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Conneaut Lake Cuisine

Our annual Conneaut Lake Cuisine is back this year.  It is set for May 13th at Hotel Conneaut.  And, we are sold out again!

Thanks to the following restaurants/food vendors who are participating: Hotel Conneaut, Tavern 618, The G.O.A.T. Bar and Grill, Zatsick's Golden Dawn, Subway, Sheetz, Rising River Brewery, Strudel Factory, Livingston's Quality Meats, Silver Shores, Pelican Landing III, Pizza Joe's, Sherry's Distributors, Casey's Candies and Ice Cream, Saegertown Beverage, Memories of Mama Bear's, Crawford County Dairy Princess and Conneaut Lake Area Historical Society. 

It is always a fun event and a great fundraiser for us.

Jean Shanley is chairman and Amanda Coulter, co-chairman this year.

This is our 16th year. We had a four-year break because of Covid-19, but we are happy to bring this back as a nice event for the community to get a taste of what our local vendors have to offer.


Started in 2004, our annual Conneaut Lake Cuisine opens our fundraising events for the historical society each year.

Although we had to cancel it in 2020 - 2023 because of the Covid-19 pandemic, we hope to resume this popular event in May of 2022.

Held in May, the cuisine offers "tastes" of various foods from approximately 20 different vendors in the Conneaut Lake area.

Restaurants and food vendors provide the food, which is offered in a buffet style setting.

Once vendors are set up, guests then go to each station to get a sample and then proceed to the next station.

Ticket sales are limited to 250 people. There is a two-fold purpose for that. First, we didn't want to burden those providing food to more than that. Second, the hall where it is held will not accommodate more than that.

Tickets go on sale in March and we always sell out.

We have found it to be a great community event as we have guests from not only Conneaut Lake, but throughout the county.

In addition to the delicious food, it is a wonderful opportunity to meet and get to know other people -- as well as promote our museum.

The society is so grateful for our restaurants and food vendors who always say "of course" when we call to ask them if they are coming again. Some have been at every cuisine. Without their support, this would not be possible.

Profits are used for the society to meet its mission of preserving our history.

They account for about 10 percent of our annual budget.

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