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CT Farm-to-Chef Harvest Celebration Week Participants & Menus Announced

 

Note: If you are looking for the Farm-to-Chef Program available through Sport Hill Farm in Easton in partnership with Green Gourmet to Go, you can find a complete description here. The program is formally known as Farm to Chef Connect. Farm-to-Chef is a separate program run by the CT Dept. of Agriculture that links up farm and artisan producers and chefs.

If you like fresh, local food, you’re in for a treat as over 80 restaurants in CT prepare to please your palate during the first ever CT Farm-to-Chef Harvest Celebration Week. Designed to spotlight the wonderful quality and diversity of CT farm-fresh food and wine,  this event is the perfect opportunity to enjoy seasonal foods prepared by chefs at restaurants, caterers and schools in every county during the week of  September 26-October 2, 2010.

ftc_poster_080510_webFairfield County Participants:

Bloodroot Vegetarian Restaurant

Boxcar Cantina

Brownson Country Club

Catch A Healthy Habit Cafe

Chartwells Wilton High School

Fairfield University Dining Services/Sodexo Campus Services

Green Gourmet to Go

leFarm

Skinny Pines, LLC

Something Fishy Catering LTD

Stamford Yacht Club

Sugar & Olives

The Unquowa School

White Silo Farm & Winery

Please make your reservations early (when indicated below) to avoid disappointment as this is sure to be a popular event.

Fairfield County participants and their menus (when available) are listed below. For a complete list of all the participants in the state including menus and special events click here.

All information below was provided by the participants to the CT Dept. of Agriculture, which is organizing the event. Please call individual participants with any specific questions regarding their hours, menus, pricing, etc.

Fairfield County

Bloodroot Vegetarian Restaurant

85 Ferris Street

Bridgeport, CT  00605

203-576-9168

www.bloodroot.com

Hours of Operation during Week of September 26, 2010

6pm to 9pm on TUES, WED, THURS – 6pm to 10pm on FRI & SAT

Reservations

Reservations requested for parties of five or more.

Farm-to-Chef Harvest Celebration Menu

Bloodroot will offer a pre-fixe dinner for $22.00

  • Appetizer/ A three cheese taster.*  (goat) Beltane Farm of Lebanon, (cow) Cato Corner Farm of Colchester and (sheep) Beaver Brook Farm of Old Lyme
  • Soup / Portugese-Kale and Potato.  Urban Oaks Organic Farm of New Britain, Riverbank Farm of Roxbury and Fort Hill Farms of Thompson
  • Dinner /  Moussaka.  Urban Oaks Organic Farm, Riverbank Farm and Fort Hill Farms
  • Dessert / Apple Pie.   Rose’s Berry Farm of South Glastonbury, Woodland Farm of South Glastonbury and High Hill Farm of Woodstock

Local Farms and CT Grown Ingredients Featured

  • Hooligan Cheese from Cato Corner, Cheese from Beltane and Cheese from Beaver Brook Farm
  • Kale and Potatoes from Urban Oaks Organic Farm, Riverbank Farm and/or Fort Hill Farm
  • Eggplant from Urban Oaks Organic Farm
  • Apples from Rose’s Berry Farm, Woodland Farm and/or High Hill Farm

Menu Pricing

$22.00

Connecticut Wines Offered

Optional Black Rock Cabernet Sauvignon

Boxcar Cantina

Greenwich

Brownson Country Club

15 Soundview Avenue

Shelton, Connecticut  06484

1-203-929-0555

WWW.Brownsoncc.com

Hours of Operation during Week of September 26, 2010

Open 6 days a week  Lunch Tuesday thru  Sunday  11:30 – 3:00

Dinner Tues, Wed, Friday  5:30 – 9:00  Saturday once a month 6 – 9pm

Reservations

Reservations are REQUESTED

Farm-to-Chef Harvest Celebration Menu

Appetizers

+ Connecticut Blue Point Oysters warmed with torch,served with a lobster,shallot Pinot Gris butter and Eggplant Caviar $10.50

+ Whole Clam Chowder,corn ,crispy pork belly,potatoes  $  8.50

+ Four Mile River Farm Kielbasa,warm potato salad,tomato jam and mustard jus $  8.00

+ Cato Corner Farm “Bridgid’s Abbey” Fried with Gribiche, lemon,                       $  8.50

baby artichokes and green beans

Salads:

+ Tomatoes sliced with organic greens,micro herbs, farmers cheese, sea salt,basil oil, and dusted with dill pollen                                $ 7.50

