Sixth Annual Farm-to-Chef Week Sept. 13-19
Sixty-plus restaurants, farms, schools, wineries, cafeterias and other foodservice venues throughout the state will create and offer special Connecticut Grown menus featuring local ingredients during Farm-to-Chef Week, Sept. 13-19.
This special week encourages culinary professionals to use Connecticut Grown ingredients in new ways on their menus while also helping enlighten residents and visitors about the diversity of farm products grown and raised in Connecticut.
The wide array of participating venues offer choices for every taste and budget, from casual take-out to formal multi-course meals, and from wholesome health food to decadent delicacies. Participants must offer a minimum of four items, with each featuring one or more Connecticut Grown items. Beyond that, the menu is limited only by the chef’s imagination.
“Farm-to-Chef Week provides Connecticut residents and visitors with an exciting and enjoyable opportunity to sample and learn about the diversity of Connecticut Grown foods,” Dept. of Agriculture Cmsr. Steven K. Reviczky said. “It is a week-long showcase of menus created by our state’s most talented and creative chefs using ingredients grown and raised by innovative and hard-working farm families in our communities.”
The Dept. of Agriculture began Farm-to-Chef Week in 2010 as part of its year-round Farm-to-Chef Program, which launched in 2006 and has served as a model for programs in other states.