Over the last few weeks, I visited Volta for a quick dessert after meals at FISH and Barrique. The food was great at dinner and we were looking for a sweet ending.

Volta offers three sizes priced at $4.00/5.50/7.00. Compared to other ice cream and gelato stores, this is a little pricey for the size and quality. I ordered a medium each time and chose two flavors per. The banana is sweet and flavorful and the chocolate has a good deep flavor. The Stracciatella delivered a good vanilla flavor but I was not thrilled with the chocolate. The Nutella was my favorite with a great hazelnut flavor.

The texture was good, not as smooth as I would have wanted. Volta is a good gelato store, but second to Gelatissimo in New Canaan.

Let’s see, pick up the kids at 230, soccer practice at 245, pick them up at 445, drop them off at the Y for swim lessons and return at 600. Community service starts at 730 and I have to give them dinner…what to do? Sound familiar. Balancing our kids’ schedules with preparing a healthy dinner is a difficult task.

Plated is a new service in Fairfield County, designed for the family that has limited time to shop but would like to prepare its own meals. It delivers pre-measured ingredients plus the recipe to prep and cook a specific entrée plus side dish. The ordering process is simple, log into the site, www.plated.com and look through the options. There are limited choices, 2 meats, 2 fish and 3 vegetarian. This is the first drawback. In addition I noticed that one or more of the items were already “Sold Out.” Each entrée costs $15 and is designed to feed two adults. I ordered the Salmon with creamed Pan Roasted Salmon with Creamy Pearl Onions and Peas (660 calories) plus an order of Shepard’s Pie (550 calories).

The box was left on my front porch and when I opened it, I was impressed with the packaging. The food was well wrapped and two ice packs kept everything very chilled. The protein was packed separately from the other ingredients. The vegetables were all washed and the seasonings were individually packed. A four-color recipe card was included.

Shepherd’s Pie – The total time from start to finish was probably 45 minutes. The prep work is much more involved than the salmon, but still very straightforward. Boil the three potatoes, add the heavy cream and butter and mash until smooth. In the meantime, peel and dice an onion, the parsnip and the carrot. Then you sauté the meat, add the vegetables, cook, add the broths and reduce. You finish by topping the mixture with the mashed potatoes and place under a broiler to brown.

Result – We really liked this dish. It was full of rich flavors and the parsnips and carrots added a sweetness to the sauce. The seasoning of the beef was delicious and the potatoes added a creamy touch. Likewise, there was plenty of food for two hungry adults.

Salmon – Recipe was very straightforward and can probably be completed in under 20 minutes. The only required prep work was (1) zesting the lemon (b) cutting the lemon in half and (c) de-leafing and finely chopping the fresh spices. Cooking the creamy pearl onions was a snap, place in a pot, add the onions, brown, deglaze with the white wine, add the heavy cream and reduce. The salmon is seasoned with the zest and chopped spices and pan roasted for 7-8 minutes. Add a squeeze of lemon and serve with the enclosed ciabatta roll.

Result – We did not like this dish. The seasoning on the fish was excellent and I will use this combination in the future, the recommended 7-8 minute cooking time was much too long. The salmon was vastly overcook. I did not like the onions and peas at all. The flavors were off and not enjoyable. This is not a dish nor a recipe I would recommend. Again, the portions were generous, two six-ounce filets and plenty of onions and peas.

Conclusion:

Positives:

• If your goal is to cook a home cooked meal without looking for a recipe or shopping, this is a good alternative;
• The Shepherd’s Pie was delicious;
• Recipes included photos as well as verbiage to guide the prep and cooking.

Negatives:

• The menu only offers entrées with a side; salads, appetizers, soups or desserts and not offered;
• The entrée selections are, themselves, limited on the site and can quickly sell out;
• Following the recipe exactly may result in less than perfect results;
• Each of the two dishes I ordered contained heavy cream and butter, and both dishes were panned fried;
• We did not like the salmon. The recipe called for pre-heating the oven to 425-degrees to reheat a ciabatta roll, not sure that was necessary;

This is not an eco-friendly solution, there are lots of throw away mini plastic containers.

April 8^th at 11:30…Mark your calendars

It’s getting close to that time of year ago…Ferris Hill Creamery’s 2014 opening is just around the corner. Would you believe that anyone is looking forward to eating frozen confectionery delights while being surrounded by ice, snow and the forecast calling for more wintry precipitation? But I like to think of the sunny days when you wait on line, look at the tons of flavors to choose from, place your order and enjoy the best ice cream in Connecticut.

