A Recap of the 2015 Greenwich Wine + Food Festival

A day of sampling food and wine by over 150 vendors and watching cooking demonstrations by some top chefs sounds appealing, doesn’t it? Well, that’s what the Greenwich Wine + Food Festival is all about. Add some live music – this year Little Big Town performed – and a partnership with The Hole In the Wall Gang, a charity created by Paul Newman, to raise funds for their camp and you have all the components for an excellent food festival.

The GWFF is a three-day long event with several options for ticket admission to the different events offered each day. On Friday the GWFF kicked off with Serendipity’s 2015 Most Innovative Chefs Dinner, followed by the majority of events on Saturday such as the Grand Tasting Tent, live cooking demonstrators by James Beard award winning chefs with meet and greets and book signings.

This was my second year attending the Greenwich Wine + Food Festival and the trend I’ve noticed is that each year it gets better and better. Each year the GWFF keeps several key components such as the large Grand Tasting Tent where you can sample food and beverages from over 150 vendors and the burger competition with Plan B Burger taking home the win again this year, but there were also some additions this year including several smaller and specialized tents, Barbecue and Bluegrass and Ultimate Brewmaster for example, which opened later in the afternoon. This mixture of new additions along with traditional aspects attendees of the GWFF come to expect allows the comfort of knowing what makes this food festival so wonderful will be there again next year along with some added twists to make you want to keep coming back year after year. 






Get Your Chowda Fix On Today at Chowdafest!

Head over to Sherwood Island State Park today in Westport from 11am-3pm to experience Chowdafest, which “raises funds for Community Plates, a 501c3 non-profit organization dedicated to alleviating hunger through the rescue of food from restaurants, grocery stores and farms.”

 For the price of a ticket (Adults $15, children (6-12) $5) you get to be the judge and decide who has the best chowder, soup and bisque from 40 restaurants representing every New England state.

 “It’s a true people’s choice event” noted Jim Keenan, event director. “I think this is part of the allure of the event, knowing everyone has a voice in determining what’s the best versus food critics. Unlike many culinary competitions, it’s not the quantity of votes that determines the winners, it’s the highest average rating in each category that determines our champions”.

 Grab your spoon and get ready to judge chowder and soup in four categories of competition with ten restaurants competing in each: Classic New England Clam Chowder, Traditional Chowder exclusively for Rhode Island (clear broth) and Manhattan Clam Chowders (red, tomato based), Creative Chowders and Soup & Bisque.


Enter To Win A Pair of Tickets to the 5th Annual Greenwich Wine + Food Festival HERE! 

It’s that time of year again for one of the ultimate wine and food festivals – the Greenwich Wine and Food Festival! 

Presented by Serendipity Magazine and benefitting Paul Newman’s Hole In the Wall Gang Camp and the Greenwich Department of Parks andRecreation Scholarship Fund, this year’s Greenwich Wine + Food Festival is even bigger. 

Last year was my first experience at the Greenwich Wine + Food Festival and I had a BLAST. Food and drink samples by over 150 of Connecticut’s finest along with chef demos by some of the culinary world’s finest – food lovers it just doesn’t get any better than this! 


I cannot wait to attend this year and I want to help you attend too with a free pair of tickets.

That’s right. 

A. Free. Pair. Of. Tickets.

Generously donated by the Greenwich Wine + Food Festival, you can enter to win a pair of general admission tickets (valued at $145.20)!


How do you enter to win?

1. Go to Savory Sweet Eat’s Instagram post and tag a friend you want to take with you. Don’t forget to tag @savorysweeteats and @GWFOODandWINE so we can track all entries and pick a winner.


2. Go to Savory Sweet Eat’s Twitter post. Retweet the post and tag a friend you want to take with you. Don’t forget to tag @savorysweeteats and @GWFOODandWINE #gwff2015 so we can track all entries and pick a winner.

The contest will close tomorrow (9/15/15) at 3pm and a winner will be selected. 


