Festive food events are abound in Connecticut.
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Win two tickets to the 2018 Greenwich Wine and Food Festival!
In which we ate all the food and drank allll the wine.
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.
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.
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.
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 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.
Each month we'll be featuring a chef from a different Connecticut restaurant in a three part series. First up, we have Chef Ed Jones, the Executive Chef of Firebox Restaurant in Hartford's Frog Hollow neighborhood.