More than five dozen Connecticut food and wine growers and preparers will give diners a taste of some of the state’s $3.5 billion annual food basket, authorities say.
More than 65 eateries — restaurants, hotels, school cafeterias and dining halls and health care facilities — and farmers’ markets are participating in the 2012 Farm-to-Chef Week that begins this Sunday through Sept. 22.
It is an initiative of the Connecticut Department of Agriculture.
Farm-to-Chef Week kicks off this Sunday and runs through September 22. More information about Farm-to-Chef Week is available on the Department of Agriculture’s website, www.CTGrown.gov.