For a detailed scheduled of all the upcoming celebrity chefs, cooking demos, participating restaurants and live musical head over to The Greenwich Wine + Food Festival’s website here. 

Good luck and I can’t wait to see you at the 2015 Greenwich Wine + Food Festival! 
Tickets and photos courtesy of Greenwich Wine + FoodFestival, Serendipity Magazine, and Splash PR. 

Robeks’ NEW Hawaiin Acaí Bowls Are Here For A Limited Time


I find smoothies to be an easy way to regularly add more fruits and vegetables into my diet, but every so often I need a little something extra. Sometimes the smoothies alone just don’t fill me up or I’m more in the mood to eat rather than drink my food.

Does anyone else also experience this?

I have found a solution to my problem – acai bowls! 

Acai bowls come in all shapes and sizes, but they are essentially a blended mixture of whole fruits and other ingredients such as yogurts and granolas to create a frozen treat (or meal if you get a large enough bowl).

My friends as Robeks recently asked me to come in and try their limited edition Hawaiian Acai Bowls. Ummm, yes please!

Between now and September 27th you can try one of their three favors imspired by the beautiful, tropical Hawaii!

Aloha Bowl (right) is blended with acai purée and fresh watermelon and topped with granola, fresh bananas, blueberries, pineapples, shredded coconut, and a drizzle of raw honey.

Nutty Hawaiian (bottom) is blended acai, fresh watermelon, and natural peanut butter. This bowl is topped with granola, fresh bananas, nTual peanut butter, shredded coconut, and a drizzle of raw honey.

Seedsational (top) is made with blended acai, watermelon, chia, and flax seeds. The toppings include granola, fresh bananas, flax seeds, shredded coconut, blueberries, bee pollen and raw honey.

Bee pollen can be added to any bowl for an additional charge, or you can order the Seedsational without the bee pollen like I did.Why bee pollen? According to Robeks bee pollen is “rich in protein and vitamins” and “it also keep your energy levels up to fight fatigue and more”. Interesting, right?

(Robeks also reminds us that if you’re allergic to honey or bee venom you shouldn’t be consuming honey or bee pollen. Also, honey and bee pollen should not be consumed by infants under age one.)

Head over to Robeks to try their new Acai bowls before they’re gone!

Disclaimer: I was invited by Robeks to try and review their product, but all opinions herein are my own.

Donut Underestimate the Power of a Mini Food Hiatus

A little over one month ago two of my friends announced they we’re going to do a Whole30 while also still following their macros (read more about their “Flexible Detoxing” journey here). 

Double wow. 

A third friend said, “C’mon let’s give up donuts for the month to show our support.”
“Okay,” I agreed. I was a little reluctant, I’m going to be honest. I mean I’m obsessed with donuts, but it was the right thing to do to support my friends, so I did it.

My weekly donut crew was going on 30 day hiatus. Eek. 

The first week was the hardest and it did get easier, but boy oh boy have I missed my weekly visit to Donut Crazy.

Tuesday marked the end, but I didn’t make it back until today (that makes it 34 days, I think).

What was it like eating a donut after a mini hiatus? 



Happiness IS a sweet treat.

The part I didn’t expect from the mini hiatus? 

I appreciated my donut so much more than I already would have this morning. I savored each bite. There were some moments of silence and reverence for my donut (The BLUE was all mine, read more below) as I ate it slowly with a giant smile on my face. 

These three are Donut Crazy’s newest seasonal specialty flavors:

Cherry Lemonade Stand (left): lemon center with cherry lemonade glaze topped with buttercream and maraschino cherry.

The BLUE (right): blueberry cake with blueberry glaze topped with buttercream and fresh blueberries.

Lemon Merinue (top):lemon center topped with bruleed marshmallow fluff, sugar crystals and a lemon candy fruit slice.

No, I didn’t eat all three by myself, but I did try all three and they’re all Savory Sweet Eat (aka Kim) approved! 

