No Man Can Eat 50 Eggs

The love for food in the cinema has long been a topic of writers and producers throughout the years.  Many great movies focus on the passions and love we all have for wonderful foods and their places of origin.  Food has long been known for always being able to portray the full range of human emotions.  Ever since the larger than life Charlie Chaplin made two dinner rolls dance on forks, in” The Gold Rush” food has elevated Cinema to some of its greatest moments.

Blockbuster films like “Julie and Julia” focus on the lives of two women, one a chef and one a writer. Their amazing love of food and life melt together for a delicious and romantic food story. “Ratatouille” was a wonderful animated story of how a rat runs an award winning kitchen in France with the help of young Linguini, a low level prep cook.  And can we ever forget “Mostly Martha” or its remake “No Reservations” and all the wonderful scenes of Martha in her kitchen preparing the beautiful meals she so passionately serves.  But these films are made about food.  They live and breathe food from the beginning of the film to the end. What about the movies that entertain us with much different subject matters?  Like westerns or comedies, or war stories or love stories. Ones that don’t focus on the love of food or how to cook food, or where it’s grown, but movies that just happen to offer an unbelievable food scene. These are some of the added fun and unexpected treats we benefit from as we view the never ending buffet of new and old movies available.

Being a person that prefers to go to the theater only with the assurance  that I will be overwhelmed with the sights, sounds and even smells of food, I have been assured  that every once in a while a great food scene will occur in a film that has nothing to do with the overall story. Stories maybe about a love triangle that include a dinner scene you never forget. It could be a tale of a young man growing up and moving on in life while remembering the cooking of his home. Or an unexpected restaurant scene in a spy thriller that blows the top off the case and the oven. While you are trying to digest all of that,  I thought I would write down a list of my favorite delicious food scenes featured in movies not about food.

#10…Tom Hanks in “Big” showed the world how eating an ear of baby corn and a mouth full of caviar at a cocktail party would look like if you were a 12 year old in a 22 year olds body.

#9…”Lady and the Tramp” Disney Dogs, Tramp from down town and Lady an upper crust breed of girl, and their Spaghetti Smooch while being serenaded to “this lovely Bella Notte” in the back alley of an local Italian restaurant.  As Tramp shows himself to be the perfect dinner date, true movie magic occurs as a strand of spaghetti held between them draws their lips together for the first time.

#8… “Pulp Fiction” A film otherwise having nothing to do with food, Quentin Tarantino’s fantasy scene with hit man Vincent Vega and mob leader girlfriend Mia Wallace drinking milk shakes in a 1950’s diner. The wait staff is dressed up to the likes of Marilyn Monroe, Buddy Holly, Jerry Lewis and James Dean, as we sit in and watch the dining, dancing and passion of two bad for each other players.

#7… “Pretty Woman” Julia Roberts dines out at a very elite and over her head type of restaurant with the wealthy Richard Gere and the two heads of a large company he is attempting to take over. After having her meal ordered for her by a more capable Gere, everyone gets a laugh as her failed attempt at eating escargot results in a projectile snail shell flying across the room only to be caught by a quick handed waiter.

#6… “”Animal House” John Belushi brings the roll of Bluto in this college humor film to a higher level with the over the top scene in the school cafeteria.  First Bluto loads up his tray with every imaginable food item while going thru the cafeteria line. Then after stuffing a mound of mashed potatoes in his mouth and giving everyone at the table his impression of a zit he belts out the words most movie goers and college students would not soon forget “Food Fight’.

#5…9&1/2 Weeks, Kim Basinger  and Mickey Rourke create a feast for the senses as they spend more time than humanly possible on the floor in front of a refrigerator as he blindfolds her and feeds her everything from berries to honey. The anticipation alone of the tastes drives everyone wild.

#4…”Goodfellas”…Never have you seen any group of inmates eat and cook so well as when the cops drop off a box of fresh lobsters just before dinner time to the convicted mob bosses cell. Dinner in the slammer is not so bad when you cut the garlic for the sauce real thin with a razor, and don’t put too many onions in the sauce, it makes it to sweet.

