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We visit Four Mile River Farm, and a mission-based restaurant in Hartford is reimagined

Welcome to the new season of Seasoned! Each month, you’ll get to know local chefs and farmers who grow and cook our food as Chef Plum and special guest co-hosts visit the people and places that make our state such a delicious place to live. To kick off the second season of Seasoned, Chef Plum teams up with someone near-and-dear to so many hearts in our local food world: Winter Caplanson, founder of the Connecticut Food & Farm Report and Connecticut Food & Farm magazine.

This month, Chef Plum and Winter talk with the family behind Four Mile River Farm in Old Lyme about life on the farm and the craft of butchery.

Chef Ben Dubow (pictured below) discusses the spirit behind the mission-based restaurant Fire By Forge in Hartford. And, we have a tasting party with Jordan Abbott, owner of Nutmeg + Honey, curators of Connecticut-made foodie gift boxes. Plus, Chef Plum tries the garlic ice cream at the Connecticut Garlic & Harvest Festival.

GUESTS:

Connecticut-made products featured in Nutmeg + Honey gift boxes
(We tasted more treats than we could fit in this episode, so we're sharing a list of favorites so you can taste for yourselves)

1. Sea Salt Lemon and Thyme Artisan Crackers from Southbury Baking Company in Southbury
2. Fig Almond Spread from The Gracious Gourmet in Bridgewater
3. Sea Salt Caramels from Fascia's Chocolates in Waterbury
4. Original Family Recipe Chips from Rose Sisters Chips in Bridgeport
5. Dragon's Blood Elixir Artisan Hot Sauces & Condiments in Windham
6. Gourmet Shortbread Cookies from Savor Fine Foods in Thomaston
7. Teas from Simpson & Vail Tea Company in Bridgewater (learn more about tea and Simpson & Vail's tea experts.)
8. Blueberry Blossom Honey by Red Bee Apiary in Weston
9. Honey Vanilla Granola from Ivy's Gourmet in Greens Farms
10. Quick Fix Brittle from Connecticut Cookie Co. in Fairfield
11. Nut Stash in Torrington
12. J. René Coffee Roasters in West Hartford. (Get to know owner J. René Martinez.)

Get a taste of the gift boxes:

More photos:
View additional photos of this month's featured guests and Fire By Forge courtesy of Winter Caplanson
Four Mile River Farm
Dishes on the Fire by Forge menu
View the Connecticut Food & Farm gallery

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Taylor Doyle and Jacob Gannon.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available every month as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! You can also subscribe to our newsletter, Full Plate, for links to videos, recipes, cooking tips, and the latest episode of Seasoned.

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Robyn is the senior producer of 'Seasoned,' a show celebrating food and farms. She's food-obsessed, loves to bake, and constantly thinks about people in the food world, both nationally and locally, who have compelling stories to tell about food.
Host of Seasoned and Restaurant Road Trip.
Winter Caplanson is a guest co-host of Seasoned and an accomplished magazine photographer. Her work earned a Society of Professional Journalists Excellence in Journalism first place award. Winter publishes stories of the local food movement in the Connecticut Food & Farm Report.
Catie Talarski is Senior Director of Storytelling and Radio Programming at Connecticut Public.
Emily Charash is a podcast producer for Seasoned and Disrupted. She also produces branded podcasts for museums, cultural institutions, and businesses. Emily grew up in Newtown, Connecticut and loves UCONN women’s basketball!
Katrice Claudio is a producer of Seasoned.
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