Don’t forget Donut Crazy has two locations: 

3690 Main Street
Stratford, CT 06614 (Paradise Green)


785 River Road 
Shelton, CT 06484 (Across from Sports Center of Connecticut)


More Than Just Pizza! The NEW Seafood Menu at Rizzuto’s of Westport Focuses On Fresh, Local Fish.

Rizzuto’s of Westport has answered the call for more fresh seafood dishes and raw bar offerings from its patrons with its newest menu addition, “The Fresh Sheet.”

Fried Bluepoint Oysters with Citrus Wasabi Aoili


A compliment to its core menu, which changes twice each year (Spring/ Summer and Fall/Winter), “The Fresh Sheet” menu will change weekly based on fresh fish available from local markets (and will be posted to Rizzuto’s Facebook page). 

The updated menu at the Westport location truly illustrates how each of Rizzuto’s four locations – Westport, Stamford, West Hartford, and Bethel (the original) – have their own personalities while staying true to the overall food philosophy of Rizzuto’s: “quality food at a great value.”

As restauranteur Bill Rizzuto explains, “Our restaurants (four to date) adapt to their environments, and therefore take on their own personalities. From day one our Westport customers gravitated towards our raw bar offerings and fresh seafood dishes. We will always be an Italian restaurant at the core, but there’s no denying the synergy between the two and the high demand for fresh fish.”

The raw seafood bar and fresh seafood dishes on “The Fresh Sheet” each week are the creative collaboration of Rizzuto’s Executive Chef Mariano Flores and General Manager Mark Turocy. You can expect 5-6 varieties of daily fish selections alongside the raw bar such as mussels, clams, calamari, branzino, mahi mahi, sea scallops, and Bluepoint Oysters.

I had the pleasure of experiencing “The Fresh Sheet” this week and seeing how Rizzuto’s is adding New England style seafood to their repertoire. 

So what did we eat?

Nine courses.


Don’t forget Rizzuto’s is still an Italian restaurant at heart (my goodness, how I love Italians and their food!).


Are you ready seafood lovers?

Mini Crabcakes

We began cocktail hour with hand passed fried oysters, mini crab cakes, and mixed berry sangria. The Fried Oysters are Bluepoint oysters coated in panko, fried, and served with a citrus wasabi aioli with grilled lemon. The panko is light and adds a little crunch to the chewy oysters while the wasabi adds the slightest kicks and pairs perfectly with the citrus. The Mini Crabcakes were packed with flavor from the crab meat itself to the finely diced red and green peppers inside to the spicy remalade sauce dolled on top. 

It was hard to not keep eating both of these dishes, but I had to pace myself – there were nine courses, don’t forget. 

Cocktail hour was complimented by a house made Mixed Berry Sangria of muddled strawberries, blueberries, and raspberries. Sangria is one of my favorite summer cocktails and this one is simple yet delicious and you can taste the berries.  

Mixed Berry Sangria


The next course was the Raw Bar Seafood Tower comprised of Bluepoint Oysters from local Cobb’s Island Oyster, Co., Little Neck Clams, Wild Pacific jumbo shrimp, and fresh Shrimp Ceviche.

Raw Bar Seafood Tower

The Ceviche is made with shrimp, cilantro, a little jalapeno, and lime juice. Citrus always pairs well with seafood, and our drink recommendation of Magic Hat Electric Peel beer (not pictured) further played up this flavor pairing offering a light beer to go along well with the brininess of the raw bar. 

Horseradish and sauces accompany the Seafood Tower


Our next course was the Speck Wrapped Scallops paired with Vermentino, Sella & Mosca “La Cala” wine from the coastline in Sardinia showcases the slightly sweet scallops wrapped and seared in panchetta or speck, plated on top of a green pea purée, and sprinkled with bell pepper confetti.

