kirsch at The Loading Dock in Stamford.</span></div>
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<span style="font-size: 11pt;">“Food For All 2015 was not only the most fun and delicious night of the year but it was also our most successful fundraiser to date, “beams Kevin Mullins, executive director and co-founder of Community Plates, “The generous businesses and people who sponsored and attended Food For All helped us end hunger right here in Fairfield County as we raised the money necessary to rescue and deliver 1.5 million meals.”</span></div>
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<span style="font-size: 11pt;">The event highlights <b>Community Plates Fairfield County</b>’s goals for the coming year, celebrates its accomplishments, and pays gratitude to the many volunteers and supporters who share in the desire to put an end to food insecurity in our community. In addition to the event’s signature format which features the newest restaurants to enter into the Fairfield County food scene each year, and its popular Craft Cocktail Bars, attendees had the opportunity to learn more about Community Plates and their GoRescue application, the organization’s award-winning web and smartphone enabled interactive food rescue scheduling tool.</span></div>
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<span style="font-size: 11pt;">Additional new and exciting </span><span style="font-size: 11pt;">elements to the event this year was an eclectic array of photography from some of the area’s most talented food-centric photographers which was auctioned off with 100% of the profits going to Community Plates. The nightclub’esque vibe also featured wall-to-wall videos playing throughout the high octane space which featured commentary from Kevin and his team and shout-outs to the many vendors and supporters who made the event possible.</span></div>
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<span style="font-size: 11pt;">“The reason we are able to host Fairfield County’s premier strolling culinary event, keep administrative costs so low, and raise a good amount of financial support at the same time is because of the restaurants who donate 100% of their time and product, “says Kevin, “It was great to see so many people enjoying food and drinks from some of Fairfield County’s best restaurants and mixologists, all while learning about how they can make a difference in American hunger. And the event could also not have happened without the generous support from</span><span style="font-size: 11pt;"> the </span><span style="font-size: 11pt;">Besty and Jesse Fink Foundation, Northern Trust and Pepsi. ”</span></div>
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<b style="font-family: Calibri; font-size: 16px; line-height: 17pt;"><span style="font-size: 11pt;"><i>About Community Plates</i></span></b><br />
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<span style="font-size: 10.5pt;"><i>Founded in January 2011, Community Plates is committed to ending American food-insecurity through direct-transfer food rescue. Established as a 501(c)3 non-profit food-rescue platform, Community Plates is focused on transferring healthy, usable foods to where it can help feed those in need. This volunteer-driven, technology fueled process coordinates with restaurants, grocers, bakeries, caterers and other food-service organizations who have foods destined to be thrown away, and delivers the food to soup-kitchens, food-pantries and other hunger relief organizations who serve food-insecure individuals and families. <b>Since launching in Fairfield County, Community Plates food runners have rescued over 5.3 million meals, saving over 8 million pounds of food from going into landfill.</b> Community Plates currently operates in Columbus, OH; Albuquerque, NM; New Haven, CT; New Orleans, LA; and Fairfield County, CT with plans to open six to eight additional sites in 2015.</i></span></div>
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<span style="font-size: 10.5pt;">For more information, contact </span><span style="line-height: 22.6666660308838px;"><span style="font-size: 11pt;">Linda Kavanagh, MaxEx LLC</span></span><span style="font-size: 11pt; line-height: 22.6666660308838px;">, <a href="https://www.blogger.com/null" style="color: #222222;"><span style="color: blue;">linda@maxexposure.net</span></a></span><span style="line-height: 22.6666660308838px;"><span style="font-size: 11pt;">, <a href="tel:203-323-4185" style="color: #1155cc;" target="_blank" value="+12033234185">203-323-4185</a></span></span><br />
<span style="line-height: 22.6666660308838px;"><span style="font-size: 11pt;">Photos courtesy MaxEx PR</span></span></div>
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-74383331007108578602015-04-21T17:03:00.001-04:002015-04-21T17:08:16.545-04:00Strada 18 in SoNo: a Return to Italian Classics and a Beverage Program to be Reckoned With!<div class="p1">
<span class="s1">There are plenty of restaurants billing themselves as “Italian,” but so many of them offer generic dishes that are more like “pseudo (read: totally Americanized) Italian” than anything else. If you’re craving authentic Italian food like your grandmother (or perhaps an Italian friend’s grandmother, in my case) used to make, <a href="http://www.strada18.com/" target="_blank">Strada 18</a> in South Norwalk, Connecticut really delivers. </span></div>
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<span class="s1">At a recent dinner, Executive Chef/co-owner David Raymer and co-owner Steven Semaya explained how Strada 18 has evolved over the years, always producing quality dishes but perhaps straying from their original concept upon opening over 20 years ago. Now, they’re returning to their roots with a focus on Italian “comfort food,” and the results are delicious. </span></div>
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<span class="s1">In the ever changing landscape of downtown South Norwalk, a 20+ year legacy is a testament to the quality of a restaurant. Since childhood I have seen so many places come and go that I can barely keep track, yet Strada 18 has been on Washington Street as long as I can remember. </span></div>
