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.

76 venues, including Parallel Post, Rizzuto’s locations in Westport, Stamford, and Bethel, and Brownson Country Club in Fairfield County, will join in celebrating locally grown Connecticut products. Governor Dannel P. Malloy encouraged CT residents to visit one of the participating businesses:

“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:



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