Speck Wrapped Scallops

Fourth course, and almost halfway through this glorious meal, was the Spicy Housemade Squid Ink Fettuccine with Shrimp.

Spicy Housemade Squid Ink Fettuccine with Shrimp

Topped with Andouille Sausage (not made in house), extra virgin olive oil, garlic, red pepper flakes, green bell peppers, and cherry tomatoes and paired with a Pinot Grigio/Sauvignon Blanc, Bertani “Due Uve,” the Spicy Squid Ink Fettuccine is excellent. You can expect a slight flavor from the squid ink, but mostly you will taste the shrimp and the spicy andouille sausage which has a nice kick to it!  

Mixed Green Salad


Organic mixed greens, watermelon radish, jicama, Peruvian sweet teardrop peppers (they look like small red berries), cherry tomatoes, shaved pecorino, drizzled with a balsamic vinaigrette comprise the Organic Mixed Green Salad at Rizzuto’s. What’s makes this salad stand apart from any other mixed green salad you might find? The unexpected ingredients you will not typically find in a mixed green salad such as the watermelon radish, jicama, and the beautiful and surprisingly sweet Peruvian teardrop pepper make this salad unique.


Chilean Seabass with Tri-colored Cauliflower served in a Blood Orange Cream Sauce was served next and it was so delicious our entire group went silent; you could hear a pin drop as everyone focused on this dish. The freshness of the cauliflower along with that flaky seabass with the skin-side seared so it was crispy was even further enhanced by the slightly citrus flavor of the blood orange cream sauce. I should also add that the portion we received for our tasting is smaller than the typical dinner portion of eight ounces. This course was paired with the Consenso Rosato, Saladini Pilastri from the spits Adriatic coast made from organic grapes with a slight strawberry flavor to it. 


In between these two courses new tried the bread which is served at all Rizzuto’s locations made from their pizza dough and topped with Pecorino Romano and garlic; it’s perfectly cheesy and chewy.

On to another course!

Lobste Macaroni and Cheese


Rizutto’s famous Lobster Macaroni and Cheese with Ribeye Steak was our seventh course paired with Super Tuscan, Re Di Renier from Tuscany.

Rib Eye Steak

One bite of the Lobster Macaroni and Cheese is all you need to know why Rizzuto’s is known for this dish. Made with Parmesan cheese, pecorino, and cream, the lobster meat is mixed inside and panko and lobster claw are added on top. Paired with the Ribeye Steak, these two dishes make a great surf and turf option.


Our second to last course was a Cheese Course made up of seedless grapes, Maytag Blue Cheese (cow cheese) from Iowa (far left), Melinda May from Mystic Cheese Company in Mystic, Connecticut (made from cow milk in the summer and goat cheese in the winter), a fifteen year Pecorino Brio de Vino from Italy (right; this sheep cheese is aged in terra cotta vases with wine), and honey from Red Bee Apiary in Wilton, Connecticut. 

And last, but not least, our final course – dessert!

House made cannolis, a friendly reminder of Rizzuto’s Italian menu, and the unique adult root beer floats finished up this memorable meal at Rizzuto’s. 


Small Town Brewery makes this sinfully delicious beer that tastes just like root beer soda called Not Your Father’s Root Beer. It’s only recently become available in Connecticut and I was able to try it recently, however this is the first time I have tried it as a float! If you didn’t know it was Not Your Father’s Rootbeer you might easily mistake it for a Rootbeer soda. This special treat was thought up by General Manager Mark Turocy and I am so grateful he did!  This wasn’t just vanilla ice cream in our floats, this was Vanilla Bourbon Gelato with 5.9% Not Your Father’s Root Beer poured over the top and the striped straws made it even more fun! 

Rizzuto’s new “The Fresh Sheet” seafood menu is impressive offering fresh and locally sourced fish and raw bar options weekly, and even more importantly it has new and exciting changes while still staying true to what Rizzuto’s does best – great food and hospitality.

