Farm-to-Chef Week Showcases Local Flavor from September 18-24

The Connecticut Department of Agriculture announced today that this year’s Farm-to-Chef Week will run September 18-24, 2011. Open to all restaurants and foodservice businesses in the state, participants are invited to create and offer their own special Farm-to-Chef menu that showcases Connecticut Grown ingredients and wines.

The seven-day promotion is an initiative of the department’s Farm-to-Chef Program, which connects Connecticut farmers and distributors of Connecticut Grown products with chefs and other culinary professionals.  Last year’s Farm-to-Chef week attracted over 80 restaurants, caterers, institutions, schools, farms, wineries, and various dining venues.  Participants created unique, diverse menus that were offered at multi-course farm dinners, food-trucks, white-tablecloth restaurants, coffee and breakfast shops, school cafeterias, and ice cream parlors.  Featured Connecticut Grown ingredients included fruits, vegetables, herbs, meats, seafood, dairy, maple, honey, and more.

Chefs are encouraged to begin the event registration process now by downloading a packet using this link. The deadline to join the event is June 30.

“Many Farm-to-Chef members already serve locally grown and raised ingredients,” said Agriculture Commissioner Steven K. Reviczky. “What’s special about this week is that it inspires even greater creativity, brings attention to the cause on a state-wide level, and encourages businesses that are new to the program to give local products a try.  It also gives the public a chance to sample and savor our state’s many local flavors and support restaurants and businesses that they may not have ever visited before,” he explained.

The CT Farm-to-Chef Program helps connect Connecticut chefs and food service professionals with growers, producers, and distributors of CT grown products.  It also helps the public to discover restaurants, institutions, and other dining facilities that serve foods prepared with CT grown ingredients.

Please visit and click on “Programs and Services” for more information.

Please contact Linda Piotrowicz at or 860-713-2558 with any questions regarding the Farm=to-Chef Program and Farm-to-Chef Week.


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