A Night Out in Ridgefield Connecticut: Art, Wine, Nachos, and Live Music!

All too often I hear people complain that there's nothing to do around Fairfield County. While it can be difficult to find activities at first, a small effort reveals a myriad of options every single night. My recommendation is to plan your night as an "activity crawl" - a bar/event/restaurant hop. It's the best way to try out new places without committing, and meet lots of new people in one night. In a small area like Ridgefield/Redding/Bethel/Danbury, the key to finding out what's going on is by having as varied a network of acquaintances as possible. Remember, everyone wants to go out and find interesting activities as much as you do! So never be afraid to engage new with new people. The only downside is that it's hard to have a totally free night, so be prepared to spend some money. It's worth it though, and mixing free events with dinners out and ticketed parties is a good way to keep your spending under control. Plus, there are tons of happy hours around the area.

Last night was a great night out and about in Ridgefield! I caught some photos along the way.

6:45pm: Opening reception for new exhibit "Wonderland" at Seven Arts Gallery in the Georgetown region of Ridgefield. Really cool art, a great space, and an opportunity to meet other people who enjoy the local arts scene. Plus free wine is always a plus!

8:00pm: Drinks at Bistro 7 down the road about 1/4 mile. It was hopping! We were lucky to snag a spot at the bar, and just stayed for one drink. Miles to go before I sleep! This is a great spot during the week if you're looking to take advantage of happy hour. It's half price tap beers, wine, and cocktails from 4-6pm, plus half off their awesome bar menu. It's class on a budget!

8:50pm: The Hideaway in downtown Ridgefield for a couple beers and shared nachos. It was pretty dimly lit so I didn't get a nacho shot, but they were delish. Great beer list and really good food. It was much quieter than Bistro 7, and there were some families having late dinner. Another spot with a good happy hour starting at 3pm on weekdays. 

9:45pm: The Bayou in central Ridgefield. Cajun themed restaurant/bar. Pretty small. Nice live music, but WAY TOO LOUD for my tastes. We couldn't hear each other. However, everyone else seemed very happy. They definitely draw people in who are there specifically for the music. They also have a good happy hour during the week. 

A terrible picture! But a good band, Lefty. 

Pork Tenderloin and Roasted Baby Potatoes with Balsamic, Rosemary, and Shallot Butter Sauce

Pork tenderloin can be a delicious and moist dish, but all too easily it comes out dry, tough, and flavorless - the cost of such a lean cut. Done right, however, tenderloin is a satisfying yet low fat meat. While many recipes for fall tenderloin include apples and cider, I wanted to try something a bit different but no less hearty. After consulting a few cookbooks, I created a sauce that's warm and hearty with an indulgently buttery consistency, yet only uses about 4 tablespoons of butter for 4 servings! The trick was the addition of Harvey's Bristol Cream Sherry, an ingredient I didn't see in any of the recipes I consulted, but that I've had success with in the past for bringing out meaty flavors in other dishes. 

I chose to pair the dish with roasted baby potatoes; a very simple two step recipe. 

Ingredients:

• 1lb pork tenderloin, well sprinkled with coarse salt and fresh black pepper, about 2 tsp. each
• 3 tbsp. EVOO
• 1 tbsp. minced fresh rosemary (fresh is imperative)
• 1/4 cup diced shallots
• 4 tbsp. unsalted butter
• 3 tbsp. water
• 1 tbsp. packed dark brown sugar
• 1/4 cup Harvey's bristol cream sherry (a worthy purchase as it's useful in many recipes)
• 4 cups sliced baby potatoes

1. Preheat oven to 400 degrees.
2. Heat 3 tbsp. EVOO a saute pan until almost smoking. Add the tenderloin and sear, about 1 minute, then turn and sear on the other side for another minute or so. Keep turning until all sides are nicely browned. 
3. Heat a medium saute pan, add 1 tbsp. EVOO, heat over medium heat until shimmering, and add the sliced potatoes. Do not stir; let them get brown on one side, about 5 minutes, then give it a stir and cook another 5 minutes or so. They do not need to get tender, as they'll finish cooking in the oven with the pork. 
4. Place the pork in a baking pan, (I line with foil for easy cleanup), surround the pork with the potatoes, cover loosely with foil, and pop it in the oven. Set the timer for 10 minutes. 
5. In the pan used to cook the pork, add 2 tbsp. butter, 2 tbsp. EVOO, and scrape the bottom of the pan to loosen browned bits of pork that have stuck to the pan. 
6. Add the water and brown sugar, stir to incorporate.
7. Add the shallots and cook over medium heat until caramelized, about 5 minutes. 
8. Lower the heat and add sherry, rosemary, and remaining butter.
9. Remove the pork from the oven and let sit, still covered, for 10 minutes. The internal temperature should register 140 degrees. The meat will be SLIGHTLY pink. 
10. Add all the pork, potatoes, and juices (there will be about 1/2 cup) to your pan sauce, stir it all together so the potatoes are coated in sauce. Then slice your tenderloin into medallions, and serve!