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<span class="s1">In addition to delicious food, Strada 18’s beverage program, led by Henry Rosenbaum, offers an impressive wine list that far outstrips my knowledge, though he was a patient and helpful tasting guide. While many people think of Strada 18 as a wine bar (including me, until recent revelations), they have quite the beer list, too! I tried my first Lawson’s Sip of Sunshine while swapping favorite beer rankings with Henry, and then sipped another new favorite; Ama Bionda, a collaboration between Brooklyn Brewery and Amacord Brewery in Apeccio, Italy. It’s crisp, light yet flavorful, and the bottle is absolutely beautiful. </span></div>
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There are several standouts on the menu. First, house made fresh mozzarella with a drizzle of EVOO and aged balsamic. I am ashamed to admit that I don't particularly like cheeses (unless they're melted on pizza), but this was an exception. It was light, creamy but not overpowering, and slightly sweet. Other appetizers I sampled included standards like arancini, and fried calamari, which were heartily satisfying and quickly gobbled up.</div>
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Next, my favorite dish, the spaghetti carbonara. It's not cloyingly creamy or cheesy, but bright and clean tasting with just a snap of smokiness from the bacon. I unabashedly slurped every last strand from the bowl.<br />
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An important note for those on gluten free diets: Chef Raymer’s wife abstains from gluten, and he has made it his mission to create great gluten free pastas and pizzas. The gluten free pizza crust that I tried was not a pre-made, cracker like disappointment, but rather a doughy, delicious experience that I would not have guessed was sans gluten had I not been told. His pastas, too, are excellent, and even his hearty bolognese sauce was not too much for them to handle.<br />
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<span class="s1">I also tried the chicken parmesan, which was good but paled in comparison to some of the other dishes. Chef Raymer’s “Sunday Sauce,” a meat laden adventure in hearty eating, was so good that I was sad it came at the end of the meal when I was too full to properly gorge on the sausages, meatballs, and spare ribs that it contained. </span></div>
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Desserts did not disappoint. You must, without exception, try their mascarpone gelato. It’s heavenly. Order it “affogato” (a shot of hot espresso poured on top) and you just might lose your mind. If you have room, order the homemade oreos, too.<br />
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<i><a href="http://www.strada18.com/" target="_blank">Strada 18</a> is located at <span style="font-family: inherit;"><span style="background-color: white; text-align: -webkit-right;">122 Washington St.</span><span style="background-color: white; text-align: -webkit-right;"> </span></span><span style="background-color: white; font-family: inherit; text-align: -webkit-right;">(between Main & Water Sts.) in </span><span style="background-color: white; font-family: inherit; text-align: -webkit-right;">South Norwalk, CT 06854. Call </span><span style="background-color: white; font-family: inherit; text-align: -webkit-right;">203-853-4546 for reservations. </span></i><span style="background-color: white; font-family: inherit; text-align: -webkit-right;"><i>Follow them on <a href="https://www.facebook.com/Strada18/" target="_blank">facebook</a>, <a href="https://twitter.com/Strada18" target="_blank">twitter</a>, and <a href="https://instagram.com/strada18sono/" target="_blank">instagram</a>.</i></span></h3>
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-92103251462867173682015-04-16T17:18:00.003-04:002015-04-21T17:08:32.162-04:00Ticket Sales for my Favorite Food Event of the Year are Open!<div style="background-color: white; text-align: center;">
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I was so excited to receive this year's Greenwich Wine + Food Festival info! </span></i><br />
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Check out my <a href="http://adelinejessica.blogspot.com/2014/10/the-4th-annual-greenwich-wine-food.html" target="_blank">coverage of last year's</a> festival, and <a href="http://adelinejessica.blogspot.com/2013/10/endless-food-drink-sunshine-and-happy.html" target="_blank">2013's festivities.</a> </span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here are all the details for this year:</span></i></div>
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<span style="font-size: small;"><span style="font-family: Arial;">The </span><span style="font-family: Arial;">fifth annual GREENWICH WINE+FOOD FESTIVAL, presented by <i>Serendipity </i>magazine (</span><a href="http://www.greenwichwineandfood.com/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">www.greenwichwineandfood.com</span></a><span style="font-family: Arial;">) and benefiting </span><a href="http://www.holeinthewallgang.org/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">Paul Newman's Hole in the Wall Gang Camp</span></a><span style="font-family: Arial;"> and </span><a href="http://www.greenwichct.org/government/departments/parks_and_recreation/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">The Greenwich Department of Parks and Recreation</span></a><span style="font-family: Arial;">, </span><span style="font-family: Arial;">will be taking place September 24 through 26 at the Roger Sherman Baldwin Park in Greenwich, Connecticut. The festival will feature a Dinner Under the Stars on Thursday, the Most Innovative Chefs Gala on Friday and the Culinary Village, featuring </span><span style="color: #1155cc; font-family: Arial;"><a href="http://littlebigtown.com/" style="color: #1155cc;" target="_blank">Little Big Town’s</a> </span><span style="font-family: Arial;">performance, on Saturday.</span></span></div>
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<span style="font-family: Arial;">The official weekend kickoff on Thursday evening brings the first Dinner Under the Stars to the festival. This intimate event will accommodate 60 guests to enjoy a five-course dinner, accompanied by awarded select wines. More details on this event will be announced in the coming weeks.</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">The Most Innovative Chefs Gala on Friday evening will feature the 2015 Most Innovative Chef winners from restaurants across Fairfield and Westchester Counties serving an incredible tasting menu (honorees to be announced). The evening will also include elite wines, premium liquor, an exclusive auction and a live musical performance (TBA).</span><span style="font-family: Arial;"><u></u><u></u></span></span></div>
