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DTSTART;TZID=America/New_York:20180825T100000
DTEND;TZID=America/New_York:20180825T120000
DTSTAMP:20260427T225336
CREATED:20180806T222351Z
LAST-MODIFIED:20180806T222351Z
UID:10008044-1535191200-1535198400@goodmorningwilton.com
SUMMARY:Tomato Tasting at Ambler Farm
DESCRIPTION:Enjoy an epicurean morning at Ambler Farm while tasting and learning about a variety of fresh heirloom\, hybrid and garden variety tomatoes. Bring the largest tomato from your home garden and the attendee with the largest one will receive a prize! \nWe will also take a private tour of our production garden\, where you will see first-hand how we grow our tomatoes and sample them right off the vine. Our weekly Farm Stand will be open for convenient shopping. \nWalk-Ins welcome! There is no fee for this event\, but donations are appreciated. \nRain or shine. Children must be accompanied by an adult. \nVisit the Ambler Farm website for more information.
URL:https://goodmorningwilton.com/event/tomato-tasting-at-ambler-farm/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Community Events,Cooking Demonstration,Family Event,Food,Free,Tasting
ATTACH;FMTTYPE=:
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180829T120000
DTEND;TZID=America/New_York:20180829T170000
DTSTAMP:20260427T225336
CREATED:20180612T220816Z
LAST-MODIFIED:20180614T112447Z
UID:10008013-1535544000-1535562000@goodmorningwilton.com
SUMMARY:Wilton Farmer's Market at Wilton Historical Society
DESCRIPTION:New vendors join the Wilton Farmer’s Market for the 2018 season. Presented by the Wilton Chamber of Commerce\, the Farmer’s Market is hosted every Wednesday at the Wilton Historical Society\, (224 Danbury Rd.) and is sponsored by Bankwell Wilton. The market will run through Oct. 24. \nAmong the many products offered at the market are fresh\, locally grown produce and flowers\, cheeses\, sauces\, oils\, pickles\, prepared foods\, and cookies and sweets. Plus\, the market features food trucks\, and non-food items like fashion\, jewelry and more. \nReturning vendors include Ambler Farm\, Gazy Brothers Farm\, Horseshoe Farm\, Beldotti Bakery\, Bistro du Soleil\, Blue Lotus\, Witchy Poo\, Chef Jeff’s BBQ\, TJ’s Cookies\, and others. New vendors that will be welcomed this year include M.EAT Provisions\, which offers certified organic meats and grass-fed beef; Wilton’s own Painted Cookie\, with nut free cookies and baked goods; Earth Blues\, with accessories made from up-cycled grocery bags\, feed bags and denim; Sova Theater\, a puppeteer; and Angie’s Cocinita\, a new food truck featuring authentic Mexican and Cuban Cuisine. \nGuest vendors will also be making appearances each week; some of the guests planned are Bare Burger of Ridgefield\, and Bubble and Brew\, a new bubble tea and baked goods vendor.
URL:https://goodmorningwilton.com/event/wilton-farmers-market-at-wilton-historical-society/2018-08-29/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Community Events,Cooking Demonstration,Family Event,Food,Free
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2018/06/farmers-market-3.jpg
ORGANIZER;CN="Wilton Chamber of Commerce":MAILTO:info@wiltonchamber.com
GEO:41.188207;-73.424639
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180905T120000
DTEND;TZID=America/New_York:20180905T170000
DTSTAMP:20260427T225336
CREATED:20180612T220816Z
LAST-MODIFIED:20180614T112447Z
UID:10008014-1536148800-1536166800@goodmorningwilton.com
SUMMARY:Wilton Farmer's Market at Wilton Historical Society
DESCRIPTION:New vendors join the Wilton Farmer’s Market for the 2018 season. Presented by the Wilton Chamber of Commerce\, the Farmer’s Market is hosted every Wednesday at the Wilton Historical Society\, (224 Danbury Rd.) and is sponsored by Bankwell Wilton. The market will run through Oct. 24. \nAmong the many products offered at the market are fresh\, locally grown produce and flowers\, cheeses\, sauces\, oils\, pickles\, prepared foods\, and cookies and sweets. Plus\, the market features food trucks\, and non-food items like fashion\, jewelry and more. \nReturning vendors include Ambler Farm\, Gazy Brothers Farm\, Horseshoe Farm\, Beldotti Bakery\, Bistro du Soleil\, Blue Lotus\, Witchy Poo\, Chef Jeff’s BBQ\, TJ’s Cookies\, and others. New vendors that will be welcomed this year include M.EAT Provisions\, which offers certified organic meats and grass-fed beef; Wilton’s own Painted Cookie\, with nut free cookies and baked goods; Earth Blues\, with accessories made from up-cycled grocery bags\, feed bags and denim; Sova Theater\, a puppeteer; and Angie’s Cocinita\, a new food truck featuring authentic Mexican and Cuban Cuisine. \nGuest vendors will also be making appearances each week; some of the guests planned are Bare Burger of Ridgefield\, and Bubble and Brew\, a new bubble tea and baked goods vendor.
URL:https://goodmorningwilton.com/event/wilton-farmers-market-at-wilton-historical-society/2018-09-05/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Community Events,Cooking Demonstration,Family Event,Food,Free
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2018/06/farmers-market-3.jpg
ORGANIZER;CN="Wilton Chamber of Commerce":MAILTO:info@wiltonchamber.com
GEO:41.188207;-73.424639
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180919T120000
DTEND;TZID=America/New_York:20180919T170000
DTSTAMP:20260427T225336
CREATED:20180612T220816Z
LAST-MODIFIED:20180614T112447Z
UID:10008015-1537358400-1537376400@goodmorningwilton.com
SUMMARY:Wilton Farmer's Market at Wilton Historical Society
DESCRIPTION:New vendors join the Wilton Farmer’s Market for the 2018 season. Presented by the Wilton Chamber of Commerce\, the Farmer’s Market is hosted every Wednesday at the Wilton Historical Society\, (224 Danbury Rd.) and is sponsored by Bankwell Wilton. The market will run through Oct. 24. \nAmong the many products offered at the market are fresh\, locally grown produce and flowers\, cheeses\, sauces\, oils\, pickles\, prepared foods\, and cookies and sweets. Plus\, the market features food trucks\, and non-food items like fashion\, jewelry and more. \nReturning vendors include Ambler Farm\, Gazy Brothers Farm\, Horseshoe Farm\, Beldotti Bakery\, Bistro du Soleil\, Blue Lotus\, Witchy Poo\, Chef Jeff’s BBQ\, TJ’s Cookies\, and others. New vendors that will be welcomed this year include M.EAT Provisions\, which offers certified organic meats and grass-fed beef; Wilton’s own Painted Cookie\, with nut free cookies and baked goods; Earth Blues\, with accessories made from up-cycled grocery bags\, feed bags and denim; Sova Theater\, a puppeteer; and Angie’s Cocinita\, a new food truck featuring authentic Mexican and Cuban Cuisine. \nGuest vendors will also be making appearances each week; some of the guests planned are Bare Burger of Ridgefield\, and Bubble and Brew\, a new bubble tea and baked goods vendor.
