Connecticut's unofficial nickname, the Nutmeg State, origins uncertain, may have come from its sailors returning from voyages with nutmeg (which in the 18th and 19th centuries was a very valuable spice).  What do the hamburgers and frisbees have in common?  Mrs. Frisbie's empty pie plates tossed by Yale students in the roaring 20's, the frisbee, invented in CT.  Mr. Louis Lassen, responding to customer demand, broiled a beef patty and placed it between two pieces of bread, the hamburger, invented in CT.  Patrons can still enjoy a burger at Louis' Lunch, New Haven, CT; or, how about a steamed burger at Ted's Restaurant in Meriden, CT.

Connecticut's culinary claims are as varied as it's settler's.  First, the indigenous Mohegans; and then the Dutch, Puritans, British, Africans, Germans, Irish, Italian, French Canadian, Portuguese, Polish; and more recently, Chinese, Greek, Puerto Ricans, Jamaicans, Thai, Latinos, and the list goes on.  Thus, the culinary influences are many and varied. It is a complicated mix of history, cultural/ethnic influence, and local commodities.  In any of CT's 169 towns you will find a pizza restaurant, chinese buffet, or local diner.  With its southern border running along the Long Island Sound, seafood plays a special role in CT's destiny.  From Abbott's Lobster in the Rough to the Norwalk Oyster Festival, seafood features prominently if you visit CT's southern counties.  The Eastern Oyster was designated the State Shellfish in 1989.  Who can enjoy oysters without a glass of chardonnay?  Check out the Connecticut Wine Trail. 

For more infomation about Connecticut cooking classes, food tours or food festivals, please browse DestinationFood's webpages or check out CT's official tourism website.