Dine From the Farm to the Chef

“Locally-grown and produced foods are a significant force in our state’s economy – contributing between $2.72 and $4.6 billion annually and employing up to 28,000 people,” Gov. Malloy said in a statement. “Whether you’re a tried and true locavore or just someone who loves to eat great food, get out and enjoy the wide variety of foods Connecticut has to offer.”

The  Connecticut Department of Agriculture created Farm-to-Chef Week to "connect culinary professionals with Connecticut products." The restaurants that are a part of the initiative will offer menus with dishes made with "Connecticut-grown products," the press release stated. 

“Farm-to-Chef Week is a culinary celebration of Connecticut Grown farm products during the peak of our state’s harvest season,” Connecticut Agriculture Commissioner Steven K. Reviczky said in a statement. “It is a terrific way to try new ingredients—and old favorites used in different ways—prepared by some of Connecticut’s finest chefs and culinary experts.  With 76 venues participating throughout the state, there is a menu and location for everyone to enjoy.”

For more information visit the Farm-to-Chef Week website.