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DTSTART;TZID=America/New_York:20190223T110000
DTEND;TZID=America/New_York:20190223T123000
DTSTAMP:20260501T122721
CREATED:20190203T172033Z
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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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190302T130000
DTEND;TZID=America/New_York:20190302T140000
DTSTAMP:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190427T110000
DTEND;TZID=America/New_York:20190427T123000
DTSTAMP:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200125T110000
DTEND;TZID=America/New_York:20200125T123000
DTSTAMP:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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:20260501T122721
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200707T170000
DTEND;TZID=America/New_York:20200707T180000
DTSTAMP:20260501T122721
CREATED:20200625T205740Z
LAST-MODIFIED:20200626T000523Z
UID:10009803-1594141200-1594144800@goodmorningwilton.com
SUMMARY:The Cookbook Connection: A Virtual Recipe Swap
DESCRIPTION:This is an old-school recipe swap with a twist of virtual. 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. Then everyone grabs a drink\, and shares their family recipes or tells which cookbooks were used for the recipes. \nThe group will meet twice a month with a different focus each time; this session is vegetarian dishes. The first meeting will be Tuesday\, July 7 from 5:00 p.m. to 6:00 p.m. \nRegistration 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. Visit the library’s website to register.
URL:https://goodmorningwilton.com/event/the-cookbook-connection-a-virtual-recipe-swap-2/
LOCATION:ZOOM
CATEGORIES:Community Events,Cooking Demonstration,Create!,Free,Online,Zoom Call
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2020/06/Zucchini_Fritters_Cookbook_Connecton050520-scaled.jpg
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200721T170000
DTEND;TZID=America/New_York:20200721T180000
DTSTAMP:20260501T122721
CREATED:20200630T192511Z
LAST-MODIFIED:20200701T042112Z
UID:10009759-1595350800-1595354400@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-3/2020-07-21/
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200804T170000
DTEND;TZID=America/New_York:20200804T180000
DTSTAMP:20260501T122721
CREATED:20200723T182654Z
LAST-MODIFIED:20200723T190812Z
UID:10008859-1596560400-1596564000@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. Then everyone grabs a drink\, and shares their family recipes or tells which cookbooks were used for the recipes. \nThe theme for the session on Tuesday\, August 4 from 5:00 p.m. to 6:00 p.m. is fun appetizers. \nRegistration 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. Visit the library’s website to register.
URL:https://goodmorningwilton.com/event/the-cookbook-connection-a-virtual-recipe-swap-4/
LOCATION:Virtual
CATEGORIES:Community Events,Cooking Demonstration,Create!,Dinner,Food,Free,Online,Zoom Call
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2020/07/COOKBOOK_CONNECTION.png
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201013T150000
DTEND;TZID=America/New_York:20201013T163000
DTSTAMP:20260501T122721
CREATED:20200923T152706Z
LAST-MODIFIED:20201006T084003Z
UID:10009899-1602601200-1602606600@goodmorningwilton.com
SUMMARY:Italian Cooking with Sally Maraventano
DESCRIPTION:Sally Maraventano\, chef and founder of Cucina Casalinga\, a home-based Italian cooking school\, shares her tips and recipes on how to make a simple fall soup and bruschetta. Sally studied Italian language and culture at Georgetown University’s School of Languages and Linguistics and the University of Florence\, Italy. For more than 20 years\, she has been a member of the International Association of Culinary Professionals and teaches “homestyle” Italian cooking in her adult and children’s classes. Online registration is required and space limited. An email requiring confirmation will be sent a few days prior to the event and the Zoom link will be sent the morning of the presentation. Email questions to Susan Lauricella.
URL:https://goodmorningwilton.com/event/italian-cooking-with-sally-maraventano/
LOCATION:ZOOM
CATEGORIES:Class,Cooking Demonstration,Food,Free,Online,Zoom Call
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2020/09/ITALIAN_FOOD.jpg
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201111T160000
DTEND;TZID=America/New_York:20201111T170000
DTSTAMP:20260501T122721
CREATED:20201102T215233Z
LAST-MODIFIED:20201111T124932Z
UID:10009064-1605110400-1605114000@goodmorningwilton.com
SUMMARY:Apple Bites with Katie Shepherd
DESCRIPTION:Kids in grades 3 and up are invited to join Katie Shepherd\, a registered dietitian from Food Explorers\, in baking some Apple Crumb Bars. This dessert is perfect for fall and winter holiday dinners; it has a layer of caramelized apples on top of a delicious cookie crust with a streusel on top. Please see the Wilton Library’s website for the ingredients needed and to register for this virtual class. Registration is required to receive the Zoom link; grades 3 and up with supervision. Email any questions.
URL:https://goodmorningwilton.com/event/apple-bites-with-katie-shepherd/
LOCATION:ZOOM
CATEGORIES:Class,Cooking Demonstration,Food,Kids,Library
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2020/11/THANKSGIVING_CARDS.jpg
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210107T170000
DTEND;TZID=America/New_York:20210107T180000
DTSTAMP:20260501T122721
CREATED:20210103T183904Z
LAST-MODIFIED:20210104T005531Z
UID:10010181-1610038800-1610042400@goodmorningwilton.com
SUMMARY:The Cookbook Connection: A Virtual Recipe Swap: One Pot Creations
DESCRIPTION:Everyone loves making a tasty meal or dish without the hassle of using multiple pots and pans. Join us and share your favorite One Pot creation. \nWhether you use a crockpot\, pressure cooker\, Dutch oven or sheet pan\, we would love to hear all about it! Virtually “show and tell” or just come for the chat. \nRegistration is required and space is limited. Must have a Zoom account. An email link will be provided to all registrants the morning of session. Visit the Wilton Library website to register. Questions? Please email.
