Join us on December 3 for an elevated farm to table dining experience in a charming industrial space to celebrate fall, support CT NOFA, and savor cutting edge vegetarian cuisine showcasing the season’s bounty.
Slow Food Shoreline and Westford Hill Distillers, New England’s first craft distiller, will host a celebration to mark New England Aged Apple Brandy’s inclusion in Slow Food’s Ark of Taste. The event will be held October 26th 2014 at the distillery in Ashford, Connecticut from 1 pm to 4:30 pm.
Westford Hill Distillers, a craft distiller located in Ashford, Connecticut, has been invited by the Smithsonian Institution to help kick off FOOD in the Garden 2014: Waterways and Foodways. The series, which will be held Thursdays in September, began on September 4 at the Smithsonian National Museum of American History.
Join Experience Hospitality this September for Westpour, a National Hall Block Party featuring craft beer and cocktails, food, and live music. Westpour will be held each Friday from 6-10 pm on the National Hall Green in Westport, located on Wilton Road (Rt. 33) .
From the owner of Espresso NEAT in Darien comes NEAT, the collaborative concept experience where coffee enthusiasts can enjoy Connecticut’s finest during the day and cocktail drinkers can wind down at night.
Now is the time to plan an outing to a local sugar house to learn about the ancient art of making syrup from the sap of maple trees. Since maple syrup is produced only in northeastern North America, I consider it to be one of the most special agricultural products made in Connecticut. If you’ve never seen sap collected from sugar maples and cooked down until it’s syrup, make it your mission to attend one of the events below
On December 5th, Onyx released their newest product, Secret Stash, a charred oak barrel-aged moonshine and Connecticut’s very first whiskey. This firewater is now spreading across Connecticut like wildfire.
I have one word to describe Parallel Post at the Trumbull Marriott: phenomenal. I could say it’s because they source everything as locally as possible. When they can’t, superior quality still reigns. They want organic. They want fair trade. They want sustainable. What you get is high-quality, clean food.
Celebrate the Honey Harvest with Red Bee Honey and Saugatuck Grain & Grape on September 8, 2013. Talk, Tour & Tasting includes honey-inspired cocktails including the Bee’s Knees, a classic Prohibition-era cocktail made with gin, lemon and honey.
I almost forgot that I had expressed interest in trying a Bourbon Spice Rack, the mixed drink that Gretchen Thomas, Barcelona Restaurant Group’s Wine & Spirits Director, had developed to showcase DOC’s USDA Organic Maple Syrup. DOC’s participated in Barcelona’s Farmigo program last year and has become a staple ingredient at the restaurant.
