September 14, 2012

CT's Farm-to-Chef Week starts Sunday

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,

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