Dining at Home with Connecticut Chefs

Did you know you could make your own cheese right at home? Chef Tyler Anderson shares a simple recipe to turn your kitchen into a cheese factory. While you can use ingredients from all over, Tyler’s recipe includes locally-sourced products – just like those in Millwright’s prix fixe menu at their outdoor dining by the waterfall. For more opportunities to get creative in the kitchen, take home Millwright’s weekly food kit specials like the taco dinner kit, lobster roll kit, prime rib dinner and more.

If you’ve got some extra ingredients in the fridge, make them into a masterpiece with this fried rice recipe from Emily Mingrone, a Connecticut chef who was featured twice on the Food Network’s Chopped. To get your own taste of Emily’s creations, Tavern on State is open for outdoor dining on its charming garden patio – or indulge at home with cocktails to-go and takeaway date night specials.

Chef Matt Storch shares a helpful tip about cooking oysters and clams for all the at-home seafood chefs. If you want to taste Matt’s dishes for yourself, Match in Norwalk is currently open for curbside pickup as well as full-service outdoor dining at their sidewalk café, which features a digital menu at each table. For outings at this social distance-friendly spot, reservations are encouraged!

Spice up your grilling season with this special marinade recipe from chef James Wayman. This recipe is simple to make and the perfect way to embellish your favorite protein. If you’re looking for the perfect meat to marinate, try out the online market at Grass & Bone, one of Oyster Club’s sister restaurants. While Oyster Club is temporarily closed for renovations, you can enjoy takeout and outdoor dining at their both sister restaurant Engine Room, which offers cocktails to go, plus a special boozy brunch menu on Sundays.