David’s Soundview Catering Continues to Raise the Bar Of Connecticut’s Catering Scene

Published May 12th 2015

David’s Soundview Catering Continues to Raise the Bar Of Connecticut’s Catering Scene Chef Francois Kwaku-Dongo Brings his Vibrant Culinary Personality to the Team and a New Event Space Overlooking Stamford Harbor Gives Clients Another Reason to Throw a Party! May 11, 2015, Stamfo… Read More...

An Out Of Earth Experience

Published May 4th 2015

VENU Magazine: Connecticut Grown and Nationally Embraced, Consumers Connect with the Hands that Feed Them “Retro dining,” is what my dinner companion and cynical chef labeled the farm-to-table restaurant we were dining at, “Really, we’re right back where we started. This was… Read More...

FOOD FOR ALL 2015 to Showcase Fairfield County’s Newest Restaurants, Craft Cocktail Bars and Dessert Cafe

Published March 30th 2015

FOOD FOR ALL 2015 to Showcase Fairfield County’s Newest Restaurants, Craft Cocktail Bars and Dessert Cafe March 30, 2015, Norwalk, CT: Community Plates, the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, is thrilled to present their … Read More...

Neighboring Restaurants Give a Culinary Lift to Fairfield County With a Style All Their Own

Published March 20th 2015

The restaurant world is filled with gimmicks. One might call them themes, concepts or just a bright idea. Most are geared towards a promotional ploy – a way to capture the consumer’s attention. “Farm to Table” and other labels, while honest in their intentions, often become a… Read More...

Frank Pepe Pizzeria Napoletana Prepares to Enter into the Greater Boston Area This Coming Fall at The Mall at Chestnut Hill in Chestnut Hill , MA

Published March 18th 2015

Frank Pepe Pizzeria Napoletana Prepares to Enter into the Greater Boston Area This Coming Fall at The Mall at Chestnut Hill in Chestnut Hill , MA: Frank Pepe Pizzeria Napoletana, a third-generation owned and operated pizzeria, which TIME Magazine hailed as “The 13 Most Influential Pizzas of Al… Read More...

FEEL GOOD FOODS by Linda Kavanagh as seen in the winter edition of Act Two Magazine

Published February 24th 2015

FEEL GOOD FOODS by Linda Kavanagh: I think it’s safe to say that we know what we should be eating and how we should be eating it. We are bombarded with this information time and time again. We still wish there was a miracle metabolism booster. And we want sugar (because it does indeed com… Read More...

Guest Chef Program at Brick + Wood

Published February 1st 2015

Fairfield, CT: Brick + Wood, Fairfield County’s popular locale for all things pizza, fresh mozzarella and those scrumptious Italian street food faves, presents their on-going guest chef series starting February 4, 2015. “Love, Life {and chefs!}”, an extension of Bri… Read More...

World Pizza Champion Bruno DiFabio Prepares To Open Amore Pizza In The Very Place He Made His First Pizza Over 30 Years Ago!

Published January 19th 2015

Stamford, CT: Six-time World Pizza Champion / Restaurateur / Food Network Judge Bruno DiFabio is coming home- home to Amore Restaurant. As a teen, Bruno made his first pizza dough in this little Italian restaurant in the Springdale neighborhood of Stamford CT. Numerous awards, 11 restaurants a… Read More...

GiftFly for Restaurants - Total No-Brainer for Business Owners and Consumers

Published January 12th 2015

No More Lost, Forgotten or Unappreciated Gift Cards New Virtual Gift Card Offers Real-time Benefits to Both Merchants and Consumers Gift cards are a $100 billion-dollar industry. Yet, even with their proven popularity, it’s a flawed industry. Up to 60% of gift cards go unused each year equat… Read More...

SKAL Restaurant Group Assumes Management Role at Westport’s POST 154 Restaurant

Published July 8th 2014

The Kelly Family, the owners of Westport’s POST 154 restaurant, is thrilled to announce a new partnership between POST 154 and SKAL Restaurant Group. Led by Owner Christian Burns, SKAL Restaurant Group is now spearheading the operations side for POST 154, further managing and enhancing the are… Read More...

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