Archived Topics
More Happy Memories
Posted By: Jean Manter
Date: Sunday, 28 January 2001, at 8:28 a.m.
In addition to the CT. Opera, I also sang with Town and Gown which was a highly successful group comprised of town people like me and university people from Connecticut State College (UConn). Herbert France of the Music Department at the College formed the group. We rehearsed in a hall next to the Dunham Library on Union Street but performed in the old Armory at the College. We had a big group and there may still be others out there that were in it or at least remember it. We did serious oratorios, etc. as well as fun things like Gilbert & Sullivan. I think it was the Mikado that everyone enjoyed so much we did it again in Willimantic at the Armory on Pleasant Street.
There was also an Oratorio Society in Willimantic that I belonged to and I think that Virginia Allen, who was the organist at the Congregational Church for years was instrumental in getting it started. We rehearsed and performed at the Church. I also sang in the church choir for quite a while.
Posted By: Pat <pjmcshea@hotmail.com>
Date: Saturday, 22 February 2003, at 10:34 a.m.
In Response To: Re: Memories of a Better Willimantic (Pat)
I guess i got too excited about grinders and 'Remy's' and pushed the wrong buttons. Whenever I visited Willimantic I would go to Remy's for some grinders. When I go to Subway today I am an unhappy customer. Some of them do not even have provolone as a choice. Also I have to tell them how to make them. I never come close to making them like we used to buy. If anyone who reads this knows how to make the grinders like they used to at Remys please let me know.
Re: Memories of a Better Willimantic
Posted By: rd <artattic@crosslink.net>
Date: Saturday, 22 February 2003, at 9:23 p.m.
In Response To: Re: Memories of a Better Willimantic (Pat)
One key ingredient is finding good grinder rolls-not the soft white hoagie rolls that taste like a large hot dog bun. And, I think the good grinders were made with a little sweet cabbage added in with the lettuce. The rest is good provolone cheese, good genoa salami,tomatoes and I think they used a combination or olive oil and something else. Best I can remember
Re: Memories of a Better Willimantic
Posted By: Lenny <harvey2000@cfl.rr.com>
Date: Sunday, 23 February 2003, at 9:07 a.m.
In Response To: Re: Memories of a Better Willimantic (rd)
Let me say one thing about grinders, They are not available any place but willimantic. In florida they call them Subs, In SW CT. they call them Wedges, the name vary from one place to another. BUT only In willimantic do you get Grinders that taste the way they do in willimantic. I have no idea why that is. I only know on my visits back to town, a grinder or two is always on the agenda. Its something I miss greatly.
Posted By: Mac <Mac001@hotmail.com>
Date: Sunday, 23 February 2003, at 9:21 a.m.
In Response To: Re: Memories of a Better Willimantic (Lenny)
Since Remy's is no longer there, where in Willimantic can I buy grinders that are like those that were sold at Remy's? ( I think that was Santa Lucias?) A bit of history.. I guess.. we used to practice football across the river and would buy grinders on our way back.. I think some of us walked and/or ran to and from the field. Still looking for a more detailed recipe on how to make them.
Posted By: dick <rgesner298@earthlink.net>
Date: Sunday, 23 February 2003, at 11:33 a.m.
In Response To: Re: Memories of a Better Willimantic (Mac)
I know REMY used cabbage not LETTUCE to make his unique grinders. I have been coast to coast and have never found one to come close to remys. I do know a man that worked for remy and he should know the secret. next time I see him i'll ask him. the rolls were provided by the mandell bakery and they were indeed a large part of the taste. if any of you know ronald bill he would know.
Posted By: Mac <Mac001@hotmail.com>
Date: Sunday, 23 February 2003, at 11:57 a.m.
In Response To: Re: Memories of a Better Willimantic (dick)
Thanks Dick. We are getting closer. I guess I am not the only one who has travelled all over and tried to buy Grinders (Subs, Hoagies, whatever..) that were like those at Remys and have been greatly disappointed. I believe you are right. Cabbage not lettuce, Provalone, Salami, Olive Oil, I think that there was some kind of Red peppers that might have come out of a jar with a consistency like tomatoes..What else? ..Now, how to make the bread?