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Foodie Fatale

Life Hack: Find Your Local Farm on Facebook

It’s officially the first week of summer. In coastal Connecticut, this not only means sunshine and days at the beach, it also means seeing my favorite local farmers at markets, stands and pick-your-own events. But unlike in the past, this year it doesn’t feel like like a reunion. Thanks to Facebook, I never really had to say goodbye.For locavores and food […]

National Doughnut Day: Foodie Fatale on Mike and Kim in the Morning

Once again, I had a great time on 102.9 DRC-FM with my friends Mike and Kim in the morning for “Foodie Friday” on June 6th, 2014. In honor of National Doughnut Day, we discussed  my choices for the Top 5 Doughnut Shops in Connecticut. Have a listen to our talk while you watch the slideshow. And if you […]

Easy Baked Doughnuts: Foodie Fatale on Better Connecticut

I had great fun celebrating National Doughnut Day today  with Scot Haney, guest host Kristen Taekman and the Better Connecticut crew.  We couldn’t stop eating these irresistible  Baked Doughnuts- and neither could our audience! We also had fun discussing my recent  post: Top 5 Doughnut Shops in CT. Thanks to King Arthur Flour for the great recipe and baking pans. […]

Stephen Fries On the Food Scene

Save room for Pie On9 pie contest Aug. 1 in Ninth Square

Check out my food column in this week’s New Haven Register food section

photos courtesy of Tagan Engel/City Seed

When at Michael’s Trattoria in Wallingford, try the Eggplant Rollatini

To check out my food column in yesterday’s New Haven Register go to

To see my food and travel column archives, please go to:

Two unique "Foodie Events:" July 22, Gateway Community College's Chefs of Our Kitchen Series featuring Shake Shack . July 29: Iron Chef Elm City winning chef's dinner using the "secret ingredient"

“Chefs Of Our Kitchen” series continues with great food, advice from top Shake Shack leadership

What better way to savor the “dog days” of summer than with traditional food and drink everyone associates with this very special time of the year?

Gateway Community College Foundation’s popular “Chefs Of Our Kitchen” (C.O.O.K.) series continues on Tuesday, July 22, with a 6 p.m. reception in Gateway’s NewAlliance Art Gallery, followed by a 7 p.m. culinary presentation in Café Vincenzo offered by two of Shake Shack’s key leaders: Mark Rosati, culinary director, and Amy Green, New England area director. Wells Fargo, a generous supporter of the Foundation and many of its special events, is serving as lead sponsor.  

About the event: The July 22 C.O.O.K. presentation will offer attendees a unique, behind-the-scenes perspective on what it takes to establish and grow a hugely successful domestic and international brand in the highly completive food franchise field – where failure is often the norm, not the exception.

The reception will be followed by a dinner featuring signature dishes from the restaurant’s menu, explored and explained by Culinary Director Mark Rosati. Those dishes will be paired with Shackmeister Ale, a signature brew made for the Shack by Brooklyn Brewery; two wines – a red and a white, also crafted exclusively Shake Shack by Frog’s Leap; and soft drinks.

New England Area Director Amy Green will share fascinating insights into the company’s history, values, branding and philosophy of guest service, as well as how it has adapted its menu and marketing strategies to diverse international cultures. Each attendee will receive a signed copy of Danny Meyer’s first book, “Setting the Table,” a New York Times bestseller that examines the lessons he learned and the power of what he calls “enlightened hospitality” in restaurants, business and life.

There will be great door prizes, including some T-shirts and “swag bags,” along with a raffle for dinner for 10 at the New Haven Shake Shack. Tickets, which cost $60 per person, can be purchased online at via e-mail at or by calling Susan Swirsky in the GCCF office, (203) 285-2617.

About Chefs Of Our Kitchen: Each C.O.O.K. event takes place in Café Vincenzo, Gateway Community College’s cozy, elegantly appointed demonstration kitchen and dining room. A pre-event “meet-and-greet” cocktail reception, featuring an abundant selection of gourmet hors d’oeuvres, usually includes a book-signing. This reception is followed by a sit-down dinner, as well as wine and beverage pairings selected to complement the evening’s cuisine.

Sponsors of the C.O.O.K. series include some of Greater New Haven’s leading companies, businesspeople and civic leaders. Proceeds from each C.O.O.K. events help fund scholarships for Gateway students and provide professional development opportunities for the college’s faculty and staff.


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