+ Grilled Romaine,Roasted Beets,Garlic, olive oil,and  lemon, crumbled goat cheese                              $ 8.50

+ Chopped  salad of all Native Produce Green Goddess Dressing and Applewood smoked bacon                                                       $ 8.00

Entrees:

+ Crispy Skin Wild Striped Bass with Cauliflower Mash and Oregano butter                                                                    $21.00

+ Picked Lobster, creamed corn polenta, lobster essence, asparagus tips(or seasonal beans)                              $28.00

+ Breast of Chicken Roasted with Pancetta, capers, preserved  lemons, potato and seasonal beans                       $19.00

+ Hanger steak (grass fed),with fried stuffed potato slices and warm vegetable slaw            $18.50

+ Lamb Shank- Dumpling Casserole                                                                 $18.50

Desserts: $6.50

+ Bucks Spumoni, Blueberry Compote, Butter Fried Pound Cake

+ Chloes Carrot Cake with White Chocolate

+ Chocolate Polenta Cake with Raspberry

Local Farms and CT Grown Ingredients Featured

  • Four Mile River Farm (Old Lyme), Robert Treat Farm (Milford)
  • Stone Gardens Farm (Shelton), Cato Corner Farm (Colchester),
  • Two Guys from Woodbridge (Hamden), Ned Island Oysters(Norwalk)
  • Paganos Seafood(Norwalk), Jones Farm (Shelton), Sankow’s Beaverbrook Farm (Lyme)
  • Kate and Mike Naturally Grown

I am expecting to use 90% CT Grown

Menu Pricing

See above

Connecticut Wines Offered

Sunset Meadow Vineyard-  St Croix

Jones Winery

  • Pinot Gris
  • Black Currant Bouquet

Jonathan Edwards Winery-  Chardonnay

Catch A Healthy Habit Cafe

39 Unquowa Rd

Fairfield Ct 06824

203 292 8190

www.catchahealthyhabit.com

Hours of Operation during Week of September 26, 2010

mon-tue 8am-3pm Wed & Fri 8am-7pm Thur 8am-6:30pm Sat 9am-7pm Sun 11am-6pm

Reservations

Reservations are not required or recommended.

Farm-to-Chef Harvest Celebration Menu

1. Drink: Smoothie “Grateful Green” Kale, Pear, Date, Banana

2. Salad: “Boston Lettuce Salad” Boston Lettuce, Beets, Cashew “cheese”

candied pecans, honey mustard dressing

3. Soup: “Creme of Broccoli Soup” Broccoli Walnut Himalayan salt Italian spices, Cucumber Olive Oil

4. Dessert: Apple Pie Ice Creme: Cashew, Coconut Oil, Maple Syrup, Apple, Cinnamon

Local Farms and CT Grown Ingredients Featured

1. Kale (Riverbank) & Pear (High Hill Orchard)

2. Beets (Fort Hill Farm) , Maple Syrup, Honey (Red Bee Honey)

3. Broccoli (Fort Hill) , Cucumber (Riverbank)

4. Apple (High Hill Orchard), Maple Syrup*

* searching for a CT source for Maple Syrup

Menu Pricing

1. Large $7 Small $5.25

2. $8.50

3. $4.50

4. $3.50

* Regular Price $21.75 w/ small smoothie, $23.50 w/large smoothie

Special prices will be announced for a meal that includes all four!

Chartwells Wilton Public School High School

395 Danbury Rd

Wilton, CT 06897

Phone: 203 834 4990

Hours of Operation during Week of September 26, 2010

Monday – Friday

Reservations

Reservations required –  Wilton students only

Farm-to-Chef Harvest Celebration Menu

Day One: Cavatelli Sausage & Broccoli* with side salad mixed greens* and cherry tomatoes*

Day Two: Flatbreads – Options = Basil Pesto*, Chicken, Feta Tomato*, Fresh Mozzarella Tomato*

Day Three: Breakfast  Omelets (regionally grown eggs) – build your own, tomatoes*, zucchini*, broccoli*, peppers*, fingerling potatoes*

Day Four: Chef Ron’s Pasta Putenesca – whole wheat pasta, plum tomatoes*, basil*, berry medley cup*

Day Five: Western Pizza – eggs (regionally grown), red & green peppers* side order apple crisp*

Local Farms and CT Grown Ingredients Featured

Blue Hills Farm, Baggott Farm, Beckett Farm, Cecarelli Farm, Futtner Farm, Long Plain Farm (all sourced through Fresh Point)