#3… “When Harry Met Sally’” While sitting in a New York City deli Meg Ryan explains to her platonic friend, Harry, how easy it is for a woman to fool a man. What follows is Sally seductively acting out her explanation while eating bites of her overstuffed deli sandwich. Everyone in the place stops talking and eating so they can listen and watch all the way to the last emotion. All brought back to life when the middle aged woman ordering at the next table then tells the waitress “I’ll have what she’s having”.

#2… “Five Easy Pieces” It’s hard to beat the scene in the diner when Jack Nicholson (Bobby) attempts to get a side of plain wheat toast, and has to reason with a waitress who refuses to make any substitutions on the menu. “I’d like an omelet  plain, and a chicken salad sandwich on wheat toast, hold the butter, the lettuce, the mayo, and a cup of coffee” “Now all you have to do is hold the chicken, give me a check for the sandwich, and you haven’t broken any rules”.

#1…”Cool Hand Luke” Paul Newman will always be remembered by the scene that follows when he bets fellow prisoners on the chain gang whether or not he can eat 50 eggs in one hour? “NO Man Can Eat 50 Eggs” is the roar of the crowd as the bets come in and a mountain of hard boiled eggs begins to vanish into poor Luke’s body. There are a lot of classic scenes in Cool Hand Luke but this great “Food Scene” will be remembered by movie lovers with a passion for years to come. A critic once wrote “What makes theater great are the great moments in theater”.

Chef, Cellar Master & Blogger, ALBE GALOTTA…

Everyone knows what a lobster roll is right? Wrong.

That’s because they are an east coasters innovation and summertime food niche.  According to the book “Connecticut Icons,” the first Lobster Roll made its debut in Savin Rock, New Haven, CT at a restaurant called Perry’s in the early 1930’s.  It was served with the meat of a freshly cooked lobster taken out of the shell, tossed in warm butter, and generously stuffed in a soft hot dog roll. It wasn’t until the late 60′s or early 70′s that the lobster roll started to appear along the shore and throughout the eastern sea board.  It wasn’t long until Maine’s abundance of lobsters made there way into the lobster roll.  Travelers loved the novelty not found in other states.  Today lobster rolls are simply synonymous with Maine.  The Maine Lobster roll has a different twist from the original CT roll.  Mayonnaise or Kraft Miracle Whip, true to tradition, is tossed with a bit of celery, onion, and of course lobster in the Maine version.

Be it Mayo based or butter The Lobster Roll is a serious craft that is highly debated amongst foodies.  Road trips are dedicated solely for the purpose of hunting the best one around.  Using enough knuckle and claw meat are an important topic of discussion.  Simplicity, juiciness, and refraining from the urge to over garnish are all points lobster roll aficionados look for.

The LSWG lives and breathes lobster every day.  The kitchen at the Saltwater Grille uses over 200 pounds of fresh lobster a week.  Not to mention people come in droves for the classic steamed lobster special on Monday nights.  Be it a lobster cob salad, a lobster Panini press, or lobster baked stuffed shells, chef Albert Clugston III has incorporated lobster into just about every dish you can think of.  And now we present… “The SWG Lobster Roll”

For only $19.00 the LSWG Lobster Roll is filled with the meat from an entire 1 ½ pound lobster.  Offered hot or cold the roll is served at the Saltwater Grille all day long for lunch and dinner seven days a week.  Enjoy now.

Albe Galotta, SWG

A great debate about the best Lobster Rolls around…

http://chowhound.chow.com/topics/158317

Some technical information about lobster rolls…

http://en.wikipedia.org/wiki/Lobster_roll

Father’s Day 100th anniversary…

Sunday June 20^th, 2010 will be the 100^th anniversary of the observance of the holiday Father’s Day. The first Father’s Day was celebrated in Spokane, Washington, on June 19^th, 1910.  Sonora Dodd, a young child being raised by a single father, encouraged churches to honor dads upon hearing a Mother’s Day –themed sermon. President Nixon made it an official National celebration in 1972.  The “POP” Culture of Father’s Day has always had some interesting facts and fiction when it comes to its lure.

