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FAIRFIELD COUNTY FOODIE

Scoop on restaurants in Fairfield County Connecticut, delicious recipes and much
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FROM THE FARM TO MY TABLE

Posted on May 22, 2012 by Fairfield County Foodie

Connecticut is blessed with so many amazing farms that are diligently bringing
us fresh local produce.  As icing on the cake, we have a high concentration of
local chefs who respect and understand the importance of these farms and support
them by bringing local produce to their dinner guests.

For me, the highest respect one can give local produce is to cook it in a simple
yet elegant fashion  that allows each ingredient to boldly shout out its natural
flavors.  Chef Michael Bick, of Some Things Fishy Catering, did just that last
Sunday evening at a quintessential Connecticut farm that everyone knows and
loves:   Holbrook Farm in Bethel.



What a gorgeous, sunny day it was and what a perfect setting to eat an authentic
farm-to-table meal.   As we arrived, we were greeted with live music and Chef
Michael’s signature beverages:  A sweet White Peach Nectar with Terragon and a
tangy Basil Lemonade.   I could not decide which I liked better.  They were both
refreshing and delicious.

For passed hors d’oeuvres there were Hawaiian Sea Salt Dusted Diver Scallop with
Green Tomato Relish and Radish Crisp, Sherry Wine Braised Oxtail with
Chickpea Puree and Cilantro Drizzle in a Sundried Tomato Tartlet and
Sundried Tomato Basil Risotto Cakes with Wilted Pea Greens and Smoked
Mozzarella.  I did not get to try the scallops, the Rissotto Cakes were very
good but the Oxtail tartlets were simply divine!  This tartlet was crisp and
intensely flavorful and it was filled with moist juicy meat.  Yum!

Our first plated course was Pan Seared Redfish with Apricot-Chili Butter,
Organic Hot House Microgreens and Artichoke Fritters.   It was a very juicy
piece of fish cooked with appropriately delicate accents of flavors.

Main course was served family style, and it was such a great idea given the
setting.  We had Roast Chicken with Chervil, Mint, Tarragon, and Garlic
Chive Pesto.  On the side was a Spring Vegetable Melange of roasted Beets,
Blistered Fava Beans, Turnips, Multi Colored Carrots.   Speckled Quinoa with
Young Dill and Sweet Peas completed the course.

Our dessert course was the most perfect finish to such a great meal.  We had
Green Tea Cupcake with Cream Cheese Buttercream and Rosemary-Kalamata Olive
Cupcake with Vanilla Buttercream.  I mean, WOW!  Both the cupcakes were
outstanding with unusual flavor pairings.  Although, I have to admit that the
Kalamata Olive one stole my heart! 

I have always fantasized about what it would be like to eat a lovely, elegant
dinner at the farm – well, let me tell you that this is exactly what I had hoped
for and expected. PERFECTION!



The best part of this family style of dining is the chance of meeting fellow
foodies.  We were so happy to meet and eat with the dynamic duo behind OmNomCT
and another very lovely husband and wife team behind LocalFoodRocks.com and
TheNaturalPrincess.com.

Very reasonably priced (as compared to other Farm to Table dinners offered in
the area) with a BYOB policy, this is one experience that you must have.
According to Chef Michael Bick, there are plans for another such dinner in the
second or third week of September this year when the delicious fall vegetables
start to emerge.  So keep your eyes and ears open, people!


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AL FRESCO DINING AT ITS BEST

Posted on May 18, 2012 by Fairfield County Foodie

With spring in full bloom and summer just around the corner, we are all eager to
spend as much time outdoors as we can.  I, for one, am constantly looking for
things to do outdoors.  I find myself “inventing” errands that will require me
to leave the house and make the most of the sunny warm weather outside.

Forget the errands!   Why not eat a fabulous meal outdoors?   Great idea,
right?  But where do you go?

Blue Lemon, in the heart of Westport, offers a wonderful al fresco dining
option.  They have this charming, magical outdoor patio.  Hidden from the
street, it is almost like a “well kept secret”.  It is the most perfect place to
enjoy the great outdoors as well as a fabulous meal prepared by Chef Bryan
Malcarney.



