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For more read here.
Rhode Island off the beaten path :: Dave's Coffee
When traveling talk to locals and go off the beaten path whenever possible!
Charlestown, Rhode Island is the second town, just next to Westerly, over the Connecticut border. This quiet town has often been described as Rhode Island's best kept secret with miles of unspoiled, secluded sandy beaches. Like many other coastal towns in this state, people come here to relax, sail, and fish. Even though the town is on my way to Newport, it's a bit of a drive from I-95 and I've never had a reason to stop by - until one morning couple of weeks ago. A friend of mine was at his home in Quonnie, a section of Charlestown, and we decided to meet up for a cup of coffee on my way back home to Connecticut. It was then that I was introduced to Dave's Coffee, a wonderful certified organic coffee roaster located and a member of Fresh Farm RI, on the Post Road... slightly off my beaten path.
I programmed the address into my car's navigation system and was led to a line of parked cars that led up a hill to a small driveway and parking lot to a small and charming pink house. Dave's is not initially visible from the road. But once you know it's there, there's no missing it.
I parked down below and climbed up the stone steps that led me to the old truck with Dave's coffee on it. I walked past the pink house, had to snap a quick photo and then made my way inside where I met up with my friend.
Inside the small house a line formed out the door, eager adults and blond children with sun-kissed skin still donning their dinosaur clad pajamas and pink frilly nightgowns waited eagerly and patiently. I was busy looking around the whimsical store and paid no attention to the long line that moved quite quickly. The smell of the fresh coffee was intoxicating. I sized up the wonderful looking muffins and treats and willed myself to stay so no.... Finally it was my turn to order. I opted for a cappuccino and decided to pick up a couple of bags of whole beans to enjoy at home. I am one of those people who totally judges a book by it's cover. I selected my coffees for their names!
My cappuccino was perfect. I'm quite fussy, truth be told. I like a strong, bold cup of coffee. I want my coffee to taste like coffee, not like water, not like the milk I mix into it. I do not want my coffee to be too bitter or acidic either, but a perfectly balanced, perfectly fruity cup. My cappuccino was all that I had hoped it would be with a beautiful motif crafted on top with the foam to boot. Alas, I had to cover up the delectable artwork. We were taking our cups on the road.
We brought our coffees back to my friend's house and set ourselves up out on the deck in back of the house. I was then coerced into trying some of the blueberry muffin. Not wanting to be rude to my host, I accepted. It was delicious! Big tender blueberries, buttery yet light these muffins were sublimely decadent, but not small, and best shared with a friend. Half a muffin is plenty for one person. Now I wish I'd tried some of the other baked goods!
Dave's also makes Coffee Syrup that's so wildly popular you don't have to live in Rhode Island to get it. You can find it at Whole Foods as well as Crate & Barrel. Rhode Island also happens to be famous for its coffee milk which is a lot like chocolate milk but made with coffee-flavored syrup instead. Rhode Island is the only place in the world where you can get this drink. No one is exactly sure where this treat originated but it quite possibly could have come from Italian immigrants. This sweet milk was first introduced to the Ocean State sometime in the early 1930’s. Legend has it that it came about when a restaurant owner sweetened leftover coffee grounds with milk and sugar thus creating a sweet molasses-like extract. This syrup became instantly popular and was soon a favorite among Rhode Islanders.
So next time you feel like venturing off the beaten path, or if you're nearly Charlestown or Westerly, do stop by, It's well worth the trip. If you're not nearby, the beans, coffee syrup and other goodies can be ordered from their website. (I'm not so sure you can order the blueberry muffins though!)
Dave's Coffee actually has two locations, one in Charlestown and the other right in Providence. New Haven friends can find David's Coffee at Brick and Brooklyn friends can find it at The Brooklyn Kitchen. The rest of you can go their website to see if there's a location near you, or you can always order online.
Dave's Coffee
5193 Old Post Rd
Charlestown, RI 02813
(401) 322-0006
Dave's Coffee
341 S Main St
Providence, RI 02903
Dining out in Fairfield County :: Bistro Versailles
Tucked away at the bottom of Greenwich Avenue in tony Greenwich, Connecticut sits a gem called Versailles. Locals know of it and have been flocking to this small sweet eatery since it first opened it's doors in 1980. I've been for lunch many times and have always loved their salads. I have a soft spot for their Salade Nicoise that seems to always bring me back to my youth in the South of France. A couple of years ago the bistro was purchased by Marc and Evelyne Penvenne. (Many may recognize them as the owners of Meli-Melo Creperie & Juice Bar just across the Avenue.) Quite surprising, I had never had dinner there and was thrilled to join a group of writers, bloggers and photographers there last week.
Typical of most bistros, the space is not terribly large. There's a sort of a casual and relaxed elegance to the atmosphere, but in regards to the food there's nothing casual about it whatsoever. At Versailles food is truly an artform that appeases all the senses - sight, smell, taste, touch.
This experience started immediately when we were introduced by Marc to an aperitif called Byrr - even though it may sound like the foamy hoppy beverage, it's anything but. It's a sweet wine fortified with herbs, that on its own reminded me of an herbal sort of Port. It's often added to Champagne - much the way one would add, say a touch of Chambord. But forget about the Chambord, the Byrr has a depth that the latter doesn't and it's pomegranate-like color turns your glass of bubbles into a wonderfully aromatic and festive cocktail.
Along with our Byrr and Champagne we were presented with these delicate garlic and parsley tuilles - Delicate, light and aromatic, I tasted the garlic and parsley as well as butter, but there was a sweetness to these treats that I couldn't pinpoint. When I asked about it, I was told the recipe was a secret (un secret, Marc said with his French accent) and so with all due respect, I left it alone!