Neckties turn out to be the least popular Father’s Day gifts, making up just 1% of presents received, while dining out on Father’s Day is the 5^th most popular restaurant day of the year. The United States has an estimated 158,000 stay at home dads according to 2009 U.S. Census data, who said that idea would never work? Seven out of the top fifteen TV dads are from programs that aired in the ‘50s or ‘60s, and seven out of fifteen dads that eat at the Saltwater Grille order the Rib Eye or the Grilled Swordfish, all of them love it. Last year 100% of all the mothers that took the dads to the Saltwater Grille left very happy, full and waiting to bring them back this year.

When asked what would you enjoy doing  most  on Father’s Day this year, the most popular answers given were , golfing, fishing and watching baseball, all followed by enjoying dinner at the SWG, (with the whole family of course). Dads seem to enjoy big bold red wines with their celebration dinners, and The Litchfield Saltwater Grille has a big bold list just waiting for him. With labels like Silver Oak, Shafer, Paul Hobbs, Cakebread and Mount Veeder, to name a few, chances are dad will be very happy.

For a 1989 Oldsmobile campaign, General Motors launched a celeb-filled $140 million ad blitz featuring the tagline “THIS IS NOT YOUR FATHERS OLDSMOBILE”. Didn’t work.   Old’s sales dropped 16% that year, and GM stopped producing the make in 2004. In 2006 The Litchfield Saltwater Grille was launched with outstanding Food, Service and atmosphere, and now in 2010 our tag line is still “THIS IS YOUR FATHERS KIND OF RESTAURANT”. This year skip the necktie and bring dad to the SWG, with the whole family, and enjoy all we have to offer, while making Fathers Day a day for all to enjoy.

SWG Albe Galotta

Wine Spectators Grand Tour…

New York City has a lot to offer when it comes to great food and wine, a home to many of the world’s finest restaurants, deep in cellared wines while rich in Celebrity chef status. Never a day goes by in the Big Apple without a new restaurant opening or a gala wine and food tasting somewhere, to fill your cravings of gourmet goodies and wonderful wines. With all the big city has to offer, the Wine Spectator’s Grand Tour, one night event may just be the place to enjoy the world’s absolute best wines along with a surprisingly perfect food pairing. An evening filled with an outstanding list of vineyards from the world over, pouring way more wine than you can sample in one night, paired with a global tasting of gourmet fair, was just what I was looking for.
Held on Tuesday May 4th at 7 pm in the Marriott Marquis in Manhattan this grand event turned out to be a wine and food lover’s dream.  The night started with a row of Spanish and Italian vintners pouring some of the best wines of the night. Tenuta Sette Ponti, Ornellaia, Vinedos de Paganos, and Bodegas El Nido all hit the mark. This was simply just an impulse tasting as they were the closest wines to the entrance as we arrived. Knowing the staff was close by with the chef’s creations ready for the taking, we headed off for the white wines and Champagne to ease into the first course. Enjoying a glass of Louis Roederer Champagne with the blackened salmon lollipops, and the Provenance Vineyards, Rutherford Sauvignon Blanc with the Striped Bass Ceviche, made my mouth burst with flavor. Chile was well represented with its Chardonnay from Maycas del Limari, especially if you enjoyed it along with the truffle infused, asparagus risotto. Crisp French wines always seem to pair well with fresh artisanal cheeses. When I sipped the 2007 William Fevre   Premier Cru Chablis while enjoying a silver tea spoon filled with the creamiest Blue Cheese ever, drizzled with a honeycomb of fresh local honey, I knew I was in heaven.

Enough of the easing into this, next stop let’s start trying a few of the bigger Cabernets and Bordeaux’s that I love so much.  Where else can you drink Chateau Mouton Rothschild, Chateau Haut-Brion, Chateau Lafite, Chateau Lagrange and Chateau Palmer all before the second course.  As for Big California Cabernets the west coast showed their colors well while pouring some of Napa and Sonoma’s best. Joseph Phelps Insignia, Caymus Special Select and Kathryn Hall Cabernet Sauvignon tasted divine along with the, Spanish manchego tarts, the seared Atlantic Salmon and the block of Parmigianino Regiano cheesed served with a smear of Quince jam.

