September 6, 2013

GOV. MALLOY: FARM-TO-CHEF WEEK RUNS SEPTEMBER 15-21

76 Venues Join Celebration of Connecticut Grown Products

(HARTFORD, CT) - Governor Dannel P. Malloy today encouraged residents to visit one of the 76 restaurants and other establishments that are participating in the 2013 Farm-To-Chef Week.

"Locally-grown and produced foods are a significant force in our state's economy - contributing between $2.72 and $4.6 billion annually and employing up to 28,000 people," said Governor Malloy. "Whether you're a tried and true locavore or just someone who loves to eat great food, get out and enjoy the wide variety of foods Connecticut has to offer."

Farm-To-Chef Week, an initiative of the Connecticut Department of Agriculture, was established to help connect culinary professionals with Connecticut products. Participating venues create a special menu featuring one or more Connecticut-grown products.

"Farm-to-Chef Week is a culinary celebration of Connecticut Grown farm products during the peak of our state's harvest season," said Agriculture Commissioner Steven K. Reviczky. "It is a terrific way to try new ingredients-and old favorites used in different ways-prepared by some of Connecticut's finest chefs and culinary experts. With 76 venues participating throughout the state, there is a menu and location for everyone to enjoy."

Farm-To-Chef Week kicks off September 15 and runs through September 21. More information is available at www.ctfarmtochef.com .

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For Immediate Release: September 6, 2013

Facebook: Office of Governor Dannel P. Malloy