Next waiters began to pass around delicate little bites of smoked salmon with creme fraiche, lemon and dill on thin slices of pumpernickel and little squares of duck pate topped with cornichons. I could have snacked on these all night long. Soon thereafter we all made our way over to our tables. As we did I got a glimpse of what was going on in the kitchen. Executive Chef Erik Erlichson was busily working away in the kitchen, carefully crafting each plate so that each looked as beautiful as it tasted.
We began our feast with a Watermelon Salad that was perfectly paired with a light and crisp Baronne Fini Pinot Grigio. The salad consisted of a paper thin slice of watermelon, toasted pine nuts, baby arugula, ricotta salata which was salty but milder than the traditionally served feta and a small piece of candy-pickled rind that was unexpected and quite delicious.
Next we moved onto Chilled Maine Lobster served with hearts of palm, radish, tomato and cilantro which was paired with a light and well balanced Domaine La Colombe Rose. The lobster was tender, sweet and succulent and the cilantro offered a distinct and complementary flavor that I thought might overwhelm the delicate meat, but didn't.
Next we had the branzino. La piece de resistance. Iron-skillet-grilled with shaved fennel in a citrus emulsion and orange "oil." I will say without hesitation this is by far the best branzino I have ever had. Branzino is something I order on a regular basis. Chef Erlichson knocked this one out of the ballpark. Baseball fans would describe it as a home-run, football fans as a touch-down. As for me, this normally verbose girl was rendered speechless. The fish was perfectly cooked - soft, tender and flaky. The crust was delicate and crispy and brimming with flavor. The fennel and the citrus offered a slightly sweet balance to the savory. This was one of those dishes one wants simply to eat and enjoy, You don't want to interrupt the magic of flavors with bursts of conversation. The consensus at my table was that this dish was perfection, with one friend telling me that her eyes were rolling back in her head. Yes, it really was that good. Paired with the fish was a wonderfully surprising and refreshing wine, Ixsir, medium bodied, mellow, balanced, that came from Lebanon. Interesting, I know. Delicious indeed. Marc certainly knows his wines and his pairings each were right on the mark
I could have stopped after the branzino and my night would have been perfect, but then the Crispy Hudson Valley Duck Breast was presented to us. I don't care much for duck personally. I've always found it to be too gamey, but my job was to sample all that was presented to me. Accompanied by a salad of confit, snap peas, and carrot ginger dressing, I cut into a piece - crispy exterior and rare interior - and took a bite. I let the flavors and textures dance around in my mouth before making any judgement. But I knew one thing instantly. I didn't hate this. This wasn't gamey or strong. It was, comparatively speaking, quite mild. The crispy skin complemented the pink, tender ... I didn't dislike this. At all. In fact, it was absolutely delicious. I cleaned my plate. There was not a speck or morsel left behind. With this we enjoyed a Cabernet blend by David Chimney.
When you're out and you eat one incredible dish after another you expect, at some point, that something will eventually come along that isn't as good as the rest. But that didn't seem to happen here. On this night everything I had the pleasure to try was sublime and this can be also said for the steak tartare. This filet mignon of grass-fed beef with house sauce and traditional seasonings was paired with a full bodied Ixir Altitudes Cab blend, also from Lebanon.
When I think of the tartare of my childhood I conjure up images of raw meat, hamburger-like, topped off with a raw egg. My father adored this and ordered it often. The dish has evolved a good bit since my childhood and seems to enjoy a newfound popularity that usually involved the chopped meat mixed with something chunky, flavorful and savory. Here, cornichons, parsley, hardboiled as well as raw egg are just some of the items that are blended in to make this dish so divine.
A French Bistro is just a bistro without some Moules Frites (mussels and French fries.) For me it's not just about the mussels as much as it is about the broth. Perfected. Perfectly balanced with wine and garlic, parsley and butter, I joked that I wanted to bottle up the remaining jus and bring it home with me. When the last of the mollusks had been consumed we feverishly dipped the crispy, tender salty frites into the broth. We were also given a side of a wonderful Dijon-mayonnaise dipping sauce for which the fries served as the perfect vehicle to deliver it into our mouths. I think we oohed and ahhed over this too.
It would seem that with each and everything we tried, one was better than the next.
Eventually it all had to come to an end. Our came to a tart, sweet end with a chilled fruit soup topped off with Cedric's frozen yogurt, a perfect palate cleanser. Paired with this was a sweet, after dinner drink, Pineau de Charentes, a fortified wine made from a blend of fermented grapes and cognac.
I've not had a meal like this in a very long time.
I recommend every dish I sampled as it was all sublime, but it was the branzino that won my heart!
If you've never been to Versailles, you must. If you've not been in a long time, you might want to revisit this Greenwich institution. . Chef's hats off to Executive Chef Erik Erlichson.
Versailles is conveniently located 339 Greenwich Avenue, Greenwich, CT and is easily accessible from I-95.
Charming Connecticut :: A weekend getaway at the Inn at Mystic + Harbour House Restaurant
Sometimes a quick winter getaway is as wonderful, if not more so than a summertime getaway. Sometimes when the weather seems at its bleakest and most dismal; when we feel most like hibernating, a little road trip is just what we need to jumpstart our minds and souls. So when I was invited to visit and review the newly renovated Inn at Mystic and Harbour House Restaurant I jumped at the opportunity.
