2013 FARM-TO-CHEF WEEK
Farm-To-Chef Week, an initiative of the Connecticut Department of Agriculture, was established to help connect culinary professionals with Connecticut products. Participating venues create a special menu featuring one or more ingredients that are Connecticut-grown.
“Locally-grown and produced foods are a significant force in our state’s economy – contributing between $2.72 and $4.6 billion annually and employing up to 28,000 people. Whether you’re a tried and true locavore or just someone who loves to eat great food, get out and enjoy the wide variety of foods Connecticut has to offer.”
A terrific culinary celebration of local and farm grown, this week is a great opportunity to try seasonal ingredients in old and unexpected ways prepared by some of Connecticut’s finest chefs and culinary experts. With 76 venues participating throughout the state, there is a menu and location for everyone.
For more information and a full list of venues visit: www.ctfarmtochef.com.