Chef Malcarney is a master at making his food look spectacular and taste even
better!  With vibrant colors and picture perfect presentations on each plate his
flavors are clean and each ingredient seems to be thoughtfully chosen to
complete the wonderful composition of textures and flavors on each plate.

This afternoon I attended a cooking demo and lunch event at Blue Lemon. It was
brought to us by the wonderful ladies at CTBites.  They really do think up the
most amazing culinary adventures and I never seem to get enough of it. 

We started our meal with this really refreshing and surprisingly delicious
golden beet gazpacho.  Are you ready for this?  It had golden beets, cucumbers,
celery, tarragon vinegar, garlic and olive oil. What an interesting combination
of ingredients and what a surprisingly delicious result.  It is a perfect summer
soup.  Chef Malcarney garnished it with red beet juice, and made a beautiful
pattern in each bowl.  He even came to each table and demonstrated how he
created that pattern.  How clever! 

Chef Malcarney demonstrated his award winning (ie: Connecticut Magazine Award
for the Best Dish) grilled baby squid recipe.  But first he showed us how to
clean and prep the squid.  It was such a complex task, that I left there feeling
a whole new appreciation for this ingredient on restaurant menus.

The baby squid was served over an arugula and endive salad with blue cheese,
celeriac, caramelized walnuts and cider vinaigrette.  It was so soft and tender
with the perfect char on the outside to enhance its flavor.  The tiniest detail,
down to the caramelized walnuts, was perfect and integral to the flavor profile
of this dish.

And now for the drum roll please!   For dessert we had caramelized bananas with
a homemade caramel sauce and a homemade vanilla ice cream.  You should have been
there to hear the synchronized “Mmm…” echoed all across the patio.   Everyone
LOVED it!  The bananas were ever so tender and they had a wonderful crisp from
the brûléed sugar on the top to add a subtle and delectable crunch.  The caramel
sauce was to die for with a deep and rich flavor.  That and the ice cream were
the perfect complement to the bananas.

What a great day!  Great setting!  And a great meal!

Blue Lemon Restaurant | 15 Myrtle Ave, Westport |




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SMOKING HOT

Posted on May 15, 2012 by Fairfield County Foodie

I love Love LOVE food cooked in smokers.  Usually this is a labor of love and
the ultimate test of patience.   Real heavy duty smokers can cost thousands of
dollars and most people will not be investing in them any time soon.  So I am
constantly in search for cheaper and quicker alternatives.

Last year I blogged about a small smoker box I bought from William Sonoma that
goes on your BBQ grill.  While it works great, I was disappointed that it was
too small and can only hold a couple of burgers at a time.  But beggars can’t be
chooser, right?   It would be great, if there was easier and better way to do
this – one that can be implemented indoors even in the winter months, I thought.

Then a couple of weeks ago, I was watching Chopped All Stars Finale and Marcus
Samuelson used a stove top smoker.  Ted Allen commented on how this is a great
product with authentic results and really inexpensive.  So, of course, I had to
check it out.  I looked it up on the internet and found that there are couple of
popular brands out there that cost around $50.  Not bad, huh?!

I picked up Cameron brand from Bed Bath and Beyond in Norwalk for just about
$48.   What I really liked about this product was that it functions on your
stove top as well as on the BBQ grill outside.  It comes with a couple of boxes
of wood chips to get you started.  A guide book is enclosed in the package to
give you the basics of types and wood chips to use, the cooking times and even
some recipes.

Keeping in mind the smoke and mess that is created when cooking outdoors on a
BBQ, I was fascinated at how light and easy to handle this stove top smoker is. 
When using on stove top, the handles stay cool to the touch which makes life
really easy.  And the best part …. clean-up afterwards was a breeze.

So far I have tried making burgers and chicken with Indian spices on it.  It is
amazing how much flavor the smoking process adds to the food.  Cook time was no
more than 20-30 minutes for each…which makes weeknight dinners a snap but the
results are so phenomenal that people would think you have slaved for hours.




