Seventy-six restaurants and farms are participating in this year’s Farm-to-Chef Week Sept. 15 to 21.
Held during the peak of the state’s harvest season, the event celebrates the state’s agriculture sector.
“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,” said Steven K. Reviczk, agriculture commission, in an announcement. “With 76 venues participating throughout the state, there is a menu and location for everyone to enjoy.”
In Fairfield County, Chef Tor Sporre’s Private Nursery, Oronoque Organics and Sepe Farms will be providing herbs, produce and meats to participating restaurants and venues. Several schools, Plan B Burger and Rizzuto’s restaurants are currently taking reservations.
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