The Market in Coventry this weekend was jump'n with activity with several thousand folks from all over celebrating the bounty of CTGrown. Farm-to-Chef Week kicked off with a successful cooking challenge featuring CT celebrity chefs,(view event photos) Carrie Landry of Zest in Tolland, Scott Miller of Max's Oyster Bar in West Hartford and Carlos Cassar of Saybrook Point Inn and Spa of Old Saybrook. And if that wasn't enough, emceeing the event was Connecticut's popular radio personality Chion Wolf of WNPR and the Colin McEnroe Show. Even Commissioner Perelli attended, showing off his own cooking talents assisting Chef Landry. The day was gorgeous and sunny, filled with live music courtesy of UCONN's acapella group and several acoustic vocalists. Folks lined up for the tastings of scrumptious food cooked fresh by the chefs that included: Stuffed Curried Eggplant served with a Basil Yogurt Cream Sauce, by Chef Carrie Landry; Butternut Squash Panna Cotta with local honey and yogurt drizzle, granola crunch and maple sugar candy by Chef Scott Miller; and finishing with a flourish we had Chef Carlos make a fall style salad with greens, apples, blue cheese served with a lemon poppy seed vinaigrette. That was just the beginning folks! Come out this week, until Oct. 2nd, to a restaurant, eatery or dining hall near you for more amazing dishes from Chefs around the state cooking with CTGrown food. View our map for participating locations. Bon Appetit!