New Britain City Journal

New Britain's Weekly Online Newspaper


NBMAA Hosts Annual Art of Wine and Food

For one night every year, the worlds of American art, fine wine and choice cuisine come together as one. The Art of Wine and Food presented by Farmington Bank, is New Britain Museum of American Art’s (NBMAA) premier fall fundraising event. The exquisite evening generates essential funding for the Museum’s educational programming. The 8th annual event will take place on Tuesday, September 13 beginning at 5:30 p.m. in the Museum’s Chase Family Building.

Guests will be treated to the appetizing creations of the region’s most gifted chefs paired with some of the world’s finest wines.

Honorary hosts include Billy Grant of Restaurant Bricco, Grants Restaurant and Bricco Trattoria, Noel Jones of Polytechnic On20 and Christopher Prosperi of Metro Bis.

A total of 17 chefs representing 20 food establishments are on the roster, including the following:

  • Barcelona Wine Bar, Chef Adam Greenberg, West Hartford
  • The Blue Elephant Trail and The Elephant Trail, Chef Soden Tek, West Hartford and Avon
  • City Fare Catering, Chef Phyllis Risley, Hartford
  • Feng Asian Bistro, Chef Jared Calderone, Hartford
  • Firebox Restaurant, Chef Sean Farrell, Hartford
  • Grants Restaurant, Restaurant Bricco, and Bricco Trattoria, Chef Billy Grant, West Hartford and Glastonbury
  • JORDAN Caterers, Chef Kevin Cottle, Cheshire
  • La Tavola Ristorante, Chef Nick Mancini, Waterbury
  • Metro Bis, Chef Chris Prosperi, Simsbury
  • Mohegan Sun, Chef Lynn Mansel, Uncasville
  • Piccolo Arancio, Chef Sal Cialfi, Farmington
  • Plan B Burger Bar, Chef Jorge Alfonso, Glastonbury, Simsbury and West Hartford
  • PolytechnicON20, Chef Noel Jones, Hartford
  • The mill at 2t, Chef Ryan Jones, Tariffville
  • Thali and Oaxaca Kitchen, Chef Prasad Chirnomula, New Haven
  • Tisane Euro-Asian Cafe, Chef James Wishneski, Hartford
  • Toshi Japanese Restaurant, Chef Michael Ma, Avon

The evening concludes with a decadent dessert reception hosted by Mohegan Sun’s Executive Pastry Chef Lynn Mansel.