Mystic is just about an hour and a half away from the Southeastern corner of Connecticut where I reside. We were due to leave mid-morning and arrive at lunchtime but the first snow of the season changed our plans slightly. I needed quickly capture some pictures of my sleepy little seaside village under a blanket of snow for a guest piece I have written for Yankee Magazine. (I will share more with you at a later date.)
The Inn at Mystic sits on one of the highest points in Mystic with stunning water views and has long been popular as a destination point for weddings and other special events. The restaurant is popular among locals and tourists alike.
The Harbor House restaurant recently underwent an extensive restoration. The building consists of an upper level area - a large dining room and bar - and a lower level with two smaller, more formal dining rooms with sweeping views of the Long Island Sound. We dined upstairs for lunch and were joined by Tim Brown who owns the property with his business partner Michael D’Amato. As we waited for our food, Tim told us about the restaurant's history, formerly the Flood Tide, and his visions for the property.
Despite its large size, the warm rich woods, deep red leathers and copper ceiling gave the room a cozy, warm and inviting feel on a particularly on a chilly, winter day. The restaurant offers a full-service bar that features 24 beers on tap, some of them craft beers, plus an assortment of traditional favorites and a range of cocktail specialties and wine. Outside boasts a large newly built deck that sees a lot of activity in the warmer months. We sat over by the large windows with incredible views of the Long Island Sound. As Brown continued to chat our food started to arrive. We sampled several different dishes that were selected by Brown.
We started off with the New England Clam Chowder. How can one visit a coastal town without trying such, especially on a cold winter's day? We loved the consistency of this soup, which was neither too rich nor too creamy, made with hickory smoked bacon and cherrystone clams. The soup had a nice smokiness to it, was filled with fresh, sweet clams and little bites of potato. What we liked most about this soup, was the addition of paprika oil drizzled over the top which added yet another element of smokiness.
Next to come to the table were the Flood Tide Crepes, an historic house favorite that Brown kept on the menu at the request of his customers. A plate of 3 crepes was presented to us with lobster and mushrooms in a Madeira cream sauce. The huge chunks of lobster did not disappoint. Next to arrive, piping hot, at the table was the Wood Fired Mac and Cheese. While this is not something I would ordinarily order (must watch my girlish figure!) I will gladly steer everyone to this dish. The "mac" was neither the elbows or shells often used in this type of dish, but orecchiette, which worked perfectly, Wisconsin cheddar cheese and huge chunks (full claws!) of lobster that are topped with panko bread crumbs and then baked in the exposed brick oven.
We also had the Tuna Tacos. while fresh and flavorful, these tacos didn't stand out from the crowd. The Copper River Salmon, in a sweet and savory rub came next, in a small, hot cast iron skillet over a bed of spinach with roasted potatoes. And finally, we were treated to a platter of Jumbo shrimp and delicious Noank Oysters. It should be noted, for the locals, and those nearby, that during happy hour, every Monday through Friday from 3:00-6:00 pm, you can get $1 oysters with your wine, beer or cocktails.
Stuffed from much too much good food, we decided to quickly check into our room before heading back out to walk through the town of Mystic. The Inn was recently renovated - it was clean and fresh, but I would not say it was modern by any means. Some of the rooms have fireplaces and jacuzzis in them and I'd suggest asking for one of those rooms - especially if you're looking for a relaxing and romantic getaway. Our room was clean but non-descript, it was sort of what you might expect from a New England roadside inn that seems more like a motel than an inn. We deposited our bags and drove into town.
There's quite a bit to do in Mystic in the wintertime. The old port is beautiful, but may be quite chilly in winter, so bundle up! Olde Mystic Village has lots of shopping - quaint, touristy boutique type stores. The aquarium is thoroughly enjoyable and is open year round, but do check first in case of inclement weather. (They close in substantial snow.) West Main Street in the town of Mystic is charming with lots of boutique shops, a wonderful bookstore, and some bars and restaurants where you can pop inside and to up with a warm cup of coffee or crisp mug of beer. There's an arts center and the Florence Griswold Museum is in Old Lyme. During the early 20th century, the Lyme Art Colony (located in Miss Florence Griswold’s boardinghouse) became America’s most famous summer art colony. Today this museum shares the story of how Connecticut played a pivotal role in fostering an authentic American art.
We meandered up and down West Main Street and in and out of the charming shops, before stopping in at a local restaurant, The Ancient Mariner, for a drink before heading back to the hotel to rest up before dinner. More food - how could we possibly?!
Fortunately we scheduled a late dinner and returned to the restaurant just after 8:00pm. This time we were seated at a lovely window-side table downstairs in the formal dining room with the fireplace. Despite the dreary weather the Harbour House was quite lively that night.
We perused the dinner menu and decided to start with the Native Calamari served Tuscan style with feta, olives and marinara. We loved the idea of them doing something a little different here but were slightly disappointed. The calamari was good - flavorful and crispy - but we felt as though the feta was sort of deposited upon it as an afterthought. We still believe that this dish has potential to stand out and think that the kitchen ought to play around with it some more. I have some ideas for this...
For our entrees we ordered the Stonington Scallops and the Lobster Roll. Really we wanted to try so much more, but our already full stomachs had just so much room. We ordered our scallops blackened which came on a bed of mashed potatoes. They were truly cooked to perfection and loaded with flavor. My lobster roll didn't disappoint either. I'd been craving one for quite a while and this one hit the spot. Mine was served up warm on a just slightly buttered roll. I like it that way. I do not want to taste too much butter when I eat my lobster rolls - I want to enjoy the sweetness of the fresh meat. As in our earlier dishes, they were more than generous with their lobster portions. The large, crispy fried potatoes that accompanied my sandwich were great too - and served as the perfect accoutrement. Perfectly content with all the food we'd consumed, we opted not to get more dessert but continued on with our wine and beer. Yet, despite this two desserts were brought over to us. We sampled a divine Pumpkin Cognac Cheesecake and an over the top decadent Chocolate Marquis made with Grand Marnier. I happen to love chocolate and orange and this didn't disappoint - neither did the cheesecake, and I'm not really a cheesecake person. Both of these phenomenal desserts were made by Harbor House's pastry chef.
