Sunday, November 12, 2017
at Saint Clements Castle

"Treasure and Treachery in the Constitution State"

with Wick Griswold, Author and
Associate Professor of Sociology at the University of Hartford,

Wick GriswoldboatWe may be far from the Caribbean, but pirates and privateers were once seen in Connecticut. According to Renwick (Wick) Griswold, rumors still circulate of treasure buried by Captain Kidd near the Connecticut River. Griswold, author of "Connecticut Pirates and Privateers: Treachery and Treasure in the Constitution State" pirates and privateers will bring tales of mariners, "mooncussers" and mutiny to our Annual Gathering. Thrill to tales of Spanish treasure worth almost a billion dollars that still lies beneath Connecticut soil. Let images of Captain Kidd's demons supply some post-Halloween shivers of your timbers. Hear stories of derring do, duplicity and torrid romance sealed with a purloined diamond.

book coverWick's presentation blends historical research, folklore, and family legends. He will introduce you to pirates and privateers who are connected with Connecticut history, including: Captain David Marteens, Captain William Kidd, Captain Edward Teach (Blackbeard), Lion Gardiner, James Gardiner, Sarah Van Oort, Sarah Griswold, Lord Bellomont, the Earl of Essex, Joseph Smith and a others. Professor Griswold's signature class is the Sociology of the Connecticut River Watershed.

In his free time he serves as Commodore of the Connecticut River Drifting Society and he volunteers on several CT River and Long Island Sound projects, including The protection of Piping Plovers and Least Terns at Griswold Point, the shad fishery, water quality and marsh habitat. His current project includes coordinating an exhibit at the CT River Museum for spring 2019, entitled “River of Welcome: 400 Years of Immigration Into the CT River Valley Museum. He lives where the Connecticut river debouches into Long Island Sound.

 We have another set of incredible afternoon workshops.

Dinner Choices:
Frenched Pork Loin Chop with Pomegranate Balsamic Glaze Each entree is served with Mixed Field Green Salad and Farfalle Pasta with Artichoke Hearts and Sundried Tomatoes in a Light Garlic Cream, followed by Triple Chocolate Layer Mousse Cake with Starbucks Coffee and Tea. Everything is prepared gluten-free except the bread and dessert.
Chicken Francaise with Romano Locatelli, Lemon and Capers
Grilled Angus Sirloin with Barolo and Caramelized Shallots
Eggplant Rollatini

Reservations required by November 4th
Make your reservations now

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