There were another 100 plus wines that were ready if you could handle it along with 20 or more culinary treats for the pairing, but I was slowing down.  Until something caught my eye, never one to let a good opportunity go by, I threw myself back in, and came up with the star of the evening. Just imagine the tenderest, richest Burgundy soaked short ribs, dusted with a hint of cinnamon paired with the Bordeaux that always makes me appreciate my love of French wines, a perfect Chateau Margaux. That’s right a touch of cinnamon not cumin. Cumin makes the soul turn inwards, where cinnamon, now that makes the eyes open wide. It’s all in the way the food and the wines make you feel, in the way the flavor combinations make you think. What could be better than taking a little extra time to really think about what you taste?  Sounds like a wonderful way to enjoy life. We ended the evening with a coffee and a few classic Portos, from Portugal. Quinta do Noval and Ramos Pinto showed well along with a Dow’s Port and a Vintage Croft Quinta da Roeda.

I left out all the Pinot Noirs, the Malbecs, the Shiraz, the Brunello’s and all the rest, we just can’t enjoy anymore then we have already. When the event comes around again next year, you are just going to have to see for yourself.  What I think will happen is that you’ll tell me I was right, that food and wine will never be the same.  But most of all you’ll have enjoyed one beautiful night in New York City.

Albe Galotta

Teach your children well…

Growing up in my family meant always being around food. It was the vehicle that brought all of us together. Each day would in some way intertwine with food and the kitchen, whether it be a small dinner at home or a Sunday afternoon meal for 18 at my Grandmother’s house. Someone was always in the kitchen preparing something. I enjoyed everything I saw in the kitchen as a young person; I liked the food, the smells, the talk and even the mess. Looking back it seems that my time tasting, talking and helping in the kitchen was a great way to communicate with my elders. Seemingly bolstering our family togetherness, while engaging all of us in a venture where we share skills and information with each other.  Making sure you take this time together is an important lesson to learn, it’s the perfect place for adults and teens to   bond with each other.

Culinary programs across the States offer many different classes and hands on seminars on promoting togetherness through cooking. Bake and Bond with your teenager, something that easily can be started right in your own home with your kids and their friends.   A friendly kitchen is always a welcome treat for all of us, no matter what age. Teaching your children about all that life has to serve up, is easier to swallow with a little home cooking and a friendly place to enjoy it.

Albe Galotta

The Hills Are Alive…

Spring in New England somehow seems to get shorter and shorter every year. Partially due to the east coasts unreliable weather conditions in March and April, winter has a tendency to drag on causing summer to arrive faster than expected. With this in mind it seems to me that right about now would be a great time to start planning how and where to spend my summer months.

One thing any good Connecticut Yankee learns after enduring many long winters on the east coast is, to enjoy the good weather when you can.  Summertime in Connecticut offers some of the best weather around, it’s exactly why we live in this area. Leaving town now, for the shores of Rhode Island or the beaches of Cape Cod, would be like eating homemade chocolate chip cookies without the milk, why bother? With everything that Litchfield has to offer, it looks like staying local this summer will allow me to enjoy the best of everything I could be looking for.

Litchfield, Morris, and Bantam have the state’s largest natural lake, “Bantam Lake” with its almost 1000 acres of summer water fun.  Known for summer home rentals on the lake, Bantam Lake offers fishing, boating and swimming at its best. The White Memorial offers miles of hiking, biking, fishing, camping and kayaking in one of Connecticut’s most picturesque public park settings.  Litchfield is also just a short drive to the world’s largest casino “Foxwoods” and Connecticut’s newest casino Mohegan Sun. Beaches like Sherwood Island and Westport’s Compo Beach are also within reach if you just have to visit the shore.

