| SEPTEMBER 25, 2010 -- State Agriculture Commissioner F. Philip Prelli announced Tuesday that he will officially kick off the first Connecticut Farm-to-Chef Harvest Celebration Week on Sunday, September 26, 2010, from 11:00 a.m. to 2:00 p.m. at the Coventry Regional Farmers' Market.
The event marks the opening of a week-long celebration during which 80 restaurants, farms, and other establishments will serve special menus showcasing farm-fresh CT Grown ingredients and local wines. It pays homage to Connecticut's farmers and rich agricultural history, and this year, Farm-to-Chef Harvest Celebration's premiere, also commemorates the state's 375th anniversary.
"We are excited to offer the public an opportunity to sample some of the finest foods grown and prepared right here in our state," Commissioner Prelli said. "Sunday's free event will be an appetizer, if you will, featuring a little taste of what will be available during Farm-to-Chef Harvest Celebration Week."
Commissioner Prelli will offer opening remarks and then will assist Carrie Landry of Zest Restaurant in Tolland as she makes stuffed grilled curried eggplant, served with a basil yogurt sauce. Scott Miller of Max's Oyster Bar in West Hartford will follow, whipping up a butternut squash panna cotta with local honey and yogurt drizzle, granola "crunch," and maple sugar candy. The third and final demonstration will feature Carlos Cassar from the Saybrook Point Inn and Spa in Old Saybrook, who will prepare a mesclun salad with local greens, cheese, and apples; roasted almonds; and poppy seed and honey vinaigrette. The event will be hosted by WNPR's Chion Wolf, who will interview chefs as they cook and provide color commentary.
Before each demonstration begins, the featured chef will shop the market for ingredients. Audience members are invited to join along, observing and asking questions about the selection process.
"This is a fun, interactive opportunity to learn more about the foods grown here in Connecticut, along with some delicious methods of preparing them. I personally invite anyone and everyone who loves food to come out on Sunday and take part in this event," said Commissioner Prelli.
"Of course Sunday is just the beginning," he added. "It will be followed by an entire week of Farm-to-Chef offerings, ranging from fixed-price multi-course gourmet meals to healthy on-the-go foods, to delectable desserts. Every taste bud and budget will have plenty of choices."
More information about Farm-to-Chef Harvest Celebration Week, including a full list of participants, locations, hours of operation, and menus, can be found on the Department of Agriculture's website, www.CTGrown.gov, and at www.CTFarmtoChefNetwork.typepad.com, a blog created and maintained by Farm-to-Chef Harvest Celebration Week participants.
The schedule for Sunday's kick-off event follows.
Sunday, September 26, 2010
Coventry Regional Farmers' Market
2299 South Street, Coventry
11:00 a.m.
Introduction - Chion Wolf
11:05 a.m.
Welcome - Commissioner Prelli
11:15 a.m.
Demonstration #1 - Carrie Landry, assisted by Commissioner Prelli
Stuffed grilled curried eggplant served with a basil yogurt sauce
Shop market (audience welcome to accompany)
Cook/discuss
Serve samples
12:10 p.m.
Demonstration #2 - Scott Miller
Butternut squash panna cotta with local honey and yogurt drizzle, granola "crunch," and maple sugar candy
Shop market (audience welcome to accompany)
Cook/discuss
Serve samples
1:15 p.m.
Demonstration #3 - Carlos Cassar
Mesclun salad with local greens, cheese, and apples; roasted almonds; and poppy seed and honey vinaigrette
Shop market (audience welcome to accompany)
Cook/discuss
Serve samples
2:00 p.m.
Closing Remarks - Chion Wolf
CONNECTICUT GROWN - The Local Flavor
www.CTGrown.gov
www.ct.gov/doag |