URL:https://goodmorningwilton.com/event/wilton-farmers-market-at-wilton-historical-society/2018-09-19/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Community Events,Cooking Demonstration,Family Event,Food,Free
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2018/06/farmers-market-3.jpg
ORGANIZER;CN="Wilton Chamber of Commerce":MAILTO:info@wiltonchamber.com
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180929T110000
DTEND;TZID=America/New_York:20180929T123000
DTSTAMP:20260427T225336
CREATED:20180906T005208Z
LAST-MODIFIED:20180906T005208Z
UID:10008153-1538218800-1538224200@goodmorningwilton.com
SUMMARY:Wilton Historical Society's Colonial Cookery & Customs for Kids:  Scalloped Tomatoes
DESCRIPTION:Recipes for Scalloped Tomatoes can be found dating back to the 1820s. A simple dish to prepare\, it needs little more than fresh tomatoes\, a little onion\, salt\, pepper\, bread crumbs and butter\, a thrifty way to handle a bountiful harvest. Why is it called “scalloped” when there are no scallops involved? There is no clear answer to that question! \nOn Saturday\, Sept. 29\, from 11 a.m.-12:30 p.m. the Wilton Historical Society will be holding a Colonial Cookery and Customs Workshop for Kids\, in which museum educator Lola Chen will be showing the children how to make Scalloped Tomatoes. She will also tell them about the tomato’s reputation\, which has evolved from the feared “poison apple” and “love apple” to an essential part of modern cuisine–who can imagine life without pizza\, tomato soup\, and salsa? \nThe Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) historically used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansy\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard and pepper pot soup. \nSuggested for ages 6-12. \nWilton Historical Society Members $10 per child\, maximum $25 per family; non-members $15 per child\, maximum $35 per family. Space is limited–please register by email or call 203.762.7257. \n 
URL:https://goodmorningwilton.com/event/wilton-historical-societys-colonial-cookery-customs-for-kids-scalloped-tomatoes/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Class,Cooking Demonstration,Food,Kids
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2018/09/heirloom-tomatoes.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181027T110000
DTEND;TZID=America/New_York:20181027T123000
DTSTAMP:20260427T225336
CREATED:20181006T180154Z
LAST-MODIFIED:20181006T180154Z
UID:10008225-1540638000-1540643400@goodmorningwilton.com
SUMMARY:Colonial Cookery and Customs for Kids:  Dressed Macaroni and Cheese
DESCRIPTION:“Sources differ as to the introduction of Macaroni and Cheese to the United States. Some credit colonial settlers who may have brought over the dish from England\, while others ascribe the introduction to Thomas Jefferson\, who had sampled the dish in Europe and so enjoyed it that he attempted to design a macaroni-making machine. This didn’t go to plan\, and he settled for importing the Parmesan cheese and macaroni noodles\, and then serving the dish at a state dinner\,” says Leah Bhabha at Food52. \nWilton Historical Society‘s museum educator Lola Chen will show children how to make Dressed Macaroni and Cheese\, 19th-century style\, at this month’s Colonial Cookery and Customs for Kids workshop. They will use an adaptation of a recipe from The Housekeeper’s Book\, published in 1838\, which features onion\, clove\, Parmesan cheese\, nutmeg\, cream\, butter\, pepper and salt. \nThe Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards – as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansy\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup and scalloped tomatoes. \nSuggested for ages 6-12. The cost for members is $10/child; non-members $15/child. Space is limited—please register by email or call 203.762.7257. \nDid You Know? \nPresident Thomas Jefferson’s Macaroni Recipe from the Monticello website: \n“Jefferson was most likely not the first to introduce macaroni (with or without cheese) to America\, nor did he invent the recipe. The most that can be said is that he probably helped to popularize it by serving it to dinner guests during his presidency. There survives\, however\, a recipe for macaroni in Jefferson’s own hand: \n6 eggs. yolks & whites.\n2 wine glasses of milk\n2 lb of flour\na little salt\nwork them together without water\, and very well.\nroll it then with a roller to a paper thickness\ncut it into small peices which roll again with the hand into long slips\, & then cut them to a proper length.\nput them into warm water a quarter of an hour.\ndrain them.\ndress them as maccaroni.\nbut if they are intended for soups they are to be put in the soup & not into warm water”
URL:https://goodmorningwilton.com/event/colonial-cookery-and-customs-for-kids-dressed-macaroni-and-cheese/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2018/10/historic-macaroni-cheese-2-sept-2018.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181129T183000
DTEND;TZID=America/New_York:20181129T220000
DTSTAMP:20260427T225336
CREATED:20181119T004150Z
LAST-MODIFIED:20181119T004150Z
UID:10008304-1543516200-1543528800@goodmorningwilton.com
SUMMARY:Brit Club Holiday Cooking Demonstration and Gathering
DESCRIPTION:Holiday Appetizers and Cooking Demonstration:  Five holiday appetizers will be prepared by a chef member and enjoyed by all! This is a free event but please BYOB. Soft drinks will be provided. \nRSVP via email OR on the club’s MeetUp site…
URL:https://goodmorningwilton.com/event/brit-club-holiday-cooking-demonstration-and-gathering/
LOCATION:Wilton\, CT\, 06897\, United States
CATEGORIES:Cooking Demonstration,Food
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2018/09/wilton-brit-club.jpg
ORGANIZER;CN="Wilton Brit Club":MAILTO:thewiltonbritclub@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181222T110000
DTEND;TZID=America/New_York:20181222T123000
DTSTAMP:20260427T225336
CREATED:20181205T104221Z
LAST-MODIFIED:20181205T104221Z
UID:10008368-1545476400-1545481800@goodmorningwilton.com
SUMMARY:Holiday Sweets:  Mendiants and Chocolate Bark Workshop for Kids at Historical Society
DESCRIPTION:A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits\, usually made during the holidays\, and often given as a gift. Like chocolate bark\, they can be made with dark\, milk or white chocolate. All this and more will be the topic at a Wilton Historical Society workshop for kids. Museum educator Lola Chen will be discussing these holiday sweets as the children make – and sample – some (nut-free)! \nSuggested for ages 6 – 12. The cost for Wilton Historical Society members is $10/child\, with a maximum of $25/family; non-members are $15/child\, with a maximum of $35/family. Register via email or call 203.762.7257. \nDid You Know?\nMediants were traditionally studded with nuts and dried fruits chosen to represent the robe colors of the four monastic orders\, or mendicants\, of the church: raisins for the Dominicans\, hazelnuts for the Augustinians\, figs for the Franciscans and almonds for the Carmelites. These friars lived on charitable offerings\, earning them the appellation of “mendiants\,” meaning “beggar” in French. Today any variety of fruit and nuts are used which offers a great opportunity to show off your creativity.