At around 9:00, maybe it was 9:30, the band started to play and at that point, even downstairs in the quiet, formal dining room, it was getting hard to carry on an intimate conversation. We did for a while then decided to go upstairs to the bar where we found a local band playing some good ol' 80s tunes to a large local crowd who were thoroughly enjoying themselves. We bellied on up to the bar, settled in and enjoyed the scene. The band was decent, but most importantly, the crowd was lively. For locals looking for a fun night out this seemed to have been the place to be. When the band hung up their instruments, we headed over to our room at the Inn and settled in for the night.
The inn was pleasantly quiet. We didn't hear any of our neighbors, and despite being on the ground level, right off the parking lot, we didn't hear much from the outside either.
The next morning, as we were getting ready to check out and take a drive through some of the surrounding towns, we contemplated trying someplace else for breakfast, but decided to use the breakfast voucher that came with our room and try breakfast. The dining room in the bar area was clean and bright with no trace of last night's bar crowd. The sun shone in brightly, and the crowd seemed slightly different as well. Perhaps other hotel guests, or a different local crowd. We had one last chance to try the Harbour House menu. And truth be told, I was rather looking forward to the breakfast and brunch menus. We ordered the Lox and Bagel and the French Toast. The bagel and lox were good - and hard to believe but it is possible to mess this up. As a New Yorker I can say the bagel passed the test. But it was the French Toast that really got me. Their version is made from a baguette dipped in a cinnamon vanilla batter and served with fresh Maple syrup, accompanied by strawberries and whipped cream. The cinnamon and vanilla really stood out to add an incredible flavor yet did not overwhelm. After sampling the French toast I wished we had ordered one of the egg dishes instead of the bagel and lox. For those wanting something on the sweeter side, I fully recommend their French toast - it was one of the better ones I've had.
***
My overall summary:
The Inn was was lovely, and very basic. You really want one of the rooms with a fireplace. If you're looking for someplace a little more luxurious, this won't be the place for you. While our stay was incredibly quiet and relaxing, I do wonder how quiet the front facing rooms are in the summertime when more people are outside, in the parking lot and in the pool.
The Harbour House Restaurant was lovely. We really enjoyed both the casual setting of the bar area, and the more intimate setting of the more formal dining room. We had a few really great items off the menu. Most was pretty standard - good, but not over the top. The beer selection was impressive. As were the prices. The food, and drink, were priced incredibly well. I would easily stop back for a bite and a drink en route to Newport or Maine this summer. I'd love to experience the outside deck when the weather is nice.
Owner Tim Brown and his staff went above and beyond the call of duty. They were courteous, attentive, and incredibly polite. The customer service here is excellent.
I think the Harbour House is still trying to figure out what it is exactly and where it fits in with the restaurant scene in the area. I applaud any establishment for trying to figure out what works and what doesn't in order to keep the dining rooms full and the customers happy. The nighttime bar crowd, for example, differed from the breakfast crowd, which differed from the dinner crowd. I can see that Harbor House will quickly become a hit with the locals looking for a great night out, but I think it can be so much more than that.
On a scale of 1-5 sailboats I'd give the Inn at Mystic and Harbour House Restaurant 3.5 boats.
For more information about the hotel, restaurant and all their offerings, please visit their website.
Dining out in Fairfield County :: Brick + WOOD
I do love writing food reviews and going out to my press dinners. I love it even more when the restaurant is really good. Often, even with really great selections, there are items that fall off the mark and disappoint a bit. Every once in a while you happen upon a place where everything you try is divine. Brick + Wood is just that place. Now, of course, I feel the need to preface my pieces by saying that food, like art, is really all subjective. What I may love, you may not.
Paolo and Clara Cavalli opened Brick + WOOD in The Brick Walk in Fairfield, Connecticut just 3 weeks ago to a steady stream of very happy diners. Located in the former Ponte Vecchio location the space and the concept have been redesigned to embrace a fresh beginning and a new dining experience for a new generation. Haverson Architecture & Design of Greenwich, CT, has redesigned the space, transforming it into a multi-layered / multi-sensory restaurant and bar.
Much of the design is framed by stressed wood and worn Chicago brick with pockets of space throughout filled with stacks of wood that heat the oven. The mosaic tiled pizza oven and the butcher block and Calcutta Ciero marble top mozzarella bar are the focal point of the dining room.
Brick + Wood is home to the area’s first all-tap wine bar, accentuated by a steel backdrop and wooden taps. The beverage program is a first of its kind in the area and boasts the largest selection of wines on tap along the Eastern Seaboard. Their wine selection is tremendous, but you can't ignore their creative cocktails. Word has it that the Wood Martini is divine. Their sangria is wonderful and unique, made with limoncello and fresh fruit. Their Cider Shooter is a fun fall beverage - It's not (yet) on the menu but you should ask for it.
In addition to craft cocktails and premium beer selections, the impressive line-up can be served by the glass, in flights as a 2 oz taste, ½ carafe or full carafe, via a contemporary wine tap design which maintains the integrity of wine. Our wines were paired with our food, from light and refreshing to match the flavors of the street food, to bold to hold up to the flavors of the pizzas, one of which had a lot of heat.
