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CONNECTICUT:  January  -  February  -  March  -  April & May  -  June  -  July  -  August  -  September  -  October  -  November  -  December

Check previous year if event is not yet updated to current year

2018 CONNECTICUT: MARCH 2018
Food & Wine Festivals, Shows & Local Events

(see also: 2017  -  2016  -  2015 )


February 25-March 4, 2018 - Bethel Restaurant Week - Bethel, Connecticut

February 19-March 4, 2018 - Stamford Winter Restaurant Weeks - Connecticut

February 26-March 4, 2018 - Ridgefield Restaurant Week - Ridgefield, Connecticut
 

 

March 5-9, 2018
National School Breakfast Week - Nationwide
Launched in 1989 to raise awareness of the availability of the School Breakfast Program (SBP) to all children.

March 5-11, 2018  Mystic Restaurant Week - Mystic, Connecticut
Mystic Restaurant Week returns this March! Participating Mystic restaurants will be offering special menus at special prices for lunch and dinner, so get out and revisit your favorites or try some new restaurants.

March 5-11, 2018  Harbor Point Restaurant Week
Harbor Point, Connecticut
Participating Harbor Point restaurants are serving up special lunch & dinner prix fixe menus in several different price options. The prices for lunch range from $15, $25 or $35 for lunch, dinner or brunch. Harbor Point Restaurant Week is presented by Harbor Point Stamford.

March 12-18, 2018  Wilton Restaurant Week
Wilton, Connecticut
Restaurants located in and around Wilton are serving up special prix fixe menus and other culinary selections. It’s a great opportunity to experience some new restaurants, as well as re-visit favorites. Celebrate their fabulous dining scene, which includes a variety of cuisine from Southwestern, Italian and Asian to French, Mexican and American!

March 17-18, 2018 - 28th Hebron Maple Festival
Hebron, Connecticut
Each year thousands of people come from miles around to enjoy the weekend of maple related events. Self-tours, demonstrations and a variety of maple products at several local sugar houses. Dog sled exhibition, chain saw carvers, crafts, vendors and lots of good food!  Annually the 2nd weekend in March.

 

March 27, 2018 - Flavors of Connecticut
Plantsville, Connecticut
Flavors is a culinary experience that goes beyond the traditional gala and provides each table of attendees with a local chef who will prepare a multi-course dinner tableside. The meal that is delivered will showcase the signature dishes of our culinary experts and take you beyond the usual restaurant fare. Unleash your inner "foodie" and experience a distinct evening of dining while helping to fund the research, education and advocacy efforts of the American Liver Foundation.

March 20, 2018 - 'AgDay' National Agriculture Day
Nationwide
A day to recognize and celebrate the abundance provided by agriculture
 

2017 CONNECTICUT: MARCH 2017
Food & Wine Shows & Local Food Events

events still waiting for new dates

March 23, 2017  Meet the Farmers - East Haddam, Connectucut
We are planning on a pop-up farmers market and demo of a new product line we are offering for home and business delivery.
 

2016 CONNECTICUT: MARCH 2016
Food & Wine Festivals & Local Food Events

events still waiting for new dates

March 28-April 2, 2016 - Branford Restaurant Week
Branford, Connecticut
The annual event will feature more 20 Branford restaurants serving special menus or multi-course prix fixe menus at for lunch and dinner.
 

 

2015 CONNECTICUT: MARCH 2015
Food & Wine Festivals, Shows & Local Events

events still waiting for new dates

March 27-28, 2015 - Feeding the Future
New London, Connecticut
Connecticut College is hosting a one and a half day conference on Feeding the Future. The conference will begin with a sustainable banquet on Friday evening, March 27, followed by a keynote lecture by Dan Barber, chef for Blue Hill and author of the forthcoming The Third Plate. On Saturday, the conference will run 8:30 to 4:30pm, with three sessions – the first focusing on the present food system, second on learning from the past – possible lessons for fixing our broken food system, and the third is looking toward the future – cutting edge work that is being done towards a more sustainable food system & greater food security.
 

 

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