URL:https://goodmorningwilton.com/event/holiday-sweets-mendiants-and-chocolate-bark-workshop-for-kids-at-historical-society/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Class,Cooking Demonstration,Food,Historic,Kids
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2018/11/chocolate-christmas-bark-3.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190126T110000
DTEND;TZID=America/New_York:20190126T123000
DTSTAMP:20260427T225336
CREATED:20190108T172809Z
LAST-MODIFIED:20190108T172809Z
UID:10008185-1548500400-1548505800@goodmorningwilton.com
SUMMARY:Wilton Historical Society Colonial Cookery and Customs Workshop for Kids:  Welsh Rabbit and Molasses Bread
DESCRIPTION:Welsh Rabbit (sometimes called Welsh Rarebit) is a dish consisting of a savory sauce of melted cheese and various other ingredients\, served hot after being spooned over slices of toasted bread – nary a hare in sight! Welsh Rabbit dates from the early 1700s and has long been enjoyed as hearty tavern supper. Wilton Historical Society museum educator Laurie Walker will show the children how to make Welsh Rabbit\, and some Molasses Bread\, too\, from a Revolutionary War period recipe. \nThe Colonial Cookery and Customs for Kids Workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards – as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, and gingerbread cakes. \nSuggested for ages 6-12. \nThe fee for members is $10/child\,\, and $15/child for non-members. Space is limited — please register by email or calling 203.762.7257. \nDid You Know? \nWelsh Rabbit vs. Welsh Rarebit: “Though the “Welsh” part of the dish’s name seems clear-cut\, an etymological issue as sticky as melted Cheddar surrounds the second word:  is it rabbit\, or rarebit? The earliest reference we have to the dish\, in 1725\, is quite clearly rabbit; it’s not until over 50 years later that the mysterious alternative spelling starts to twitch its whiskers. John Ayto in his A Diner’s Dictionary writes that rarebit was probably ‘an attempt to folk-etymologize [the name] – that is\, to reinterpret the odd and inappropriate-sounding rabbit as something more fitting to the dish.’ The new name caught on and references to it multiplied a little like – well\, rabbits.” – Leah Hyslop\, London Telegraph\, Sept. 3\, 2013
URL:https://goodmorningwilton.com/event/wilton-historical-society-colonial-cookery-and-customs-workshop-for-kids-welsh-rabbit-and-molasses-bread/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Class,Cooking Demonstration,Food,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/01/welsh-rarebit-.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190209T110000
DTEND;TZID=America/New_York:20190209T123000
DTSTAMP:20260427T225336
CREATED:20190130T210157Z
LAST-MODIFIED:20190130T210157Z
UID:10008212-1549710000-1549715400@goodmorningwilton.com
SUMMARY:Kids! Make Your Own Valentine’s Day Chocolates!
DESCRIPTION:The Wilton Historical Society is again offering the very popular chocolate-making workshop for kids in grades K-8. Program participants will make something extra nice for their Valentine – delicious\, professional-looking chocolates and a decorated box to put them in! The fun and easy one-hour session will make use of an extensive collection of small\, charming chocolate molds. Hearts\, flowers\, a multitude of animals\, stars and even tools are just some of the shapes that will be on hand. \nRegistration is required and space is limited. Please register by email or call 203.762.7257 to reserve your place. Members:  $10 per child\, maximum $25 per family; non-members:  $15 per child\, maximum $35 per family. \nParents are welcome to stay. \nDid you know? \n“Although 18th-century Americans did not enjoy candy bars or other modern chocolate treats as we know them today\, they did love chocolate. In fact\, George Washington ordered 20 pounds of chocolate from British merchant Thomas Knox in 1757 . . . . as hot chocolate was a favorite breakfast beverage at Mount Vernon. . . . This was the first of many chocolate orders he placed over the course of his life.” — From George Washington’s Mount Vernon website \n“The tradition of giving chocolates on Valentine’s Day can be traced to Richard Cadbury\, of the English chocolate-making family\, who “invented” the first Valentine’s Day candy box during the Victorian era. The Victorians\, who fancied decorating cards with plump cupids shooting arrows of love\, later transferred the image to the lids of heart-shaped boxes filled with dreamy combinations of silken chocolates.” –“For Lovers\, Chocolate\,” The Buffalo News
URL:https://goodmorningwilton.com/event/kids-make-your-own-valentines-day-chocolates/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Food,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/01/chocolate-molds-hearts-red.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190223T110000
DTEND;TZID=America/New_York:20190223T123000
DTSTAMP:20260427T225336
CREATED:20190203T172033Z
LAST-MODIFIED:20190203T172033Z
UID:10008506-1550919600-1550925000@goodmorningwilton.com
SUMMARY:Wilton Historical Society's Colonial Cookery and Customs for Kids:  Maple Tart
DESCRIPTION:During colonial times in New England\, winter had two “crops” – ice and maple syrup. Ice was harvested from ponds to stock the ice house for summer heat. Sap begins to flow in maple trees\, ready to be collected and boiled down to the sweet syrup that is as popular today as it was long ago. \nAt this Colonial Cookery and Customs for Kids Workshop\, museum educator Laurie Walker will discuss how maple syrup is made\, and will show the children how to use maple syrup to make a simple but delicious Colonial Maple Tart. \nThe Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! \nThe children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, and gingerbread cakes. \nSuggested for ages 6-12. \nCost for members is $10/child with a maximum of $25/family; for non-members cost is $15/child\, with a maximum of $35/family. Space is limited—please register by email or call 203.762.7257. \nDid You Know? \n“In the late 1700s and early 1800s\, maple sap was produced into maple sugar\, a granular\, solid block of maple that had a long shelf-life and could be easily transported. Maple sugar was promoted by the Quakers and abolitionists as an alternative to West Indian “slave-produced” cane sugar; Thomas Jefferson even started a maple plantation at Monticello in 1791. \nIt wasn’t until the Civil War that the maple syrup industry was born\, with the introduction of the tin can and the invention of metal spouts and evaporator pans. Most early producers were dairy farmers who made maple syrup and sugar during the off-season of the farm for their own use and for extra income.” – New England Maple Museum in Pittsford\, Vermont
URL:https://goodmorningwilton.com/event/wilton-historical-societys-colonial-cookery-and-customs-for-kids-maple-tart/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/01/maple-syrup-tin-vintage.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190302T130000
DTEND;TZID=America/New_York:20190302T140000
DTSTAMP:20260427T225336
CREATED:20190224T003824Z
LAST-MODIFIED:20190302T135433Z
UID:10008548-1551531600-1551535200@goodmorningwilton.com
SUMMARY:Ambler Farm's Maple Syrup Open House–POSTPONED TO SUNDAY\, MARCH 3
DESCRIPTION:NEW DATE–NOW SUNDAY\, MARCH 3 (POSTPONED FROM SATURDAY MARCH 2) \nCome experience a New England tradition:  turning sap into syrup! The history and process of making syrup is fascinating. Kids and families will have an opportunity to tap a tree; take the maple syrup taste test; learn about Native American\, colonial\, and modern methods of making syrup; and\, of course\, taste Ambler Farm’s very own maple syrup over vanilla ice cream. \nBottles of Ambler Farm Maple Syrup will be available for sale. \nThis event is free and open to the public.