A little closer to home there is always great dining, shopping and walking on the Litchfield Green. In recent years the off the green expansion of restaurants, coffee shops and retail stores has widened the area that summer dwellers can enjoy. Two of the town’s biggest shopping plazas “The Litchfield Commons” and “The Village Green Shopping Plaza” offer some of the area’s best stores and restaurants.  Seafood lovers come from miles around to enjoy the amazing fresh fish and raw bar display at the three year old, award winning Litchfield Saltwater Grille. With its wonderful outdoor patio serving lunch and dinner daily, and its local professional late afternoon happy hour crowd, the SWG has become the areas hottest place to be seen this summer.

Theater lovers have a vast array of choices to keep them busy all summer long.  Movie theaters in Bantam and Torrington show all the latest releases, while the Warner Theater in Torrington and the Infinity Music Hall in Norfolk, stage many of the country’s best artists of numerous genres. The Abby Of Regina Laudis in Bethlehem also offers summer stock theater with shows ranging from Shakespeare to Satire, and from Opera to Musical revivals. There are also many local farms worth a days visit like the White Flower Farm in Litchfield, The Marble Valley Farm in Kent, The Hidden River Farm in Morris and the Arethusa Cow Farm in Litchfield.  Wine lovers will also enjoy the wonderful Connecticut Wine Trail with some of the east coasts most beautiful vineyards.

The Litchfield Hills are alive with the sounds of summer and summer will be here before you know it.  Take my advice if you want the world to be your oyster this summer, stay local, enjoy the lakes, farms, stores, theaters, and parks that are right here in the Litchfield Hills and be seen at the Litchfield Saltwater Grille as often as possible. This way your friends will know where to find you and while your waiting you can enjoy fresh Oyster, Clams and Lobsters at the best seafood restaurant around.  Enjoy your summer and hope to see you soon at the Litchfield Saltwater Grille.

Albe Galotta, SWG Blogger

More Links…Things To Do…

Sunset Meadow Vineyards

Miranda Vinayards

Arethusa Farm

Bantam Cinema

Warner Theatre

CT Wine Trail

Salmon Gravlax in the Wild

After years of having enjoyed the pleasure of many long weekends spent fishing with friends, my list of campfire recipes has grown to a staggering abundance. Depending on the location of a trip different supplies would be packed in anticipation of the areas daily catch.  Enjoying a dinner of fresh local fish simmering with flavor and steeped in tradition was always a hit amongst our small group. Fresh rainbow trout (from the banks of the Esopus in upstate New York) and eggs for a mid morning breakfast, or fire roasted Striped Bass ( from Chatam Lighthouse) for dinner are two that stand out over all the years. If your lucky enough to enjoy Salmon fishing  anywhere in the US or Canada this would be a recipe that would set your skills apart from the other fisherman.

Plan to make this recipe when you are staying for at least 3 to 4 days on site. Pre pack all ingredients separately and keep dry.  Next it very important to catch a large Wild Salmon on the first day of your trip.  When returning to the campsite with your trophy, after showing it off, clean the fish by cutting off the head, and filleting the Salmon and remove all skin and bones.

Lay both filets gently down on a table on a clean towel.  Mix salt, pepper, sugar and dill in a bowl.  Rub Salmon generously with olive oil on all sides.  Pat salt mixture on all sides of the salmon. Drizzle more olive oil and pour brandy all over Salmon. Rearrange all ingredients so they are covering the whole fish.  Pour any remaining Brandy on the outside of fish “do not drink the remaining Brandy’”. Wrap the Salmon tightly in the towel and fasten with a few rubber bands.

Dig a large hole near your bunk approximately 1 & ½ feet deep. Place wrapped salmon in the hole. Fill the whole back up with dirt, pressing hard to make a tight refilled whole.

After three nights remove the Salmon from the earth. Remove towel. Separate Salmon sides and place on cutting board.  Brush away most of the remaining salt mixture. Slice thinly on the bias starting at the head.  Serve with mustard sauce and toast or crisp crackers.

EXTRA TIP… To assure a quality Salmon Gravlax in the Wild it would be a big help to say the “Gravlax Prayer” each night at midnight. This is why you should dig a hole close to your bunk. ….First  stand on the area above the buried Salmon and repeat after me.

