If you live or are hanging out in in Connecticut next week – we want you to go out and eat! That’s because it’s Connecticut Farm-to-Chef Week!
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| Photo by Renato Ghio |
From Sunday, Sept. 14th through Saturday, Sept. 20th, eighty-five restaurants, institutions, healthcare facilities, schools, farms, and wineries throughout the state will create and offer special Farm-to-Chef menus featuring Connecticut Grown ingredients in each dish. Talk about a delicious way to celebrate local food!
Here’s a listing of all the participating restaurants:
- Barley Vine (Bristol, CT)
- Bobby V’s Restaurant and Sports Bar (Stamford, CT)
- Bricco Trattoria (Glastonbury, CT)
- Cask Republic (Stamford Taverns)
- Chestnut Fine Foods (New Haven, CT)
- Esca Restaurant and Wine Bar (Middletown, CT)
- Farmer’s Cow Calfe’ + Creamery (Lebanon, CT)
- Firebox Restaurant (Hartford, CT)
- Flanders Fish Market and Restaurant (East Lyme, CT)
- Grants Restaurant and Bar (West Hartford, CT)
- Harry’s Bishops Corner (West Hartford, CT)
- Its Only Natural Restaurant (Middletown, CT)
- La Belle Aurore (Niantic, CT)
- Max A Mia Ristorante (Avon, CT)
- Max Amore (Glastonbury, CT)
- Max Burger (West Hartford, CT)
- Max Downtown (Hartford, CT)
- Max Fish (Glastonbury, CT)
- Max’s Oyster Bar (West hartford, CT)
- Millwright’s Restaurant + Tavern (Simsbury, CT)
- New Morning Market (Woodbury, CT)
- Parallel Post (Trumbull, CT)
- Passiflora Café, Tea Room, and Herbal Shoppe (New Hartford, CT)
- Peppercorn’s Grill (Hartford, CT)
- Plan B Burger Bar (Glastonbury, Simsbury, Stamford, West Hartford, CT)
- Restaurant L+E (Chester, CT)
- Oak and Almond (Norwalk, CT)
- Restaurant On20 (Hartford, CT)
- Rizzuto’s Bethel (Bethel, CT)
- Rizzuto’s West Hartford (West Hartford, CT)
- Rizzuto’s Westport (Westport, CT)
- Sugar + Olives (Norwalk, CT)
- Tisane Euro Café (Hartford, CT)
- Trumbull Kitchen )Hartford, CT)
- Tschunin Chocolates + Confections (Middletown, CT)
- Zinc Restaurant (New Haven, CT)
The wide array of participating venues offer choices for every taste and budget, from casual take-out to formal multi-course meals, and from wholesome health food to decadent delicacies. Variety is key, with Farm-to-Chef guidelines encouraging creativity in menu development. Participants must offer a minimum of four items, with each featuring one or more Connecticut Grown items. Beyond that, the menu is limited only by the chef’s imagination.
Farm-to-Chef Week was started by the Connecticut Department of Agriculture in 2010 as part of its year-round Farm-to-Chef Program. This special week encourages culinary professionals to use Connecticut Grown ingredients in new ways on their menus while it also helps residents and visitors learn more about the diversity of farm products grown and raised in Connecticut.