URL:https://goodmorningwilton.com/event/ambler-farms-maple-syrup-open-house/2019-03-02/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Cooking Demonstration,Family Event,Food,Free,Kids,Open House,Outdoor Event,Tasting
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2015/01/ambler-meehan-syrup-shack.jpg
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190303T130000
DTEND;TZID=America/New_York:20190303T140000
DTSTAMP:20260427T225336
CREATED:20190224T003824Z
LAST-MODIFIED:20190302T135433Z
UID:10008549-1551618000-1551621600@goodmorningwilton.com
SUMMARY:Ambler Farm's Maple Syrup Open House–POSTPONED TO SUNDAY\, MARCH 3
DESCRIPTION:NEW DATE–NOW SUNDAY\, MARCH 3 (POSTPONED FROM SATURDAY MARCH 2) \nCome experience a New England tradition:  turning sap into syrup! The history and process of making syrup is fascinating. Kids and families will have an opportunity to tap a tree; take the maple syrup taste test; learn about Native American\, colonial\, and modern methods of making syrup; and\, of course\, taste Ambler Farm’s very own maple syrup over vanilla ice cream. \nBottles of Ambler Farm Maple Syrup will be available for sale. \nThis event is free and open to the public.
URL:https://goodmorningwilton.com/event/ambler-farms-maple-syrup-open-house/2019-03-03/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Cooking Demonstration,Family Event,Food,Free,Kids,Open House,Outdoor Event,Tasting
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2015/01/ambler-meehan-syrup-shack.jpg
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190309T130000
DTEND;TZID=America/New_York:20190309T140000
DTSTAMP:20260427T225336
CREATED:20190224T003825Z
LAST-MODIFIED:20190302T135251Z
UID:10008557-1552136400-1552140000@goodmorningwilton.com
SUMMARY:Ambler Farm's Maple Syrup Open House
DESCRIPTION:Come experience a New England tradition:  turning sap into syrup! The history and process of making syrup is fascinating. Kids and families will have an opportunity to tap a tree; take the maple syrup taste test; learn about Native American\, colonial\, and modern methods of making syrup; and\, of course\, taste Ambler Farm’s very own maple syrup over vanilla ice cream. \nBottles of Ambler Farm Maple Syrup will be available for sale. \nThis event is free and open to the public.
URL:https://goodmorningwilton.com/event/ambler-farms-maple-syrup-open-house-2019-03-09/2019-03-09/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Cooking Demonstration,Family Event,Food,Free,Kids,Open House,Outdoor Event,Tasting
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2015/01/ambler-meehan-syrup-shack.jpg
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190330T110000
DTEND;TZID=America/New_York:20190330T123000
DTSTAMP:20260427T225336
CREATED:20190310T203355Z
LAST-MODIFIED:20190310T203355Z
UID:10008292-1553943600-1553949000@goodmorningwilton.com
SUMMARY:Colonial Cookery and Customs for Kids at the Wilton Historical Society This Month: Corn! From Muffins to Johnny Cakes
DESCRIPTION:According to A Taste of History by Joyce White\, “The native American grain corn\, also known as maize or Indian Corn\, has been consumed by Americans (and subsequently people all over the world) since the time of discovery of the New World\, and\, of course\, for centuries before that by the indigenous populations of all of the Americas. Cornbread is a great recipe to track through the past few centuries because it was so prolific a crop in America that it was consumed across class\, race\, and regional lines. Corn lends itself to change very easily and therefore variations of cornbread recipes through time\, in regards to types of ingredients and technological advances\, have enabled it to keep its important place in American cuisine.” \nAt the March 30 Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society\, museum educator Laurie Walker will be discussing the importance of corn in Colonial times\, and will teach the kids to make three easy\, yummy recipes that use cornmeal:  Narragansett Strawberry Cornbread\, Johnny Cakes with maple syrup and applesauce\, and a cornbread recipe dating from 1796. Participants also will get to sample a freshly baked Tasty Indian Pudding\, made according to another recipe from Colonial times. \nThe Colonial Cookery and Customs for Kids workshop teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, gingerbread cakes and maple syrup tart. \nSuggested for ages 6-12. \nThe cost for members is $10; non-members are $15. Space is limited—please register by email or call 203.762.7257. \nDid You Know? \nAccording to Wilton historian Bob Russell’s book\, Wilton\, Connecticut: Three Centuries of People\, Places and Progress\, Benjamin Hickox\, an early settler of Wilton\, “built the first and longest-lasting mill in Wilton\, a grist mill at the falls of the Falls Branch\, now Comstock Brook\, behind the present day Congregational Church.” Every small town needed a mill\, and mills needed millstones. Those impressively large millstones\, which are still a common sight in Wilton\, came from local quarries. Quarry Head State Park in north Wilton\, off Ridgefield Road\, is a former quarry which produced granite blocks of varying sizes. Nearby Millstone Road speaks to one such use of the local granite. \nMost of the mills have long since vanished. With rocks grinding against each other at 110 revolutions per minute (that’s twice a second)\, many caught fire and burned. Some mills were washed down stream in flood waters\, or have been demolished to make way for newer structures.