Menu Pricing

$3.00 – $4.50

Fairfield University Dining Services/Sodexo Campus Services

Barone Campus Center

1073 North Benson Road

Fairfield, CT 06824

203-254-4055

www.fairfielddiningservices.com

Hours of Operation during Week of September 26, 2010

9/26/10 & 10/2/10 – 11:00am-7:30pm

9/27/10 through 910/1/10 7:30am-7:30pm

Reservations

Reservations required. If you are interested in joining during our Farm to Chef Lunch on Wednesday, September 29th, from 11:00am-2:00pm, Please contact us at 203-254-4055 opt. 2.

Farm-to-Chef Harvest Celebration Menu

9/26/10: Butternut Squash Soup, Pasta Primavera, Whole Green Beans, Tomato Bruschetta Flatbread

9/27/10: Home Fried Potatoes, Honey BBQ Chicken Sandwich, Egg & Cheese Sandwiches, Cucumber, Tomato & Onion Salad, Roasted Acorn Squash with Honey and Maple Sugar, Tomato Bruschetta Flatbread

9/28/10: Potato Leek Soup, Apple Cobbler, Roasted Root Vegetables, Caprese Biggie Sandwich

9/29/10: Listed Below under Special Events

9/30/10: Gyro, Squash & Carrot Medley, Roasted Vegetarian Lasagna, Potato Salad

10/1/10: Baby Carrots, Farfalle with Wild Mushroom Sauce, Tomato Bruschetta Flatbread, Creamed Corn, Mashed Potatoes, 3 Cabbage Slaw

10/2/10: Roasted Apple Coffee Cake, Pork Cutlet with Roasted Peach and Honey Glaze, Onion Jam, Swiss Chard, Roasted Root Vegetable

Local Farms and CT Grown Ingredients Featured

Butternut Squash- Baggott Farms, East Windsor, CT

Pasta- Carla’s Pasta South Windsor, CT

Squash-Baggott Farms, South Windsor, CT

Green Beans-Fair Weather Acres Farms, Rocky Hill, CT

Tomatoes- Cecarelli, Northford, CT

Potatoes- Fuller Farms, Windsor, CT

Honey- Lamothe’s Sugar House, Burlington, CT

Eggs- Southern New England Eggs Franklin, CT

Cucmbers-Cecarelli, Northford, CT

Acorn Squash-Defrancesco & Sons, Northford, CT

Maple Sugar-Lamothe’s Sugar House, Burlington, CT

Apples-Lyman Orchards, Middlefield, CT- Blue Hills Orchard, Wallingford, CT

Pears- Lyman Orchards, Middlefield, CT

Turnips-Ferrari Farms, South Glastonbury, CT

Basil- Beckett Farm, Glastonbury, CT

Syrup-Lamothe’s Sugar House, Burlington, CT

Zucchini-Cecarelli, Northford, CT

Eggplant- Cecarelli, Northford, CT

Spaghetti Squash-Cecarelli, Northford, CT

Yogurt-Beltane, Lebanon, CT

Sour Cream-Guida, New Britain, CT

Savoy Cabbage- Windsor Farm Windsor, CT

Bi-Colored Corn-Baggott Farms, South Windsor, CT

Peaches- Blue Hills Orchard, Wallingford, CT

Swiss Chard-Cecarelli, Northford, CT

Suntan, Cherry & Banana Peppers-Defrancesco & Sons, Northford, CT

Romaine, Red Leaf & Green Leaf- Cecarelli, Northford, CT

Other products from local companies:

All of Milk is From Guida’s in New Britain, CT

Hen Turkeys- CT Meat Company LLC Manchester, CT

Pasta- Carla’s Pasta South Windsor, CT

Menu Pricing

Dining Hall door prices by meal are- breakfast $6.00, lunch/brunch $8.00, dinner $10.50

Connecticut Wines Offered

We do not serve wine but will be serving Currant Juice from CT Currant in Preston every day.