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THE PANNA COTTA PENCHANT

Posted on May 11, 2012 by Fairfield County Foodie

The beautiful warm weather we have been enjoying here in Connecticut lately, may
have something to do with it, but I have been craving some creamy delicious
Panna Cotta.  I have had some wonderful renditions of this dessert.  Most recent
experience was at The Whelk where they served it with a delicate blood orange
and sage sauce.  YUM!

For some reason, I have never tried making this dessert at home.  I did some
recipe research and it turned out to be a very simple recipe.  So, instead of
trying to figure out the best restaurant to go get me some Panna Cotta, I
decided to experiment with making it at home.

Let’s try it two ways, I thought.  One, a Vanilla Bean Panna Cotta with a Mixed
Berry Compote and for the other, I chose to try out something exotic.   Cardamom
came to mind.  Hmmm… Cardamom Panna Cotta?  Yes!  Sounds delish!

Pistachios are a classic flavor pairing with cardamoms in many cultures…and so a
Pistachio Cream sauce was the obvious choice.   I can’t tell you how amazing
this dessert turned out!  You have got to try it at home.  Here is how you do
it…

Basic recipe for 5-6 servings of Panna Cotta involves 3 cups of heavy cream, 1
cup whole milk, 1 vanilla bean, ½ cup honey, 1 tablespoon of unflavored powdered
gelatin and 2 tablespoons of sugar.

Mix gelatin in milk and let it sit for 5 minutes.  Cut a lengthwise slit in the
vanilla bean, and scrape off the seeds inside.  Add the seeds to the milk and
gelatin mixture. If you are making the Cardamom Panna Cotta, you would also add
¼ tsp of ground cardamom seeds into the milk at this point.  In a heavy saucepan
on medium heat, heat the milk mixture until gelatin dissolves but milk does not
boil.  This should take about 5-6 minutes.  Add the heavy cream, honey and
sugar.  Stir until sugar dissolves, about 5-7 minutes.  Remove from heat and
pour into 5-6 ramekins (fill the ramekins about halfway).  Let the mixture cool
before putting the ramekins into the refrigerator for at least 6 hours – to
allow the Panna Cotta to set.

When serving, the best way to take the Panna Cotta out of the ramekins, is to
run a paring knife along the inside edges of the ramekin.  Turn the
ramekin upside down on the serving plate and tap firmly but not too hard on the
back of the ramekin until the Panna Cotta comes loose.  And Voila!

Now for the best part…the sauces.

A Berry Compote is really simple.  Take a bunch of mixed berries (quantities and
types depend on your personal taste and preference – but I took about 3 cups of
mixed berries for my purposes).  Heat the berries in a sauce pan over medium
heat, with 2 tablespoons of water and 1 tablespoon of sugar.   Cook until the
sugar is dissolved and berries are starting to come apart just a bit forming a
sauce.  Take it off the heat.  Cool slightly.  This compote is ready to serve as
is…or it could be chilled before serving.  It is totally up to you.  I chilled
mine.

The tartness of the berries is such a wonderful complement to the sweet Panna
Cotta.  Plus the wonderful contrast of the deep colors of the berries with the
creamy white Panna Cotta makes for a great presentation.

While I have always loved the Berry Compote with Panna Cotta, the Pistachio
cream sauce was my absolute favorite.  As I tasted this cream sauce, I was
picturing other possibilities – like serving it with a decadent flourless
chocolate cake for instance.  (Let’s save that for another blog post, shall we?)
This sauce will make all your guests go “Mmmm….”.

Simple to make.  You need 2 cups of unsalted, shelled pistachios, 1/3 cup whole
milk, 1/3 cup agave nectar and 1/3 to a 1/2 cup heavy cream.

Soak the pistachios in water overnight.  Once they are nice and soft from the
soaking, pull off the skins from each pistachio.  This sounds tedious but it is
actually quite easy to do because the soaking helps the skin to literally slide
off.  In a food processor, add the skinned pistachios, whole milk, and agave
nectar.  Keep the food processor going until the mixture is a smooth thick
paste.  I prefer my pistachio sauce to have some texture to contrast with the
creamy Panna Cotta – so I did not go all the way.  Take the mixture out of the
food processor into a bowl.  Stir in heavy cream to this mixture to the desired
consistency.  Taste test the sauce and add more agave  nectar or heavy cream if
necessary.