URL:https://goodmorningwilton.com/event/colonial-cookery-and-customs-for-kids-at-the-wilton-historical-society-this-month-corn-from-muffins-to-johnny-cakes/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Food,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/03/corn-meal-min.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190427T110000
DTEND;TZID=America/New_York:20190427T123000
DTSTAMP:20260427T225336
CREATED:20190405T023332Z
LAST-MODIFIED:20190405T023332Z
UID:10008632-1556362800-1556368200@goodmorningwilton.com
SUMMARY:Colonial Cookery and Customs for Kids at the Wilton Historical Society
DESCRIPTION:The Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. This month’s workshop is on puddings and cakes. \nIn the 1796 book American Cookery: Or the Art of Dressing Viands\, Fish\, Poultry and Vegetables\, and the Best Modes of Making Pastes\, Puffs\, Pies\, tarts\, Puddings\, Custards and Preserves\, and all kinds of Cakes\, from the Imperial Plumb to Plain Cake\, by Amelia Simmons\, no fewer than 36 “reciepts” for puddings are included\, as well as 37 for cakes! \nBut not all puddings are sweet\, nor are they all made for dessert\, as we generally think today. Wilton Historical Society museum educator Laurie Walker will be discussing puddings and cakes at this workshop. Potato Pudding\, Sunderland Pudding\, Rice Pudding – the common ingredient in all of these is milk. Cakes\, on the other hand\, can be anything from a large yeast cake (like Election Cake) to a small cake (like Shrewsbury Cake)\, which we would more commonly call a cookie today. The kids will make a bread pudding and some honey cakes with updated recipes from the ones originally published in 1796. \nAll participants will sample their own cooking and take home recipe cards – as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes”\, New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, gingerbread cakes\, maple syrup tart and Johnny cakes. \nThe workshop is suggested for ages 6-12. \nThe cost to attend for members is $10/child; non-members are $15/child. Space is limited—please register by email or calling 203.762.7257. \n 
URL:https://goodmorningwilton.com/event/colonial-cookery-and-customs-for-kids-at-the-wilton-historical-society-2/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Class,Cooking Demonstration,Create!,Food,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/04/old-fashioned-bread-pudding-recipe-with-raisins.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190518T110000
DTEND;TZID=America/New_York:20190518T123000
DTSTAMP:20260427T225336
CREATED:20190513T190250Z
LAST-MODIFIED:20190513T190250Z
UID:10008809-1558177200-1558182600@goodmorningwilton.com
SUMMARY:Colonial Cookery and Customs for Kids at the Wilton Historical Society
DESCRIPTION:This Month:  Quick Preserving–From Jam to Pickles \nIn Colonial times\, surviving cold winter months with limited options for fresh food was a challenge–both for health and for the taste buds. Colonists employed a variety of effective food preservation techniques\, many of them dating back to ancient times\, from cold storage to preparations which included salting\, smoking\, potting\, drying\, pickling and preserving. \nAt this Wilton Historical Society Colonial Cookery and Customs for Kids workshop\, museum educator Laurie Walker will be discussing how the magic of acid (vinegar) and sweet (sugar) can extend the life of fresh fruits and vegetables. The kids will make “quick” dill pickles and strawberry jam–fun! \nThe Colonial Cookery and Customs for Kids workshop teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes”\, New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, gingerbread cakes\, maple syrup tart and Johnny cakes. \nSuggested for ages 6-12. The cost for members is $10 and non-members is $15. Space is limited—please register by email or call 203.762.7257. \nDid You Know?  However you enjoy your pickle\, perhaps it was Thomas Jefferson that summarized it best:  “On a hot day in Virginia\, I know nothing more comforting than a fine spiced pickle\, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”
URL:https://goodmorningwilton.com/event/colonial-cookery-and-customs-for-kids-at-the-wilton-historical-society-3/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Food,Historic,Kids,Tasting,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/05/pickled-strawberries.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190824T100000
DTEND;TZID=America/New_York:20190824T120000
DTSTAMP:20260427T225336
CREATED:20190812T045146Z
LAST-MODIFIED:20190812T045146Z
UID:10009049-1566640800-1566648000@goodmorningwilton.com
SUMMARY:Ambler Farm Tomato Tasting + Family Fun
DESCRIPTION:Enjoy an epicurean morning at Ambler Farm while tasting and learning about a variety of fresh heirloom\, hybrid and garden variety tomatoes. Bring the largest tomato from your home garden and the attendee with the largest one will receive a prize! \nWe will also take a private tour of our production garden\, where you will see first-hand how we grow tomatoes and sample them right off the vine. Our weekly Farm Stand will be open for convenient shopping. \nWalk-ins welcome! There is no fee for this event\, but donations are appreciated. Rain or Shine. Children must be accompanied by an adult.
URL:https://goodmorningwilton.com/event/ambler-farm-tomato-tasting-family-fun/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Cooking Demonstration,Family Event,Food,Free,Not for profit,Outdoor Event,Tasting
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/08/unknown.jpeg
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191207T110000
DTEND;TZID=America/New_York:20191207T130000
DTSTAMP:20260427T225336
CREATED:20191124T190807Z
LAST-MODIFIED:20191124T190807Z
UID:10009236-1575716400-1575723600@goodmorningwilton.com
SUMMARY:Mendiants and Chocolate Bark for Kids
DESCRIPTION:A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits\, usually made during the holidays\, and often given as a gift. Like chocolate bark\, they can be made with dark\, milk or white chocolate. Wilton Historical Society museum educator Katherine Karlik will be discussing these holiday sweets as the children make–and sample–some (nut-free)! \nWorkshop charge is $5.00 per participant.
