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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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