Serves 4 people

Heirloom Tomato Pasta Pomodoro

I've always loved the light, clean taste of pomodoro sauce. It's much brighter than a traditional marinara sauce, and doesn't require all day cooking to get a rich flavor. Since there was a pile of tomatoes from the CSA slowly over-ripening on the counter, it seemed like the perfect time to try my hand at a favorite.

Ingredients: 

• Two cups diced tomatoes, preferably local. Canned tomatoes just don't taste the same! Reserve all the liquid, pulp, and seeds; they're actually where most of the flavor is, and the liquids form the majority of the sauce. 
• 1/4 lb. spaghetti or cappellini
• About 5 fresh basil leaves, coarsely chopped
• 4 cloves garlic, minced
• 4 tbsp. EVOO
• 2 tbsp. unsalted butter
• fresh ground black pepper to taste
• red pepper flakes to taste (I used about 1/8 tsp. because I'm weak when it comes to spice!)

This recipe would comfortably serve 2 very hungry people, or 3 people with no leftovers remaining. Adjust amounts accordingly. 

1. Get your pasta water boiling. Use less water than you normally would; you'll use some of the extra starchy water to augment the sauce. Salt the water; it's the only added salt you'll need. 
2. Heat EVOO till shimmering, then immediately turn the heat to low and add the garlic. Don't let it brown at all, just let it soften. This will retain a mellow flavor so it won't overwhelm the brightness of the tomatoes. 
3. Add all of the tomatoes, liquid, pulp, and seeds. Raise the heat and get it bubbling. 
4. Start cooking the pasta. 7 minutes should do it. 
5. Add your basil, red pepper flakes, and black pepper to the pan. Keep letting it reduce. 
6. When the pasta is done, drain it but reserve about a quarter cup of the liquid, and toss it all into your pan. 
7. Swirl in the butter - the added fat helps everything stick to the pasta. 
8. Cook the sauce down for a few more minutes over medium heat. 

Now just pour a glass of wine, grate some parmesan for those who like it, and get eating! 

Two Days, Two Josh Ritter Concerts

I was lucky enough to attend two Josh Ritter performances (my 8th and 9th) on August 18th and 19th. First at Toad's Place in New Haven, CT, and again at Tanglewood in Lenox, MA. What a great experience both nights were! I got to Toad's Place very early, which landed me a dead center front row seat. At Tanglewood, Josh opened for Grace Potter, so there weren't many people seated yet - I just went and sat in the front, and no one seemed to mind!

At Toad's Place I captured some nice video, and 22 seconds into my video of "Joy to You Baby", guitarist Austin Nevins looks right at the camera. A nice moment to catch!



Here's the setlist:

Here are some of my best stills from Toad's Place:

New Milford, 2011

Get Cooking! Pasta that's healthy enough to enjoy guilt-free.

Today's cooking adventure turned out to be a crowd pleasing success. 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 you're done! It's an astonishingly forgiving recipe; you really don't have to measure anything...just eyeball it or adjust based on your personal preferences.

Cavatappi with shrimp, veggies, and bacon

Ingredients:

• 1/2 lb Cavatappi
• 1/4 lb shrimp, cooked
• 1 1/2 cup baby peas
• 1/8 cup chopped sun dried tomatoes
• 1/2 cup diced cherry tomatoes
• 3 slices cooked bacon, chopped (I use Applegate Farms because it's nitrate free)
• 3 cloves garlic, minced
• 2 TBS capers, rinsed and minced
• 1 medium onion, diced
• 1/2 cup artichoke hearts, coarsely chopped
• 1/3 cup roasted red peppers, diced
• ground black pepper, red pepper flakes, dried oregano, and dried basil to taste
• approx. 1/4 cup olive oil

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. 