Wine Taps are environmentally friendly. Brick + Wood has researched, sipped and sourced the best wines from around the world from winemakers who want their varietals to continuously shine from start to finish. These wines are stored in stainless steel kegs and maintained at optimal temperature – reds at 62 degrees and whites at 42 degrees. In a properly sealed keg where the wine is not exposed to oxygen, even when tapped repeatedly, the last ounce of wine tastes as fresh as the first.
Brick + Wood’s offers an evocative and inspiring menu which lends itself to a dining experience that's as visual as it is tasteful. A Mozzarella Bar is visible and accessible to all in the restaurant. Watch as the chefs prepare hand-pulled mozzarella all day long. In addition, imported dried and cured meats such as capocollo, mortadella, prosciutto and salami are thinly sliced to order.
Our burrata was fresh, almost warm with a creamy center. The truffle filled center added a luxurious taste to an already decadent treat, the freshly shaved prosciutto complemented it perfectly.
Street Food... It doesn't get much more simple than ricotta and caramelized onions on homemade crostino and yet the sweetness of the onions and the creaminess of the ricotta are perfectly balanced with the crispiness of the toasts.
Montanara Pizze Fritte - Yes, just as it looks and sounds - fried pizza dough. This tender soft just slightly crisp dough melts in your mouth, topped with their own marinara sauce made from San Marzano tomatoes are a simple delight. I'm not sure I would order these before a pizza, but certainly I would if I was sitting at the bar and needed something to nibble on while drinking my wine.
You've not had a croquette until you've tried their Loaded Baked Potato Crochette. Made from mashed potatoes, bacon, chive and cheese, these are truly decadent.
Arancini are a traditional street fare. Little balls of rice deep fried and stuffed with either bacon, cheese and jalapeno sauce, four cheeses and vodka sauce or pear and gorgonzola with a sage brown sauce. I wasn't sure I would like the latter, I quite liked the combination of the pear and the gorgonzola. The inside was rich and creamy and the flavors balanced beautifully. If you're up for trying something a little different, I recommend trying these.
Next was the Arugula Salad, the little leaves were served with thin slices of pear, and candied walnuts in a maple vinaigrette. Again, I was not expecting to like this - I tend not to like salads on the sweeter side, but this worked for me. The maple in the dressing was just sweet enough to balance the bite of the arugula.
Now let's talk pizza. THIS is pizza. This is the pizza that brings me back to Rome and Florence and some of the tiny pizzerias in Tuscany and Umbria... The thin crust that has the right amount of chew and isn't brittle like most thin crusted pizzas are here. Brick + Wood's “perfect pizza” is a labor of love and is certified by the Associazone Pizzaiuoli Napoletani (APN), an association formed in Naples by pizza makers to preserve the authentic Neapolitan pizza values. (Supported by the Italian government, this rigorous certification process is required by any restaurant in Italy wishing to serve authentic Neapolitan pizza. Only a handful of pizzaiolos in the United States have earned this distinction.)
Brick + Wood pizza starts with fresh dough, handmade on the premises and leavened for 24-48 hours. Using Italian imported San Marzano tomatoes, fresh basil and house made fior di latte mozzarella; the pizza is then cooked in a 900 degree wood-fired oven for about 90 seconds, which marks the pizza with flame blackened blisters along the crust and bottom. From this perfect “anatomy of a pizza”, creative, as well as classic toppings can be added.
We tried three of their pizza. First we had the Margherita - traditional made with San Marzano tomato sauce, basil, fresh mozzerella and olive oil. It was good, it was very good but I prefered the "white" pizza - althought not white by traditional standards this one had no red sauce, simply their fresh mozzarella, prosciutto, shaved, Parmagiano and a touch of balsamic glaze. I enjoyed this one very much.
My favorite, however, was the Diavola (Texas Heat) which is made from spicy Sopressata, garlic, jalapenos and oregano with just a touch of spicy honey drizzled over the top. There is no sweetness to this pizza at all, but the honey takes a bit of the edge off the heat. Don't get me wrong. There is still plenty of heat here for you heat lovers!
And finally, even though I had no room left, I had to try the two desserts that were presented to us. We were given a slice of S'mores pizza... While it may not be the most beautiful thing I've ever seen, it certainly tasted good - with all the flavors you'd expect. My favorite, however, was their cranberry and white chocolate bread pudding. I don't ordinarily get dessert, but this was truly outstanding. It was decadent and yet comforting. While I might not order this after my pizza... I would absolutely come for dessert, paired with a nice robust red, or warm cup of espresso, this is a treat that simply must be tried.
If you are in or near the Fairfield, Connecticut area, this should be a must on your places to eat out - whether on a date or as a family with the children. We'll be there at some point this weekend!
Charming Connecticut :: What to do in Fairfield County this weekend :: Rooms with a View
This piece first appeared on the AtHome Magazine website. This weekend Southport Congregational Church’s annual fundraiser, Rooms with a View, founded by the late Albert Hadley is to take place from Friday through Sunday.
Come peruse the church’s library and great hall area to view 12 wondrous miniature showrooms. This delightful event, now chaired by Thom Filicia, was created so that the small local church could help those in need. What started out as a little design show has grown exponentially over the years and has caught the attention of many national shelter magazines.
This year, celebrating the event’s 20th anniversary, the 12 participating designers will all pay tribute to the legendary late Albert Hadley, America’s preeminent designer to high society. We will see how these designer choose to reinterpret his work in their 5-by-8-foot spaces, with three walls and an 8-foot ceiling.
