History of Connecticut Food and Connecticut Wine
On Tuesday, May 21, at 6:30 p.m., in the Trumbull Library’s Community Room, join foodies and local wine enthusiasts Eric D. Lehman and Amy Nawrocki as they share their explorations of the intricacies of what is Connecticut food and what are the regional wine blends, the vintners who craft them and the people who taste them.
Which crops, livestock and seafood have shaped the complex cuisines for more than four centuries? A History of Connecticut Food, with traditional recipes, reinterpretations and fascinating new classics, there’s something here for all tastes, from familiar comforts like chicken potpie and fried oysters to curious concoctions like Grape-Nuts pudding and steamed cheeseburgers.
In addition, A History of Connecticut Wine delves into the history of winemaking in Connecticut and the number of varieties thriving here, including Pinot Gris, Chardonnay, Cabernet Franc, Cayuga white and St. Croix.
Books available for purchase. Drop in.