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. 

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). 

You're done! It'll serve at least 4 people, especially with a salad and bread. Enjoy in good health and good company. 

Bistro 7 Offers a Locally Sourced Culinary Experience, Biodynamic Wines, Artisan Cocktails, and Ambiance!

Bistro 7, a farm to table restaurant in Wilton, was kind enough to invite me for a tasting last week. I brought a fellow foodie with a long history of restaurant employment, Andrea. I am pleased to report that it we both found the evening to be a pleasurable and delicious experience, and I now have a new favorite place near home. It's all too easy to hit the same spots over and over, and Bistro 7 has given me a reason to branch out.

Upon entering, we were greeted by a friendly hostess and seated at a comfortable deep booth. The owner, Breno Donatti, arrived with a bottle of La Jara prosecco, two glasses, and a warm welcome.

The interior is cozy, but retains an upscale feel with exposed brick walls and old fashioned fillament lightbulbs. It's clear that a lot of thought went into the design of the space, and upon speaking to Breno about how much we admired the attention to details, he explained how his wife had been an integral part of the design process. While comfortable enough to become a go-to favorite spot, Bistro 7 seems like a great "first date" kind of place. The glass divider between the bar and dining area is nicely frosted so the space feels open without being exposed if you're in the deep booths next to it, and the tables across the way are far apart enough for privacy. There's nothing more awkward than feeling like you're nearly sitting with the party next to you. Andrea and I were impressed by how "at ease" we felt in the space - even with a big open kitchen, there was no sense of frenzy or the sounds of slamming pots. An open kitchen is a great touch, but only if the action inside runs smoothly (Andrea and I both worked in a restaurant with an open kitchen, and it was more a source of embarrassment than anything else); clearly Breno and his chefs have everything under control.

The first course arrived, and we dug in. A succotash of kidney beans, corn,  and sugar snap peas provided a tasty bed for pan seared scallops and a drizzle of tarragon pesto. Andrea and I were impressed by the perfectly al dente snap peas, scallops that were still tender (I've had overcooked scallops so many times; what a shame), and the surprising brightness of the pesto.

Next, a glass of Catarrato; a crisp sicilian white with a mineral undertone that paired nicely with a cold salad of white quinoa, marinated red beets, crunchy green apple, sweet potato, roasted corn, red onion,  and raisins with a spritz of lemon juice. I don't know how they make it, but I want to learn the recipe because it was delicious. I've never gotten quinoa to taste that good, or retain any texture beyond "mushy." Kudos to the chef!


Our next wine arrived, Langhe Arneis Meriggiare from Lorenzo Allutto, as well as an explanation of how unique it is. Produced in very small batches by just 10-20 people, it's an organic white yet has a light orange hue. The color is a result of the hand processing; some of the skins remain on the grapes and impart a tint. The Meriggiare was paired with a hearty tomato soup topped with grilled cheese croutons - actual miniature grilled cheese sandwiches floating on the surface. It was tasty, but not the star of the show.

A crispy skinned branzino was next, and proved to be the favorite dish of the night; Andrea and I both finished every bit despite the knowledge that we needed to save room for more. The fish was flaky and moist, and the skin was extremely flavorful. The filet was resting on top of a "farmer's hash" of potato, artichoke hearts, olives, celery, and red onion, which was good but not even necessary - the fish was delicious enough to stand alone. It was paired with a crisp South African Beau Joubert Sauvignon Blanc, which was also excellent and very well matched with the flavors of the dish.

All the while, we were listening to live music that was so unobtrusive I had to ask Andrea, "Is this live, or just a really good sound system?" My ears perked up midway through the meal because "Take 5" by Dave Brubeck caught my attention. I often dislike live music at restaurants because it is too loud, but that clearly isn't a problem at Bistro 7.

Stuffed to the brim, our eyes widened at the site of our next dish: meaty country ribs and truffle fries. Before having Bistro 7's truffle fries, the best I had ever experienced were at Wurstkuche in L.A. It's a close race, but I think Bistro 7's are better. I'm almost upset, because now I have yet another food I must try to resist! They were crispy, really "truffle-y" without being greasy or too heavy; I finished all of mine and then started stealing Andrea's as I whined about being too full. Neither Andrea or I had enough room to eat very much of the ribs, but we both enjoyed them. Lots of tender meat and a house made tangy barbecue sauce. The Honoro Vero organic Monastrell pairing was not like any wine I'd experienced before, likely because I'd never even heard of the grape variety, but I thought the flavor went well with the heartiness of the ribs.

