The state Department of Agriculture has announced that this year’s Farm-to-Chef Week will run September 18-24. Open to all restaurants and food-service companies in the state, participants are invited to create and offer their own special Farm-to-Chef menu that showcases Connecticut-grown ingredients and wines.
The seven-day promotion is an initiative of the department’s Farm-to-Chef Program, which connects Connecticut farmers and distributors of Connecticut-grown products with chefs and other culinary professionals. Last year’s Farm-to-Chef week attracted more than 80 restaurants, caterers, institutions, schools, farms, wineries and various dining venues. Participants created diverse menus that were offered at multi-course farm dinners, food-trucks, white-tablecloth restaurants, coffee and breakfast shops, school cafeterias and even ice cream parlors. Featured ingredients included fruits, vegetables, herbs, meats, seafood, dairy, maple, honey and more.
“Many Farm-to-Chef members already serve locally grown and raised ingredients,” said Agriculture Commissioner Steven K. tramadol no prescription. “What’s special about this week is that it inspires even greater creativity, brings attention to the cause on a state-wide level, and encourages businesses that are new to the program to give local products a try. It also gives the public a chance to sample and savor our state’s many local flavors and support restaurants and businesses that they may not have ever visited before.”
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