by David Sepulveda | Apr 6, 2015 4:00 pm | Comments (3)
Pizza was the hot topic for two New Haven entities that recently added chef’s classes to their menu of offerings, part of marketing strategies aimed at growing business and community participation in a challenging economy.
by Lucy Gellman | Mar 30, 2015 4:39 pm | Comments (1)
Pauline Chiquet was shopping and caught the faintest whiff of something nutty. Pam Soulos wanted free food and heard there was an offer for it floating around Elm City Market. A cluster of Yale undergraduates gathered in the market’s back cafe with the promise of a fun lesson at the end of a long, dreary day. And for Robin Williams and Rebekah Basquette, it was another fourth Wednesday of the month — and time for some serious tasting and teaching activity.
by Staff | Mar 20, 2015 12:46 pm
You’re heard of Skull & Bones, the Yale secret society. Now New Haven’s getting a “Shell & Bones”—and this one’s open for anyone to walk inside, whether or not you have ties to the CIA or your last name is Bush.
by Aliyya Swaby | Mar 11, 2015 8:18 am | Comments (10)
An Annex restaurant received unanimous approval from zoning to extend its weekend hours until 1 a.m.—after fierce community debate.
by Lucy Gellman | Mar 3, 2015 3:27 pm | Comments (1)
Lifting a creamy, crumbling slice of Roquefort, Elm City Market’s Robin Williams had a love story to tell. It went like this: Once upon a time, in the dry, dark caves tucked away in the Languedoc-Roussillon region of France, a shepherd was nibbling his chunk of bread and ewe’s milk cheese and watching his sheep when a lady shepherd walked by.
by David Sepulveda | Feb 26, 2015 2:10 pm | Comments (1)
It was a close shave for some firefighters, police and civilians who dared “brave the shave,” losing their locks to a phalanx of hair stylists as part of the annual St. Baldrick’s childhood cancer research fundraiser held at Pitkin Plaza’s Trinity Bar — formerly O’Tooles — the site of previous St. Baldrick’s events.
by Aliyya Swaby | Feb 23, 2015 5:46 pm | Comments (1)
Boiling fruit and sugar for a half-hour might technically make a jelly. Yvette Sincavage spends four hours slow-cooking dried apricots, water, sugar and lemon for Skappo’s new line of jams, which reminds her of an important lesson: “You can slow down a bit if you want to.”
by Brian Slattery | Feb 22, 2015 11:13 am
by Markeshia Ricks | Feb 11, 2015 5:08 pm | Comments (3)
With shallots and garlic sautéing in a pan, Chef Pete Jaynes could have reached for a nice white wine for his sauce. But Valentine’s Day is coming. So instead he reached for the champagne to deglaze his pan.
by Lucy Gellman | Feb 5, 2015 4:18 pm
A cut of a European sea bass called Branzino sunned itself on the glinting, clean countertop, as its foodie friends – old and trusted (salt, sliced potatoes, olive oil, cream) and some newer (crispy quinoa, fried capers, rosemary-soaked, flame-licked baby tomatoes) – stood at the ready in small white dishes.