From The Farm To My Table

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.

Farm to Table Dinner at 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!

Farm to Table Dinner at Holbrook Farm in Bethel

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 and

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!


Al Fresco Dining At Its Best

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 in Westport

Blue Lemon Restaurant | 15 Myrtle Ave, Westport |

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Smoking Hot

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.

Camerom Stove Top Smoker from Bed Bath and Beyond

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The Panna Cotta Penchant

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.

Cardamom Panna Cotta with Pistachio cream sauce

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When A Grilled Cheese Food Truck Came to Westport

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

Caseus Grilled Cheese Truck from New Haven

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The Gem of Bethel Village

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!

La Zingara Italian Restaurant in Bethel

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 Italian Restaurant in Bethel

La Zingara Ristorante |  8 PT Barnum Sq, Bethel CT |
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Leek and Goat Cheese Tart

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).

Leek and Goat Cheese Tart Recipe

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!

Leek and Goat Cheese Tart Recipe

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

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!  :-)

Nicholas Roberts in Norwalk

Click on the image above to visit Nicholas Roberts website.

Nicholas Roberts | 75 Main Street, Norwalk  |
Nicholas Roberts Gourmet Bistro on Urbanspoon

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Agapi Eos!

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.

Eos Greek restaurant in Stamford

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.

EOS Greek Cuisine on Urbanspoon


What’s Not To “Like”?

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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