Sixty-five locations around the state will feature special menus featuring Connecticut Grown ingredients during Farm-to-Chef Week, September 16-22, 2012. This third annual showcase of local farm-fresh food prepared by some of the state’s finest chefs is an initiative of the Connecticut Department of Agriculture’s Farm-to-Chef Program.
Click below to listen to the Chion Wolf penned FTC Week theme song...
“Farm-to-Chef Week provides diners of all tastes and budgets an opportunity to sample and learn more about a diversity of foods grown and raised here in Connecticut,” explained state Agriculture Commissioner Steven K. Reviczky. “And the farmers really enjoy watching their raw products transformed into finished dishes of all types, including creative salads and appetizers, savory entrees and sides, and both light and decadent desserts.”
Unlike restaurant weeks, which have become popular in recent years, Farm-to-Chef Week involves eateries of many different types. Participating venues include both casual and formal restaurants, as well as country clubs, hotels, healthcare facilities, college and university dining halls, and K-12 cafeterias. In addition, this year two farmers’ markets will be serving Farm-to-Chef dishes during their normal market hours that week.
Participants have considerable flexibility in creating their menus. They must offer at least four selections that feature one or more Connecticut Grown ingredients, and must offer one or more Connecticut Grown wines if they normally serve alcohol. Beyond that, chefs can be as creative as they wish. “We encourage participants to go above and beyond for Farm-to-Chef Week,” pointed out Commissioner Reviczky. “Some involved are new to buying and using ingredients from local farms, so they might start more conservatively. Others are accustomed to working with local farm products on a daily basis. In that case, we ask them to try something new and stretch themselves creatively, incorporating Connecticut Grown proteins, dairy, maple, honey, and more unusual produce items.” A sampling of past years menu items includes: • omelets and other egg dishes • grilled ratatouille • seafood stew • grilled chicken • roast turkey and gravy • beef burgers • gluten-free vegan burgers • pizza with goat’s milk cheese • zucchini lasagna with "rawcotta" • butternut squash bisque • a plethora of salads • maple-bacon ice cream • apple pie • white chocolate raspberry tart • chocolates spiced with local herbs This year’s menus promise to be just as diverse. “There is something available for every taste, dietary preference, and budget,” Commissioner Reviczky emphasized. Menus will be available online, with links to each posted on the Farm-to-Chef Week website, www.CTFarmtoChef.com. In addition to meeting menu requirements, participants also must promote the farms from which they are sourcing ingredients for Farm-to-Chef Week. Some will invite farmers in to speak or meet with diners. Many will use posters and signage, social media, and/or email blasts with farmer information and profiles. Again, creativity is encouraged. CitySeed Farmers’ Market at Wooster Square will feature a farmers’ market cook-off, while the Coventry Regional Farmers’ Market will bring in chefs to do demonstrations using ingredients from the market. Participants agree that Farm-to-Chef Week is important for raising awareness about Connecticut farms and products, even for those who feature local ingredients on a regular basis. “I think Farm-to-Chef Week is a great way to promote local foods and the farms on which they are grown,” explained Leigh Rainey, operations manager for Sodexo Campus Services. “It also supports Sodexo's sustainability initiative and it is a great way for us to showcase that we do buy local and use these foods in our daily menus.” This will be Sodexo’s third year participating. Patty Walker of Chestnut Fine Foods is also participating for the third consecutive year. She reflected, “We feel a kinship with the farmers and local food purveyors. Our focus has always been to prepare and share the best foods using Connecticut ingredients with our fantastic customer-friends for the past 26 years.” “Here at Naugatuck Valley Community College we try to show students the link between sustainable agriculture and health,” said Karen Rotella, NVCC hospitality management program coordinator, who is new to Farm-to-Chef Week but not to using local ingredients. The program will feature a one day local farm luncheon on the patio, open to the college community and area residents. CitySeed’s Ashley Kremser added, "Farm-to-Chef Week is an amazing opportunity to share how our famous New Haven area chefs use local produce in delicious dishes, support family farms, and help support the buy local movement in Connecticut.” While farmers do not register as participants, they are very much involved and benefit from the added emphasis on their products. “Although many farmers and chefs collaborate all year long, Farm-to-Chef Week is an opportunity for chefs to do something a little bit different,” explained Peter Sepe of Sepe Farm. “The menu changes for Farm-to-Chef Week, and as it approaches, chefs are asking me for special cuts and quantities so that they can do additional creative magic in the kitchen. There's a competition going on between kitchens--it's awesome!” To learn more about the Department of Agriculture’s Farm-to-Chef Program, visit www.CTGrown.gov/FarmtoChef.
