SHAPED BY THE OCEAN, FUELED BY DARING RESTAURATEURS
H
artford has a rich gastronomic history. And according to Jason
Carron, owner of Avery Restaurant Consulting, its residents
have always had a passion for good food.
"At the end of the 18th century, the first American
cookbook, 'American Cookery, The Art of Dressing Viands, Fish,
Poultry and Vegetables,' was penned by Amelia Simmons and published
in Hartford," said Carron, adding that Hartford's location near the ocean
helped shape local food and beverage habits, enabling restaurateurs to
easily secure a wide range of seafood delicacies.
Carron said that the restaurant scene in Hartford is growing.
A culinary tradition
BY STEPHANIE KALINA-METZGER
OYSTERS, REFLECTING the
maritime origins of Hartford's
culinary scene, are a staple at
Max's Oyster Bar in West Hartford.
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