CONNECTICUT MAGAZINE
While quarantined together, McDougal and Barabe experimented with recipes. Using 16 percent butterfat as a base, they created different...
top of page
Search
CONDÉ NAST TRAVELER
Attention home cooks: The owners of this two-bedroom, post-and-beam barn trained as chefs, so the kitchen is set up with everything you’d...
52 views
NEW YORK TIMES
The pride and enjoyment of residents is best exemplified by the chef Jonathan Rapp of River Tavern, another celebrated Chester restaurant...
50 views
Summer hours
It sure is feeling like summer lately! Graduations are beginning, we've got the AC running, and the ice cream is melting just a little...
43 views
You Get What You Giv*
*Partnering with likeminded producers, farmers, and makers is one of the most important aspects of our business, and one of our defining...
47 views
Taste culture, tradition, and international cuisine with pastries from Sanctuary Kitchen
*Partnering with likeminded producers, farmers, and makers is one of the most important aspects of our business, and one of our defining...
77 views
The Green Room, Groton CT
*Partnering with likeminded producers, farmers, and makers is one of the most important aspects of our business, and one of our defining...
220 views
SPOTLIGHT on Anderson Sugarhouse
Hello and welcome to the first of our "SPOTLIGHT" series, where we showcase the producers/makers/local farmers/artisans/organizations...
51 views
Chester here we come!
We are so excited to announce that we have found the new home of our shop, and it is in our very own Chester! This is a dream for us....
204 views
bottom of page