Chief Brody's Banh Mi and an exclusive Hog River KNOW GOOD Pale Ale will be making their debut.
The sweetest day of the year is here.
James Wayman is the Executive Chef of Oyster Club and co-owner of Engine Room, both in Mystic, CT. He got his first job in a kitchen at age 14 in North Carolina and is now known for his sustainable farm to table cooking.
Ed Jones is the Executive Chef of The Cook and the Bear in West Hartford.
Marcell Davidsen is the Executive Chef of Community Table.
Todd Solek is the owner and baker behind Farm to Hearth.
Enea Bacci is the owner of Lobster Landing in Clinton, CT.
Matt Wick is the Executive Chef of Osa Restaurant in Middletown, CT
Pepe's has been serving customers in their Wooster Street restaurant since 1925.
This picturesque shack serves one of the most sought after lobster rolls in the state.