540 Riverside Avenue
Westport, CT

Don’t forget to check out the weekly “The Fresh Sheet” on Rizzuto’s Facebook page!

*Disclaimer: I was invited to this media dinner but all opinions expressed herein are my own

Get Fezzier With A New And Vibrant Stamford Favorite!  Grand Re-opening Of The Fez on Aug. 15th.

Open since 2010, The Fez has established itself in downtown Stamford with its Moroccan inspired menu and diverse musicians. 

“The original inception of The Fez laid down the foundation, “says Eric Monte, creator and operator of The Fez, “Now it’s time to take things to the next level. We are not reinventing the wheel here – we are just making things a whole lot Fezzier.”
The Fez’s summer-long renovation is complete along with a new brand – the monkey in an iconic fez hat – and website. Inside The Fez you can expect an enhanced stage area, a new dining room, and double the bar space. 
What can you expect to see on the menu? 

Inspired by the historical Spice Route, The Fez’s Moroccan and Mediterranean cuisine now includes vegetarian, vegan, and gluten-free dishes in addition to customer favorites such as Baba Ganoush, Spanakopita “ravioles,” Shrimp Falafel, Grilled Octopus, Chicken Aroub, and Charmoula Wild Salmon.

Along with the renovation of the restaurant and its menu, you can also expect The Fez’s music scene now under the direction of The Casablanca Project, the house band under the direction of musician Bobby Fioriti, to continue to entertain patrons. 

The Fez will be unveiling its new look on August 15th at their grand reopening along with a performance by The Juicy Grapes.

For more information visit The Fez’s Facebook page and website.

For those interested in bookings please contact Bobby Fiorito directly: Booking@FEZEG.com
Image courtesy of MaxExPR

Parallel Post’s Farm-To-Table Dining Series Is Back

Parallel Post is now taking reservations for the second part of their farm-to-table dining series being held on Sunday, August 9th from 3-7pm at Gilbertie’s Herb Garden in Easton. 

James Beard-nominated chef Dean James Max, Executive Chef Chris Molyneux, and Chef de Cuisine Erik Waybright have planned an experience “inspired by the season” and fresh offerings by Gilbertie’s which will invite patrons “to embrace their adventurous sides.” You can also expect Parallel Post to utilize locally sourced ingredients such as seafood from Norm Bloom & Son in Norwalk and meats from Ox Hollow Farm in Roxbury.
“As part of this year’s series, Parallel Post is thrilled to continue their partnership with authors Tracey Medeiros and Christy Colasurdo, who will be available for a meet and greet and book signing, to honor their recently released national cookbook, The Connecticut Farm Table Cookbook. Featuring Parallel Post and a recipe by Chef Dean James Max, The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.”

“For $110 per person (including tax and gratuity), this large-scale reception-style backdrop will feature various bars offering cocktails sponsored by locally-renowned Fishers Island Lemonade; brews by DuVig Brewing Company; and wine pairings and signature craft cocktails presented by resident mixologist Greg Genias aka “BootlegGreg.” Attendees can sample from numerous chef stations serving various small bites and dinner entrees ripe with the region’s finest local seasonal ingredients; enjoy an all-you-can-indulge dessert bar. For couples seeking an exclusive dinner package including the dinner and one personally autographed copy of The Connecticut Farm Table Cookbook, the ticket will be priced $200 per couple (including tax and gratuity).”

 To RSVP for the August 9th reception-style dinner (occupancy 150), please e-mail our partner Fairfield University Bookstore at FairfieldUBookstoreEvents@gmail.com or call Nancy Quinn at Fairfield Uuniversity Bookstore at 203.255.7756 ext. 501. 
For guests seeking to purchase additional copies of The Connecticut Farm Table Cookbook that evening, representatives from Fairfield University Bookstores will be available on-site.