Hope you try the two variations and let me know which flavor combination you
preferred.




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WHEN A GRILLED CHEESE FOOD TRUCK CAME TO WESTPORT

Posted on May 8, 2012 by Fairfield County Foodie

Of course I was there!

It was a special book signing event at Barnes&Noble bookstore in downtown
Westport last Saturday with John Barricelli of SONO Baking Company and Jason
Sobocinski of Caseus Fromagerie ~ Bistro in New Haven.  Jason is the host of the
new show “The Big Cheese” on Cooking Channel, and of course the brains behind
the awesome Caseus Cheese Truck that gallivants around the streets of New Haven
making its food truck spotters immensely happy and subsequently content.

My parents were visiting from out of town and I made it crystal clear to them
that no matter what else we do this weekend – I just HAD to get me some of that
grilled cheese sandwich.   Like perfect foodie-parents they LOVED the idea and
demanded a piece of the action.  :-)

Now! Let me tell you about this cheese truck….its genius!  Jason has taken
something so every day and ordinary as grilled cheese and raised it many bars to
make it a gourmet delight.  Who would have thought that you can have Spicy Lamb
Merguez in your grilled cheese sandwich?  Or Salami and Sweet Pepper Relish? 
What extraordinary combinations of flavors and what a surprise when you realize
that they really work well together!

We also tried the Grilled Red Onion and Jambon de Paris.   They were delicious
as well.  The cheese is a mixture of six different varieties like Provolone,
Swiss, Sharp Cheddar, Gruyere, Comte and Gouda.  The end result is a tangy,
creamy and intensely flavorful concoction.  This IS the reason why Jason is
considered the cheese expert and earning national acclaim.  The man really knows
what he is talking about.

The sourdough bread was crisp and crunchy.  It created a great textural contrast
with the soft, melty cheese and the yummy meaty fillings.

We were too stuffed to try the sweet sandwiches for dessert.   Although the
Grilled Nutella and Banana almost made me change my mind.  I guess it will have
to wait till the next time I visit Caseus Cheese truck.

It was wonderful to meet Jason and John at this event and shake their hands.   I
have been a huge fan of John Barricelli for years, and now, I have one more
amazing chef to admire in Jason.

I wish them both lots of success!

 * Caseus Fromagerie ~ Bistro | 93 Whitney Ave, New Haven | 203.6CHEESE
 * SONO Baking Company | 101 Water Street, South Norwalk | 203.847.SONO

Click on the image below to visit Caseus Food Truck information




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THE GEM OF BETHEL VILLAGE

Posted on May 4, 2012 by Fairfield County Foodie

A very dear foodie friend of mine emailed me one day and said, “We  HAVE to try
this Italian place in Bethel.  When can we go?”  Now, I must say, that I love
these kinds of emails and questions.  *laugh*  She was so excited about La
Zingara Ristorante in Bethel that I could not help but get all excited myself!

The online menu was so decadent and mouth-watering that we immediately decided
to meet there for lunch.  And to curb our guilt-meter, we decide to start
dieting from the day before – in anticipation of our special meal. 

I did a little research and found out that this place has been around for over 9
years and the reviews have all been fabulous.  Believers of farm-to-table
philosophy, the owners grow their produce on their own farm.  How cool is
that?!  Featuring authentic northern and southern Italian food with a
contemporary twist, this is pure Italian heaven.  The gem of Bethel village!



The very Tuscan-style exterior sets the tone before you ever step foot into the
restaurant.  The interior is rustic, welcoming and cozy.  We were giddy with
excitement, and could not wait to order.  The meal exceeded all our expectations
and we shall thank God every day for that!

