Fall Clambake in the Connecticut Western Reserve

Native American tribes of Massachusetts, Maine, and Connecticut cooked clams and lobsters in sand pits as far back as 2000 years ago.  Thus starting the tradition of the clambake.   As settlers from New England made their way to the Connecticut Western Reserve (now Northeast Ohio) in the early 1800's, one of the traditions they brought with them was the fall clambakes. 

Three local wineries are partaking in this fall tradition in the coming weeks. Each have a unique take on the menu's so you can hit them all. (Reservations required)

Sept 22nd - M Cellars is hosting Bistro 185, who is preparing Clams, Sausage, Chicken or Ribs, Chowder, Corn, Potatoes, Rolls

Oct 6th - Laurentia Vineyard & Winery - Clam Chowder, Clams, Sweet Potatoes, Corn, Coleslaw, Steak or Lobster, Pecan Ball and one glass of complimentary paired wine

Oct 8th - Laurello Vineyards is hosting J&J catering, who is preparing Clams, Chowder, 1/2 Chicken, Red Skin Potatoes, Corn, Coleslaw