Special Events

Wednesday, September 29, 2010 Special Lunch to Promote Farm to Chef Program

Station Specials:

Entree Line Lunch:

Hen Turkeys, Corn on the Cob and Zucchini with Heirloom Tomatoes

Grill:

Grilled Portabella Sandwich

Deli:

Roasted Vegetable Baguette

Exhibition Station:

Egg & Cheese Sandwiches, Belgian Waffles-Fresh Whipped Cream, Fruit Comptes and Local Maple Syrup

Rotisserie:

Vegetarian Kabobs and Fingerling Roasted Potatoes

Vegetarian:

Eggplant Parmesan and Spaghetti Squash

Dessert:

Peach Cobbler

Green Gourmet to Go

2984 Fairfield Avenue

Bridgeport, CT  06605

203-873-0057

www.greengourmettogo.com

Hours of Operation during Week of September 26, 2010

Tues 11-5:30, Wed 11-5:30, Thur 11-6:30, Fri 11-5:30, Sat 10-2.

Reservations

Reservations are not required or recommended.

Farm-to-Chef Harvest Celebration Menu

Apple Curry Soup
Celeriac, Leek and Potato Soup
Roasted Beet Crostini
Butternut & Tempeh Stuffed Portobello Mushrooms w/Braised Sesame-Garlic Kale
Corn-Crusted Tofu Pot Pie
Multi-Grain Pumpkin Risotto
Acorn Squash Almond Cookies
Autumn Spiced Carrot Cake

Local Farms and CT Grown Ingredients Featured

Apples, beets, butternut squash, carrots, celeriac, broccoli, potatoes, kale, leeks, acorn squash (Sport Hill Farm, Easton, CT & Urban Oaks Organic Farm, New Britton, CT)

Goat cheese (Beltane Farms, Lebanon, CT)

Menu Pricing

GreenGourmetToGo food is for take out.  Prices for savory items range from $4 – $8, baked good range from $1.50 – $3.50

leFarm

Westport

Skinny Pines, LLC

220 Maple Road

Easton, CT  06612

203.727.8177

www.skinnypines.com

Hours of Operation during Week of September 26, 2010

Friday October 1

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

Seasonal green salad with seasonal produce and Beltane Goat cheese

Stuffed potenta with seasonal greens and Sankow Ricotta cheese

Pizza with seasonal items from SHF

Dessert:  Apple pie with apples from Lakeview Orchard served with fresh whipped cream from a local farm….

Local Farms and CT Grown Ingredients Featured

We will use Beltane cheese (Lebanon), Eaglewood Farm (Barkhamsted) pepperoni, Sankow’s Bever Brook Farm (Lyme) Ricotta, Sport Hill Farm (Easton) ingredients, Apples from Lakeview Orchard (Easton)

Menu Pricing

30 + Tax

Special Events

Skinny Pines, LLC will be co-hosting a dinner at Sport Hill Farm in Easton CT.  We will use fresh local ingredients from the farm for our pizza.  Minimum of 30 people and a maximum on 50.

Something Fishy Catering LTD

14 Depot Place

Bethel, CT 06801

(203) 722 2444 or (914) 572 5648

http://somethings.server313.com/

Hours of Operation during Week of September 26, 2010

Friday October 1st, 2010 starting at 6pm

We are a catering company so will be hosting a Friday price fixed menu showcasing CT farm products and our catering style. October  1st 2010  6pm, Location : TBD

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

Cream of Mushroom Soup

Smoked Shiitakes, Holbrook Farm Braised Leeks, Ground Hazelnuts

Baby Endive Spoon

Holbrook Farm Salad

Holbrook Farm Baby Kale, Green and Red Leaf Lettuce, Purslane

Toasted Marcona Almonds, Caramelized Fennel, Maple Poached Dates, Orange Blossom Vinaigrette

Pan- Seared Tilden Seafood Diver Scallops

Grapefruit Zest, Burnham Farm Sweet Corn and White Truffle Risotto, Harrissa

Crispy Holbrook Farms Collard Frizz

Cinnamon-Cumin Rubbed Duck Breast

French Green Lentils, Blistered Plums, Larson  Farm Roasted Pumpkin, Caramelized Celery Root

Grilled Nectarine-Zinfandel Reduction

Grilled Greyledge Farm Grass- Fed Filet of Beef

Holbrook Farms Blue Potato Puree, Sautéed Broccoli Rabe, Holbrook Farm Chioggia Beet Chip, Horseradish Mousse

Cupcake Trio-Made from Holbrook Farm Eggs and Arethusa Farm Fresh Milk

“Tropical Fever” Banana Cupcake with Black Sesame Buttercream

“Castara” Coconut-Carrot Cupcake with Tamarind Buttercream

“Yucatan” Chocolate Chipotle with Orange Buttercream

Local Farms and CT Grown Ingredients Featured

Holbrook Farms, Bethel CT providing Leeks, Baby Kale, Lettuce, Purslane, Collard Greens, Blue Potato, Chioggia Beets, Chicken Eggs

