Employee Spotlight: Elyse and Dominic

April 7th, 2014

Meet Elyse Brummett and Dominic Conforto, best friends who both work at Carbone’s Kitchen. Elyse and Dominic- Dom for short, have been friends for 12 years, since they met in 6th grade. Elyse works at Carbone’s Kitchen as a server, and Dom as a bar-back and busboy.

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Dom and Elyse

Birthday:
Elyse: August 8, 1992 (Leo)
Dom: June 4, 1991 (Gemini)

Hometown: Elyse & Dom: Newington, CT

When and how you started working at Carbone’s:
Elyse: My dad, Gary Brummett, has known Paul Kelley at Carbone’s for years, and suggested I apply at the new restaurant. I’ve been here since day and helped open the restaurant.
Dom: I was referred by a friend (can you guess who?!) just before Thanksgiving 2013.

Little known fact about you:
Elyse: I am a marathon runner and triathlon athlete
Dom: I am a fitness enthusiast!

Dom and Elyse

Dom and Elyse

Your favorite dish at Carbone’s Kitchen:
Elyse: Salmon Oregonato
Dom: Chicken Fettucine

Your favorite drink at Carbone’s Kitchen:
Elyse: Pistachio Martini
Dom: Blood Orangetini

Your favorite part of the job:
Elyse: When the staff works well together and has fun together doing it
Dom: Interacting with customers at the bar

Funniest/craziest thing that has happened while working at Carbone’s Kitchen:

Elyse: One night, when one of my tables paid for another tables’ dinner, it started a chain reaction of guests’ paying for other guests’ meals. It continued for several tables, all because one man wanted to “pay it forward”.  It was a heartwarming experience to be a part of.

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Customer Randy and Elyse at his holiday function at CK

Dom: When I first started bar-backing, I had never poured a drink. The coolest moment for me was when a couple bought a round of drinks at the bar just so they could watch me pour my first beer!

Make sure to stop by Carbone’s Kitchen to see this dynamic duo in action.  Also, follow us on Instagram (@CarbonesKitchen & @CarbonesRistorante) and like us on Facebook to stay up to date with promotions, updates, menu additions, and tips from your favorite staff members!

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Flavors of Connecticut

April 3rd, 2014

The American Liver Foundation hosts an annual event, The Flavors of Connecticut, at the Aqua Turf Club in Southington.  It is a unique event, with 34 talented Connecticut chefs representing their restaurants, preparing a five-course meal table side for twelve guests.  If you follow us on Instagram, you were able to follow our live feed from the event, on Tuesday, April 1st.  In case you missed it- here is a recap of the fun filled evening for a great cause.

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The Aqua Turf Club, auction and cocktail hour space

Carbone's tablescape, with flowers graciously donated by A Victorian Garden in Wethersfield

Carbone’s tablescape, with flowers graciously donated by A Victorian Garden in Wethersfield

Chef Vinnie Carbone with friends- top: Renee Denino of Clear Channel Radio (the wonderful host of the evening- Renee met her husband at Carbone's!) bottom left: Chef Leo Bushey III, of The Willows in Bristol

Chef Vinnie Carbone with friends- top: Renee DiNino of Clear Channel Radio (the wonderful host of the evening- Renee met her husband at Carbone’s!) bottom left: Chef Leo Bushey III, of The Willows in Bristol

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Amazing tablescapes from other restaurants

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Amazing tablescapes from other restaurants- we loved Caseus’ (New Haven) music theme table (bottom right)

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The menu and time frame for the evening; our “kitchen” area

First course and main course

First course and main course

Chef Vinnie Carbone describing some menu items to our wonderful table

Chef Vinnie Carbone describing some menu items to our wonderful table

Server Tyler (Carbone's Kitchen) took excellent care of our table all evening, and kept the wine flowing!

Server Tyler (Carbone’s Kitchen) took excellent care of our table all evening, and kept the wine flowing!

It was ladies night out at the Carbone's table! Cheers!

It was ladies night out at our table! Cheers, and thanks to a wonderful group of ladies for a fun evening!

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The Carbone’s and Carbone’s Kitchen crew- Chef Vinnie, Chef Chanteun, Linley, Tyler, Mary-Beth

The talented and dedicated chefs that made this evening possible

The talented and dedicated chefs that made this evening as superb as it was

Many thanks to:

  • A Victorian Garden of Wethersfield for donating the beautiful floral arrangements for the second year in a row
  • Renee DiNino, Clear Channel Radio, for always being a huge supporter of Carbone’s and Carbone’s Kitchen
  • The American Liver Foundation for making such an amazing event possible

 

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Looking Back On Carbone’s Kitchen Wine Dinner

March 28th, 2014

We had a fantastic night at Carbone’s Kitchen Wine Dinner! Combine great food, great wine, and great people and you’re sure to have a wonderful time. Here are pictures from the night!

All photos credit to Jane Shauck Photography

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April Showers Carbone’s With Fun Events!

