2014 CT’s Best To Eat And Drink

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jam1Looking for the best Connecticut-grown/made food and drink there is this year?

South Glastonbury’s Killam & Bassette Farmstead LLC apple pie jam and New Preston’s Hopkins Vineyard Vidal Blanc Ice Wine, 2011

They were the two products deemed “product of the year” in the CT Specialty Food Association’s 13th Product Awards Competition held earlier this month.

More than two dozen food writers, chefs, wine specialists and media personalities sampled 36 categories of foods and beverages to determine the winners of the prestigious awards spotlighting CT made and/or grown wine1 (2)produce, cheeses, cookies, sauces, oils, vinegars, and more.

Besides its 2014 Wine Product of the year designation, the Hopkins Vineyard wine also received high enough marks to be placed in the “exceptional” category, the highest category in which a wine could place.

Other winners and their categories were:

Aged cheese: Cato Corner Farm, Colchester; Aged Bloomsday

Bread: CT Gourmet, Windham Center, Rosemary and Black Olive Tapenade Bread

Barbecue: The Purple Pear by Tina, Willington; Cowboy Barbecue Sauce

Chocolcookies (2)ate: Bridgewater Chocolate, Brookfield, Salty Brits

Cookie: Rachel Cookies & Treats, Plainville; Peanut Butter Cookies and Rachel’s Cookies & Treats, Plainville; Nonna’s Anise Cookies.

CT Grown: White Oak Farm & Table, Westport; Maple Hall Ketchup

Dessert: Heavenly Bites, Wilton; Devil’s food Cake Bites

Frozen Food: Heidi’s Meatless Meatballs, Greenwich; Santa Fe Meatless Meatballs

Gluten Free: Suzie-UIE LLC, Voluntown; New York Cheesecake

Hors d’oeuvre: Norm’s Best, Putnam; Original Marinated Mushrooms

Ice cream: Suzie-UIE, LLC Voluntown; UIE

Meat: Butcher’s Best, Newtown; Pork Jerky

Mix: Aurora Products, Orange; Roast Your Own Tuscan and Aurora Products; Roast Your Own Basil & Garlic and Aurora Products Orange; Roast Your Own Rosemary

Non-Alcoholic Beverage: Raus Coffee Company, Stamford; Roman Navel Coffee Beverage

Oil: D&M Packing, LLC Waterbury; Saparosa Black Truffle Oil

Packaging: sauceKathie’s Kitchen LLC, North Haven, SuperSeedz Product Line

Pasta sauce: Chef Silvio’s of Wooster St., Guilford; Chef Silvio’s Capricciosa Sauce

Relish: Killam & Bassette Farmstead LLC, South Glastonbury; Sugar Free Zucchini Relish

Salad Dressing: Krazy for Kazu’s Inc. Falls Village; Japanese Style Ginger Dressing

Savory Condiment: White Oak Farm & Table, Westport; Champagne Dill Wasabi Mustard, and Winding Drive Gourmet Specialties, Woodbury; Habanero Gold Jelly

Seasoning: Passage Foods, Collinsville; Passage to Japan Teriyaki Chicken Stir Fry Sauce

Snack Food: Bishop’s Orchard Farm Market, Guilford; Maple Kettlecorn

Sweet Toppings: The Purple Pear by Tina, Willington; Buttered Almond Cream

Tapenade: Fortuna Foods & Catering Com. Burlington; Bruschetta Topping, Original

Vegetable: Dondero Orchards, LLC South Glastonbury; Dill Green Tomatoes

Vinegar: Ariston Specialties, LLC Bloomfield; Truffle Infused Balsamic Vinegar

Wine-Blush: Jones Winery, Shelton, First Blush, 2012

Wine-Dry Red: Hopkins Vineyard, New Preston, Cabernet Franc 2010

Wine Dry White: Hopkins Vineyard, New Preston, Vineyard Reserve 2012

Wine Fruit: Holmberg Orchards, Inc., Gales Ferry; Macintosh Hard Cider 2013 and Holmberg Orchards Inc., Gales Ferry; Harmony Peach Wine 2012

Wine-other Red: Jones Winery, Shelton; Beacon Light #8 2012

Wine-other White: Hopkins Vineyard, New Preston; Westwind, 2012

Wine Rose: Jones winery, Shelton; Rose of Cabernet Franc, 2012

 

 

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