HARTFORD — The Connecticut Department of Agriculture (DoAg) announces that 2020 Farm-to-Chef Week will run from Sunday, August 16 through Saturday, August 22. This special week encourages culinary professionals to use Connecticut Grown ingredients in new ways on their menus while educating residents and visitors about the diversity of farm products grown and raised in Connecticut.
“Connecticut’s farmers have established strong relationships with dining venues to provide high quality, fresh foods to chefs and bakers throughout the state,” said Bryan P. Hurlburt, Agriculture Commissioner. “The COVID-19 pandemic has proven to be challenging for both producers and restaurants as they face unprecedented circumstances and highlighted weaknesses in our food system. Farm-to-Chef Week is an opportunity for residents to show their support for these local businesses and help them overcome these challenges.”
Diners are encouraged to visit www.CTFarmtoChef.com to find a listing of participating dining venues located throughout the state. Click on a location to view their menu and see which farms they source ingredients from. Reservations are encouraged, especially if you plan to dine in, or place an order for take out to enjoy at home.
In the Northeast corner of the state, ANYA in Thompson, joins the lineup of dining venues for the first time this year. Earlier this summer they started focusing on sourcing local food to incorporate in their regular menu and will be working with nearly one dozen local farms to create their Connecticut Grown menu.
Included on the menu will be tomatoes, zucchini, summer squash, swiss chard, sweet corn, and cherry tomatoes from Betsy’s Stand in Sterling, run by Betsy Molodich and her daughter, Katie Sweet. “It’s really gratifying to see our farm listed on [ANYA’s] menu along with neighboring farms,” says Sweet. “Connecticut’s farms can support our local businesses and we look forward to sharing what we have available each week.”
In lieu of the traditional in person kick-off with cooking demonstrations and tastings, a virtual kick-off will take place on Saturday, August 15 at 12:00 p.m. Chef Todd Wollenburg of Marketplace Restaurant and Bar in Avon will provide a restaurant tour and cooking demo via Facebook Live. Be sure to “Like” our Facebook page for updates on this event.
“Farm-to-Chef Week is important to show what local products are available,” said Executive Chef Guillaume Traversaz of Union League Café in downtown New Haven. “We are so appreciative of the farms we work with and the amazing job they do. Now is the time to support your local farmers and local restaurants during Farm-to-Chef Week.”
Funding for Farm-to-Chef Week is contributed through sponsorships and participating venues. Highland Park Market and Skyeline Studios, LLC, are returning sponsors of this initiative in 2020.
DoAg launched the Farm-to-Chef Program in 2006 to help connect foodservice professionals with Connecticut Grown farm products. There is no cost to either farmers or chefs to join. Farm-to-Chef Week was started by DoAg in 2010 as part of its year-round Farm-to-Chef Program.
The Connecticut Department of Agriculture (CT DoAg) mission is to foster a healthy economic, environmental and social climate for agriculture by developing, promoting, and regulating agricultural businesses; protecting agricultural and aquacultural resources; enforcing laws pertaining to domestic animals; and promoting an understanding among the state’s citizens of the diversity of Connecticut agriculture, its cultural heritage, and its contribution to the state’s economy. For more information, visit www.CTGrown.gov.
–Connecticut Department of Agriculture
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