March 24th, 2014

This year, April showers bring… lots of events at Carbone’s and Carbone’s Kitchen! Here’s a look at what’s happening in the month of April at our two restaurants:

  • Tuesday, April 1st, the American Liver Foundation will host its annual event,
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    Our table at the 2013 Flavors event. Spotted: Paul Kelley (looking sharp!)

    the Flavors of Connecticut. This incredible event brings together an outstanding number of talented chefs in Connecticut; preparing dishes tableside to take guests on a culinary journey.  Carbone’s is honored to be participating in this event for the second year, and we are looking forward to seeing what the other chefs bring to the table. Proceeds from this event benefit the American Liver Foundation, an organization dedicated to providing research, education, advocacy, and support for Americans affected by liver disease.

  • The Ninth Annual Taste of Wethersfield will be held at the Keeney Memorial silas 9esizedrCultural Center on Saturday, April 12th.  Sponsored by the Wethersfield Historical Society, local restaurants, breweries, and wineries will be offering tastes of their dishes and libations to guests.  There will be a live and silent auction, as well as tunes provided by the Hot Cat Jazz Band.  General Admission tickets are $30/pp in advance, and $35/pp at the door.
  • Easter Sunday is April 20th, and while Carbone’s in Hartford is closed, Carbone’s Kitchen is open, and ready to wow you with some amazing Easter specials! The Kitchen will be open from 12pm-8pm, and reservations are recommended.  We can accommodate parties of various sizes- call 860-904-2111 for availability.

A few reminders:

  • The $23.99 special (CK) and $28.99 special (Carbone’s) continue through the end of this month, Monday-Wednesday. 
  • Partnering with the Digiplex (833 Park Ave.) in Bloomfield, Carbone’s Kitchen is offering a “Fine Dining & Opera” special.  Saturdays April 5th and April 26th, join in  live screenings of NYC operas La Boheme and Cosi Fan Tutte, then head to CK for a $23.99 three course dinner!
  • Mother’s Day is on Sunday, May 11th, and both restaurants will be open, featuring wonderful specials. If you can’t make it that day, why not treat Mom with a gift card?!
  • It’s never too early to start planning graduation gatherings- Carbone’s, Carbone’s Kitchen, and Catering by Carbone’s would be honored to help you celebrate those milestones.  Contact either restaurant for assistance.

 

 

 

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March Madness at Carbone’s

March 18th, 2014

This year, Carbone’s in Hartford and Carbone’s Kitchen in Bloomfield have a Squares Tournament  for NCAA March Madness. The Squares are a fun alternative to filling out a bracket.  You can purchase as many squares as you like, and you can participate at both restaurants (each restaurant will be responsible for only the squares purchased at their location).
Anyone participating in the NCAA Squares Tournament will receive a Carbone’s Kitchen March Madness Club Card which has special privileges for you while watching the games at Carbone’s Kitchen. Privileges include:
· $4 Draft Beer and $4 Draft Wines
· ½ off select appetizers with the purchase of any entrée (appetizers include: eggplant fries, calamari, arancini, and margherita pizza)
Guidelines for the squares are as follows:

  • The cost is $20.00 per square
  • There is a winner for every game and the payout is as follows:

Round 1… 32 winners @ $ 12.00 per game
Round 2… 16 winners @ $ 25.00 per game
Round 3… 8 winners @ $ 35.00 per game
Round 4… 4 winners @ $ 50.00 per game
Round 5… 2 winners @ $100.00 per game
Round 6… 1 half time winner @ $136.00
Round 6… 1 end of the game winner @ $400.00

  • Example – Final score: Uconn 79 / Syracuse 72: If your winning score number ends in 9 and your losing score number ends in 2 you’re a winner! Any score that round ending with your number combination you win.  Numbers are assigned once all the squares have been sold.

Stop by Carbone’s in Hartford or Carbone’s Kitchen in Bloomfield to snag your square before Thursday, March 20th, at 12 PM.

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Let Vinnie Cook For You

March 18th, 2014

Vinnie Cook-CK

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These Prices Are As Delicious As Our Food!

March 14th, 2014

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Enjoy an Afternoon of Fine Opera & Dining

March 14th, 2014

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Employee Spotlight: Erin Marks

March 7th, 2014

Do you ever wonder about what your favorite server or bartender likes to do in their spare time?  Or what your favorite chef really enjoys cooking?  In our new monthly feature, “Employee Spotlight”, we will dig into the lives of Carbone’s and Carbone’s Kitchen’s amazing and talented staff, and help you get to know them better.
The first employee spotlight is shining on Miss Erin Marks, the Carbone’s Kitchen bartender who you may have seen featured on our Instagram and Facebook pages recently.  Erin was nominated in January as “Best Bartender” in the Hartford Advocate’s Best of Hartford Reader’s Poll 2014 (results come out mid-spring). 