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<a href="http://2.bp.blogspot.com/-mC--g-dV9-U/VCx5Zd-6dpI/AAAAAAAABuk/_ohimDKW1KA/s1600/Recently%2BUpdated10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mC--g-dV9-U/VCx5Zd-6dpI/AAAAAAAABuk/_ohimDKW1KA/s1600/Recently%2BUpdated10.jpg" height="250" width="400" /></a><span style="font-family: Arial;">On Saturday, the Culinary Village, the center of the entire GREENWICH 2015 WINE+FOOD FESTIVAL, will offer tastings and demonstrations from more than two hundred food, wine, spirits and product vendors. Culinary demonstration tents and stages will house cooking presentations by celebrity chefs and local talent. </span><span style="font-family: Arial;">Guests will also enjoy sommelier presentations, celebrity chef book signings, the fourth annual Burger Battle, the second annual Top Bartender’s Showdown, Barbecue & Bluegrass, and a live musical performance by Little Big Town. A special ticketed event, Saturday on Stage Dinner, will give 100 guests the chance to enjoy the headliner performance on an elevated stage while enjoying a special dinner (chef TBA), premium liquor, wine and beer. In addition, VIP ticket holders will enjoy a VIP Big Easy Dinner, celebrating the culinary, musical and festive atmosphere of New Orleans. This tented event will feature a traditional Louisiana jazz marching band, the Festival’s Ambassador Chefs serving up signature small plates with a New Orleans Twist, premium liquor, wines and beer, and a private, early-evening concert with the world-renowned band </span><a href="http://funkymeters.com/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">Funky Meters</span></a><span style="font-family: Arial;">, comprised of Art Neville, Ian Neville, George Porter Jr. and Russell Batiste Jr. VIP ticket holders will also enjoy a premium viewing area for Little Big Town’s performance.</span></div>
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<span style="font-family: Arial;">Visit </span><a href="http://www.greenwichwineandfood.com/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">www.greenwichwineandfood.com</span></a><span style="font-family: Arial;"> for more information and updates about the event schedule, participating celebrity and local chefs, musical talent and more. Ticket sales are now open (with the exception of Thursday's evening event) and are available through </span><a href="http://www.greenwichwineandfood.com/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">www.greenwichwineandfood.com</span></a><span style="font-family: Arial;"> or by calling <a href="tel:203.588.1363" style="color: #1155cc;" target="_blank" value="+12035881363">203.588.1363</a>. The event’s Facebook page, </span><a href="https://www.facebook.com/GreenwichwinefoodFestival" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">https://www.facebook.com/<wbr></wbr>GreenwichwinefoodFestival</span></a><span style="font-family: Arial;">, will be announcing restaurant participants and schedule updates, as available. </span></div>
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<b><u><span style="font-family: Arial;"><span style="font-size: small;">GREENWICH 2015 WINE+FOOD FESTIVAL<u></u><u></u></span></span></u></b></div>
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<span style="font-size: small;"><span style="font-family: Arial;">The </span><a href="http://www.greenwichwineandfood.com/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">GREENWICH 2015 WINE+FOOD FESTIVAL</span></a><span style="font-family: Arial;"> is a three-day event that benefits </span><a href="http://www.holeinthewallgang.org/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">The Hole in the Wall Gang Camp</span></a><span style="font-family: Arial;">, a nationwide organization dedicated to providing healing to children and their families coping with cancer, sickle cell anemia and other serious illnesses, as well as </span><a href="http://www.greenwichct.org/government/departments/parks_and_recreation/" style="color: #1155cc;" target="_blank"><span style="font-family: Arial;">The Greenwich Department of Parks and Recreation</span></a><span style="font-family: Arial;">. The festival is hosted by </span><a href="http://serendipitysocial.com/" style="color: #1155cc;" target="_blank"><i><span style="font-family: Arial;">Serendipity </span></i><span style="font-family: Arial;">magazine</span></a><span style="font-family: Arial;"> in conjunction with other event sponsors.</span></span></div>
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<span style="font-size: small;">Photos by me, Adeline Crites-Moore :-)</span></div>
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com1tag:blogger.com,1999:blog-8797587870096551038.post-32395455810012679442015-04-10T13:38:00.001-04:002015-04-10T13:41:28.914-04:00Spring Wellness: Six Healthy "Foodstagrammers" to Follow<div class="separator" style="clear: both;">
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Spring is here, and the promise of warmer days is a reminder that I'll be showing more skin in the coming months. While I could never give up pizza, it's certainly a goal of mine to eat healthier. However, an instagram feed full of tempting fried foods, beautiful #pizzaporn, and and carb laden cupcakes, it can be difficult to go eat a salad. Luckily, there are plenty of inspiring instagrammers who share beautifully tempting photographs of foods that are far from fried. </div>
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Here are six foodies whose shots are just as satisfying as all those tempting pizza photos: </div>
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<a href="https://instagram.com/pheebsfoods/" target="_blank">@pheebsfoods</a></div>
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From salads to smoothies and desserts, Phoebe Conway shares great recipes on her <a href="http://www.pheebsfoods.com/" target="_blank">website</a>, and lovely photos on her instagram feed. </div>
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<a href="https://instagram.com/clean_eating_journal/" target="_blank">@clean_eating_journal</a></div>
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If you're interested in paleo or whole 30 diets, Deanna is your girl. </div>
