The Hospitality Collective, in collaboration with Fiddleheads Cafe in Hartford’s West End, hosted a celebration in honor of the postponed Connecticut fair, The Big E, with multiple last-weekend-of-September dates and entry times for safe enjoyment and service. The Big West E brought the best of the popular New England pastime to guests with fair food, specialty cocktails, live music and games in a safe, socially distanced setting with both indoor and outdoor seating options. Guests enjoyed four courses of elevated fair food prepared by Chefs David Gilmore, Ben Dubow and Pepe Burby, Owner, Fiddleheads Cafe, along with canned cocktails from The Cocktail Chemist by Dimitrios Zahariadis. Both evenings featured local craft beer selections in the event’s beer garden, including selections from Alvarium Beer Co., Back East Brewing Company, City Steam Brewery, Connecticut Valley Brewing Company, Firefly Hollow Brewing Co., Jack’s Abby Craft Lagers, Phantom Brewing Co. and Two Roads Brewing Company. Signature fair-themed cocktails were led by Khalid Williams, Justin Morales, Jerome Daigneault and Sam Dzeicol, alongside many trade professionals and groups, including CheersCT, Shogun Ex and Toast, also involved in executing the memorable all-hands-on-deck tasting experience. Williams said, “We are dedicated to giving people some respite and some fun and some piece of mind during a really hard time. This event specifically, the Big E is canceled, and every year, it’s such a cornerstone of New England. We wanted to bring that feel, add some chef-driven food, mixologist-driven cocktails but still keep the fun, lighthearted atmosphere.” The event benefited Fiddleheads Cafe and the American Foundation for Suicide Prevention Connecticut Chapter during September’s National Suicide Prevention Month.
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- The Hospitality Collective, in collaboration with Fiddleheads Cafe, hosted The Big West E in Hartford on Sept. 27-28.
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- Pepe Burbe, Co-owner, Fiddleheads Cafe; Carly Tyrrell, Co-owner, Fiddleheads Cafe; Ben Dubow, Partner, The Hospitality Collective; David Gilmore, Chef, The Hospitality Collective and The Hartford Club; Sam Dziecol, Bartender, The Marlborough Tavern; Khalid Williams, Bartender, Taprock Beer Bar & Refuge; Justin Morales, Owner, The Marlborough Tavern; Anthony Sousa, CFO, The Hospitality Collective and Toast; and Jerome Daigneault, Bartender, The Marlborough Tavern.
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- The Stroopwafel and Chill made with vanilla-infused bourbon, hemp milk, Hartford Flavor Company Chai Spice and amaro, garnished with a stroopwafel cookie; the CT Spiked Cider, featuring Fifth State Distillery Cinnamon Zap; the Naughty Camper, made with 360 Double Chocolate Flavored Vodka made with Godiva chocolate, almond milk, chocolate bitters, a graham cracker rim and marshmallow brûlée; and The Portland Gale made with Sailor Jerry Rum, lime juice, blueberry puree and ginger beer.
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- Guests enjoyed gourmet versions of popular fair foods.
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- Dick Daley, Brewery Representative, Harpoon Brewery.
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- Jon Ladd, Sales Ambassador, Back East Brewing Company.
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- Brand Ambassador Amanda Barroso, Connecticut Valley Brewing Company.
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- Scott Edelson, Sales Team Lead, City Steam Brewery highlighting Blueberry Guava Twist Sour Ale.
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- Shane Cianci and Steve Lander, Firefly Hollow Brewing Co.
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- Dan Rek for The Cocktail Chemist highlighting the ready-to-drink canned cocktail in Mojito, Espresso Martini, Vodka Soda with Cranberry and Something Good. The line was created and launched by Connecticut’s Dimitrios Zahariadis.
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- The CT Spiked Cider, featuring Fifth State Distillery Cinnamon Zap; the King of Rock ’N’ Roll Sour, featuring Skrewball Peanut Butter Whiskey, grape jelly simple syrup, egg white, lemon juice, garnished with a peanut butter banana chunk; and the Stroopwafel and Chill: vanilla-infused bourbon, hemp milk, Hartford Flavor Company Chai Spice and amaro, garnished with a stroopwafel cookie.