Ferris holds special memories for me in 2013. The day before my shoulder surgery my wife and I made our final 2013 trip to Ferris Hill for a 3-scooper for me with hot fudge. Then the day after my surgery, a great friend drove to Newtown and filled her ice-filled cooler with close to twenty different 2-scoop delights and brought them to my house. For the next two weeks eating one of these containers was my evening activity and it increased the dexterity of my other arm and forced me to think out of the box on the process for eating. Why would anyone go to such lengths? The ice cream is fantastic.

Included in this little bundles of joy were the following flavors:

Ali-Oop – chocolate ice cream with fudge swirls and brownie bits;

Bada Bing – chocolate almond ice cream with chocolate chunks and Bing cherries;

Campfire – vanilla ice cream with fudge swirls, graham cracker pieces, and mini-marshmallows;

Cherry Vanilla – vanilla ice cream with maraschino cherries;

Cow Trax© – vanilla ice cream with swirls of peanut butter and caramel, with mini-chocolate chips;

Elvis’ Dream – vanilla ice cream with peanut butter, banana pieces and dark chocolate chunks;

Raspberry Swirl Chunk – vanilla ice cream with raspberry swirls and dark chocolate chunks;

Route 302 Chocolate Moo – chocolate ice cream with fudge swirls and lots of dark chocolate chunks.

So with the countdown now under one month, get ready for the trips to Newtown and Ferris Hill for the best ice cream in CT.

Chef Brian Lewis of elm Restaurant in New Canaan recently announced that Chef Mark Butcher has joined his team as the Chef de Cuisine. So with a major winter storm looming, I decided to enjoy the Chef’s Table overlooking the kitchen, speak with Chef Butcher and enjoy elm’s extraordinary Chef’s Tasting Menu.

Prior to joining elm, Chef Butcher worked with Master Chef Joachim Splichaat at Los Angeles’ Patina Restaurant, known for delivering a “surprise” in many of their dishes. After several years in sunny California, Chef Butcher relocated to the area with his wife and one-year old son.

To begin the meal the chef presented a light crema with a touch of trout roe, puffed rice and topped with a Robiola fonduta. The dish was smooth and the flavor was accentuated by a slight saltiness from the mild roe and the slight tangy Robiola. The rice added just a touch of textural contrast to the smoothness of the crema. This was a calming start to the meal.

The next dish was a duet of Kusshi oysters topped with shallots, baby capers, a dash of cumin and Marcona almonds. This was one of Chef Butcher’s creations and is an indication of his talents. There were flavors galore with the mild brininess of the oysters combined with the tanginess of the shallots, the saltiness of the capers and the earthy and crunchy addition from the almonds. This all made for a delightful combination of flavors that exploded on your palate.

The citrus cured Hamachi with Cara Cara orange segments, fennel, grapes and finished with a habanero cream and Shishito pepper oil was divine. The sliced Hamachi was the great canvas for the abundant flavors of the other ingredients. The sweet orange segments were perfectly offset by the heat from the cream and the pepper oil and then small diced pieces of pickled shallots added the final and delicious component.

As we overlooked the kitchen we noticed one dish that was most often ordered, the Blis maple bacon and eggs. Eggs shells were first filled with creamy scrambled eggs, a little maple syrup was added, a touch of candied bacon and then topped with a mild cheese. Each bite was a perfect blend of Sunday morning breakfast memories. Served with buttered and grilled brioche, this would make for a wonderful brunch dish.

The next presentation was Ahi tuna wrapped around an avocado cream and topped with a soy caramel glaze, sesame seeds, a slice of radish and a cilantro leaf. The thick slices of Ahi were delicious and when combined with the sweet richness of the soy caramel, the crunchiness of the sesame seeds and the radish and cilantro created a perfect balance of flavors and textures.

Visually, the next course was beautiful and the flavors were outstanding, the beet salad with Burrata, Sicilian pistachios, greens and citrus oils. The presentation included several variety of beets that were mild and earthy in flavor and offered subtle differences. The Burrata was creamy and elegant and balanced the flavors of the citrus and beet reductions. This was bright and delicious preparation.