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<a href="https://instagram.com/meresnuttykitchen/" target="_blank">@meresnuttykitchen</a></div>
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Mere shares meals and products that aren't intimidatingly complicated, which is perfect for someone like me who doesn't really have the time for elaborate meals (and I'm sure I'm not alone in that situation).</div>
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<a href="https://instagram.com/plantstrong_mom/" target="_blank">@plantstrong_mom</a></div>
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This one's a serious feast for the eyes, as every photo is within the same color range of rich purples and blues. Christy's diet is also nut-free. </div>
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<a href="https://instagram.com/jordanbourke/" target="_blank">@jordanbourke</a></div>
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Jordan Bourke is a chef, food stylist, and author of 2 cookbooks, so you know there's going to be some great content on his feed. Check out his <a href="http://www.jordanbourke.com/" target="_blank">website</a> for his recipes and events. </div>
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<a href="https://instagram.com/ygjenjen/" target="_blank">@ygjenjen</a></div>
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Vegan food doesn't have to be boring, as made clear on Jen's feed. Maybe one day. I'm far from ready to make that commitment! </div>
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<br />Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-40239036209113863112015-04-06T19:35:00.001-04:002015-04-06T19:35:29.618-04:00Support Community Plates' Food Rescue Mission at "Food for All" Next Month!<br />
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<span style="font-size: large;"><i>I had an absolute blast helping out at last year's "Food for All," and can't wait to do it again in May! Here are all the details:</i></span><br />
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<span style="font-size: medium;"> <a href="http://www.communityplates.org/" style="color: #1155cc;" target="_blank"><span class="il" style="color: #1155cc;">Community </span><span class="il" style="color: #1155cc;">Plates</span></a></span><span style="color: #0000fc; font-size: medium;"></span><span style="font-size: medium;">, the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, is thrilled to present their signature fundraiser, “Food for All”. The event highlights <span class="il">Community</span> <span class="il">Plates </span>Fairfield County’s goals for the coming year, celebrates its accomplishments, and pays gratitude to the many volunteers and supporters who share in the desire to put an end to food insecurity in our <span class="il">community</span>.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Hey! It's me, taking a drink and photo-op break. :-)</td></tr>
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<span style="font-size: medium;">Food for All, in keeping with <span class="il">Community</span> <span class="il">Plates</span>’ forward thinking and innovative methodology, is an event like none other in the area. The high octane evening features Fairfield County’s newest restaurants and artisans, in addition to Food for All’s popular craft cocktail bars spearheaded by creative mixologists. An added highlight this year is the Dessert Café, which will feature sweet treats and libations. Attendees will be treated to a special surprise upon their arrival by one of <span class="il">Community</span> <span class="il">Plates</span>’ legacy restaurants, setting the tone for a delicious and celebratory evening. </span></div>
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<span style="font-size: medium;">Another fundraising element to be featured at Food for All is a photography exhibit where attendees have the opportunity to purchase works from some of the food industry’s most provocative food photographers. An eclectic array of photography which infuses various food elements and takes them into a more artistic direction will be on display for all to enjoy and purchase with 100% of the profits going to <span class="il">Community</span> <span class="il">Plates</span>. </span></div>
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<span style="font-size: medium;">“<span class="il">Community</span> <span class="il">Plates</span> has already picked up and delivered well over 5 million meals at a value of almost $9 million to food insecure people in Fairfield County. This means over 8 million pounds of food has been kept out of landfill and gone to where it’s needed most. Every bit of this food rescued has been completed by volunteers from all over our area, caught up in this food rescue revolution, powered by our GoRescue technology and our innovative hunger relief model. We’re focused on meeting the need of 110,000 people right here who struggle to know where their next meal is coming from, “ says Kevin Mullins, executive director and co-founder of <span class="il">Community</span> <span class="il">Plates</span>, “The Food for All 2015 fundraiser helps sustain and propel us toward our mission of bringing hunger to an end here in Fairfield County. Our current impact is twenty meals rescued and delivered for every one dollar donated! This type of impact would have been unheard of before and offers real hope for ending this senseless problem. Food for All is a lot of fun. The food and the energy in the room is amazing - and we do a lot of good in the process.”</span></div>
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<span style="font-size: medium;">Attendees will have the opportunity to learn more about <span class="il">Community</span> <span class="il">Plates</span> and their <i>GoRescue </i>application, the organization’s award-winning web and smartphone enabled interactive food rescue scheduling tool. <i>GoRescue</i> connects food-service organizations that gather and donate food that would otherwise be wasted; to food runners, who give of their time to pick-up and deliver food donations; to the receiving agencies that ensure donated food gets to those in need throughout the <span class="il">community</span>. </span></div>
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<b><span style="font-size: medium;"><i>About <span class="il">Community</span> <span class="il">Plates</span></i></span></b></div>