Here is everything you need to know about Erin!
Birthday: April 29, 1986 (Taurus)photo

Hometown: Granby, CT

When and how you started working at Carbone’s: I was moving back to Connecticut after working a summer season in Newport, RI and saw an ad on Craigslist about Carbone’s Kitchen opening.  I applied immediately and started day one!

Little known fact about you: I also work for an Orthopedic Surgeon as an x-ray technician during the day.

Your favorite dish at Carbone’s Kitchen: Salmon Oreganato…yum!

Your favorite drink at Carbone’s Kitchen: The Metropolitan Martini

Your favorite part of the job: The people that I work with behind the bar.  We have a great team of bartenders at CK, and it really makes going to work fun and enjoyable.  We are like a crazy little family and we try to make the bar guests feel as if they are a part of it too.

Funniest/craziest thing that has happened while working at Carbone’s Kitchen: Just recently a couple came in and sat at the bar.  They told me that they met online and had their first date at the CK bar a year before. They had just gotten engaged. It was neat to hear how CK will always play a memorable role in their love story.

Favorite cocktail to make: Old Fashioned

Favorite wine to drink, and with what?:  I would usually say I prefer a big bold Cabernet with a great cut of beef, but recetly I have really been enjoying Paul Hobbs Pinot Noir.  We are currently offering it on our wine cruvinet. It is delicious and pairs well with
our Pork Prime Rib dish…which is also outstanding. It would also nicely compliment our margarita pizza or penne rapini pasta dish.

photo(1)Where do you get inspiration to create unique concoctions?: Changes in weather and season help to inspire which flavors to use in a drink- just like it does in the kitchen!  On our winter drink list there are ginger, pear, pistachio, and bourbon drinks.  People tend to drink heavier, warm drinks during the colder months.  But once sping comes around (hopefully soon!) the menu will change to lighter, fruitier drinks.

Out of the three, which are you most passionate about- beer, wine, liquor? And why?: I enjoy all three but I am most passionate about wine.  There is so much to learn and every year produces a new vintage that is never exactly the same as the ones of the same varietal in years prior.  Wine can also take a meal to a whole new level when paired correctly!

Any tips for wine “beginners”?: Taste, taste, taste!  The only way to learn about wine and the types you prefer is by trying as many as possible.  I would suggest to start with lighter more fruit forward wines such as a Riesling or Pinot Noir and working your way up to more bold and full bodied wines.  And always ask your bartender or server for recommendations or suggestions!

There you have it! Be sure to stop in Carebone’s Kitchen and have Erin make you an Old Fashioned! Also, follow us on Instagram (@CarbonesKitchen & @CarbonesRistorante) and like us on Facebook to stay up to date with promotions, updates, menu additions, and tips from your favorite staff members!

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Spring Into the Season With Carbone’s!

February 25th, 2014

While spring may be slowly arriving, it is in full bloom at Carbone’s Ristorante and Carbone’s Kitchen. We are certainly ready for all the snow to melt and for warmer weather to be upon us.

  • We are pleased to announce that the fixed-price menu is back- by popular demand! This fantastic special will be running Monday-Wednesday, for the months of March and April. Carbone’s Kitchen is offering a three-course $23.99 menu, and Carbone’s Ristorante is offering a four-course $28.99 menu (beverages, tax, and gratuity are not included). Both menus will have several options for appetizers, salads, entrées, and desserts, making countless combinations. Reservations are not required but recommended at both restaurants.
  • Let Vinnie Cook for You: an evening at Carbone’s Kitchen- featuring a five course dinner, prepared by owner/chef Vinnie Carbone, paired with five exceptional wines from Fess Parker.  fess-parkerAn expert on the vineyard will be there to walk you through the experience. The cost is $75 per person (not including tax and gratuity). Reservations are required for this event, and seating is limited. If you’re interested in the dinner, please contact Steve or Ann-Marie at Carbone’s Kitchen- 860-904-2111.
  • All NCAA March Madness fans! Be sure to join in Carbone’s Ristorante or Carbone’s Kitchen bracket pool. We will be offering food and drink specials during select games, and what better place to watch games than in our beautiful lounges? See your bartenders at both restaurants for more information. Also in the month of March is National Meatball Day (9th) and National Ravioli Day (20th). House-made ravioliWe hope you’ll celebrate these fun holidays with us!
  • As always, Sundays at the Kitchen are from 12pm-8pm, and the menu includes a variety of lunch and dinner items, as well as ½ price bottles of wine from our Captain’s List. If you’re a plan-ahead type of person, we are now accepting reservations for Easter Sunday, April 20th, and Mother’s Day, May 11th.  Make sure you follow us on Facebook and Instagram for some very exciting events coming up this season at the restaurants!

Have you ever been to a wine dinner at a restaurant? If so, did you enjoy the experience?

Do you celebrate fun “food” holidays? What is your favorite?

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Carbone's Ristorante - 588 Franklin Avenue, Hartford, CT 06114, 860-296-9646