This year’s designers are:
Christian Arkay-Leliever, Fairfield
Parker & Company, Parker Rogers II and Katie Holmberg, Southport
Forehand & Lake Interiors, Christina Lake, Fairfield
Jane Ellsworth Interiors LLC, Jane Ellsworth, Darien
Jenny Wolf Interiors, Jenny Wolf, New York
New York School of Interior Design, Margaret Mints and Veronica Whitlock, New York
Patrick Mele Design, Patrick Mele, New York
Sara Gilbane Interiors, Sara Gilbane, New York
Sister Parish Design, Susan Crater and Eliza Crater, Bedford, NY
Tara Seawright Inc., Tara Seawright, New York
Antonino Buzzetta Design, Antonino Buzzetta, New York
Barry Rice Design LLC, Full Circle Modern, Barry Rice, Brooklyn
Rooms with a View opens to the public today and tomorrow from 10 a.m. to 5 p.m., and Sunday from 11 a.m. to 5 p.m. General admission tickets are $20.
In addition there are three premium events that require reservations:
A Friday gala from 6:30 to 9:30 p.m. Tickets are $100 and $500.
A Saturday lunch and fashion show, with seatings at 11 a.m. and 1:30 p.m.
Tickets are $50 and include admission to the design show.
A Saturday champagne tour of the room vignettes and dinner with New York designer Thom Filicia is will take place on Saturday evening from 6:30 to 10 p.m. Tickets are $500.
In addition to the room vignettes, there will be marketplace featuring more than 30 vendors selling crafts, antiques and accessories. Refreshments will be available at a cafe. Proceeds from the event will support the church’s missions and outreach programs in Connecticut and overseas.
Here is a sneak peak!
Dining out in Fairfield County :: Hana Tokyo opens in the Brick Walk
This article first appeared on CTBites.
Hana Tokyo opened in Fairfield’s Brick Walk Plaza just a few weeks ago, and locals seem to be embracing the new restaurant with open arms. Owner Alan Wu recently relocated from Alexandria, Virginia to be closer to his family. Born and raised in China, he came to the US in his mid-20s and landed in New York City where he immersed himself in the world of gourmet sushi, learning everything possible about the trade. In 2002 he opened the original Hana Tokyo and after 13 successful years as the busiest Japanese restaurant in town, Wu and his restaurant now come to us. Wu prides himself on using only the freshest available ingredients, making everything in-house, and offering unparalleled service.
The new restaurant (which many will recognize as the former Tomba) has a contemporary, earthy feel. As one enters the restaurant, a large mural of a Japanese woman in a kimono, painted by renowned local artist, Suzanne Bellehumeur, greets you as you enter the facility and a small sushi bar constructed from reclaimed wood is to the right. Contemporary and traditional Japanese décor are combined to give the space a look that is modern yet traditional. The main dining area has 8 hibachi tables, a sushi bar, a lounge, plus 20 outside seats.
Wu brings his proven successes to Fairfield along with a highly trained team of sushi masters, hibachi chefs, servers and bar tenders. Head chef Michael Lin, formerly of Tengda Asian Bistro in Greenwich, brings his mastery of hand crafted sushi rolls and appetizers, utilizing only the freshest of ingredients, to create signature dishes that include an inspired Pizza Sandwich filled with spicy tuna, avocado, tamango, masago, crab and lobster salad topped with eel and wasabi sauces. Other creative inspirations include Blackened Tuna Taco with a spicy wasabi aioli wonton, Octopus Salad with Ponzu soy and Toro Tartar with quail egg. Chef Lin originally hails from the same hometown in China as Alan Wu. Over the years he has learned how to create dishes that surpass the expectations of the local area’s palate. His passion is to blend traditional Japanese ingredients with unique flavors in new and innovative ways.
I stopped by one day last week and sampled some of the items from the appetizer and sushi menus as well as experience the hibachi. Our first stop was the bar where we sampled dumplings, spicy rock shrimp, shrimp dumplings and shrimp and vegetable tempura. We moved on to the sushi, and I highly recommend The Sushi and Sashimi Combination which was so vibrant, colorful and fresh – everyone should try just one piece without any sauce to fully appreciate the freshness. The Sushi Dynamite and Sushi Napoleon were very good but my favorites of the specialty rolls were the Fancy Rainbow Roll, a beautiful combination of tuna, salmon, yellowtail avocado and scallion – it was as beautiful to look at as it was to eat - and the Megan Roll, a unique roll with tuna, salmon, yellowtail and avocado all neatly wrapped together in paper thin cucumber slices with a vinegar sauce. These rolls were incredibly light and refreshing. Because these rolls contain no rice, they are perfect for those preferring to go a carb-free or Paleo route.
Next we moved to the hibachi menu where we indulged in filet mignon, shrimp, lobster and chicken. I’ll be honest and say that I’m not much of a hibachi fan. I tend to find it a bit heavy, oily and oftentimes bland – I go merely for my children who do love it, for it’s certainly an entertaining way to eat. While my expectations were low (despite the great sushi I previously sampled) I was very pleasantly surprised. Our experience started, as it almost always does, with a fancy fire show and an entertaining display of knife juggling wizardry. From there our chef fried the obligatory egg and fried rice. Only this was not like all the other fried rice; this fried rice had texture…an almost nutty-like texture, and a great deal of flavor. It was not overly greasy. And as simple as fried really rice is – this was really good.
