Farm-to-Chef Week

Farm-to-Chef Week is an annual showcase of Connecticut Grown ingredients featured in menus creatively developed by chefs and foodservice professionals throughout Connecticut. Each Farm-to-Chef menu includes four or more items using Connecticut Grown farm products such as fruits, vegetables, and herbs; meats, poultry; shellfish, and other proteins; dairy; eggs; maple syrup and honey; wine; and more. The Connecticut Department of Agriculture created Farm-to-Chef Week in 2010 as part of its ongoing Farm-to-Chef program to help connect local farms and foodservice professionals.

Farm-to-Chef Week is September 15- 21st, 2019