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<span style="font-size: medium;"><i>Founded in January 2011, <span class="il">Community</span> <span class="il">Plates</span> is committed to ending American food-insecurity through direct-transfer food rescue. Established as a 501(c)3 non-profit food-rescue platform, <span class="il">Community</span> <span class="il">Plates</span> is focused on transferring healthy, usable foods to where it can help feed those in need. This volunteer-driven, technology fueled process coordinates with restaurants, grocers, bakeries, caterers and other food-service organizations who have foods destined to be thrown away, and delivers the food to soup-kitchens, food-pantries and other hunger relief organizations who serve food-insecure individuals and families. <b>Since launching in Fairfield County, <span class="il">Community</span> <span class="il">Plates</span> food runners have rescued over 5.3 million meals, saving over 8 million pounds of food from going into landfill.</b> <span class="il">Community</span> <span class="il">Plates</span> currently operates in Columbus, OH; Albuquerque, NM; New Haven, CT; New Orleans, LA; and Fairfield County, CT with plans to open six to eight additional sites in 2015.</i></span></div>
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<b><span style="font-size: medium;">Event Details:</span></b></div>
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<span style="font-size: medium;"><span class="aBn" data-term="goog_1756716264" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Thursday, May 7, </span></span></span><span style="font-size: medium; line-height: 17pt;">6-9 PM at </span><span style="font-size: medium; line-height: 17pt;">The Loading Dock, </span><span style="font-size: medium; line-height: 17pt;">375 Fairfield Avenue, Stamford, CT</span></div>
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<span style="font-size: medium;"><a href="http://communityplates.org/ffa15ffld/" target="_blank">Tickets: $75 ($60 each for groups of 6 or more)</a></span></div>
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<b><span style="font-size: medium;">Featured Restaurants (as of 4/1/15):</span></b></div>
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<span style="font-size: medium;">Abigail Kirsch, </span><span style="font-size: medium; line-height: 17pt;">Aji 10 Latin Cuisine & Pisco Bar, </span><span style="font-size: medium; line-height: 17pt;">Amore Cucina & Bar, </span><span style="font-size: medium; line-height: 17pt;">Cafe Madrid & Tapas Bar, </span><span style="font-size: medium; line-height: 17pt;">Dante's Restaurant & Bar, </span><span style="font-size: medium; line-height: 17pt;">Fortina, </span><span style="font-size: medium; line-height: 17pt;">Golden View Firenze, </span><span style="font-size: medium; line-height: 17pt;">Greenwich Cheese Co., </span><span style="font-size: medium; line-height: 17pt;">Jax & Co., </span><span style="font-size: medium; line-height: 17pt;">K is for Cookies, </span><span style="font-size: medium; line-height: 17pt;">LeRouge Chocolates, </span><span style="font-size: medium; line-height: 17pt;">NEAT, </span><span style="font-size: medium; line-height: 17pt;">Palmwich, </span><span style="font-size: medium; line-height: 17pt;">Paloma, </span><span style="font-size: medium; line-height: 17pt;">SOOSH, </span><span style="font-size: medium; line-height: 17pt;">Strada 18, </span><span style="font-size: medium; line-height: 17pt;">Table 104 Osteria & Bar, </span><span style="font-size: medium; line-height: 17pt;">Vespa</span></div>
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<b><span style="font-size: medium;">Featured Craft Cocktail Bars:</span></b></div>
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<span style="font-size: medium;">bartaco, </span><span style="font-size: medium; line-height: 17pt;">The Fez, </span><span style="font-size: medium; line-height: 17pt;">The Spread, </span><span style="font-size: medium; line-height: 17pt;">Walrus & Carpenter</span></div>
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Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-49383526916137053532015-03-05T19:53:00.003-05:002015-03-05T22:07:18.134-05:00Amore Cucina in Stamford: You'll Go for the Pizza, but Return for the Rest of the MenuConnecticut is lucky to be awash in excellent pizza. From grea<span style="font-family: inherit;">sy late night pizza to wood fired pies with inventive toppings, it's hard to resist eating a slice every day. New on the scene (but not new to the pizza game) is <a href="http://amorecucinastamford.com/" target="_blank">Amore Cucina & Bar in Stamford</a>. Owner <span style="background-color: white; line-height: 22px;">Bruno DiFabio is an award-winning "pizza champion," and has recently brought on the talented Jared Falco as chef. </span></span><br />
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I have eaten an irresponsible amount of pizza in my life, and was quite excited to try DiFabio's pies. There are some really incredible pizzas to be had in the state, with the competition getting steeper with every passing month. At a recent press dinner at Amore Cucina, I had the opportunity to see what the hype is all about.<br />
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The evening began with cocktails, which were excellent. Not too fussy, not too basic (no cosmos to be seen on the menu), and each one was bright and strong. Usually it's one cocktail and then a switch to beer for me, but I stuck with the hard stuff all night. Too good to resist!<br />
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The pizzas arrived, and DiFabio shared some details about his creations. There are two styles to be had, a very thick and airy crust, and a wood fired style which he calls "Neo-Neopolitain." I was interested to hear that he uses only wild yeast gathered by hand, as opposed to commercial yeast. Those are the little touches that I love.<br />
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The pies were good, but not remarkable. Perhaps a few years ago I'd have been more impressed, but there are just so many talented pizzaiolos in the area and it takes a lot to blow me away. This is not to say that this isn't good pizza, it's just not memorable. It reminded me of pizza I've had at Rizzuto's, Brick + Wood, or 850 Degrees.<br />
