If you’ve lived here a while, you know that in many ways, Connecticut bites. (Just check out the comments here last week, about a survey placing our state 49th in a poll of places residents would most like to move out of.)
But we do have a fairly robust (and ever-changing) food scene. And CT Bites covers it like guac on nachos.
The clever, wide-ranging, sometimes-irreverent-but-always-interesting look at food in Fairfield County includes information on restaurants, recipes, cooking classes, food festivals, wine tastings, chef comings and goings, teaching kids to cook, family-friendly spots, gadgets, and of course a chance to “dish” on whatever readers want.
Now, editor-in-chief/founder Stephanie Webster and executive editor Amy Kundrat have collaborated on a handsome — and very handy — new book.
It’s called Extraordinary Recipes from Fairfield County Chef’s Table, and it features recipes from over 50 excellent restaurants.
Westport is well represented:
- Bobby Q’s (Brisket and Beef Burnt Ends; Pit Beans)
- DaPietro’s (Ravioli Alla Campagna with Salsa on Burro a Nocciole)
- LeFarm (Burrata with Sweet & Sour Summer Squash; Brined Pork Chops with Corn & Pepper Chow-chow)
- Matsu Sushi (Ruby Angel; Salmon Confetti Salad)
- Michele’s Pies (Apple Raspberry Crumb Pie)
- Saugatuck Grain & Grape (New Beginning)
- SoNo Baking Company & Cafe (Caramel-Apple Tart)
- Tarry Lodge Enoteca Pizzeria (Pizza Margherita)
- Terrain Garden Café (Buttermilk Fried Chicken & Apple-Corn Bread Waffles)
- The Whelk (Shrimp & Grits with Jalapeño Butter & Tennessee Country Ham; Seared Scallops with Farro, Corn, Beans & Bacon)
There’s also a recipe from The Dressing Room (Goat Burgers with Bacon & Apple Marmalade), which goes to show that putting together a book takes a loooong time.
The recipes are great. The photography is fantastic. But there’s much more.
Each restaurant and chef gets an in-depth write-up. Sidebars cover food charities; farms and farm dinners; “diners and dives”; coffee roasters; frozen treats; burgers; food trucks; juice bars; noodle bars; pizza — even train station eats (who knew?).
Whether you make Seared Ahi Tuna and Lime-Chutney Polenta with White Chocolate, Jalapeño & Cilantro Sauce (Chocopologie) — or just reservations — for dinner, this book deserves a place at your table.
Martha Stewart: “Eat” your heart out.(To purchase a copy, click here. This Saturday — May 17, 1 p.m. — Stephanie Webster and Amy Kundret will be at the Westport Barnes & Noble for a book-signing and Q-and-A. They’ll be joined by chef Jon Vaast of Norwalk’s Sugar & Olives, who will bring his Chocolate Pancakes with Bourbon Whipped Cream recipe.)