We started with Calamari Affumicati – Calamari sautéed in fresh tomato broth
with fresh arugula and finished with white truffle oil.  OMG!  It was too good. 
The truffle oil did wonderful things to the fresh tomato broth.  We sopped off
every morsel and drop on that plate.  This is a must have!

Next we ordered Gobetti all’ Aragosta e Capesante.  This was an awesome dish of
pasta tossed with lobster, scallops and leeks in tellegio cream sauce, baked off
in the oven with fresh bread crumbs and truffle oil.  This was rich creamy
goodness on the plate.  Once again the truffle oil was the perfect garnish for
the flavor profile.   BTW: I could not hold a straight conversation while I ate
this.   After every bite I found myself saying, “Mmm…”.  Yeah!  It was that
good.  Although, not a dish for dieters and calorie counters.

The Scallopine di Vitello Saltimbocca was tender veal scallopine topped with
fresh sage, prosciutto and fontina.  It was finished with delicious veal glace. 
The sauce was the perfect complement to the delicate flavor of the veal.  Light
yet filling – this is a great choice if you like veal.

Every dish tasted fresh and complex all at the same time.  It was so good to
know that farm fresh ingredients were satisfying our palates in such a wondrous
way.

We finished our meal with a decadent Torta al Cioccolato.  Dense
flourless chocolate cake with bittersweet chocolate and rum, garnished with
raspberry coulis and whipped cream.  With perfect sweetness, creamy and rich
texture, this was indeed a great finish to a great meal.

The owners are excitedly adding a rooftop dining area to the restaurant.  It
should be opening soon – just in time for dining alfresco on those beautiful
warm summer evenings.



La Zingara Ristorante |  8 PT Barnum Sq, Bethel CT |



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LEEK AND GOAT CHEESE TART

Posted on May 1, 2012 by Fairfield County Foodie

A couple of days ago, I was following a recipe demonstrated by Chef Jean-Louis
Gerin at Clarke Kitchen in SONO.  It was a recipe for Leek and Oyster Pain
Perdue….served on small baguette slices.  Well!  it turned out delish and
inspired me to try other variations.

I loved the fragrant oniony flavor of the leeks and how its delicacy
complimented the oysters without overpowering them.  Most of all I loved how my
house smelt when I took the dish out of the oven. 

I decided to try the same basic recipe and make a Leek and Goat Cheese Tart.  
And here is how I did it:

To start, you would need one 9” pie crust (I used store bought frozen kind), 4-5
medium sized onions, ½ cup heavy cream, 2-3 tbsp butter, 2 eggs, 1 cup crumbled
goat cheese (I LOVE goat cheese and used more than specified here) and finally
salt, black pepper and cayenne pepper to taste.

Leeks can be very gritty from all the dirt stuck in the leaves.  Did you know
that the best way to clean leeks is to hold them upside down, make four vertical
slits with your knife through and through on each side of the leek…and then run
it under cold water and wash off any dirt caught inside the folds of the leaves?

Give the leeks a fine chop and discard the white part towards the root.  It is
too strong in flavor and can be saved for another recipe.  Cook the leeks with
butter on medium high heat. Butter should be enough to coat the leeks so they
don’t burn.  Cook until the leeks are tender…about 7-8 minutes or so.  If you
sliced the leeks a bit bigger then it may take longer.

My personal rule is to always keep tasting and testing as I cook– even if I am
following a recipe.

After the leeks are cooked, add heavy cream and keep stirring until the cream is
absorbed by the leeks and the whole thing looks like a thick creamy mixture. 
This should not take more than a couple of minutes or so.  Turn off the heat and
add salt, black pepper and cayenne pepper.  The quantity varies on your personal
preference, so be sure to taste and add more as needed.

Let the mixture cool, and then add 2 beaten eggs into the mixture.  If you do
this step while the mixture is hot, then you will get scrambled eggs (not that
there is anything wrong with scrambled eggs, mind you).



Pour the mixture into the pie crust and sprinkle the goat cheese all over. Bake
at 375 degrees for 35-40 minutes or until the edges of the pie crust are golden
brown and the filling feels like it is set when you gently press it with your
fingers.

