Farm-to-Chef Week 2012 Showcases the Bounty of CT Grown

By Analiese Paik

Wave Hill Breads Bakery & Cafe is featuring an applewood smoked bacon, lettuce and local tomato sandwich on Ciabatta during Farm-to-Chef week.

Farm-to-Chef Week 2012 has kicked off and three restaurants in Fairfield County are participating in this week-long celebration of locally grown foods ending on September 22.  This annual CT Dept of Agriculture event invites food establishments across the state to feature CT Grown foods and wines on their menus to showcase what the state has to offer. It’s disappointing to see so few restaurants in our county participating, but that shouldn’t be seen as a lack of interest in local sourcing. A growing number of restaurants regularly source from local farms, they just might not have the bandwidth to participate in this special event.

Wave Hill Breads sent out their menu for the week and nothing is more than $8. Wow! And the dishes – featuring local fruit, vegetables, maple syrup, and eggs – look great. If you haven’t been yet, check out the menu below and give them a try. Bloodroot and Sugar & Olives are dedicated to local and sustainable sourcing so you’ll find their menus changing with the seasons, and that’s right now. Enjoy the end of summer tomatoes and corn plus beets, collard greens, eggplant, peppers and much more.

Bloodroot Vegetarian Restaurant
85 Ferris Street
Bridgeport, CT  06603
203-576-9168
www.bloodroot.com

Sugar & Olives
21 1/2 Lois St
Norwalk, CT  06851
203-454-3663
www.sugarandolives.com

Wave Hill Breads Bakery & Café
Days / Hours of Operation During Farm-to-Chef Week:
Tue – Fri 8-3; Sat and Sun 9 – 2; closed Monday
Reservations Are: Not Necessary
30 High St
Norwalk, CT  06851
203-762-9595
www.wavehillbreads.com

 

Wave Hill Breads Bakery & Cafe

Menu for Farm-to-Chef Week 

Wave Hill Breads French Toast
Maple Syrup from Brookside Farm, Litchfield

Roasted Beet Salad with Gorgonzola, Pears,
Orange Vinaigrette, Chives
Beets from Riverbank Farm, Roxbury
Pears from Averill Farm, Prescott


Egg Salad with Pea Shoots on Wave Hill Breads
American Whole Grain Multigrain Boule
Eggs from Soffer Egg Farm, Branford
Pea Shoots from Two Guys from Woodbridge 


BLT with Applewood Smoked Bacon and Local Tomatoes
on Wave Hill Breads Ciabatta Square
Tomatoes from Rose’s Berry Farm, Glastonbury

Roasted Red Pepper Soup with Microgreens
Drizzled with Balsamic Reduction
Peppers from Riverbank Farm, Roxbury
Microgreens from Two Guys from Woodbridge

Apple and Pear Gallette with
Brandied Vanilla Custard and Puff Pastry
Apples and Pears from Averill Farms, Prescott

Plus, all of your favorite dishes
from the Café’s Repertoire:

Click here for our complete menu.

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