Recently some members of The CTbites team and I had the opportunity to revisit and sit together at Sugar and Olives in Norwalk to try out the new springtime menu. For those of you who have not yet visited (what are you waiting for?!) Sugar and Olives was established by Westport resident, Jennifer Balin, in 2008. Her goal was, and remains, to educate diners and cultivate the relationship between farms and families. She is committed to serving local food, and nearly all the items on the generous menu come from within the state, including milk, cheese, eggs, fruit, vegetables, beef, pork, poultry and fish, as well as wine, beer and spirits. This three star Certified Green Restaurant serves brunch five days a week and dinner three nights a week.
We started off with a few appetizers. The chocolate bread toasts, made with house-made chocolate bread with organic flour and cocoa powder served as the bread for three separate toppings. The first had a wonderful tomato tapenade, Beltane chevre and agave, a perfect balance of sweet and savory.
Next, a sunny duck egg from Speckled Rooster Farm in Westport was beautifully presented in the shape of a flower and sat on top of a layer of bacon jam, which also blended sweet and savory. The slight crunch of the bacon added a nice texture to the soft egg and bread.
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Don’t miss out on these great food events taking place this week!