URL:https://goodmorningwilton.com/event/mendiants-and-chocolate-bark-for-kids/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Educational,Food,Historic,Kids,Tasting
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/11/chocolate-christmas-bark-3-300x453-e1574622475462.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191228T110000
DTEND;TZID=America/New_York:20191228T123000
DTSTAMP:20260427T225336
CREATED:20191209T103206Z
LAST-MODIFIED:20191209T103206Z
UID:10009217-1577530800-1577536200@goodmorningwilton.com
SUMMARY:Colonial Cookery and Customs for Kids:  Exploring Colonial Apple History\, Making Applesauce Cake
DESCRIPTION:According to The American Table\, “With the exception of the wild sour crab apple\, apples are not indigenous to North America. Seeds were brought to the colonies by the Puritans in the Massachusetts Bay Colony. One of the few comfort foods reminiscent of home\, apples quickly grew in popularity\, growing orchards from seed rather than grafting. In growing from seed\, the burgeoning colonies created hundreds of unique varieties within a relatively short period of time.” \nWilton Historical Society museum educator Katherine Karlik will be talking about apples\, applesauce\, cider\, and other interesting details about the importance of the common apple\, Malus domestica\, which is a member of the rose family. Applesauce Cake is the recipe of the day. The fad for this moist cake began during rationing in World War I and its popularity peaked in World War II. \nThe Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, gingerbread cakes\, maple syrup tart\, quick pickling and Johnny cakes. \nSuggested for ages 6-12. \nCost for members is $10; non-members are $15. Space is limited—please register by email or calling 203.762.7257. \nDid You Know? \n“The first American apple orchard was planted around 1625 by William Blackstone on Boston´s Beacon Hill. The first governor of Massachusetts Bay Colony\, William Endicott\, was a distinguished orchardist. Endicott´s account book noted his children had set fire to part of his operation\, destroying 500 trees\, a very considerable operation at that time in history. Well-known American apple orchardists include George Washington and Thomas Jefferson.” – The US Apple Association
URL:https://goodmorningwilton.com/event/colonial-cookery-and-customs-for-kids-exploring-colonial-apple-history-making-applesauce-cake/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Educational,Historic,Kids
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2019/12/apples-in-basket.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200125T110000
DTEND;TZID=America/New_York:20200125T123000
DTSTAMP:20260427T225336
CREATED:20200119T172208Z
LAST-MODIFIED:20200119T172208Z
UID:10008697-1579950000-1579955400@goodmorningwilton.com
SUMMARY:Wilton Historical Society's Colonial Cookery for Kids:  New Year’s Cake for Everyone
DESCRIPTION:According to the Food Timeline\, there is a great deal of symbolism in foods we eat to celebrate the turn of the year. “In most cultures\, foods prepared on New Year’s Day bring good luck. Which foods? Depends upon the culture. Recurring themes are green (life)\, gold & coins (money/wealth) and pork/ham (because pigs root forward as they eat\, embracing challenges).” \nOn Saturday\, Jan. 25 from 11 a.m.–12:30 p.m.\, at the Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society\, kids can learn about a variety of ways the New Year holiday is marked around the world\, including some American traditions. “The custom of paying New Year’s calls originated in New York\, where the Dutch held open house on New Year’s Day and served cherry bounce\, olykoeks [doughnuts] steeped in rum\, cookies\, and honey cakes. From New York the custom spread throughout the country.”* \nMuseum educator Katherine Karlik will be talking about a New Year’s Cake such as would have been served at a New Year’s Day Open House in New York City in the mid-1800’s–with plenty for everyone. The children will be baking a cake based on a historic recipe attributed to Eliza Dunne\, which is in the collection of the New York Historical Society. \nThe Colonial Cookery and Customs for Kids workshop teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes”\, New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, gingerbread cakes\, maple syrup tart\, quick pickling\, Johnny cakes\, and applesauce cake. \nSuggested for ages 6-12 \nCost to participate is $10 for members\, $15 for non-members. Space is limited—please register by email or calling 203.762.7257. \n*Did You Know? \n“On the first New Year’s after his inauguration\, George Washington opened his house to the public\, and he continued to receive visitors on New Year’s Day throughout the seven years he lived in Phildadelphia. On January 1\, 1791\, a senator from Pennsylvania noted in his diary: “Made the President the compliments of the season; had a hearty shake of the hand. I was asked to partake of punch and cakes\, but declined…Eventually\, it became de rigeur [common social practice] for those who intended to receive company to list in newspapers the hours they would be “at home.” It was a disastrous practice: parties of young men took to dashing from house to house for a glass of punch\, dropping in at as many of the homes listed in the papers as they could. Strangers wandered in off the streets\, newspapers under their arms\, for a free drink and a bit of a meal. The custom of having an open house on the first day of the year survived the assaults of the newspaper readers. The traditional cookies and cakes continued to be served\, along with hot toddies\, punches\, eggnogs\, tea\, coffee\, and chocolate. But public announcements of at-home hours were dropped at the end of the nineteenth century\, and houses were open only to invited friends.” —American Heritage Cookbook and Illustrated History of American Eating & Drinking\, American Heritage: New York] 1964
URL:https://goodmorningwilton.com/event/wilton-historical-societys-colonial-cookery-for-kids-new-years-cake-for-everyone/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Food,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2020/01/new-years-cake.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200229T110000
DTEND;TZID=America/New_York:20200229T123000
DTSTAMP:20260427T225336
CREATED:20200217T235919Z
LAST-MODIFIED:20200217T235919Z
UID:10008740-1582974000-1582979400@goodmorningwilton.com
SUMMARY:Wilton Historical Society's Colonial Cookery and Customs for Kids:  Hand Pies
DESCRIPTION:“The first pies\, called ‘coffins’ or ‘coffyns’ (the word actually meant a basket or box) were savory meat pies with the crusts or pastry being tall\, straight-sided with sealed-on floors and lids. Open-crust pastry (no tops or lids) were known as ‘traps.’ These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan\, its pastry tough and inedible). The crusts were often made several inches thick to withstand many hours of baking\,” says What’s Cooking\, America. \nHand pies are small circles of thick pie dough\, filled and folded over\, baked\, then ready to be pocketed and eaten on the run. Museum educator Katherine Karlik will talk with the kids about how to make these self-contained foods which were easy to cook\, inexpensive\, portable and could be consumed anywhere with minimal mess. The hand pie will be cherry\, in honor of George Washington’s birthday (Feb 22\, 1732). \nThe Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared\, they hear about Colonial manners\, morals and way of life. The monthly workshops feature relatively simple dishes made with local\, seasonal ingredients\, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! The children will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” and New England chowder. Suggested for ages 6-12. \nCost for members is $10; Non-members are $15. Space is limited—please register by email or call 203.762.7257. \nDid You Know?\n“Pilgrims brought English-style\, meat-based recipes with them to the colonies. . . . Primary documents indicate that pilgrims cooked with fowl and venison — and it’s not unlikely that some of that meat found its way between sheets of dough at some point. The colonists cooked many a pie: because of their crusty tops\, pies acted as a means to preserve food\, and were often used to keep the filling fresh during the winter months. And they didn’t make bland pies\, either: documents show that the Pilgrims used dried fruit\, cinnamon\, pepper and nutmeg to season their meats. Further\, as the colonies spread out\, the pie’s role as a means to showcase local ingredients took hold and with it came a proliferation of new\, sweet pies.” \n– Time.com
URL:https://goodmorningwilton.com/event/wilton-historical-societys-colonial-cookery-and-customs-for-kids-hand-pies/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Educational,Food,Historic,Kids,Workshop
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2020/01/Hand-Pies-3.jpg
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200229T130000
DTEND;TZID=America/New_York:20200229T140000
DTSTAMP:20260427T225336
CREATED:20200227T044949Z
LAST-MODIFIED:20200311T222159Z
UID:10009501-1582981200-1582984800@goodmorningwilton.com
SUMMARY:Ambler Farm Maple Syrup Open House–CANCELLED
DESCRIPTION:THIS EVENT HAS BEEN CANCELLED \nAmbler Farm has three more Maple Syrup Open House events:  Saturday\, Feb. 29\, Saturday\, March 7 and Saturday\, March 14\, from 1-2 p.m. each day. It is free and open to the public. \nExperience a New England tradition at Ambler Farm–turning sap into syrup! Kids and families will have an opportunity to tap a tree\, take the maple syrup taste test\, learn about Native American\, colonial\, and modern methods of making syrup and\, of course\, taste Ambler Farm’s very own maple syrup over vanilla ice cream. Bottles of Ambler Farm Maple Syrup will be available for sale.
