Melody Pere, is a butter lover and the owner of RISE, a full service breakfast and lunch restaurant in the heart of Mystic, Connecticut .
Ed Jones is the Executive Chef of The Cook and the Bear in West Hartford.
Marcell Davidsen is the Executive Chef of Community Table.
Todd Solek is the owner and baker behind Farm to Hearth.
Enea Bacci is the owner of Lobster Landing in Clinton, CT.
Matt Wick is the Executive Chef of Osa Restaurant in Middletown, CT
You won't find Enea Bacci on social media but you might see him greeting customers or lugging lobsters around Lobster Landing, the shack on the Clinton shoreline that he has owned for more than 20 years.
Todd Solek, owner and baker at Farm to Hearth, bakes his bread a little differently. Working out of a large wood fired oven in his backyard, he provides bread to some of Connecticut's best restaurants.
This month, CT Eats Out stepped into the kitchen with Matt Wick and he taught us how to make handmade semolina cavatelli.
Chef Matt Wick takes us to Italy with his recipe for fresh semolina cavatelli.
One of the best chefs in the state, and perhaps also the most humble, Matt Wick has been focused on farm fresh cuisine long before it was trendy.
While we love showing you delicious food 24/7, we at CT Eats Out think it's important that you know who is behind the food you're eating. So, our "Twelve Days of Chef-mas" series will introduce you to a dozen noteworthy chefs from across the state. Check back each day for a new addition!
Chef Secrets is a monthly series where a local Connecticut chef teaches us a trick, tip, or how-to, to make your life easier. This month, CT Eats Out stepped into the kitchen with Executive Chef James Wayman of Oyster Club in Mystic, CT, where he taught us how to cure vegetables.
Making your own herb oil is easy. And it's a welcome addition to this comforting dish.
Chef Marcell Davidsen is the new Executive Chef at Community Table in Washington, CT. We sat down with him to discuss Nordic cuisine, his favorite food destinations and more.
We're super excited to announce a new video series here on CT Eats Out. "Chef Secrets" will show you tips, tricks of the trade and kitchen hacks from chefs around the state.
This recipe from Oyster Club Executive Chef James Wayman, is a perfectly light and satisfying appetizer for the summer months.
This month's chef profile features James Wayman, Executive Chef of Oyster Club in Mystic, CT and co-owner of Engine Room, also in Mystic. You can follow James on Instagram for all things food and nature related at @jameswayman.