Farm-To-Chef Week kickoff at Coventry Regional Farmers’ Market Sunday
- Posted on October 6th, 2011 filed in Newspaper
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