SALMON, SALMON BENEATH THE EARTH

WRAPPED SO TIGHT AROUND IT’S GIRTH

BRUSHED SO GENTLY WITH BRANDY FINE

NOTHING BEATS GRAVLAX W/A BOTTLE OF WINE!

INGREDIENTS:

1 Cup xvoo

1Cup coarse kosher salt

1 cup chopped fresh dill

1 small jar Dijon mustard

1 cup butcher block grind black peppercorns

1 cup California Brandy

1 cup white granulated sugar

4 large rubber bands

1 clean white towel

Toast or Crackers

SWG Chef Albe Galotta

Pouring out the beer terms…

Beer has always been one of those items with many different styles available on the market. Great beer enthusiasts seem to gravitate to the style of their choice, always offering up a great debate as to why their choices are the best. What differentiates a Lager drinker from an Ale enthusiast, or a Stout lover to a Weiss beer tipper? Each lover of the suds may have their own story but one thing for sure is each style of beer does have its own tastes and flavor. Everyone has heard of many terms used to describe many types of brews, but often there is a mystery as to what the differences may be. The following may help clear up things.

BEER.. is the generic term that refers to all types of brews such as  Ales, Stouts, Lagers, Pilsners. By definition, beers are alcoholic beverages which are made from malted cereal grain (usually barley), flavored with hops and brewed by slow fermentation.

LAGER…is bottom fermented, meaning that the yeast goes to the bottom of the fermentation barrel. It is stored at a temperature of 45 to 55 degrees Fahrenheit. The term lager is German meaning to store or to stock, and refers to the long period of time that the beverage is cellar stored while undergoing the second fermentation.   This slow process produces a beer, which is dry with a thinner consistency and subtle flavors.  Bock beers are lagers and have a particularly malty taste and are usually sweeter and high in carbonation.

Pilsner…is another term for lager. Most pilsners are characteristically lighter bodied than most other lagers, are pale gold in color, and are fairly high in carbonation.

Ale…is top fermented beer, which is higher in alcohol content than most lagers.  Ales are usually stored warmer, at temperatures ranging from 60 to 70 degrees Fahrenheit. Comparatively ales tend to be more full bodied, fruitier, and have a more pronounced hop flavor and tartness and are more aromatic.

Stout and Porter…are dark ales made with roasted malts, generally heavy bodied with barley as their most dominant ingredient. High in alcohol content they possess rich, malty flavors combined with a strong bitter hop taste.  Of the two, stouts tend to be the heaviest and more robust.

Weiss, White, or Wheat …beers are beers with wheat as a major ingredient along with the barley.  They tend to be lighter bodied and are often served with a wedge of lemon or orange.

Lambic…is a style of beer originated in Belgium.  Lambics are wild fermented meaning that the brews are left to the natural yeasts in the air. They are very often sour tasting and for this reason fruit is sometimes added to the brew, such as raspberries in framboise and cherries in keirk.

It must be remembered that a good beer is one that the drinker enjoys whether or not the general consensus is in agreement. With all these styles available in local markets or at your favorite restaurant, I am sure you will find one or more that fit the criteria for your own personal taste.

Let me leave you with an old world proverb that may just get you ready to enjoy a pint of your favorite brew no matter what style you may fancy.

He that buys land buys many stones, He that buys flesh buys many bones,

He that buys eggs buys many shells, He that buys good ale buys nothing else.

Albe Galotta, SWG Blogger

I think Im Falling For You…

What’s all the talk about a cult following forming for lovers of the remarkable Lemon Sole dish at the Saltwater Grille.  Seems like everyone who is a food lover or ‘wanna be’ chef in earshot of what’s hot and what’s not on the East Coast is falling for this dish.  Map Questers and GPS navigators are travelling from a much more distant area than the Grille normally draws from.  With a look of wonder on their faces and a quest for the best on their palate they are arriving in droves and enjoying again and again.

