CT Farm to Chef Week 2015, The CT Dept. of Agriculture’s annual celebration of CT Grown, is scheduled for September 13-19. Restaurants, cafes, caterers, cafeterias, food trucks, bakeries, and other dining establishments are invited to register to participate in this event and partner with Connecticut farms to showcase Connecticut Grown foods on their menus.
Eateries that already source vegetables, eggs, dairy products, meat and poultry, seafood, fruit, honey, maple syrup, jams and jellies, juice, wines and other CT Grown foods from local farms are ideal participants. If you have a favorite restaurant that sources locally, please encourage them to participate.
What’s in it for the dining establishment?
Promotional materials, which are distributed to each participating venue, and a media campaign will call attention to the event and help attract diners.The Fairfield Green Food Guide has been promoting this event since its founding in 2010 and we look forward to showcasing this year’s participants.
Consumer interest in eating food grown close to home has never been stronger and it stems from a desire to eat the freshest, most nutritious food that supports the local economy, preserves open space, and protects the environment.
What if a restaurant wants to participate, but doesn’t source locally and can’t make it to farms to pick up?
Buy directly from farmers at a local farmers’ market (use our guide to find the best one for you) or order online for delivery from cropups.com. Begun by farmer Dina Brewster of The Hickories in Ridgefield, cropups.com is an online marketplace for restaurants and other buyers to conveniently source food from local farms, many of which use organic growing practices.
Guidelines, requirements, and registration forms are available on the CT Dept. of Agriculture’s website under Farm to Chef.