Think Healthful, Eat Local During Connecticut's Annual Farm-To-Chef Week

Governor Dannel P. Malloy is encouraging residents to visit one of the 76 restaurants and other establishments that are participating in the 2013 Farm-To-Chef Week. A number of local schools are participating this year, including Sodexo at Mitchell College in New London and Grasso Technical High School Restaurant in Groton. 

“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,” said Governor Malloy. “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.”

Farm-To-Chef Week, an initiative of the Connecticut Department of Agriculture, was established to help connect culinary professionals with Connecticut products. Participating venues create a special menu featuring one or more Connecticut-grown products. 

“Farm-to-Chef Week is a culinary celebration of Connecticut Grown farm products during the peak of our state’s harvest season,” said Agriculture Commissioner Steven K. Reviczky.  “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.”

Farm-To-Chef Week kicks off September 15 and runs through September 21. More information is available at www.ctfarmtochef.com.