A trio of pasta creations were next placed in front of us and included red kuri squash ravioli; pork cheek agnolotti; and foie gras cappelletti. This is an outstanding choice to understand the various directions that pastas can take. The sweet red kuri squash ravioli was accented with hazelnuts, sage and parmesan. The sweetness of the squash and the earthiness of the hazelnuts were a perfect pairing and was fantastic. The pork cheek filling to the agnolotti was delicious and was complemented by the smooth cream. The richest of the three was the foie gras cappelletti, served with drunken prunes and amontillado sherry. The combination of sheer decadence of the foie paired with the sweetness of the prune was brilliant.

The Wagyu beef tenderloin was served with a rich coffee infused Cumberland sauce, duck fat potatoes, pickled shallots and leeks. The beef was prepared to medium rare, incredibly tender and rich in flavors. The earthiness of the coffee and walnuts in the Cumberland sauce added to the depth of flavor and then the crispiness of the fried potato and the leeks added incredible flavors to this already outstanding steak.

Dessert was a delicious ending to a perfect meal. The coconut tapioca brulée was served with a pineapple carpaccio, cilantro, and topped with a scoop of pineapple sorbet. This was a delightful combination that reminded me of a wonderful Pina Colada. The scoop of sweet pineapple sorbet was nestled the coconut tapioca and offered a delightful complement to the texture of the tapioca pearls. This is an fantastic option for any guest looking for a sweet, non-chocolate dessert.

Overall the meal can best be described as brilliant interpretations, incredible combinations with flavors and textures that sets the standard for incredible cuisine. I look forward to many more outstanding visits to Brian Lewis’ elm Restaurant to enjoy some of the best cuisine in Connecticut.

Unfortunately the idea of a beer hall with no food has come and gone.

The Beer Garden in Stamford has closed.

I ventured for a quick lunch to see if all of the recommendations I have heard recently were deserved. As I approached this very off the beaten path location, which is more residential than commercial, the first item I noticed was the bright colors of the exterior. Parking is limited for about 10 cars and a little maneuvering is required.

Once inside, to the left there is a bakery with a hot salad bar (not self-served) and to the right is a dining area with ten to fifteen tables. Two HDTV oversee the dining area and during my visit they each were broadcasting an international soccer game.

The menu is as colorful as the exterior, full of a variety of Columbian cuisine. For some reason I was less than adventurous and ordered the Churrasco (medium rare), a grilled steak with Chimichurri sauce. It was served with arroz (rice), tostones (green plantains), frijoles (beans) and ensalada (salad).

The server brought a bowl of bean soup instead of the salad. The flavor of the soup was full of smokiness and with loads of al dente beans and pork, the soup was delicious.

The steak arrived while I was only halfway through the soup and my initial reaction was not positive. From the outside there was a lot of fat and grizzle and there were several slits through the main section, probably to check for the doneness. After a few bites my initial thoughts were confirmed, this was a fairly weak piece of meat, about 40% grizzle/fat, and it was medium-rare in certain spots and medium-well in others. On a positive note, the Chimichurri was outstanding. The rice and plantains were delivered as I was halfway through the steak. I liked the rice which brought just a bit if sweetness but the plantains were incredibly bland and boring.

Overall, I was not overly impressed with the food at La Sorpresa y Mas, the service was friendly but very disjointed. I blame myself a little for not ordering one of the dishes the regulars were enjoying at other tables. It is worth a revisit in the future but I am not rushing back.

61 Cedar St – Norwalk, CT 06854 – (203) 838-9809

I was excited when I saw the description on the menu as a Wagyu burger. But the burger was was somewhat flavorless and then the kitchen overwhelmed the limited flavor with the cheese. The highlight of the burger was the bun, which was excellent. The fries were under-cooked, still slightly hard on the interior but were nicely salted. Overall the burger at Sole was very disappointing.

As I worked my way through the myriad of restaurants and bars serving hamburgers in Fairfield County, the name Flipside arose more often than not.

I ordered my normal bacon cheeseburger at the bar, which was busy during the lunch rush.

The burger was pretty good. The meat was juicy and had a decent flavor, definitely not up there with the grass fed burgers in the area. The bun was very good (would have been better if they grilled it a bit) and the burger was properly cooked. The patty itself was thin variety and very wide and the bun was large enough to handle its dimensions. The bacon should be avoided as it was incredibly salty and I needed to remove from the burger to taste the meat.

Overall not a fantastic burger.