Lastly, we enjoyed a Sandeman 10 year tawny port with a trio of desserts: apple blackberry pie, chocolate brownie with a cream cheese swirl, and raspberry bread pudding. The pastry chef, we were told, is very passionate and inventive. Our waitress excitedly told us about how he just keeps producing better and better desserts. We enjoyed all three, and the fudge-y warm brownie was our favorite.

After the meal, Breno visited our table and we had a great conversation about food, and the importance of eating local. He sources as much as possible from local farms, which I think is fantastic - at the time of our meal, 100% of their produce was from local farms. As commercial agriculture becomes more and more damaging to the environment and our health, I will always support a business that appreciates local products. The one downside, he explained, is that when something runs out, there's nothing to do about it. Most customers, he told us, understood that buying local means there isn't an endless supply, so the occasional shortage has not been much of a cause for complaint. I'm glad to hear it!

Andrea and I are big fans of cocktails, and Andrea does a lot of experimentation with homemade simple syrups, infusions, and new ideas for drinks. We always like to check out a restaurant's cocktail menu, and we told Breno how impressed we were by Bistro 7's. He kindly brought us two of the "sage advice" - organic vodka, sage infused simple syrup, blackberry Chambord glaze, and a squeeze of lemon. We were also impressed by the wide selection of organic biodynamic wines. Bistro 7 is doing an excellent job of supporting sustainable practices.

We departed the restaurant full, happy, and impressed. We will both certainly be returning for more. We have a new happy hour to try! The bar area, a bit more brightly lit than the dining room, features two large screen TVs, but they don't overwhelm the space or give any "sports bar sense." With such a great happy hour menu, I'll certainly be heading to the bar in the near future.

Tell me, what is it you plan to do with your one wild and precious life? -Mary Oliver

It's a lazy Sunday, and a beautiful day. It's funny, beautiful days like this make me feel impulsive. I want to move to a new place, or travel all over the country. You'd think a day like this would make me content, it's usually the cloudy days that calm me down. Josh Ritter, I think, puts it well in his song Open Doors: "I find myself hoping for the rain; you don't see shadows on a cloudy day. I really don't interpret that in a sad way, it's just that bright days can throw into relief the things that aren't quite right. They offer the opportunity to get outside and remind yourself of what's really important - and all too often those things aren't the things we occupy ourselves with on a daily basis.

All that being said, it's easy to appreciate the wonder of the world. Just go outside and look up at the sky! I think that's why I could never live in the city - you can never really get perspective on the fact that society's mores aren't really all that important. 

As always, I keep certain quotes close to my heart, and I'm happy to share:

"It's hard to stay mad when there's so much beauty in the world. Sometimes I feel like I'm seeing it all at once, and it's too much; my heart fills up like a balloon that's about to burst. And then I remember to relax, and stop trying to hold on to it, and then it flows through me like rain and I can't feel anything but gratitude for every single moment of my stupid little life." -Kevin Spacey's monologue at the end of American Beauty

"With freedom, books, flowers, and the moon, who could not be happy?" -Oscar Wilde

And lastly, because I really do have an existential bent, I share this. It is not to be interpreted in a sad way! It's TRUE, and I think it's really empowering. We take ourselves too seriously, when really, life is short. 

"Man can will nothing unless he has first understood that he must count on no one but himself; that he is alone, abandoned on earth in the midst of his infinite responsibilities, without help, with no other aim than the one he sets himself, with no other destiny than the one he forges for himself on this earth.”

-Sartre

With all its sham, drudgery and broken dreams, it is still a beautiful world. -Max Ehrmann, Desiderata

Sometimes it's just hard to be totally positive and see the silver lining in everything. Sometimes you just feel beat down, and anxious, and confused. There are so many choices to be made, and so many people to consider. One image that has always hit home for me was the fig tree described by Sylvia Plath. Here's the short of it..click here for the whole passage:

“I saw my life branching out before me like the green fig tree in the story. From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked.  I saw myself sitting in the crotch of this fig tree, starving to death, just because I couldn't make up my mind which of the figs I would choose. I wanted each and every one of them, but choosing one meant losing all the rest, and, as I sat there, unable to decide, the figs began to wrinkle and go black, and, one by one, they plopped to the ground at my feet.”