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Interestingly, though Amore Cucina pushes their pizza, I thought it was Chef Falco's dishes that really wowed. I've experienced his food at two other venues in South Norwalk, <a href="http://www.mamasboyct.com/" target="_blank">Mama's Boy</a> and <a href="http://adelinejessica.blogspot.com/2014/09/south-norwalks-washington-prime-steaks.html" target="_blank">Washington Prime</a>, and during my meal at Amore Cucina he delivered the same quality I've come to expect from previous encounters with his cooking (happily, there was no "foie gras powder" to be seen; it was such a ubiquitous element on Washington Prime's appetizers I couldn't help but wonder).<br />
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We were treated to quite the spread of small plates, and there were several standouts. First, <b>tuna crudo</b> with pumpkin seeds, Calabrian peppers, and pickled onions. I loved it. Sweet and tender tuna with a tiny kick of pepper and the crunch of seeds; I had to resist taking more than my fair share.<br />
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The <b>octopus puttanesca</b> was fabulous; the best I've ever had. Tender, smoky, salty, addictive. If you're freaked out by tentacles, get over it and order this dish.<br />
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Two heavier appetizers were both big hits at the table; <b>meatballs</b> and <b>fried lasagna</b>. I liked the meatballs, and my friend/photographer loved them. The lasagna was exactly what it sounds like: chunks of lasagna, breaded and fried. Could that possibly be bad? The answer is no.<br />
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The larger plates were a mixed bag. I loved the spicy <b>chicken scarpariello</b>, and even though I was full to bursting, I took two helpings. The <b>prawns with polenta</b>, however, were a disappointment. Visually impressive, but unexciting.<br />
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I don't know how, but I found the space for dessert! First, pizzele (essentially a belgian waffle) with fresh fruit. It's crisp on the outside, chewy on the inside, and totally delicious. The nutella pizza would be a good choice for kids, I think.<br />
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<i>Conclusion: I will be back. I want to sit at the bar, order some of those fabulous cocktails, and feast on appetizers.. The fact that the pizza isn't the star here is irrelevant - there are plenty of places where I can satisfy that craving, but nowhere I've found where I can get such delicious octopus. </i><br />
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<b><a href="http://amorecucinastamford.com/" target="_blank">Amore Cucina</a> is located at 921 Hope Street, Stamford CT</b></div>
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<b><a href="https://www.facebook.com/AmoreStamford" target="_blank">Follow them on facebook</a></b><br />
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<i>All photos by Jason Varga</i></div>
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<br />Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-80163271836990326592015-02-03T14:20:00.003-05:002015-04-21T17:08:55.079-04:00Happy Birthday Robert Burns: Rare Scotch & Rarefied Cuisine at Boulevard 18Robert Burns Day, a celebration of the <a href="http://en.wikipedia.org/wiki/Robert_Burns" target="_blank">Scottish poet'</a>s birthday, is a holiday celebrated around the world. This year, I had the opportunity to attend such a celebration at <a href="http://www.boulevard18.com/" target="_blank">Boulevard 18 Bistro & Wine Bar</a> in New Canaan, Connecticut, and it was a truly special evening of rare scotch and fabulous food. The delights began as soon as I entered the restaurant, with warm greetings, passed Smoked Scottish Salmon Canapés topped with tobiko and capers, and a "Welcome Cocktail" crafted from scotch and black walnut bitters with orange zest. <br />
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After mingling for a bit, we settled in at our table, and introductions were made. The evening was led by the impressively knowledgable Alex Meier-Tomkins, Portfolio Manager for <a href="http://slocumandsons.com/" target="_blank">Slocum & Sons Importers</a>, with accompaning commentary by co-owners Henry Rosenbaum and Steven Semaya. Excited as I was, the evening managed to exceed my expectations. Our first course, a Scotch Egg with Tolouse Sausage and Brioche Crumbs, was paired with Glen Rothes 2001 Vintage, Speyside. Meier-Tompkins explained that this scotch is aged in sherry casks, which impart a toffee and spice flavor which rounded out this richly savory dish perfectly.<br />
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The second course, Pancetta-Wrapped Monkfish with shiitake mushrooms, brussels sprouts, fingerling potatoes, and a scotch-sherry buerre blanc, was accompanied by two very special glasses of Speyside scotch: <a href="http://glendronachdistillery.com/products/15year.php" target="_blank">Glendronach 15 yr, Highland</a> and BenRiach 15 yr ‘Sauternes Cask Finish,' Speyside. Meier-Tomkins explained that the Glendronach had been aged in fresh sherry casks, imparting spicy sweet notes, and it was indeed was smooth and sweet, bringing out the flavors of smoky pancetta and meaty monkfish. There is serious talent in Chefs (and co-owners) David Raymer and Luciano Ramirez's kitchen.</div>
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Happily warm with scotch, I dug into the final course, Roasted Venison with haricot vert, parsnip purée, and coffee-chocolate sauce. The scotch pairings for this dish, Meier-Tomkins explained, were extremely rare selections from Campbelltown: Springbank ‘Cask Strength’ 12 Year, of which there are only 48 bottles in the United States, and Longrow 15 Year ‘Burgundy Wood Finish," one of only 19 bottles in the United States. What a treat to try them both! The Springbank was particularly striking when paired with the deliciously rich and tender venison. This was by far the best venison I have ever experienced, and the sauce so good I would have licked the plate if it were remotely appropriate to do so!<br />
