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2016 Farm to Chef Week to Be Held September 18-24

 

2016 FARM-TO-CHEF WEEK

Sample and Savor the State’s Local Flavor

September 18-24, 2016

2016 Farm to Chef WeekEaters, mark you calendars! The CT Dept. of Agriculture’s annual celebration of CT Grown, is scheduled for September 18-24, 2016. Restaurants, cafes, caterers, cafeterias, food trucks, bakeries, farmers’ markets, wineries 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.

GUIDELINES AND ELIGIBILITY

Participation is open to Connecticut restaurants, institutions, schools, wineries, farmers’ markets, farms, and other Connecticut businesses that are licensed/permitted to serve prepared food to the public.

PARTICIPATION FEES

§  $25 per location for those who register by July 31, 2016

§  $50 per location for those who register August 1-19, 2016

REQUIREMENTS

§  A Farm-to-Chef menu consisting of at least four items must be offered September 18-24, 2016, during the participating business’s normal hours of operation.

§  At least one Connecticut Grown ingredient must be showcased in each item on the Farm-to-Chef menu.

§  Connecticut farms from which ingredients are sourced must be listed on the Farm-to-chef menu and promoted in some additional way, such as through farmer talks/presentations.

ADDITIONAL RECOMMENDATIONS

§  Farm-to-Chef menus should include a wide variety of Connecticut Grown ingredients, including proteins, cheese, milk, honey, maple syrup, fruits, and vegetables.  Participants that normally serve alcohol are strongly encouraged to offer one or more Connecticut farm wines, distilled liquors, beers or hard ciders using Connecticut Grown ingredients.

§  Pricing of the Farm-to-Chef menu should fall within the normal range for each participating business.

REGISTRATION DEADLINE

§  Registration forms and participation fees are due by August 19, 2016.  Registration forms will not be accepted under any circumstances after August 19, 2016.

SOURCING FARMS AND PROMOTION INFORMATION DEADLINE

§  A list of sourcing farms, grouped by category (proteins, dairy, fruits, vegetables, wines, etc) must be submitted by September 11, 2016.  Details of farm promotions must be submitted at the same time.

§  A link to the web page on which your Farm-to-Chef Week menu will be posted must be also be submitted by September 4, 2016.  The actual menu must be posted on that page by 12:01 a.m. on September 18, 2016.

§  Information will be compiled/published by the Connecticut Department of Agriculture for media and diner use.

REPORTING DEADLINE

§  The total dollar amount of Connecticut Grown products used and the number of Farm-to-Chef meals served during Farm-to-Chef Week must be reported by October 5, 2016.

§  Information will be compiled by Connecticut Department of Agriculture into aggregate totals that will not include individual participants’ names.

The Connecticut Farm-to-Chef Program helps connect producers of Connecticut Grown ingredients with chefs and other foodservice professionals.  It also helps the public locate restaurants and other dining venues that serve Connecticut Grown foods.   Restaurants and food venues interested in participating can download the guidelines and registration form. The deadline to register is August 19, 2016. For more information, contact Elizabeth Aguilar at Elizabeth.Aguilar@ct.gov or 860-713-2543 or visit ctfarmtochef.com.

CONNECTICUT DEPARTMENT OF AGRICULTURE

860-713-2503            165 Capitol Avenue, Hartford, CT  06106        www.CTGrown.gov

 

 
 
 

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