I really can't think of a more accurate way to put the sensation of choosing a life path. Impressive. Unfortunately, she doesn't offer any advice on how to conquer the paralysis. Of course, we just have to take it day by day - a near impossible task. I can live like that for a few days at a time, but then the figs start winking at me again and I lose my zen attitude. I don't believe in a higher power, so I can't rely on that...I have to say I agree with the quip in Woody Allen's Match Point, "Faith is the path of least resistance."

More than anything, I like to collect quotes that remind me why life is beautiful and that it really isn't that hard. Max Ehrmann's Desiderata does a fabulous job of quieting the nervous buzz that sometimes overtakes my mind:

"Go placidly amid the noise and haste, and remember what peace there may be in silence. As far as possible without surrender be on good terms with all persons. Speak your truth quietly and clearly; and listen to others, even the dull and ignorant; they too have their story. Avoid loud and aggressive persons, they are vexations to the spirit. If you compare yourself with others, you may become vain and bitter; for always there will be greater and lesser persons than yourself. Enjoy your achievements as well as your plans. Keep interested in your career, however humble; it is a real possession in the changing fortunes of time. Exercise caution in your business affairs; for the world is full of trickery. But let this not blind you to what virtue there is; many persons strive for high ideals; and everywhere life is full of heroism. Be yourself. Especially, do not feign affection. Neither be critical about love; for in the face of all aridity and disenchantment it is as perennial as the grass. Take kindly the counsel of the years, gracefully surrendering the things of youth. Nurture strength of spirit to shield you in sudden misfortune. But do not distress yourself with imaginings. Many fears are born of fatigue and loneliness. Beyond a wholesome discipline, be gentle with yourself. You are a child of the universe, no less than the trees and the stars; you have a right to be here. And whether or not it is clear to you, no doubt the universe is unfolding as it should. Therefore be at peace with God, whatever you conceive Him to be,

and whatever your labors and aspirations, in the noisy confusion of life keep peace with your soul.
With all its sham, drudgery and broken dreams, it is still a beautiful world. Be cheerful. Strive to be happy."

And now, some images to serve as further reminders. 

Beauty is nothing but the beginning of terror we can barely endure, and we stand in awe of it because it coolly disdains to destroy us. Every angel is terrifying. -Rainer Maria Rilke

Every time I go looking for Rilke quotes, I am blown away anew. Every sentence is beautiful. Oh, to be so gifted. The title of this post is an excerpt from this. Give it a read, and if you like it, start browsing more writings. You won't be let down.

Reminiscent of the title quote is one from The Brothers Karamazov by Dostoevsky: "The awful thing is that beauty is mysterious as well as terrible. God and the devil are fighting there and the battlefield is the heart of man.” 

Photo copyright Anna Morosini

The Girl is Ludivine Sagnier - not sure where this originally appeared

Photo copyright Kristin Manson

Photo by Douglas Crites-Moore, edited by Adeline Crites-Moore. Copyright me, Adeline Jessica

guinevere van seenus & craig mcdean

Alexis Bledel, again...not sure where it first appeared

Swedish Dip to Die For

I just had this amazing Swedish dip/spread at my godmother's new house. It's avocados, hard boiled eggs, chopped red onion, and red caviar. OMG amazing...and so easy. Kind of like a sophisticated version of 7-layer dip.

Recipe on Chatelaine

Purple does something to me. -Charles Bukowski

Purple has always been a favorite color of mine. It's girly without being as girly as pink, and it suits my green eyes (vanity, I know). It has been historically associated with royalty because the best dyes came from tiny snail shells which were hard to find and process. Here's a more detailed history lesson courtesy of dear old wikipedia (a.k.a. "how most people pass college"): "Beginning in about 1500 BC, the citizens of Sidon and Tyre, the citizens of two cities on the coast of Ancient Phoenicia, (present day Lebanon), began to exploit a remarkable new source of purple; a sea snail called the spiny dye-murex. This deep, rich purple dye made from this snail became known as Tyrian purple, or imperial purple."

What a dress! I hate pinterest because I can't give proper credit. 

Photo by ME

So understated...and a lot of dirty bowls... recipe on Rummy Tum-Tum

Pieces of Dreams by Morna Crites-Moore

periwinkle hydrangeas - photo by ME