|
|
The insurance firm he heads, as well as Northeast Tent Productions and Best Sanitation, are the sponsors of the third annual event, which is held in conjunction with the Greater New Milford Chamber of Commerce.
"We always did our Business Scene at one of the four or five of the big restaurants in town, which could accommodate more people, but that's not all the area has to offer," the Bridgewater resident said, referring to a regular networking event co-sponsored by the Greater New Milford Chamber of Commerce in conjunction with a different local business each month. "I like to try to find ones off the beaten path in our towns and wanted people to know about them, too."
"A Taste of New Milford was really designed as a Business Scene event with the chamber three years ago, but it has grown to be more than that now," said Jeffrey Kilberg, a partner in the insurance firm and co-organizer of the tasting event.
"It's no longer a Business Scene. This year it's a bigger networking event, [showcasing] restaurants, caterers and retail stores," the New Milford resident said.
"All of the restaurants, if they want to participate, have a way to introduce themselves to people and the most prominent place downtown to do it," he said, and stores in the area can welcome them as well, showing off what they have to offer, too.
"After all, that's the mission of the Greater New Milford Chamber of Commerce-to promote local business," added Mr. Herrington, who is a member of the chamber's board.
Participants as well as examples of the food they will offer include Adrienne Fine American Dining, lobster risotto; Three Brothers Restaurant, spinach and cheese pie; Lucia Ristorante, fried ravioli with sauce and pasta gigi; Matteo's Restaurant, penne a la vodka and chicken cacciatore; The Upper Crust, pear and prosciutto tartlet and gnocchi; River Bistro, buckwheat blini; Primo's Deli, rice, beans and meat; Kelly's Sweet Rewards, cake; Route 7 Deli and Catering, tuna/chix/potato salad and gyro pita; Bonni Manning Catering, pumpkin squares; All Aboard Pizzeria, pizza, pasta and fried dough; Food for Thought of CT, empanadas, cookies, bread pudding; The Sweet Spot, baked goods; White Horse Country Pub & Restaurant, Guinness beef stew and Banoffi pie; Executive Cuisine, bread pudding and butternut squash and apple soup; Gary's Rib House, ribs of course; and 59 Bank, antipasto.
Tivoli, New Milford's newest restaurant, which is located on the southwestern end of the Green, will also be participating, and the Community Culinary School of Northwestern Connecticut will provide Southwestern chicken chili and brownies. And Powerhouse Appliances will offer barbecue fare off the grill.
The first year, admission was free, and about 350 people attended. Last year, there was a $3 charge per person, and the organizers anticipated a crowd of "maybe up to 500." However, about "800 to 900" people showed up, and the organizers are hoping for even more this year.
"The samples are delicious," said Mr. Kilberg, as a way of explaining the event's increasing popularity.
"The most success we've had is when the business owners are on hand to talk about their food and services," said Mr. Herrington. "We want them to have enough space to serve as well as visit with people without anyone feeling all crowded in."
This year, admission is $10 per person or $20 per family. There will be more tents than usual set up on the green, and diners will be given a map showing where the participating retailers are located.
The list, as of earlier this week, included Play, Sassy Shoes, Bank Street Theater, Bank St. Book Nook, Gregory James Gallery, Village Center for the Arts, Silver & Gould, Joan's Candy Cupboard, Natural Market Place, Swank on Bank, Homeward Bound, Dolly's Wine Boutique, New Milford Music Center, Colonial Photo, Barkery Boo'tique, Focal Point, The Good Sport, Cosmetique, Skin Deep Ink, Joe's Salon & Spa, Webster Bank and Bridge Fine Wine, Spirits & Beer.
"The excitement is building," said Ellen Gil, a sales representative with the firm, who is coordinating the participation of retailers on Bank, Railroad, Church and Elm streets as well as the Green. "Some will be serving wine, cheese and crackers or a tasting of food, or offering discounts or coupons," said the Sherman resident.
"We're encouraging people to come an hour early, register on the green and pick up their map to tour the local retailers and then come back and eat," said Mr. Herrington. "It should be a wonderful, relaxing and exciting experience."
"We hope people will feel a wonderful sense of community and that they will find something just for them," the event organizer added, saying that he particularly enjoys "discovering" something "special" he didn't know about in the area.
This year, the participating restaurants and caterers will have the opportunity to offer some items for sale.
"It's expensive for people to give away free food, so we're going to let them sell some goods," Mr. Herrington said.
The event is a benefit for the Culinary School, formerly known as the New Milford Community Culinary School, which was established in 2007 to train unemployed or underemployed men and women for jobs in the food service industry. Last year, it received "over $2,000," according to Mr. Herrington.
Parking is available throughout the downtown area, particularly in the parking lot off Bridge Street behind the New Milford Railroad Station.
