More than 60 farms, restaurants, schools, wineries, cafeterias and other foodservice venues throughout the state this week will create and offer special Connecticut Grown menus featuring local ingredients during Farm-to-Chef Week.
Sponsored by the Dept. of Agriculture from Sept. 13-19, the week encourages culinary professionals to use Connecticut Grown ingredients in new ways on their menus while enlightening customers about the extraordinary diversity of the state’s farm products.
The wide array of venues offer choices for every taste and budget, from casual take-out to formal multi-course meals, and from health food to decadent delicacies.
Participants must offer a minimum of four items, with each featuring one or more Connecticut Grown items.
“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.”
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.