URL:https://goodmorningwilton.com/event/ambler-farm-maple-syrup-open-house/2020-02-29/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Cooking Demonstration,Educational,Family Event,Food,Free,Kids,Outdoor Event
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2015/01/Ambler-Farm-syrup-tap-a-tree.jpg
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200307T130000
DTEND;TZID=America/New_York:20200307T140000
DTSTAMP:20260427T225336
CREATED:20200227T044949Z
LAST-MODIFIED:20200311T222159Z
UID:10009502-1583586000-1583589600@goodmorningwilton.com
SUMMARY:Ambler Farm Maple Syrup Open House–CANCELLED
DESCRIPTION:THIS EVENT HAS BEEN CANCELLED \nAmbler Farm has three more Maple Syrup Open House events:  Saturday\, Feb. 29\, Saturday\, March 7 and Saturday\, March 14\, from 1-2 p.m. each day. It is free and open to the public. \nExperience a New England tradition at Ambler Farm–turning sap into syrup! Kids and families will have an opportunity to tap a tree\, take the maple syrup taste test\, learn about Native American\, colonial\, and modern methods of making syrup and\, of course\, taste Ambler Farm’s very own maple syrup over vanilla ice cream. Bottles of Ambler Farm Maple Syrup will be available for sale.
URL:https://goodmorningwilton.com/event/ambler-farm-maple-syrup-open-house/2020-03-07/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Cooking Demonstration,Educational,Family Event,Food,Free,Kids,Outdoor Event
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2015/01/Ambler-Farm-syrup-tap-a-tree.jpg
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200314T130000
DTEND;TZID=America/New_York:20200314T140000
DTSTAMP:20260427T225336
CREATED:20200227T044949Z
LAST-MODIFIED:20200311T222159Z
UID:10009503-1584190800-1584194400@goodmorningwilton.com
SUMMARY:Ambler Farm Maple Syrup Open House–CANCELLED
DESCRIPTION:THIS EVENT HAS BEEN CANCELLED \nAmbler Farm has three more Maple Syrup Open House events:  Saturday\, Feb. 29\, Saturday\, March 7 and Saturday\, March 14\, from 1-2 p.m. each day. It is free and open to the public. \nExperience a New England tradition at Ambler Farm–turning sap into syrup! Kids and families will have an opportunity to tap a tree\, take the maple syrup taste test\, learn about Native American\, colonial\, and modern methods of making syrup and\, of course\, taste Ambler Farm’s very own maple syrup over vanilla ice cream. Bottles of Ambler Farm Maple Syrup will be available for sale.
URL:https://goodmorningwilton.com/event/ambler-farm-maple-syrup-open-house/2020-03-14/
LOCATION:Ambler Farm\, 257 Hurlbutt Street\, Wilton\, CT\, 06897
CATEGORIES:Cooking Demonstration,Educational,Family Event,Food,Free,Kids,Outdoor Event
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2015/01/Ambler-Farm-syrup-tap-a-tree.jpg
ORGANIZER;CN="Ambler Farm":MAILTO:info@amblerfarm.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200328T110000
DTEND;TZID=America/New_York:20200328T123000
DTSTAMP:20260427T225336
CREATED:20200304T004256Z
LAST-MODIFIED:20200304T004256Z
UID:10008782-1585393200-1585398600@goodmorningwilton.com
SUMMARY:Colonial Cookery for Kids: Plimoth Plantation Chowder
DESCRIPTION:During the winter months\, a hearty soup or chowder was just what a Colonial girl or boy would have craved at meal time. This month\, children who attend the Colonial Cookery and Customs for Kids program at the Wilton Historical Society will be making a creamy chowder. \n“The origins of the word ‘chowder’ are somewhat obscure\, but most authorities\, including the Dictionary of American Regional English\, believes it derives from the French word for a large caldron\, chaudiere\, in which Breton sailors threw their catch to make a communal stew…” writes John F. Mariani in the Encyclopedia of American Food and Drink. “Chowder was a staple dish of New Englanders…By the end of the century certain New England regions became known for their various interpretations of chowder–one might find cream in one spot\, lobsters in others\, no potatoes elsewhere–but most were by then a creamy white soup brimming with chopped fish or clams\, crackers\, and butter…” \nMuseum educator Katherine Karlik will be teaching the class about various kinds of chowders and how to prepare a creamy-style New England version. \nEvery month\, the Colonial Cookery for Kids workshop at the Wilton Historical Society teaches kids in grades 4-8 a Colonial “reciept” (recipe) used in the Connecticut region. \nThe workshops feature relatively simple dishes made with local\, seasonal ingredients. The recipes used are adapted for modern kitchens–done for safety reasons\, and also so that the attendees can recreate their meals at home. The children will sample their own cooking and take home recipe cards–as well as any leftovers! \nParticipants will learn how a Colonial kitchen would have operated\, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes\, pease porridge\, pickles\, an amulet of green peas\, apple tansey\, fairy butter\, pumpkin bread\, cranberry shortbread\, New Year’s “cakes\,” New England chowder\, hand pies\, cheese and ramp soufflé\, pea and watercress Rappahannock\, blackberry maslin\, thirded bread\, pound cake with “Oranges” juice\, maple cup custard\, pepper pot soup\, scalloped tomatoes\, dressed macaroni and cheese\, gingerbread cakes\, maple syrup tart\, quick pickling\, Johnny cakes\, and applesauce cake. \nThe program is suggested for children ages 6-12. The cost for members is $10; non-members are $15. Space is limited—lease register by email or call 203.762.7257. \n 
URL:https://goodmorningwilton.com/event/colonial-cookery-for-kids-plimoth-plantation-chowder/
LOCATION:Wilton Historical Society\, 224 Danbury Road\, Wilton\, CT
CATEGORIES:Cooking Demonstration,Educational,Food,Historic,Kids
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2020/03/clam-chowder-public-domain-wikimedia-commons.png
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
GEO:41.188207;-73.424639
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wilton Historical Society 224 Danbury Road Wilton CT;X-APPLE-RADIUS=500;X-TITLE=224 Danbury Road:geo:-73.424639,41.188207
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200405T160000
DTEND;TZID=America/New_York:20200405T193000
DTSTAMP:20260427T225336
CREATED:20200303T185846Z
LAST-MODIFIED:20200329T190553Z
UID:10008775-1586102400-1586115000@goodmorningwilton.com
SUMMARY:Chef/Sous-Chef Challenge–CANCELLED
DESCRIPTION:THIS EVENT HAS BEEN CANCELLED. \nJoin the Circle of Care for a Chef/Sous-Chef Challenge benefiting families of children with cancer. This will be a fun interactive battle of local celebrity chefs paired with amateurs in a “Chopped” style competition. Participating chefs are Matt Storch of Match; Ron Gallo of The Inn at Pound Ridge; Adam Greenberg (the “Winningest” chef in Food Network TV history!) of Coconut Club in DC; and Wilton resident Brian Lewis\, of Westport’s The Cottage and Oko. \nThis tournament will feature two individual cook-offs with the winner of each going head-to-head for the final competition. There are four sous-chef positions available in exchange for a donation to Circle of Care\, contact us for this once in a lifetime opportunity to cook with a top chef. \nFinal competition kitchen has limited capacity but will be viewable from monitors. \nGeneral Admission ticket ($90): includes wine\, beer\, and tapas. (Final competition only viewable from monitors)\nVIP ticket ($175): includes all General Admission amenities\, entrance to final competition kitchen\, with champagne toast\nCounter Seat ticket ($250): includes all General Admission and VIP amenities plus counter seating at the cooking island. Only seven spots are available! \nRegister online.
