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Savor September Festivals

Savor September Festivals

Area Daily's round-up of the best September food festivals

Eat and drink your way through September with festivals that showcase succulent seafood, inventive dishes and tasty beverages. Steal away for the weekend to savor the food and drink of September.

Put on your sea legs for the annual Maryland Seafood Festival Sept. 8 to 9 in Annapolis, Md. Nosh on Maryland's favorite dishes from local chefs and restaurants.

Taste over 175 varieties of Heirloom tomatoes at the 16th Annual Kendall-Jackson Heirloom Tomato Festival in Santa Rosa, Calif. Sample tomato dishes from local wine country and San Francisco restaurants.

Sip your way through the Bourbon Capital of the World at the Kentucky Bourbon Festival, Sept. 11 to 16 in Bardstown, Ky. Explore the whiskey trail while capturing history and culture.

Chill out in New England at the Newport Mansions Wine and Food Festival on Sept. 21 to 23 in Newport, R.I. Go for the chef demonstrations, wine tasting, and some of Newport's finest mansions.

Visit Area Daily for more of the best in urban travel.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Savor: A Revolution in Food Culture

Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.

Savor: A Revolution in Food Culture is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.

MOBILE TOUR

Click here to access the Savor Mobile Tour from any location on your smartphone, tablet, or computer.

PUBLIC PROGRAMS

TOURS

Tours of the exhibition take place on Sundays at 11am & Wednesdays at 1pm. Space is limited and reservations are required via thewadsworth.org/events.

Major support provided by Beatrice Koopman, Dorothy Brooks Koopman, and Rena Koopman through the Beatrice Fox Auerbach Foundation Fund at the Hartford Foundation for Public Giving with additional support from the David T. Langrock Foundation, Duff Ashmead and Eric Ort, Mr. Gerard Lupacchino and Mr. Lynn C. Beaulieu, Agnes and Bill Peelle, the Design and Decorative Arts Council and Bank of America.

Sustaining support for the Wadsworth Atheneum provided by Newman’s Own Foundation and the Greater Hartford Arts Council’s United Arts Campaign.

Images: Boy and Girl Shelling Peas, England, Chelsea, c. 1759–70. Soft-paste porcelain, enamels, and gilding. Photograph © 2019 Museum of Fine Arts, Boston. Gift of Richard C. Paine Carp Tureen and stand, England, Chelsea, c. 1755. Soft-paste porcelain, enamels. Gardiner Museum, Toronto, Canada. Courtesy of Michele Beiny. Photo by Michele Beiny/Richard Goodbody Tureen with cover, France, Sceaux, c. 1755. Tin-glazed earthenware (faience). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.


Watch the video: Savor the Experience (October 2021).