Dozens of Connecticut restaurants, schools, facilities, wineries and other vendors are participating in the state's annual Farm to Chef Week, kicking off Sunday and continuing through Sept. 21. Each venue will prepare special menus featuring farm-fresh Connecticut produce and ingredients.Participants must offer a minimum of four items, with each featuring one or more Connecticut-grown items. Venues that normally serve alcohol must also offer at least one Connecticut wine, according to organizers.
WNPR's Chion Wolf hosts a kickoff event Sunday at the Hill-Stead Farmers' Market in Farmington at 11 a.m., introducing demonstrations by chefs Ken Scalzo (Sodexo at the University of Bridgeport); Jim Wishneski (Tisane Euro-Asian Cafe): Jeff Crawford and Van Hurd (Jordan Caterers) and Drew McLachlan (Whole Foods Market.) Each chef will create dishes using ingredients available at the market that day, with samples offered to market attendees while supplies last.
For a list of participating venues, and for more on the Farm-to-Chef program, visit ctfarmtochef.com.