It’s here again! We’re bringing back the “Make Your Own Pizza Contest” and it’s going to be a blast! Submit your best pizza creation from now until March 18th. Vote for your favorite pie (or get your friends to vote for you) from March 19th to March 29th, and taste the final competing pies from March 30th to April 4th. On Tuesday, April 10th we’ll announce the contest winners, and you’ll get your shnazzy prizes! Come make your pizza now! Enter at http://www.facebook.com/zincnewhaven?sk=app_95936962634
Here is an anecdote-our friend recently visited her friends and family in Italy. While ready to devour the delicious piece of parmesan across the table from her she asked “May I have the cheese, please?” Little did she know the debate this would incite around the table. “Cheese!” They proclaimed, “That is not cheese! That is parmigiano!”
The moral of this story is that as Americans, we tend to think of cheese as little more than something we grate over our pasta and melt on our pizza. The Italians on the other hand are passionate about their cheese choice-they do not pick any old cheese for their meals, they deliberately select, in this case, a beautiful hunk of artisan parmesan.
As self-proclaimed cheese creatives, we are always searching for great, cheesey artisans to feature in our restaurants and recipes [a personal favorite is the Beemster Aged Gouda from Holland]. While Mr. Cook in this aptly titled article, “The Reigning Whiz of Artisanal Cheese” is a bit out of the way in Wisconsin, we enjoyed reading about his passion for the cheese and very unique creative process-who could have guessed a swiss cheese and Hershey Bar sandwich could lead to so much deliciousness. It’s such great insight to how a cheese craftsmen gets his ideas. Hopefully you will never again think of cheese, as just cheese.
We hope you can appreciate our passion for good cheese, and and next time you stop in, try something a little different-like our Purple Haze, a goat milk cheese that is mixed with lavender and wild fennel pollen and let us know what your favorite is!
Calling all foodies, it’s that time of the year again-New Haven Restaurant Week! Join us from Sunday, November 6th- Friday, November 11th and sample some of our delicious dishes created just for the occasion. Lunch is only $16.38 (the year New Haven was founded) and the three-course dinner is just $29.00! Book early, because we will fill up fast this week!
As a member of the New Haven dining community for the past 12 years, we have been dedicated to supporting our local farming community. This year we are also proud to support another great cause, the Connecticut Food Bank. New Haven Restaurant Week has partnered with Citizens Bank to raise money for the Connecticut Food Bank by asking diners to donate $1 to the cause. It’s a great way to fill your stomach and fill your heart.
See you there fellow food lovers!
This week’s menu:
Cheese Tortelloni/ Smoked Fall Tomato Sauce / Green Olives + Mint/ Piave Cheese
Grilled Local Chicken Apple Sausage/ Sweet + Sour Chile Mostarda/ Yukon Gold Mashed Potato/ Crème Fraiche
Pan Seared Shrimp/ Preserved Lemon + Thyme Jam/ Local Late Fall Succotash with Giant
Peruvian Lima Beans
It is officially the last market menu of the season. Our Sweet Autumn Bread is the perfect last recipe to post because its perfect for the upcoming holiday season.
We have armed you with all of our best recipes to keep you nice and busy until next season, we even posted everyone’s favorite duck nachos. We are also working on other ways to share our recipes with you, even some kid friendly ones!
So we just heard about these delicious sounding parties called cookie swaps! Well, we want to help you be the most popular baker at your own cookie swap this year! If you didn’t get a chance to try this weeks oatmeal cookies thats okay, because we posted the recipe just in time to practice for the holiday season. These sweet treats are beloved by our adult and child patron’s alike, so try them out at home with the family and warm up with these homemade cookies this month!
Ginger is one of our favorite ingredients to use when cooking and this week it was Carrot Ginger Soup, so good. Besides from being just a tasty ingredient, ginger has numerous health benefits including relieving achy muscles and settling a nervous stomach!
Pho broth may sound unusual, but it was one of our most popular dishes on the market menu this week. Pho broth is a typical Vietnamese soup traditionally served with beef and chicken. We put the basic Pho broth recipe on the blog to help you get started. We have a whole arsenal of soups prepared to keep you warm this winter wether you are dining with us or dining in your home.
It’s getting a bit chilly in New Haven! While we will miss the sunshine and warm weather, we are ready to start trying out some of our favorite fall soup recipes, like the Celeriac + Caramelized Onion Soup from this weeks market menu. Soups (when they aren’t coming straight from the can) are great for all seasons, all ingredients and very healthy. The NY Times actually has an entire section devoted to soups! Have fun and enjoy!
Fall not only brings cooler weather and changing leaves, it brings apples! As we move out of peach season and into apple season, we wanted to jump right in with a delicious Juniper Apple Crisp as part of our special market menu in honor of CT Farm-to-Chef Week.
This week was all about the pickled beets! Canning, pickling and preserving are the perfect food centric activities for this time of the year. In fact, the NY Times has an entire section of their website devoted to it!
This week the first course at ZINC is comprised of a pickled red beet salad, dilled cucumbers and creme fraiche! Delicious!