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Wines for your inner wine geek…
Gretchen’s Buzz The landscape of options for the wine consumers in our country is pretty outstanding. We are fortunate to have access to practically everything the world has to offer. Thousands of...
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Wakeman Town Farm’s “Grassroots Harvest Dinner”
Photos by Jennifer Spaide Wakeman Town Farm hosted their second annual “Grassroots Harvest Dinner” last weekend. This “fun-raiser” benefits the town-owned working farm and sustainability center. The...
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Meet the Meat Guy
By Ria Rueda Connecticut has a meat man and his name is Mark Berlin. Affectionately known as “The Meat Guy,” Mark is a big man with a big smile to match. His company, Fairfield Foods, supplies us with...
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Q&A with Jose in Stamford
Interview with Jose Valverde- Wine Steward at Barcelona Stamford Do you have a favorite wine at Barcelona? In general? Cims de Porrera Classic and Priorat What got you interested in working with wine?...
View ArticleSwine and Sangria benefiting The Distinguished Clowns Corps
Please join us and support The Distinguished Clowns Corps at a Swine and Sangria night at Barcelona Inman Park on Thursday, Nov. 7 from 7 – 9 pm. The Distinguished Clowns have been around since 1991,...
View ArticleGretchen & The Culinary Institute of America
Gretchen, our Wine & Spirits Director, was interviewed by The Culinary Institute of America (CIA) about her experience as a student there. Read about how she was introduced to wine here, or watch...
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It’s the Most Funghi-ful Time of the Year…
By: Ria Rueda, Director of Public Relations After enjoying a wonderful Thanksgiving feast amongst friends and family, I decided to continue the decadence by attending a Truffle Cooking Class last...
View ArticleAdam on Oprah.com
Our favorite Culinary Director, Adam Halberg, was featured on an Oprah.com article about “4 Things Restaurant Chefs Wish They Could Tell You.” Take a look for tips on mushrooms, how to improve your...
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Pantry Confidential: Chef’s Favorite Ingredient
By: Ria Rueda Most cooks have one – that one secret ingredient, the one thing that they would never want to do without. Here are our chef’s go-to ingredients: Chef Michael Lucente, Greenwich “I need...
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Nantucket Bay Scallops
Today’s guest blogger is Chef Jason Welch from Oran Mor Bistro in Nantucket. Actually, Chef Jason is part of the Barcelona family, working with us in our West Hartford and South Norwalk restaurants...
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Meet Emilio Garcia: Sous Chef at Barcelona Brookline
By: Ria Rueda Welcome to Barcelona’s “In the Restaurant Series.” We go behind the scenes to meet the staff of Barcelona and learn what it takes to be part of a team that works hard to contribute their...
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Vamos a ir a Barcelona!
It’s that time of the year again. That awesome time of the year when some of our staff travel to Barcelona, Spain with their fearless leaders: Gretchen Thomas, Wine & Spirits Director and Adam...
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I’d Like to Order a Smoked Sherry Flip Please…
Listen up Barcelona insiders, Gretchen Thomas just introduced a hot new cocktail that isn’t on the menu. Yes, you read that correctly…it’s not on the menu, and as one who is in the know, all you need...
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Tis the Season for Brussels Sprouts
By: Ria Rueda Brussels sprouts are cold weather vegetables, thus they’re in their prime this time of year. You can pick up some nice ones at the Farmers Market or at Whole Foods. And not only are they...
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Happy First Anniversary, Brookline!
Just a little over a year ago in the heart of Washington Square, our restaurant opened its doors to the Brookline community. Our one year anniversary is upon us! It has been an incredible year of...
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Q&A with Chef Eric Stagl
By: Ria Rueda Q: What was the first meal you remember cooking and around what age? A: At 12 years old, I made clam chowder for my family. It wasn’t the most delicious soup but it was a good effort! Q:...
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Bitters are Better
By: Ria Rueda Flavored with roots, herbs, barks and dried fruits, bitters are spirits with potent powers. Bitters are to drinks and cocktails as salt is to food. They transform any cocktail from good...
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Kimchi Quis Style
By: Ria Rueda During Chef Scott Quis’ New York restaurant days, he was exposed to the Korean culture and loved kimchi. He was unable to ever get a recipe so he devised his own and occasionally...
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Farm Fresh: Meet Steve Ewing of Wingnut Farm
Q: You worked for your father’s pharmaceutical marketing company and then went into financial services and then into farming. Tell us about this transition. A: I moved from Southport to Pawling, New...
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Jose Valverde’s Bottles of the Week
By Jose Valverde, Wine Steward, Stamford At Barcelona, we know that many of our guests are seeking an exciting dining experience buy may not know much about the food or wines of Spain. While it’s...
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