Review at Books New Haven

Sandi Kahn Shelton has featured A History of Connecticut Food over at Books New Haven. I love this:

"They risked weight gain as well as endured the tedium of slaving over a hot stove, trying out new old recipes, all for us, the reading public. This kind of personal sacrifice is nothing new for them: they did just this same kind of research when they wrote A History of Connecticut Wine: Vineyard in Your Backyard.That time they had to visit and sample many types of wine..."

It's a tough life sometimes.

The Wadsworth Stable


The Wadsworth Stable now stands in Lebanon, Connecticut, next to the Jonathan Trumbull house. But once it stood in the center of Hartford, by the Wadsworth Atheneum. Notice the similarity in design? The facade was re-imagined to look more like that famous mansion (now museum). But the interior! It still looks like it did when George Washington's horse, Nelson, was billeted here during the American Revolution.

Harry's Place in Colchester


Amy and I stopped in Colchester yesterday to stop at Harry's Place, one of the classic road food joints in Connecticut. Operating since 1920!


We had a lobster roll, a bacon cheese hot dog, and some jalapeno cream cheese bites. The cream cheese bites were my favorite - some of the best of their kind I've had. However, their baker (from Windsor, Connecticut) is the real marvel - the rolls they use are amazing. Really the best top-loading hot dog rolls I've encountered. Find out more in the Insiders' Guide to Connecticut!

Connecticut Cabbage Rolls



Fry up a little ground pork with onions and sun-dried tomatoes. Add cumin, paprika, a tablespoon of red miso, rice wine vinegar, and whatever other spices you like.



Wrap the result in cabbage leaves and hold them together with toothpicks (note: use non-colored ones). Steam them about ten minutes in a Chinese steamer and enjoy!


Oh...why "Connecticut" cabbage rolls? Well, I could say because they used local ingredients. But really, I've noticed that many people simply add the name of their state (I'm looking at you, Texas)  to the beginning of a recipe. So, I'm adopting that method. Connecticut everything.

Book Signing at the Griswold Inn


Amy and I were pleased to give a book signing at the gift shop of the Griswold Inn in Essex. Built in 1776, it is one of the great inns of America, with a tavern second to none. It survived the burning of Essex in the War of 1812, mostly because the beer and food was so good.


This budding artist was out on a very hot day, painting the village, which is noted by many as one of the (perhaps THE) most beautiful villages in the nation. If you've never been there, check it out and make your own judgment...

In the New London Day

Amy Barry has written an article on A History of Connecticut Food in today's issue of the New London Day.

"For those who didn't realized that the Nutmeg State lays claim to a lot more than nutmeg - and that many dishes and styles of cooking originated here in Connecticut - the recently published "A History of Connecticut Food" by Eric D. Lehman and Amy Nawrocki will be quite an eye opener..."

Check the rest out here.