The tart can be served cool or warm.  Letting it sit for a while will make it
easier to cut into it.   And yes this could be done with mini pie shells as
well.

The creamy leeks and their smooth buttery flavor paired beautifully with the
gentle yet lightly tart goat cheese.  The cayenne adds that extra oomph to raise
the bar on the flavor profile.  Truly delicious!



Hope you enjoy this recipe as much as I did.  And if you try any other
variations … do share. 


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A DELIGHTFUL GOURMET

Posted on April 28, 2012 by Fairfield County Foodie

These days the word “gourmet” gets thrown around in our everyday conversations
quite often, but many of us may not know exactly what it means.  I have to admit
that all this time, I have associated the word with a style of food.  It
surprised me to learn that, a gourmet is a person with a sensitive and
discriminating palate, one who is knowledgeable in the appreciation of haute
cuisine.

Well! one such person has set up a highly successful eatery in Norwalk.  I am
talking of Chef Rob Troilo of Nicholas Roberts.  Nicholas Roberts opened its
doors almost seven years ago, and since then it has created an almost cult-like
following.  Case in point: according to Chef Troilo, he has customers who would
show up for dinner one night and be back for breakfast/brunch the very next
day!  Seriously!!! 

Last night I enjoyed a wonderful wine-paired dinner at Nicholas Roberts.  The
meal was paired with stunning wines from Uruguay.  Pablo Fallabrino, the
winemaker at Vinedo de los Vientos was present to give us in-depth descriptions
of the wines we tasted with each scrumptious course served by Chef Troilo.

Our first course was a House Secret Blackened Spiced Shrimp with Spring Blossoms
Salad.  Now, those of you who have been to Nicholas Roberts would know that the
kitchen is open to the dining area.  So the delicious aromas of the shrimp and
garlic cooking reached our nostrils well before the plates arrived at the
table.  It created a sense of frenzied anticipation amongst us diners.  And the
wait was well worth it!   The wine paired was Vinedos Los Vientos Estival
White.  With its sweet notes it went really well with the deep, spicy flavors of
the shrimp.

Second course was a Housemade Porcini Fettuccini with Fiddlehead Fern and Black
Olive Escabeche.   Let me take a moment to stress three words “Housemade Porcini
Fettuccini”!  Can you believe it?!!!  It was such a creative concept and highly
successful on the plate.

I have never had Fiddlehead Ferns.  They added the perfect crunch and created a
very artistic touch to the presentation!   The Black Olive Escabeche added such
an unusual twist to the flavor profile.  The Vinedos Los Vientos Tannat IGT wine
paired with this dish had great acidity to compliment the rather earthy flavors
of porcini mushrooms and black olives.

Did you know, Tannat is a red wine grape, historically grown in South West
France in the Madiran AOC, and is now one of the most prominent grapes in
Uruguay where it is considered the “national grape”?

The main course was Lamb T-bone Chops with Mint Chimichurri and Pistachio
Currant Cous Cous.  What a great composition on the plate.  The Chimichurri went
so well with the lamb.  It cut the natural heaviness of the lamb with its fresh
herb flavors.  The couscous was to die for.  It was earthy and  nutty, with
small burst of sweetness of the currants.  I could not stop until every little
morsel was safely in my mouth.  The wine paired with this dish was Vinedos Los
Vientos Tannat Gran Reserva.   It was a made with 85% light Tannat and 15% Ruby
Cabernet and it did a perfect job of cutting the fattiness of the lamb.

I need to sit down before I start talking about the dessert course.  What a
stunning composition it was!  A Goat Cheese, Honey and White Pepper Cheese Cake
paired with Vinedos Los Vientos “Alcyon” Tannat Dessert Wine.  The cheese cake
was made with equal part of cream cheese and goat cheese.  The cream cheese
created the light creamy texture and the goat cheese added to that
creaminess while infusing it with this delectable dimension of subtle tartness. 
The crust at the bottom was made with incredibly crunchy graham crackers.  It
had the perfect texture to complement the creaminess of the cheese cake.  As I
started to bite into the cheese cake I could taste delicate notes of the white
pepper towards the end.  And I could not resist exclaiming, “Wow”!

