I used to work for an Italian market with a huge olive selection. Customers would request extra juice when we would scoop the olives out of the barrel for them. Find someone that does the same and use that.

Blackberry Brandy or Yukon Jack

Stoudt's Smooth Hoperator...too hoppy for me.
Sierra Nevada Summer...great summer lager, nice and clean.
Blue Point Toasted Lager...again nice light, clean with a little toasted note on the finish.
Amadeus White...light ....taste of Fruit Loops on the finish.

Don't feel bad...I've lived in New Haven all of my short 34 years and never saw the reasoning behind it. Pepe's is just the "it" place for pizza for those who don't know any better. What's the term...Lemmings? You see the lines, you get a wiff of the burnt crust in the air...must be good stuff cooking inside? The last time I went there was about 7 years ago and I ordered a nice burnt white clam with yes a jelly jar glass of shitty wine, probably Carlo Rossi. Service sucked beyond belief and that was 7 years ago. Not surprised to see that it hasn't changed. I don't think there is an Italian person anywhere in the kitchen anymore, but besides that...you would think that as they franchised out, they would have some consistency in the recipe and the way the dang thing is cooked. But instead they choose to duplicate the "great" service. If I gotta wait more than an hour for a pizza then it's not worht it. Agreeing with "Shawn"...New Haveners will defend their pizza place to the end. I am not a huge fan of Modern either. I think Grand Apizza does a great job, but I also think that Romas on Main St. in the Annex makes great pie. When I was very young, my family used to go to Bemonte's in Hamden every Saturday. And i can remember his tomatoe pie, no cheese with a huge pitcher of Pepsi to wash it down. Those were the days. There used to be a pizza shack on Ferry years, I mean years, ago who made a fresh white clam that was the best I have ever had. No one to this day has even come close. You could write a Seinfeld episode about Pepe's.

I was watching the same show....she's an animal!!!!

Does it have anything to do with Yale being on break for the summer? I just delivered to one of the schools 2 weeks ago and they were opened.

I do just because they(exhibitors) from Italy especially, really want nothing to do with anyone except doing large volumes of business. A few years ago I met Mary Keene from Cypress Grove. Hoping to see more people this year.

Not exactly cheap. A new line being brought into CT. Just wanted some feedback before I buy into it. Thanks

really that bad, huh?

If you pre-registered then it was only $35. Considering that...you won't anywhere for that price. It is a good opportunity for anyone who is a foodie to get a chance to see what is new or to sample offerings from different countries. The reps are all eager to "walk" you through the items. Again like lovesublime said..."the general public is a potential customer." You figure, for example, `100 people come out of that show and go to their local market, wine shop, restaurant, whatever and tell the person/chef working, "I had this awsome cheese, wine, meat at the Fancy Food Show, can you get it?" Think about how many times you've read an article in Food and Wine and went to look for it or saw something in the Times.

Cartlidge and Browne's Dancing Crow Vineyard SB....just great SB with a touch of citrus and super clean..no acidity

Dashwood from NZ...big grapefruit and acidity.

Both around $10

out of everything that will be there...D'artagnian?

Anyone going this Sunday?

Looking for feed back on three new liquors that are due in CT next month...
Ice Glen Vodka
Greylock Gin
Ragged Mountain Rum

Poland Select Vodka...$19.99 per bottle and it blows the doors off any top shelk vodka out there. SMOOOOTH as can be.

The last time...and I mean the absolute last time....I went to Julia's the service was so incredibly horrible. It wasn't even that busy and there must have been 20 or so kids working the counters but all were standing around doing nothing. If you asked for help with cakes their answer was "Oh I'm on the donut side. The cake person is on break"....I was in the area and needed a cake. Never again would I waste the time. I'd rather get a cake from COSTCO then waste an hour in that hell hole.

PASTRY FUSIONS IN NORTH BRANFORD...FRANK DOES A HELL OF A JOB

CHOCOLATES TRY WHITNEYVILLE FOODS...SHE HAS A NICE SELECTION OF CHOCOLATES FROM ALL OVER

I would agree with you about the DFH Red & White....try laying it done for a year or two.

I second both of those shops. Meriano's...great Italian pastries outside of New Haven and just nice, friendly service....

Actually Umbria... the family is from Umbria

you're right..it is a cool spot and the food was good, but I have no idea what in the heck is going on lately. The "manager" on the floor was a sopranos wanna be telling me he was going to "comp" my son's chocolate milk. Thanks Tony and tell the other guys I'll have their copagool later today! Just wanted my food....

Just asking anyone that has been to CG if they have experienced a similar experience...Was treated to a Father's Day breakfast yesterday...we had reservations. From the time it took for us to place our order and get our food..1 hour. 2 groups seated after us got served before us. Waitresses were in disarray and offered their complaints about the cooking staff which wasn't what i wanted to hear but they both offered it up anyway. I usually have a great experience from start to finish which is why I go there. But this was abnormal to say the least. Wondering if anyone else has/knows anything of what is going on there?

ANTONIO'S IS A MUST...I recently went there on a Sunday early afternoon and the chilean sea bass was perfect! Service was outstanding.

A-B tries to saturate the market with as many "gimmicks" as they can in order to gain the most amount of cooler and floor space in the retail market. They come out with different pack sizes every year and then the gimmicky crap, ex: Bud w/clamato, Bud lt w/lime, etc. Does anyone remember Tequiza, Red Wolf?

Peter sold the biz to two former employees that literaly ran the thing into the ground. It was very sad. He was a full time employee for Whitneyville foods doing their produce. Great guy with a vast knowledge about everything. I was fortunate enough to work with him for a few months trading info about cheese, olive oils and produce.

They rub the lime to keep the flies off and out of the beer

Rolling Rock is now produced by AB...And when Land Shark was introduced in Ct almost a year ago it did take away from Corona sales. Now they run about even in sales.

Try Whitneyville Foods and ask if Peter Derosa is still there. He was New haven county's #1 produce guy for years. I mean when you talk about attention to detail....all his daily deliveries were hand cleaned and washed . If he is there, you will be in good hands.

pROBABLY THE BEST aMERICAN MADE BLUE!!

Black River Pinot Noir/Merlot from Patagonia, Argentina $7
Toso sparkling wine ...$8...Argentina
Barahonda Carro...Spain...$8
Luzon...Monastrell/syrah blend from Spain...$8
Vista Mar Sepia Pinot Noir $7 from Chile