URL:https://goodmorningwilton.com/event/the-cookbook-connection-a-virtual-recipe-swap-one-pot-creations/
LOCATION:ZOOM
CATEGORIES:Cooking Demonstration,Dinner,Free,Library,Not for profit,Online,Zoom Call
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2021/01/COOKBOOK_CONNECTION.png
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210121T170000
DTEND;TZID=America/New_York:20210121T180000
DTSTAMP:20260501T122721
CREATED:20210103T200906Z
LAST-MODIFIED:20210104T002536Z
UID:10010105-1611248400-1611252000@goodmorningwilton.com
SUMMARY:Teens Bake Cheese Cake Eggrolls
DESCRIPTION:Join Katie\, registered dietitian from Food Explorers\, to make Baked Cheesecake Egg Rolls! We’ll be using Egg Roll wrappers\, which are found in the specialty refrigerated section\, stuffing them with cheesecake filling and baking them until crispy and golden brown. \nYou’ll need the following ingredients: egg roll wrapper\, cream cheese\, sugar and your choice of additional fillings\, such as: fruit jam\, vanilla\, cinnamon\, sprinkles\, chocolate chips. \nFor teens in grades 6-12. Registration required and space limited. Visit the Wilton Library website to register. Zoom link will be emailed in advance to registrants. \nSponsored by the John & Patricia Curran Teen Fund.
URL:https://goodmorningwilton.com/event/teens-bake-cheese-cake-eggrolls/
LOCATION:ZOOM
CATEGORIES:Cooking Demonstration,Free,Library,Not for profit,Online,Teens,Zoom Call
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2021/01/TEENS_BAKE.jpg
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210204T170000
DTEND;TZID=America/New_York:20210204T180000
DTSTAMP:20260501T122721
CREATED:20210125T225032Z
LAST-MODIFIED:20210129T231205Z
UID:10010164-1612458000-1612461600@goodmorningwilton.com
SUMMARY:Wilton Library: Teen Baking Class- Chocolate Ganache Tart
DESCRIPTION:Join Katie\, a registered dietitian from Food Explorers\, to make a Chocolate Ganache Tart with homemade whipped cream. This delicious dessert is perfect for Valentine’s Day\, so get your practice in now! \nYou’ll need the following ingredients: Oreos or chocolate graham crackers\, butter\, heavy cream (1.5 cups)\, 12 of either dark or milk chocolate (or a mixture of both). Chocolate chips or bars of chocolate are both fine. \nFor teens in grades 6-12. Registration required and space limited. Visit the Wilton Library website to register. Zoom link will be emailed in advance to registrants. Sponsored by the John & Patricia Curran Teen Fund.
URL:https://goodmorningwilton.com/event/wilton-library-teen-baking-class-chocolate-ganache-tart/
LOCATION:ZOOM
CATEGORIES:Cooking Demonstration,Teens,Zoom Call
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2021/01/TEENS_BAKE-1.jpg
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210416T170000
DTEND;TZID=America/New_York:20210416T180000
DTSTAMP:20260501T122721
CREATED:20210329T175840Z
LAST-MODIFIED:20210330T212215Z
UID:10010632-1618592400-1618596000@goodmorningwilton.com
SUMMARY:Banana Cream Pie Cooking Class
DESCRIPTION:Join Katie Shepherd of Food Explorers to make homemade Banana Cream Pie for a spring dessert. This no-bake recipe features a homemade crust\, filling\, and whipped cream. Please have an electric mixer and a pie dish on hand for this recipe. Registration required for grades 1 and up. See the registration link for a list of ingredients. A Zoom link will be sent the morning of the program. Questions may be emailed to Lesley Keogh.
URL:https://goodmorningwilton.com/event/banana-cream-pie-cooking-class/
LOCATION:ZOOM
CATEGORIES:Cooking Demonstration,Food,Kids,Library,Zoom Call
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2021/03/PRIZE.png
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210428T170000
DTEND;TZID=America/New_York:20210428T180000
DTSTAMP:20260501T122721
CREATED:20210329T181619Z
LAST-MODIFIED:20210330T210057Z
UID:10010635-1619629200-1619632800@goodmorningwilton.com
SUMMARY:Chocolate Fudge Pop-Tarts Baking Class for Teens
DESCRIPTION:Join Megan\, a registered dietitian from Food Explorers\, to make homemade chocolate Pop-Tarts! Teens in grades 6-12 learn how to make pastry dough from scratch\, a chocolate fudge filling\, and a delicious glaze to drizzle on top. See registration link for ingredients and kitchen tools needed for the fun. Registration required and space limited. A Zoom link will be provided on the morning of this virtual workshop.
URL:https://goodmorningwilton.com/event/chocolate-fudge-pop-tarts-baking-class-for-teens/
LOCATION:ZOOM
CATEGORIES:Cooking Demonstration,Create!,Library,Teens,Zoom Call
ATTACH;FMTTYPE=image/jpeg:https://goodmorningwilton.com/wp-content/uploads/2021/03/TEENS_BAKE.jpg
ORGANIZER;CN="Wilton Library":MAILTO:publicity@wiltonlibrary.org
END:VEVENT
END:VCALENDAR