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Farm-To-Chef Week kickoff at Coventry Regional Farmers’ Market Sunday

Sunday begins Connecticut’s Farm-to-Chef Week, featuring special menus and dishes with locally-grown and produced ingredients at more than 70 restaurants and dining venues across the state. To celebrate the event’s kickoff, chefs from Old Saybrook’s Fresh Salt, Plan B Burger Bar, Sodexho/Fairfield University and Whole Foods gather for a cooking demonstration, using fresh Connecticut-grown items from the market. Prepared dishes will include pan-seared flounder with vegetable tapenade; roasted vegetable salad with herbs and feta; pan-fried, Beltane Farm cheese-stuffed squash blossoms with tomato romesco sauce; and Plan B’s farmers’ market sliders.

Published in Hartford Courant; CT Now on 9/16/11

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