chefplum

One of my favorite things about Connecticut is our abundance of small farms and food producers, and I have always championed local produce, whether it’s at my award winning pop-up dining series, “Dinner Underground,” or at other events. It’s important to support these local farms and artisans, because if we don’t, we may lose them.

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Edible Nutmeg on the Road is all about supporting and promoting our local foods! We’ll be visiting some of the coolest places in Connecticut and meeting some of the state’s best farmers and food makers. The passion from the people we meet is inspiring, and we’ll be making a dish at the end of every episode to feature their talents.

If there is a place you think we should take Edible Nutmeg on the Road, email us or leave us a comment on Facebook, Twitter, or Instagram @EdibleNutmeg.

And don’t forget to join us for Season 2!

See you all on the road! #ediblenutmegOTR

Chef Plum

 
 

SEASON 1

Episode 1: Black Hog Brewery
 

Recipe: Savory Clams with Garlic Bread
 
 
Episode 3: Copps Island Oysters
 

Recipe: Grilled Lobster with Rum and Green Chili Butter
 
 
Episode 5: Litchfield Distillery
 

Recipe: Gin-Infused Lemon and Cilantro Chicken Wings
Episode 2: Gilbertie’s Herb Garden
 

Recipe: Warm Carrot Salad
 
 
Episode 4: Oui Charcuterie
 

Recipe: Oui Charcuterie Salami and Tomato Salad
 
 
Episode 6: Mohawk Bison
 

Recipe: Grilled Bison with Vegetables, Family-Style
 
 

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Season 1 of Edible Nutmeg on the Road is sponsored by The Stockwell Agency, Allstate Insurance