Tilden Seafood, Litchfield CT providing Diver Scallops

Larson Farm, New Milford, CT providing Pumpkin

Greyledge Farm, Roxbury CT providing Beef Tenderloin

Burnham Farm, South Windsor CT providing Sweet Corn

Arethusa Farm providing Cream and Milk

DiGrazia Vineyards Brookfield CT- Wines

Menu Pricing

Price fixed menu $75 Dollars per person

Connecticut Wines Offered

DiGrazia Vineyards Wine provided by Spirits N Such Owner Rocky Patel

Stamford Yacht Club

Stamford

Sugar & Olives

21 1/2 Lois Street

Norwalk CT 06880

203.454.3663

www.sugarandolives.com

Hours of Operation during Week of September 26, 2010

Tuesday through Saturday 8am to 3pm, Wednesday, Thursday, Friday, Saturday 6pm supper,

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

“lobster on the farm”

lobster and sweet potato soup, vegan!

warm lobster chop salad, apples and calvados, mâché, minted ratatouille

“veggies in heaven”

leek and vermouth soup

three piles of love:

quinoa, kale and parlsey

amaranth and eggplant

heirloom grain medley and mushrooms

“honest pork belly”

eats, shoots, and leaves salad, pomegranate molasses vinaigrette

grass-fed, home-schooled, church-going pork, braised with pears and semi – sweet riesling wine

sweet turnip mash

“Caesar loves lime seared chicken”

lemon risotto and our favorite sauteed greens

Local Farms and CT Grown Ingredients Featured

Gazy Brothers Farm, Oxford, CT

Urban Oaks Farm, New Britain, CT

Two Guys From Woodbridge, Hamden,  CT

Fort Hill Farm, New Milford, CT

Laurel Ridge Farm, Litchfield, CT

Menu Pricing

All suppers are $30 including one glass of wine, and a cookie treat.

Connecticut Wines Offered

Haight  Brown Vineyard, Honey Nut Apple white wine and Semi-Sweet Riesling

Sharpe Hill Vineyard, Pomfret, CT, Reserve Chardonnay

The Unquowa School

981 Stratfield Road

Fairfield, CT 06825

302.336.3801

http://unquowa.org/

Hours of Operation during Week of September 26, 2010

M – F

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

Stuart Family Farm Hamburgers

Chilled Berry Soup, Unquowa Pickles, Local corn, Watermelon

Empanadas

Corn Chowder, Brown Rice, Black Beans, Broccoli, Brownie

Apples & Honey

Baby Heirloom Tomato Soup, Steel Cut Oat Bread

Local Farms and CT Grown Ingredients Featured

Ground Beef, Beef from Stuart Family Farm, Bridgewater, CT

Empanadas, Vegetables from Sport Hill Farm, Easton, CT

Honey & Apples, High Hill Orchard, Meriden CT & Red Bee Honey, Weston, CT

Baby Heirloom Tomato Soup, Assorted School Gardens in Fairfield County.

Menu Pricing

No Price

Connecticut Wines Offered

N/A

Special Events

Doing first demonstration at New Beginnings Family Academy with Chefs Move To Schools.

White Silo Farm & Winery

32 Route 37 East

Sherman, CT 06784

860 355 0271

www.whitesilowinery.com

Hours of Operation during Week of September 26, 2010

Sunday 9/26 from  11 to 6. Friday 10/1 from 5 to 8 PM, Saturday 10/2 from 11 to 6.

Reservations

Reservations are not required or recommended.

Farm-to-Chef Harvest Celebration Menu

Honey Roasted Rhubarb Salad

Turkey Sandwich with White Silo Farm Black Currant Mustard

Blackberry Panna-Cotta

Chocolate Mousse with Raspberry Sauce

Local Farms and CT Grown Ingredients Featured

Raspberries, Blackberries, Rhubarb grown on our farm

Black Currant Mustard produced in our farm kitchen

Menu Pricing

$6 per item

Connecticut Wines Offered

Our own wines – Rhubarb, Blackberry, Raspberry and Black Currant

Special Events

Pick your own Raspberries and winery tours

 
 
 

3 Comments

  1. Glen Colello says:

    Going to be an awesome week!
    As we get closer Catch A Healthy Habit will add additional local menu items
    We are always over-flowing with local stuff!

 
 

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