2016 Farm-to-Chef Week is September 18-24



Photo Credit: Killiam & Bassette Farmstead

Photo Credit: Killiam & Bassette Farmstead & LynnDamon.com

This year’s Farm-to-Chef Week will run September 18-24, 2016. Open to all restaurants and food-service businesses in the state, it invites participants to create a special Farm-to-Chef menu that showcases Connecticut Grown ingredients and beverages. This promotion is an initiative of the department’s Farm-to-Chef Program, which connects farmers and producers of Connecticut Grown products with chefs and other culinary professionals.

Over the past two years participants have served over 107,136 Connecticut Grown meals. Diverse Farm-to-Chef menus have been offered at multi-course farm dinners, food-trucks, restaurants, coffee shops, school cafeterias, and ice cream parlors, among other past venues. Featured Connecticut Grown ingredients have included produce, herbs, meats, seafood, dairy, maple, honey, and more.

For more information, contact Elizabeth Aguilar at Elizabeth.Aguilar@ct.gov or 860-713-2543.