The CT Specialty Food Association (CSFA) held its 14th annual Product Awards Competition on Tuesday, March 22, 2016, at the Aqua Turf Club in Southington. Over 165 specialty food items from Connecticut’s budding specialty food community entered into 39 categories with hopes of receiving the prestigious Food Product of the Year award.
“The Farm-Art Festival – Inspired By Nature” is a celebration of local artists, small farms, artisan food producers and the Clay & Wattles Theater Company – all inspired by nature and contributing to our area’s vibrant cultural life.
It will take place on Saturday, May 28th, from 11 to 5 p.m. at the Gary The Olivia Theater – 249 Flanders Road, Bethlehem, on the lush, beautiful grounds of the Abbey of Regina Laudis.
Fleisher’s Craft Butchery (formerly Saugatuck Craft Butchery) has opened their second retail location in Fairfield County at 160 E. Putnam Avenue in Cos Cob, filling the space vacated by Radio Shack. With Greenwich Cheese Company and Fjord Fisheries as neighbors, the three make a tidy trio of food mongers in what they’re calling The Hub.
The CT Specialty Food Association (CSFA) held its fourteenth Product Awards Competition on Tuesday, March 24, 2015, at the Aqua Turf in Plantsville and I was honored to serve as a judge for the fourth straight year. This year one hundred seventy-nine items were entered into 33 categories where they were judged on appearance, aroma, texture, and taste.
Fairfield Cheese Company opened Greenwich Cheese Company at 154 East Putnam Avenue in the Cos Cob section of Greenwich on December 11, 2014. The new location will carry on the tradition of offering the area’s best selection of cut-to-order artisan and farmstead cheese from around the world, including some of CT’s best artisan and farmstead cheese, in addition to an array of small batch charcuterie and specialty foods.
Bring the whole family to the Sustainable Food & Farm Expo 2014 on Sunday, March 9, 2014, from 10 am – 4 pm, at Audubon Greenwich. Learn about our rich and diverse sustainable food community; engage with organic farmers and chefs, homesteading experts, artisan food producers and retailers at the marketplace; and attend sustainable food talks and tasting workshops.