Sample and savor Connecticut Grown flavors on special Farm-to-Chef menus from Connecticut chefs at their venues across the state September 18-24th, 2016. View the complete list of restaurants and farms here.
Farm-to-Chef Week is an annual showcase of Connecticut Grown ingredients featured in menus creatively developed by chefs and foodservice professionals throughout Connecticut. Each Farm-to-Chef menu includes four or more items using Connecticut Grown farm products such as fruits, vegetables, and herbs; meats, poultry; shellfish, and other proteins; dairy; eggs; maple syrup and honey; wine; and more. The Connecticut Department of Agriculture created Farm-to-Chef Week in 2010 as part of its ongoing Farm-to-Chef program to help connect local farms and foodservice professionals.