The last scheduled date for Parallel Post’s Farm-to-Trumbull series will conclude on Wednesday, October 29 at Parallel Post with an intimate 30-person dinner. Tickets to Farm-to-Trumbull dinners are available for advance purchase at $110 per person or $200 per couple. 

Parallel Post is located in the Trumbull Marriott, 180 Hawley Lane, Trumbull. 

Gilbertie’s Herb Farm is located at 65 Adams Road in Easton with their new retail store, Petite Edibles, in Westport.

Photos courtesy of Rockaway PR

Best of…Brunch? Table 104 Osteria & Bar, Stamford.

104 Sausage Egg

Breakfast is my favorite meal of the day. Well, second favorite meal if you count dessert as its own meal, but most people don’t. I’m one of those people who must have breakfast food in the morning and I’ll eat breakfast food for lunch or dinner. So, as you can imagine, I love a good brunch. 

Brunch is perfection to this night owl; a slow Sunday, time spent with people you love, and lots of amazing food and mimosas (or bloody marys) for breakfast late in the morning – what’s not to love about brunch?

Brunch can be tricky, however. Some people prefer a brunch buffet and many do not like buffets. For me, buffet or à la carte doesn’t matter as long as there are bottomless mimosas (champagne or proseco with a splash of orange juice, a splash), but my friends are a mixture of pro-buffet versus pro à la carte (you know who you are, peeps!). When you have a mixture of preferences it makes brunch rather tricky to navigate.

White Egg Fritatta

Our favorite brunch destination closed forever a few months ago, much to our dismay, and we have been on the hunt for a new favorite brunch location. And I’m so excited to share with you that we have found it – one of my top five all-time favorite brunches anywhere (not just in Connecticut) is at Table 104 Osteria & Bar in Stamford. 

Grilled Mint Shrimp

Why is Table 104 such a favorite with me? Why should you go and try it?

1. For $19.95 you can enjoy a two-course brunch, the perfect compromise for the pro-à la carte brunches and the pro-buffet brunchers, or a traditional à la carte menu. Plus, for an additional $14 you can add bottomless bellinis, mimosas, or bloody marys. Also, the restaurant has an extensive wine list offering wines from both global and lesser known wine makers.

2. Everything we ate, everything, from the classic Lemon Ricotta Pancakes to the unique 104 Sausage Egg, was so delicious that sharing with the group was a struggle and we all jumped when seconds were brought out for several dishes.

3. Everyone, from the owner,  Walter Cappeli, to Executive Chef Domenico Iovieno to each staff member we interacted with was friendly and offered attentive service within a stylish and casual atmosphere. 

Lemon Ricotta Pancakes

We began our brunch with sampling bellinis, mimosas, and bloody marys and the house-made focaccia bread before beginning with three small plates:  Grilled Mint Shrimp, Arancini Bolognese, and 104 Meatballs.

House-made Foccacia Bread and Hummus and Olive Oil

The Foccacia bread is made each night after the pizza ovens are turned off so the bread has a softer chewy center and a crusty outside.

Next up was the the Grilled Mint Shrimp (above). This memorable dish really grabbed my attention because you can taste the flavors of all the ingredients, yet they do not overpower the grilled shrimp itself. I was pleasantly surprised by the hint of mint and how it complimented the fresh zucchine, the slightly nutty and sweet chestnut honey, feta, and chopped toasted almonds.

Arancini Bolognese


The Arancini Bolognese followed and were served over the house Bolognese sauce (aka 104 Bolognese). The only down side? Each order contains only two of these beautiful golf ball-sized fried rice balls. Oh, and did I mention there is cheese in the middle? The Bolognese sauce is hearty and adds even more flavor to the Arancini.

The inside of an Arancini


104 Meatballs


If you’re looking for a traditional Italian meatball, try the 104 Meatballs at Table 104 served with a rustic tomato sauce and crusty bread. The meatballs are made with a sour dough bread from Brooklyn bakery which is soaked in whole milk and then mixed in with pork, chicken, and beef creating an excellent meatball packed with flavor.

