Connecticut's annual Farm-to-Chef week returns again Monday, with special menus at 85 state restaurants, farms, wineries, institutions, healthcare facilities and schools available Sept. 14 to Sept. 20.
Participating venues must offer a minimum of four items, with each featuring one or more Connecticut-grown items. The promotion encourages culinary creativity, while helping raise awareness of products grown and produced within the state.
More than 40 restaurants around Connecticut have created locally-inspired menus for the occasion. Offerings include a white roasted corn and bacon pizza at Harry's Bishops Corner in West Hartford (with Cato Corner Farm's Bloomsday cheese, bacon from Maple View Farm and corn from Rosedale Farms); Stonington sea scallops with lime and salsa verde at Esca in Middletown and roasted fluke with tagliatelle of late-summer squash at ON20 in Hartford.
For more information, visit ctfarmtochef.com.