Click below to listen to the Chion Wolf penned FTC Week theme song...
“Farm-to-Chef Week provides diners of all tastes and budgets an opportunity to sample and learn more about a diversity of foods grown and raised here in Connecticut,” explained state Agriculture Commissioner Steven K. Reviczky. “And the farmers really enjoy watching their raw products transformed into finished dishes of all types, including creative salads and appetizers, savory entrees and sides, and both light and decadent desserts.”
Unlike restaurant weeks, which have become popular in recent years, Farm-to-Chef Week involves eateries of many different types. Participating venues include both casual and formal restaurants, as well as country clubs, hotels, healthcare facilities, college and university dining halls, and K-12 cafeterias. In addition, this year two farmers’ markets will be serving Farm-to-Chef dishes during their normal market hours that week.
Participants have considerable flexibility in creating their menus. They must offer at least four selections that feature one or more Connecticut Grown ingredients, and must offer one or more Connecticut Grown wines if they normally serve alcohol. Beyond that, chefs can be as creative as they wish. “We encourage participants to go above and beyond for Farm-to-Chef Week,” pointed out Commissioner Reviczky. “Some involved are new to buying and using ingredients from local farms, so they might start more conservatively. Others are accustomed to working with local farm products on a daily basis. In that case, we ask them to try something new and stretch themselves creatively, incorporating Connecticut Grown proteins, dairy, maple, honey, and more unusual produce items.” A sampling of past years menu items includes: • omelets and other egg dishes • grilled ratatouille • seafood stew • grilled chicken • roast turkey and gravy • beef burgers • gluten-free vegan burgers • pizza with goat’s milk cheese • zucchini lasagna with "rawcotta" • butternut squash bisque • a plethora of salads • maple-bacon ice cream • apple pie • white chocolate raspberry tart • chocolates spiced with local herbs This year’s menus promise to be just as diverse. “There is something available for every taste, dietary preference, and budget,” Commissioner Reviczky emphasized. Menus will be available online, with links to each posted on the Farm-to-Chef Week website, www.CTFarmtoChef.com. In addition to meeting menu requirements, participants also must promote the farms from which they are sourcing ingredients for Farm-to-Chef Week. Some will invite farmers in to speak or meet with diners. Many will use posters and signage, social media, and/or email blasts with farmer information and profiles. Again, creativity is encouraged. CitySeed Farmers’ Market at Wooster Square will feature a farmers’ market cook-off, while the Coventry Regional Farmers’ Market will bring in chefs to do demonstrations using ingredients from the market. Participants agree that Farm-to-Chef Week is important for raising awareness about Connecticut farms and products, even for those who feature local ingredients on a regular basis. “I think Farm-to-Chef Week is a great way to promote local foods and the farms on which they are grown,” explained Leigh Rainey, operations manager for Sodexo Campus Services. “It also supports Sodexo's sustainability initiative and it is a great way for us to showcase that we do buy local and use these foods in our daily menus.” This will be Sodexo’s third year participating. Patty Walker of Chestnut Fine Foods is also participating for the third consecutive year. She reflected, “We feel a kinship with the farmers and local food purveyors. Our focus has always been to prepare and share the best foods using Connecticut ingredients with our fantastic customer-friends for the past 26 years.” “Here at Naugatuck Valley Community College we try to show students the link between sustainable agriculture and health,” said Karen Rotella, NVCC hospitality management program coordinator, who is new to Farm-to-Chef Week but not to using local ingredients. The program will feature a one day local farm luncheon on the patio, open to the college community and area residents. CitySeed’s Ashley Kremser added, "Farm-to-Chef Week is an amazing opportunity to share how our famous New Haven area chefs use local produce in delicious dishes, support family farms, and help support the buy local movement in Connecticut.” While farmers do not register as participants, they are very much involved and benefit from the added emphasis on their products. “Although many farmers and chefs collaborate all year long, Farm-to-Chef Week is an opportunity for chefs to do something a little bit different,” explained Peter Sepe of Sepe Farm. “The menu changes for Farm-to-Chef Week, and as it approaches, chefs are asking me for special cuts and quantities so that they can do additional creative magic in the kitchen. There's a competition going on between kitchens--it's awesome!” To learn more about the Department of Agriculture’s Farm-to-Chef Program, visit www.CTGrown.gov/FarmtoChef.
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