‘Must be something about the luscious sauce,’ was the comment overheard at one of the fireplace tables in the lounge last Saturday night.  ‘It could be the way the capers and shallots, with their subtle appearance creates such an alluring flavor,’ was another comment whispered.  Just yesterday, up on the green I heard two women discussing how could the Saltwater Grille get such large, beautiful fresh sole every day.  ‘Maybe they get their lemons from Meyerland?  I hear they’re real gourmet.’

The Saltwater Grille has always enjoyed a devoted customer base with a craving for great seafood.  As always, there are those diners who continually play the field by trying every new restaurant that opens and every special they offer continuously moving from restaurant to restaurant and dish to dish, always on the hunt but never getting seriously involved or attached.  Unlike the growing group of foodies who are strictly monogamous, those that give up all the special deals, coupons and grand openings for that one place and that one perfect dish, leaving them with weeks of memories of unforgettable flavors and freshness and thinking of nothing but returning for more.

Scuttlebutt around a water cooler at a local business revealed numerous aliases being applied for the infamous lemon sole.  The ‘Soul Man’ or ‘Solo’ or ‘Soul Shattering’ and even ‘Sololicious’ were tags given by devoted followers.  The Saltwater Grille Lemon Sole entrée served daily on our menu is just one of those dishes that might make you join the crusade.  Rumors have surfaced that a Sole with such a following should have it’s own Facebook page or maybe a few daily ‘tweets’ to whet your taste buds.  Either way, it’s been proven in the past that regional cult followings can turn into widespread movements.

Oh Yeah, the Lemon Sole with its fantastic lemon caper shallot butter is served with a fluffy timbale of Texmati rice and some fresh grilled organic zucchini.  Stop by The Saltwater Grille any day and try the dish that everyone is falling for.

Albe Galotta, SWG Blogger

Will You Marry Me?

Just about this time every year the phone at the Litchfield Saltwater Grille, and Connecticut Caterers starts ringing off the hook with would be brides and grooms asking questions about wedding and catering services. A portion of the callers are inquiring about our services for this spring and summer and some are asking for next year. Maybe it has something to do with Valentine’s Day and all the love in the air?  Either way the caller is off to a good start by considering the SWG and Ct. Caterers with its 25 plus years of catering many of the finest weddings in the Tri State area. A family run business with its roots in the Fairfield County area and now in Litchfield County, offering our services both at our Litchfield location and at public and private venues throughout the area. Brett Clugston, event coordinator and owner is always available to answer all your questions regarding your big day.

Our services include both helping you plan an elegant reception at any one of the area’s finest halls, mansions, or even at your home, or just a relaxed beach, park or backyard setting, if so desired. Also offered is the The Litchfield Saltwater Grille with its Manor House setting as a wonderful space for your gala event. Whether you have decided on a location or are still looking, speaking with Brett can give you just the added information that could start pulling your entire event together.  Chic, Classic or Casual, Ct. Caterers can offer something in every budget. Any location can be transformed into whatever the bride and groom has envisioned their dream wedding to be.  Other information on such subjects as rental companies, florists, bartenders, wait staff, D.J.s, live bands and music, liquor, and even wedding cakes can be obtained with just one call. Menus can be geared to reflect family tradition, seasonal fare, organic farm to table themes, or even beach and backyard BBQ style.  With today’s economy woes an ever present hurdle to overcome, Ct. Caterers focuses on true value with high quality services at a very affordable price. Couples with larger budgets can personalize their event with custom made add-on’s if so desired.

Give Brett a call at 860.567.4900 and get all your wedding event questions answered. With a wealth of information about all the different things you need to know about catering your wedding we can give you the answers you want to here except to the one most important question out there “Will you marry me?”

SWG Blogger, Albe Galotta

Links…

In house Wedding Packages, Shower Luncheons, Brunch Shower Packages, Rehearsal Dinner Packages, and More!  Visit our Wedding Planning page at www.litchfieldsaltwatergrille.org

To learn more about our out of house wedding event services visit our sister company website at www.connecticutcaterers.org

For wedding trends and hot menu ideas read more at Design Your Wedding Menu Blog