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Full and impressed, I nibbled on dessert, a rich Chocolate-Fig-Hazelnut Brownie topped with chocolate Ice Cream and whisky (of course) hot fudge. Sipping on the last scotch of the evening keeping with the food centric theme of the evening, BenRiach ‘Solstice’ 17 yr (Peated w/ Port Cask Finish), Speyside the room was treated to a reading of Burns' poem "<a href="http://www.poemhunter.com/poem/address-to-a-haggis/" target="_blank">Address to a Haggis</a>," made extra special by the presence of a guest who offered was able to recite it in the traditional Scottish brogue.<br />
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New Canaan has quite a gem in Boulevard 18, and I highly recommend a visit. These types of dinners take a lot of effort and planning to host, and this one was was carried out seamlessly. The food was excellent, the owners enthusiastic and kind, and the service on point. Boulevard 18's cozy dining room is the perfect setting for an intimate night out. With Valentine's Day on the way, they've created another incredible menu; <a href="https://www.facebook.com/Boulevard18/photos/a.125992747522536.19986.125971574191320/636254003163072/?type=1&theater" target="_blank">check it out here</a> and make a reservation!<br />
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<i><a href="http://www.boulevard18.com/" target="_blank">Boulevard 18 Bistro & Wine Bar</a> is located at 62 Main Street, New Canaan, CT 06840</i></div>
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<i>Follow them on <a href="https://www.facebook.com/Boulevard18?fref=nf" target="_blank">Facebook</a> and <a href="http://instagram.com/boulevard18" target="_blank">Instagram</a></i></div>
<br />Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com2tag:blogger.com,1999:blog-8797587870096551038.post-2930665619696367982015-01-23T17:05:00.000-05:002015-01-23T17:05:02.481-05:00Easy & Healthy Pasta Salad with Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3TGDpGr7s14/Ug6Ny-KcvzI/AAAAAAAABDU/Xsbvn8yimkk/s1600/IMG_4816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3TGDpGr7s14/Ug6Ny-KcvzI/AAAAAAAABDU/Xsbvn8yimkk/s640/IMG_4816.jpg" height="480" width="640" /></a></div>
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<span style="font-family: inherit;">This is one of my favorite recipes for feeding a crowd. It's easy and healthy, but totally filling. The only time consuming element is all the chopping...but once that's done, you pretty much just toss it all in the pan and let the flavors combine! It's an astonishingly forgiving recipe; you really don't have to measure anything...just eyeball it or adjust based on your personal preferences.</span></div>
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<em><span style="font-family: inherit;">Cavatappi with shrimp, veggies, and bacon</span></em></div>
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<em><span style="font-family: inherit;">Ingredients:</span></em></div>
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<a href="http://2.bp.blogspot.com/-D2q6hMh9Cto/Ug6N4HXWxTI/AAAAAAAABDc/dDS6IPmRRiA/s1600/IMG_4802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-D2q6hMh9Cto/Ug6N4HXWxTI/AAAAAAAABDc/dDS6IPmRRiA/s640/IMG_4802.jpg" height="480" width="640" /></span></a></div>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1/2 lb Cavatappi</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1/4 lb shrimp, cooked</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1 1/2 cup baby peas</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1/8 cup chopped sun dried tomatoes</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1/2 cup diced cherry tomatoes</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">3 slices cooked bacon, chopped (I use Applegate Farms because it's nitrate free)</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">3 cloves garlic, minced</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">2 TBS capers, rinsed and minced</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1 medium onion, diced</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1/2 cup artichoke hearts, coarsely chopped</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">1/3 cup roasted red peppers, diced</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">ground black pepper, red pepper flakes, dried oregano, and dried basil to taste</span></em></li>
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<li style="line-height: 20px; margin: 0px; padding: 0px;"><em><span style="font-family: inherit;">approx. 1/4 cup olive oil</span></em></li>
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<span style="font-family: inherit;">Get a pot of water boiling for your pasta, which you'll add at the end. Pour some of the olive oil into a medium saucepan and heat until shimmering over medium-high heat. Add the chopped onion and saute till slightly transparent, then turn up the heat and let the edges get a little brown. Add the peas, give them a stir. Now is a good time to add your seasonings; just keep sprinkling and tasting till it tastes right to you! I usually use half a teaspoon pepper flakes, a teaspoon each of oregano and basil, and several generous turns of the pepper grinder. </span></div>
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<span style="font-family: inherit;">Now throw in the artichoke hearts, red pepper, sun-dried tomatoes, and bacon. Stir it all together, add some more oil if needed (remember, you'll be adding pasta so it will "use up" a lot of the oil as it gets coated). Make sure the heat isn't too high; you don't want the bottom to burn. If it starts to stick or look like it might burn, just splash some white wine in the pan to deglaze it (and then pour yourself a glass!) Now you can cook your pasta; I let it boil for 7 minutes, cook longer if you don't like it al dente. </span></div>
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<span style="font-family: inherit;">Lastly, add the bacon, shrimp, fresh cherry tomatoes, and garlic. These don't need to cook much, so by the time the pasta is done they'll be fine. Now drain the pasta, add it to the pan, and stir it all around! Drizzle a little more olive oil if needed (if you're feeling indulgent, white truffle oil REALLY pops the flavors). </span></div>
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<span style="font-family: inherit;">You're done! It'll serve at least 4 people, especially with a salad and bread. Enjoy in good health and good company.</span><span style="color: #9399a1; font-family: 'Palatino Linotype', 'Book Antiqua', Palatino, 'Times New Roman', Times, serif; font-size: 12px;"> </span></div>
Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com0tag:blogger.com,1999:blog-8797587870096551038.post-32892675949330751472015-01-12T15:32:00.001-05:002015-04-06T19:22:22.959-04:00A True Sports Bar Serving Great Food: The Newly Opened Tigers' Den in Ridgefield <div class="separator" style="clear: both; text-align: left;">
<i>Note: The chef has changed since I wrote this review, and I have not had a chance to try it again!</i></div>
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There's a new bar in the area, and I'm happy to report that it isn't just more of the same. <a href="http://tigersdenbarandgrill.com/" target="_blank">Tigers' Den</a>, located in the space that used to house Sagi, a popular Italian restaurant in Ridgefield, is part sports bar and part cozy pub. When I first heard that Tigers' Den was coming to town, I had serious doubts. Ridgefield not only has many restaurants, but several of them already fall under the sports bar/pub/casual dinner category. There's 50 Coins, Bareburger, The Hideaway, The Little Pub; that's a lot of competition! </div>
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Tigers' Den, however, has 12 TVs, which means it's much more of a true "sports bar" than anywhere else in town. They have fun specials every night of the week, from "Moonshine Mondays" and "Wine Wednesdays," to trivia on Tuesdays, Sunday Brunch, and regular tap takeovers, which sets them apart again. And as far as food is concerned, they are serving high quality bar food that's more affordable than the competition. </div>
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After meeting Joe Attonito, owner of Tigers' Den, it's clear that the new kid on the block is a real contender in Ridgefield's restaurant scene, and I think my original doubts are unfounded. Joe is passionate about his business, truly invested in what he is doing, and really cares about being part of the town. </div>
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Last week I was treated to a delicious sampling of Head Chef David Fierstein's <a href="http://tigersdenbarandgrill.com/menu/dinner/" target="_blank">creations</a>, and was not disappointed! When the restaurant first opened, there were some hiccups in the kitchen, but now that David has joined the team, things have truly turned around; David is an experienced chef who was formerly in the kitchen at Ridgefield's Bissell House. </div>
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First, I sampled their blackened ribeye sandwich (normally a full size dish, but I tried them as sliders) with american cheese, caramelized onions, and garlic aioli. Great flavor here, with the smoky meat perfectly complimented by meltingly sweet onions.</div>
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Next, ribs slathered in house made BBQ sauce. Usually I'm not a rib eater (at least not in public), as there's just no way to eat them without making a giant mess of myself, but I tossed self-consciousness aside and happily devoured them. They fell right off the bone, and were served with a tangy cole slaw made with dijon mustard. </div>
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It's a good thing I didn't make any diet related resolutions this year, because the next dish, house made mozzarella sticks, would have immediately derailed any attempts at avoiding fat. These delicious sticks are worth the calories, I must say. They are head and shoulders above any I've had in the area, as they are made from fresh mozzarella rather than dumped frozen out of a bag and into the fryer. </div>
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<a href="http://4.bp.blogspot.com/-4dsdLH5tODE/VLLNMNAi6LI/AAAAAAAACDc/uGaputIAzEU/s1600/DSC_1142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4dsdLH5tODE/VLLNMNAi6LI/AAAAAAAACDc/uGaputIAzEU/s1600/DSC_1142.JPG" height="426" width="640" /></a></div>
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I was particularly excited to try their mac and cheese, which they've claimed is truly top notch. I've eaten a lot of mac and cheese in my day, and I must say, theirs is indeed excellent. The cheese is creamy and not greasy, and clings to the pasta nicely.</div>
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<a href="http://3.bp.blogspot.com/-9UfTD9ODqTo/VLLNXscMxwI/AAAAAAAACD0/Jwc2S1yML6w/s1600/photo%2B(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9UfTD9ODqTo/VLLNXscMxwI/AAAAAAAACD0/Jwc2S1yML6w/s1600/photo%2B(21).JPG" height="480" width="640" /></a><br />
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My favorite dish was the Philadelphia Crab Fries. They look messy, and they sound a little odd, but they were absolutely delicious. A mountain of great fries topped in a cheesy sauce studded with generous chunks of crab meat. This dish brought to mind the "crabby snacks" mentioned so many times in the movie <i>Silver Linings Playbook</i>. </div>
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If you're looking for something on the healthier side, never fear. There are plenty of choices, including a light but satisfying spinach salad dressed with their special cranberry black pepper vinaigrette and tossed with dried cranberries, candied walnuts, and gorgonzola.<br />
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<a href="http://2.bp.blogspot.com/-l-zT_wfRyEI/VLLNfQkQYXI/AAAAAAAACD8/wFOAuRdaU_w/s1600/DSC_1147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-l-zT_wfRyEI/VLLNfQkQYXI/AAAAAAAACD8/wFOAuRdaU_w/s1600/DSC_1147.JPG" height="426" width="640" /></a></div>
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Sports fan or not, I recommend Tigers' Den. It's not too rowdy, they have great beers on tap, a personable and caring owner, and a great chef in the kitchen.<br />
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<i>Tigers' Den is located at 23 Catoonah Street, Ridgefield CT</i></div>
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<i>Follow them on <a href="https://www.facebook.com/tigersdenbarandgrill" target="_blank">Facebook</a>, <a href="https://twitter.com/@tigersdenct" target="_blank">Twitter</a>, and <a href="http://instagram.com/tigers_den" target="_blank">Instagram</a> for news, events, and specials.</i><br />
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<i><span style="font-size: x-small;">Photos by Jason Varga</span></i></div>
Adeline Jessicahttp://www.blogger.com/profile/09905087862307025246noreply@blogger.com2