Buffalo Crostini


If I had to, had to, pick a favorite out of all of these dishes the Buffalo Crostini would be one of my top two. Take a very crusty piece of bread (who doesn’t love crusty bread?) and top it with a melted mozzarella, a fried egg, and smoked paprika – simple yet delicious.

Oh hello, beautiful Buffalo Crostini.



Feeling like something a little different for brunch? Try the Pizza All’Uovo topped with salsa verde, bacon, and a fried egg. Cooked in Table 104’s wood fired pizza oven, the pizza has a lovely chewy consistency and the runniness of the egg takes the pizza to a new level.

Along with the Pizza All’Uovo we tried the very unique, and exceptionally delicious 104 Sausage Egg (also pictured at the top of the post). It’s own take on a Scottish Egg, the Table 104 Sausage Egg is a soft boiled egg crusted with panko and sausage – yes, that’s panko and sausage – deep fried, and then served with hollandaise sauce. The panko and sausage creates this beautiful crust that’s is ever so slightly crunchy and packed full of flavor along with the egg itself and the hollandaise sauce. When you visit Table 104 you must try this one!

The Flat Iron Steak with smoked chimichurri and a warm potato salad started us off with some entrees followed by Grilled Ocopus (below) with warm potato, chives, celery, with a hint of citrus flavor from the citrus vinaigrette. Finally the White Egg Fritatta (pictured above), made with herbed mushrooms, goat cheese and brussels sprouts, and the Lemon Ricotta Pancakes (also pictured above) served with Canadian maple syrup, bacon and a dollop of whipped marscapone finished up our entrees. All four entrees are certainly dishes we would order again upon a return visit to the restaurant.  

Grilled Octopus


For our final course we were treated to two favors of Artisanal Gelato, a Sorbet, and a Hazelnut Tiramisu.

Stracchiatella (top) and Sorbet

The Sorbet made with clementine grapefruit, cherries, and garnished with mint leaves is light and offers a mixture of some sweetness from the cherries and a little tartness from the grapefruit. The Stracchiatella is a gelato with irregular small shavings or chips of chocolate; creamy and a little chocolatey, this gelato was sweet and delicious. But if you’re looking for even more chocolate, the Choclate Gelato with shaved almonds is what you should order – yum!

Chocolate Gelato with Shaved Almonds

For another traditional Italian dessert option Table 104 offers the Hazelnut Tiramisu made with Bailey’s Irish cream, Frangelico, and dark chocolate. 

Hazelnut Tiramisu


Chef Domenico Iovieno talking to us about the dishes we tried



Looking for an amazing brunch that’s sure to please every member of your dining party? Head over to Table 104 for excellent, high-quality food in a comfortable atmosphere!
Table 104 

299 Long Ridge Road

Stamford, CT


“Summer Seafood Happy Hour” at Parallel Post Through August 30th

Now through August 30th Parallel Post is offering “Seafood Summer Happy Hour” specials. Available now, Monday-Friday from 4 p.m.- 7 p.m., you can enjoy a different special each day of the week!

 PEI Mussel Monday features mussels by the pound steamed in a lemongrass broth ($8 per pound)

Mini Fish Taco Tuesday featuring mini fish tacos with local wild striped bass served with fire roasted salsa and lime crème fraîche ($3 per taco)

 Norman Bloom’s Grilled Oysters Wednesday with lemon butter, pecorino romano and Benton’s bacon ($1 per oyster)

 Mini Lobster Roll Thursday featuring mini lobster rolls served with Long Island Sound lobster with housemade lemon mayo, fresh herbs ($4 per lobster roll)
Local Raw Bar Plate Friday featuring 2 oysters, 2 clams, and 2 shrimp served with saffron mignonette, cocktail sauce (priced at $9) 

Parallel Post 

180 Hawley Lane

Trumbull, CT


*Photos courtesy of Rockaway PR*