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.

ENotR Logo

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 check out our other adventures on the road:

Go to Season 1
Go to Season 3

See you all on the road! #ediblenutmegOTR

Chef Plum




Episode 7: Red Bee Honey

Recipe: Roasted Tomato Honey Relish
Episode 9: New Cannan Nature Center

Episode 11: Ambler Farm

Recipe: Sausage and Pepper Sandwich

Episode 8: Wave Hill Breads

Recipe: Summer Panzenella

Episode 10: Shearwater Coffee Roasters

Recipe: Homemade Coffee Ice Cream

Episode 12: The Hickories



Season 2 of Edible Nutmeg on the Road is sponsored by Field Goods