Next to arrive was the fillet mignon. We opted to have ours rare. It was perfectly pink on the inside, incredibly flavorful, tender and juicy, and seemed almost to melt in our mouths. The shrimp, lobster and the chicken were excellent. I did notice one thing as I watched our chef. He seasoned everything thoroughly - as opposed to simply drizzling some soy sauce haphazardly over the food as I’ve seen at other hibachi restaurants…our chef added a couple of different sauces, a little bit of salt and a considerable amount of garlic. The garlic, not at all overpowering, brought the taste to the next level and made this hibachi meal stand out from the rest. If you’re not completely stuffed to the gills, I recommend trying their ice cream – choose from ginger, mango, coconut, green tea, or red bean. Better yet, get a scoop of each. We certainly had fun sampling them all and trying to figure out which was which.
Hana Tokyo
1275 Post Rd, Fairfield, CT 06824
Phone:(203) 256-0800
This article first appeared on CTBites.
All About Salt Therapy, Salt Caves and The Healing Powers of Salt
Salt therapy has been used for centuries across Europe, Asia and the Middle East. Salt therapy is enjoying a newfound popularity, both in the US and abroad. Also called halotherapy, it is said to relieve all sorts of medical conditions ranging from respiratory illnesses such as asthma, COPD, and bronchitis to skin conditions such as eczema and psoriasis. It's also been proven as a treatment for Cystic Fibrosis, suggested for ADHD, weakened immune systems, thyroid disorders and arthritis. Salt chambers, or caves, have been popping up all over the place. These caves offer healing experiences in the most relaxing of environments. With thanks to modern technology today's salt caves can recreate the same microclimate found in natural salt mines.
Natural Himalayan salt has over 80 natural restorative minerals that are extremely beneficial to the human body when ingested as well as when inhaled. Himalayan salt is antibacterial, antiviral, antifungal and acts as an anti-inflammatory.This salty environment creates a healthy negative ion charge in the particles, which are inhaled into the body and absorbed into the skin. These particles work throughout the body to expel mucus, and push out toxins.
I recently learned about Saltana Cave in Ridgefield and wanted to experience the healing powers of salt. I had no idea what to expect. I thought cave and I thought cold and dark, but I was very wrong. While the cave is indeed dark, lit up only by special himalayan salt lights strategically placed on the walls, creating warm pink hues, on the floors and one was made to resemble a make-shift fireplace. The walls of the cave are made entirely of blocks of pink himalayan salt. The ceiling was created to resemble a starry sky at night. Below you'll notice several inches of pink Himalayan salt, about the size of small pebbles. The salt was lovely to walk on.
The room was comfortably warm - much more so that I expected. I immediately felt the difference in the air quality – and the smell, much like a clean, fresh ocean breeze. A salt generator is used to create the halotherapy (natural healing through salt).
I was guided to a zero gravity chair, handed a blanket, and told to make myself comfortable and relax. I reclined my chair as far as it would go and even though I was not cold I placed the blanket on top of me. I was told that in a few minutes I would be listening to a tape that would tell me about the healing powers of salt. The short lecture came to an end and transitioned into some incredibly relaxing New Age Music . I was so relaxed that I drifted in and out of sleep - not a deep sleep but a deeply relaxed trance-like mode. I do not relax or unwind easily. My brain is always abuzz and always running at warp speed. I have a very hard time tuning out during yoga yet here I was able to do so easily.
As far as the beneficial and therapeutic part of the session, I'm not really sure I could pinpoint anything. Though while I am not asthmatic, I could tell me breathing was much deeper and cleaner. My thoughts were lucid, clearer and that could have been a result of the salt therapy or the fact that I was incredibly relaxed. I don't think I’ve ever felt quite so relaxed after yoga or a massage. Coincidental or not, I felt good when I left – I felt very good.
The salt cave sessions at Saltana Cave are 45 minutes long and start every hour on the hour. It is suggested that you wear casual clothing and white socks to preserve the purity of salt. (Shoes are left outside in a cubby.) While it would be fun to experience with a friend, I was glad that I went alone. My iPhone was tucked away, there was no one nearby to distract me, and because of that I feel I really benefited from the experience. For those looking for alternate and a natural means of de-stressing, over work, life or the impending holidays, this could very well be your answer.
For many in the area Saltana is a little bit of a drive. You may want to schedule lunch or something fun to do either before or afterwards in nearby Wilton or Ridgefield.
For more information on hours of operation and pricing contact Saltana Cave. For those of you in other parts of the state, country or world, be sure to look up Helotherapy, my guess is that there's a salt cave not too far from you!
Chamard Vineyards :: A mini culinary vacation right in our backyard
Nestled in the shoreline town of Clinton, Connecticut, about a mile beyond the hustle and bustle of the outlet shops is a charming vineyard that boasts 20 acres of grapes as well as their bountiful fruit, vegetable and herb gardens. This little winery is truly a hidden gem - a diamond in the rough.
While the words vineyard and winery do not typically come to mind when you mention coastal Connecticut, you may want to rethink those thoughts. Established in 1983, Chamard Vineyards Farm, Winery, & Bistro boasts several Estate Reserve wines that are exclusively made in their winery, and can be enjoyed right on their premises - in their Tasting Room, dining rooms and, weather permitting,outside on the patio overlooking the magnificent property. The bistro offers a creative farm-to-table menu featuring a French inspired American menu.
Come meander through the vineyards and the gardens – bring your dogs if you wish, but they must remain on their leashes! (Your four-legged friends are not allowed inside in the dining areas, however.) Take in the magnificent scenery all around you - California doesn't have the beauty of the seasons the way we do! Our leaves will be at peak within in the next couple of weeks, why not enjoy the amazing foliage while sipping some great wine and dining on great fare.