URL:https://goodmorningwilton.com/event/chef-sous-chef-challenge/
LOCATION:Aitoro\, 410 Westport Avenue\, Norwalk\, CT\, 06851\, United States
CATEGORIES:Cocktails/Celebration,Cooking Demonstration,Food,Fundraiser,Not for profit,Tasting
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2020/03/Chef-Event-logoCHEFSALT.png
ORGANIZER;CN="Circle of Care":MAILTO:info@thecircleofcare.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200427T173000
DTEND;TZID=America/New_York:20200427T200000
DTSTAMP:20260427T225336
CREATED:20200303T200613Z
LAST-MODIFIED:20200417T134241Z
UID:10008776-1588008600-1588017600@goodmorningwilton.com
SUMMARY:A Taste of Wilton–CANCELLED
DESCRIPTION:THIS EVENT HAS BEEN CANCELLED. \nJoin the Wilton Chamber of Commerce for “Taste of Wilton”! On Monday\, April 27\, all foodies and wine buffs are invited to sip\, sample and savor the finest that restaurateurs\, local chefs\, culinary personalities\, mixologists\, bakeries\, plus local liquor and specialty food retailers have to offer. A truly delectable array of cuisines and libations will be available so plan to gather at the new Sunrise Senior Living campus (211 Danbury Rd.) from 5:30-8 p.m. on Monday\, April 27. This event is supported by First County Bank and Kimco Realty. \nFor details\, contact the Chamber via email or by calling 203.762.0567. \nTickets available in advance online for $30 and at the door for $35. Purchase advance tickets here:
URL:https://goodmorningwilton.com/event/a-taste-of-wilton/
LOCATION:Sunrise Senior Living\, 211 Danbury Road\, Wilton\, 06897\, United States
CATEGORIES:Cocktails/Celebration,Community Events,Cooking Demonstration,Food,Networking,Tasting
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2020/03/Taste-logo-square-with-sponsors.png
ORGANIZER;CN="Wilton Chamber of Commerce":MAILTO:info@wiltonchamber.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200519T170000
DTEND;TZID=America/New_York:20200519T180000
DTSTAMP:20260427T225336
CREATED:20200430T212603Z
LAST-MODIFIED:20200504T180719Z
UID:10009649-1589907600-1589911200@goodmorningwilton.com
SUMMARY:The Cookbook Connection: A Virtual Recipe Swap
DESCRIPTION:This is an old-school recipe swap with a twist of virtual. Attendees can test out new recipes or dig up old favorites\, then create something yummy to virtually “show and tell” with the group – appetizer\, salad\, entree or dessert\, or just join the chat. Participants can grab a drink\, share their family recipes or which cookbooks they used for their recipes and how they got their inspiration. The group will meet twice a month with a different focus each time. The first meeting will celebrate Cinco de Mayo\, so participants should make a Mexican dish. Registration is required and space is limited. Must have a Zoom account. An email link will be provided to all registrants prior to the day of session. Questions? Please email Susan Lauricella. Register online.
URL:https://goodmorningwilton.com/event/the-cookbook-connection-a-virtual-recipe-swap/
LOCATION:VIRTUAL\, 137 Old Ridgefield Road\, Wilton\, CT\, 06897
CATEGORIES:Community Events,Cooking Demonstration,Food,Free,Not for profit
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2020/04/COOKBOOK_CONNECTION.png
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200707T170000
DTEND;TZID=America/New_York:20200707T180000
DTSTAMP:20260427T225336
CREATED:20200630T192511Z
LAST-MODIFIED:20200701T042112Z
UID:10009758-1594141200-1594144800@goodmorningwilton.com
SUMMARY:The Cookbook Connection: A Virtual Recipe Swap
DESCRIPTION:This is an old-school recipe swap with a twist of virtual. \nAttendees can test out new recipes or dig up old favorites\, then create something yummy to virtually “show and tell” with the group – appetizer\, salad\, entree or dessert\, or just join the chat. Then everyone grabs a drink\, and shares their family recipes or tells which cookbooks were used for the recipes or how they got their inspiration. \nThe group will meet twice a month with a different focus each time. This month’s meetings are on Tuesday\, July 7 and Tuesday\, July 21 from 5:00 p.m. to 6:00 p.m.. \nThe first one on July 7 will focus on vegetarian dishes\, and the next on July 21 will focus Asian dishes – appetizers or entrees. \nRegistration is required and space is limited. Must have a Zoom account. An email link will be provided to all registrants prior to the session. \nQuestions? Please email Susan Lauricella. Visit the library’s website to register.
URL:https://goodmorningwilton.com/event/the-cookbook-connection-a-virtual-recipe-swap-3/2020-07-07/
LOCATION:Virtual
CATEGORIES:Community Events,Cooking Demonstration,Dinner,Educational,Food,Free,Zoom Call
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2020/06/COOKBOOK_CONNECTION.png
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
END:VCALENDAR