Edible Nutmeg: On the Road

Join Chef Plum as he takes Edible Nutmeg on the Road to Oxford, CT, to speak with the guys who make Black Hog Brewery's exceptional beer and cook up some garlicy, gingery, beer-infused clams!

Join us as Chef Plum visits Gilbertie's Herb Garden in Easton, CT for the second episode of Edible Nutmeg on the Road! Plum chats with owner Sal Gilbertie about his nursery and then puts together a delicious carrot and microgreen salad with fresh ricotta and a bacon-mustard vinaigrette.

Chef Plum is back on the road visiting Copps Island Oysters in Norwalk, battling the waves with Norm Bloom & Sons to bring in fresh, Connecticut shellfish. With an incredible, grilled, in-shell lobster recipe too!

Join Chef Plum on the road, as he visits Oui Charcuterie in Woodbridge, Connecticut, along with CT Style co-host Ryan Kristafer to learn all about how they make their incredible, traditional salamis.

Chef Plum and the Edible Nutmeg on the Road team are joined by Chef Adam Bedini as they head out to the countryside for this visit to Peter Fay and Mohawk Bison in Goshen, CT. Tour the farm with Plum and sit in on a great summer grilling recipe!