| SEPTEMBER 10, 2011 -- Menus are rolling in for the Connecticut Department of Agriculture's "Farm-to-Chef Week," running Sept. 18 through Sept. 24. More than 70 restaurants, caterers, food vendors and other dining venues will create special menus using Connecticut-grown and produced ingredients.
The local-food offerings vary widely, from appetizer, entree and dessert specials to full prix-fixe, multi-course meals. Many restaurants will pair their dishes with Connecticut wines.
Reservations are recommended for several of the fine-dining spots. Find a list of participants and their menus (with detailed descriptions of Connecticut-originated produce and ingredients) at http://ctfarmtochefnetwork.typepad.com. |
