Restaurants Invited to Join CT Farm to Chef Week 2015

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.

Locally Sourced Comfort Food at Bistro 7

Drive too quickly down Danbury Road and you’ll miss Bistro 7, a casual and unassuming eatery serving seasonal fare and craft cocktails. Local, organic sourcing is a priority for owner Breno Donatti, so much so that the staff uniform is a black t-shirt emblazoned with “Your Local Farmers Present: Locally Sourced Comfort Food”.

Tierra: Latin Food Takes Root in Westport

Tierra has just opened at the Old Town Hall on the Post Road in Westport and fans of Mexican and other Latin cuisines will rejoice. A casual restaurant embracing the mi casa es su casa (make yourself at home) philosophy and local, seasonal ingredient sourcing awaits.

Final Farm to Table Dinner at Parallel Post

Don’t miss the final farm to table event at Parallel Post to be held on September 21st, 7:00 p.m., 180 Hawley Lane, Trumbull Marriott. Inspired by the season, these events have been designed to provide an intimate experience hosted by Parallel Post’s James Beard-nominated chef Dean James Max and his talented team.

Winvian Hosts Culinary Fundraiser for CT NOFA

A special culinary fundraiser benefiting CT NOFA is being held at Winvian restaurant and hotel on Sunday, September 29, 2013, from 12:00 pm to 3:00 pm. The afternoon is to feature a wide array of signature appetizers and desserts by Winvian’s Executive Chef Chris Eddy using produce from their garden and local farms.

Terrain Garden Cafe to Become a Local Foodie Destination

Talk about culture shock. Chef Joe Wolfson of Terrain Garden Cafe, the eatery inside the the newly opened Terrain store in Westport, arrived in town two weeks ago from Alabama. No wonder there are grits on the menu. But they’re Alabama grits, sourced from a friend who grows them back home.

Chef Wolfson’s dedication to local sourcing will become evident over the next few weeks as he starts receiving produce and other farm-fresh foods from Red Bee Apiary in Weston, The Hickories in Ridgefield, Millstone Farm in Wilton, Holbrook Farm in Bethel and Warrup’s Farm in Redding. The cheeseboard already screams local with a selection of Connecticut and Vermont cheeses.

Fairfield Green Food Guide
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