The dessert wine was so delicious that it could be a dessert in itself.  Many
diners could not resist ordering some bottles to take home with them.  Some of
us talked of different ways we could enjoy it…the idea of freezing it into
decadent popsicles was thrown around once or twice.  I am not kidding! 



Click on the image above to visit Nicholas Roberts website.

Nicholas Roberts | 75 Main Street, Norwalk  |



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AGAPI EOS!

Posted on April 25, 2012 by Fairfield County Foodie

When you crave a Gyro, where do you go?

I believe I have found my favorite spot to satisfy Gyro cravings: Eos in
Stamford!  I went to lunch at Eos with my new BFF (ie: Best Fellow Foodie) and
it was excellent!

Eos is a family owned and family run business.  The menu selection is a showcase
of Greek food, both from the mainland as well as the islands.  While you would
expect to see lamb and eggplant on the menu, they also have some delicious
seafood dishes – to honor the island cuisine.  The pride that the owners have in
their cuisine comes across  in each dish that comes to the table.

We started off with Imam Bayaldi- eggplant stuffed with onions, tomatoes, garlic
and herbs, topped with Saganaki cheese.  It was excellent.  Hearty and
delicious.  This was served with warm pita bread and would make for a perfect
light lunch time meal or an appetizer.

Next we tried the Grilled Octapodi.  We ordered it because it sounded so unusual
for a Greek restaurant.  We were told that it is one of the dishes you would
find on the Greek islands.  It was divine!  The grilled octopus had a wonderful
smoky flavor.  It was tossed with capers, salad greens, olive oil and balsamic
vinegar.  Mmm… Mmm… Good!

Another very interesting thing we ordered was Lemon Potatoes as a side dish. 
Wow!  So tangy and finger licking good.  It was almost as if the potatoes were
boiled in lemon water – maybe they were.  The flavor so deeply engrained into
the potatoes.

Craving Gyros?  Must Have Gyros!  So we did!  The lamb was to die for.  So
utterly flavorful!  And each bite was irresistible.  What I liked the most about
this Gyro was that it was neatly wrapped…and easy to eat.  The cool flavors of
the Tzatziki and the crunch and freshness of the onions and tomatoes on a soft
 pita roll was the perfect complement to the main star of this dish: the lamb.

To end this wonderful meal we chose Ekmek Kataifi for dessert.  What a light and
airy dessert sweetened to perfection.  It has layers of Katiafi Phyllo soaked in
syrup, vanilla pudding, and whipped cream – topped with almonds and cinnamon.



Wonderfully warm and trendy décor paired with delicious food is a win-win
situation to me.  For icing on the cake, the staff  really takes good care of
the diners and are happy to suggest menu items based on the diners’ craving and
appetite.

There are so many dishes on the menu that I have go back and try.  Like the
Moussaka and the Grilled lamb Chops.  So much food and so little time! (as my
friend R.K would say)

Eos is a elegant take on authentic Greek cuisine. The elegance is reflected in
the décor as well as the food.  If you have not yet tried their food, it is
about time you did!

Click on the image above to visit Eos website.




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WHAT’S NOT TO “LIKE”?

Posted on April 23, 2012 by Fairfield County Foodie

Q: Why is Facebook a great site for loners?
A: Because it’s the only place where they can talk to a wall and not be
considered a loser!

Fairfield County Foodie is now also on Facebook!

It is meant to be an extension of this blog.  I often have tidbits of
information that I would like to share with fellow foodies, but they don’t
justify a whole blog post.  Facebook will be the perfect channel to share those
tidbits and I hope you find them useful.  So be sure to check it often, and see
what is getting the Fairfield County Foodie all pumped up!

No!  I am not going to offer any gimmicky prize to prompt you to “like” me on my
facebook page.  But if you genuinely enjoy my blog and find my facebook page
interesting, do be sure to “like” me.   :-)

Find and “Like” me on Facebook at  .

Excited about one more avenue to connect with all of you fellow foodies out
there!


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