3rd Thursday Street Fest welcomes YOU from May through September. Join in the celebration of community, diversity, and warm weather delights. Featuring over 100 local vendors ranging from crafts goods and artisans to food trucks and 4 musical stages for diverse auditory appetites, the Fest will enhance and enliven your spirit. You are invited to socialize in the beer garden, take in the live street performances, or dance into the night! There is also always fun for the kids! Bring the children to the numerous free activities especially for them!
Brought to you by Willimantic Renaissance, Inc., a grassroots 501(c)3 non-profit organization formed to revitalize downtown Willimantic by celebrating diversity, building community, and attracting consumers. 3rd Thursday Street Fests are truly a community event.
Overlooking scenic Willimantic Falls and adjacent to the famous Frog Bridge, 560 On Main features spacious apartments complete with an artistic, warehouse, loft feel and unique floors plans thoughtfully designed within the walls of the historic Willimantic thread mill. 560 on Main provides each resident with the ultimate in comfort and enjoyment by offering state of the art amenities, outstanding accommodations, and exceptional location within walking distance to ECSU, shops, entertainment and restaurants.
What you eat has a major impact on your overall health – and our mission is to improve the health of our communities by serving healthy meals and supporting independent regional farmers. We set the standard when it comes to sourcing local, sustainable, meats and produce from our network of regional farms. We use specific growing practices and cooking methods to preserve the nutrient density of our ingredients.
Our meals taste the best because they are made with only the best ingredients. Rotational grazing and high-quality compost produce naturally healthier soil, which provides increased vitamin and mineral content in the produce and meats. In addition, a healthier plant system allows the farms to eliminate the need for harmful pesticides and chemical fertilizers. The addition of roots, bugs, worms, and other naturally-occurring proteins to their diets truly make our animals tastier. We also allow our animals to continue feeding on their mothers most of their first year of life, making our meats tastier, more nutritious, and more tender than meat from other farms. That is the Azuluna way!
Our chefs are graduates of the prestigious Johnson and Wales Culinary School and our advisory board includes the Assistant Dean of Culinary and Professor at Johnson and Wales Culinary School in Rhode Island. Our Executive Chef has won Best Plate Entree internationally, and Best Caterer of the Year and Most Innovative Chef in Connecticut.
This team of culinary professionals, supported by trained nutritional experts, uses innovative cooking techniques combined with the use of key flavor ingredients that keep our meals healthy and low in calories. Steaming, simmering, braising and roasting keep the nutrients in our meals without sacrificing flavor.
This core network and dedicated process means healthy meals that are delicious every time.