Sample and savor the state’s local flavor
September 18-24, 2011
Seventy restaurants, caterers, institutions, schools, farms, wineries, and other dining venues throughout the state created their own special Farm-to-Chef menu showcasing Connecticut Grown ingredients and Connecticut wines during the week of September 18-24, 2011.
See the complete list of 2011 Farm-to-Chef Week Participants or check out the menus that were submitted.
Diners enjoyed widely diverse menus including white-tablecloth dining, multi-course farm dinners, take-out meals, dining hall and cafeteria lunches, chocolates, and ice cream creations, all featuring Connecticut Grown fruits, vegetables, herbs, meats, seafood, dairy, maple, honey, and more. There was something for every taste bud and budget.
Read the 2011 Farm-to-Chef Week Guidelines. For more information, contact Linda Piotrowicz at 860-713-2558 or firstname.lastname@example.org.