I met up with my good friend Doug Ball for a personal tour and some lunch - Doug was responsible and the mastermind in turning this once residential home into a restaurant with a commercial kitchen and tasting area. His impressive sculptures also dot the vinery landscape.
We entered the building from the outside, where the Tasting Room was to the left and two adjoining dining areas were on our right. The Tasting Room is small but spacious and sunny with magnificent views of the vineyards all around. As you make your way to the bar you'll notice an amazing creation, a cross between a mural and a sculpture created entirely from wine barrels - Here Doug illustrates the journey of the grape, from the vine, to the bottle to the glass. It's quite impressive. The bar itself is made from reclaimed cherry flooring and wine barrels, as are the 8 tables.
The Lounge boasts 7 tables, is warm and inviting filled with eclectic décor and artwork, much created from reclaimed wood, wine barrels and wine staves. In the center of the Lounge, commanding your attention, is a wonderful table aptly called The Center of the Universe. This beautiful table was created from a fallen persimmon tree as was the pass-through from the lounge into the kitchen. As in the Tasting Room, the rest of the tables in the lounge area were created from wine barrels. In keeping in theme with the winery, the decor follows suit throughout - the table tops in the Atrium, just off of the Lounge, were created from wine vats, and the benches at each table, just beneath the windows with the scenic views, were made from reclaimed lumber and old wine staves. (Wine staves are the individual pieces of wood that all together form a wine barrel.) For larger parties and private events the Harvest Room, located just off the Atrium, is available for use. Each dining area offers exquisite views of the property.
We enjoyed our lunch in the lounge where the trees were just starting to change into their autumnal hues – the bright reds and oranges served as a perfect contrast to the green vines. Chamard's new menu perfectly reflected the change of seasons. The kitchen prides themselves on using fresh vegetables, fruit and greens from their own gardens. Items that are not grown on property are sourced from local farms and vendors. The new menu boasts items like Salade Lyonnaise, made with frisée lettuce, applewood smoked bacon, poached egg, brioche croutons with Dijon apple cider vinaigrette. The Salade de Feuilles de Moutarde is made with kabocha squash, dried cherries, pumpkin seeds, braised pork belly and maple syrup. Chamard Courge Musquee et Gnocci is made with a house made gnocchi, local shiitake mushrooms, sage pesto, toasted pistachio nuts and Brussel sprouts. The Poitrine de Poulet Roti en Poêlé is a pan seared Moularde duck breast, served with Chamard white port, sour cherry gastrique, almond wild rice and sautéed baby spinach. The Agneau Roti âla Lavande Locale is a roast rack of spring lamp served with cannellini beans, tomato confit, roast garlic and eggplant with a rosemary-lavender jus.
Because I was on the property for a possible food review we tasted more than we would ordinarily order at lunchtime. We started with the Grilled Flatbread made with thinly sliced sweet potato, Red Russian kale, Fontina, herbed crème fraiche, black mission figs and a sherry glaze. The flatbread was served with a side salad, was thin and crisp and the flavors perfectly representative of the autumnal garden. For those who like sweet and savory, the combination of cheese and fruit, the Salade â la Mache will fill your flavor requirements. Organic mache lettuces, Belgium endive, caramelized Anjou pear, farmstead blue cheese, toasted pecans and a cranberry vinaigrette make this salad a beautiful as well as a flavorful treat. The smooth yet piquant blue offered a perfect balance to the sweetness of the pear and the dressing. This salad is a bit on the sweeter side, so if you prefer your salads more on the savory side, this may not be the choice for you. We munched on Camembert en Croute, a creamy Camembert wrapped in puff pastry, served with salted caramel sauce, pears and apples served and warm baguette slices while we waited for our entrees. This could also very well be served after a meal and enjoyed as a dessert. The Four Mile River Farm Burger made from local grass fed beef, aged gruyere cheese, bacon marmalade, garlic aioli and baby arugula on a brioche with a side salad vinaigrette was outstanding. The burger had a perfectly seared crust on the exterior, was pink, juicy and tender on the inside. The flavors of the bacon marmalade and the garlic aioli perfectly complemented the burger. The marmalade offered a nice bacon and onion flavor without overwhelming and weighing down the burger as bacon often does. The Côtelette de Porc de Berkshire Grillées aux Morilles – grilled Berkshire pork chop, morel mushrooms, spring garlic, brandy and crème fraiche with marbled rainbow potatoes was divine. The pork chop was perfectly cooked, and perfectly seasoned absorbing the flavors of the crème, sherry, mushrooms and the spices. The sauce was well seasoned with a perfect hint of the sherry, though not at all sweet. The fresh sage served a perfect flavor complement. My only regret was that I had not asked for some bread to soak up the wonderful sauce! With our meat we ordered a side of Shaved Brussel Sprouts that was served in a personal sized pot with pine nuts, dried cranberries and carrot brunoise. To help wash down our food we chose the award winning Merlot and the Chardonnay. Don’t let the fact that the grapes are local cloud your judgment. These are two truly very good wines.
There's one more thing worth noting - Perhaps you are interested creating your very own wine, and labels? The winery offers something called the Custom Crush. A Custom Crush will yield 2 barrels, or 300 bottles of wine. This is very popular as a bridal party activity as well as a team building activity for businesses. Come on, there's a little bit of Lucy and Ethel in all of us... admit it!
Chamard offers private tours and tastings. It is recommended that they be made in advance of at least 2 weeks to accommodate other tours and scheduled event, one can also sign up for the their Wine Maker tour.
For more information on tastings, tours and Custom Crushes, you can reach out to Chamard via their website.
For more information on Doug Ball and his works, sculptures and commission, visit his website, OOODB.