This week is Connecticut Farm-to-Chef Week, sponsored by the state Department of Agriculture's Farm-to-Chef Program. According to the website, "seventy restaurants, caterers, institutions, schools, farms, wineries, and other dining venues throughout the state have signed up to create their own special Farm-to-Chef menu showcasing Connecticut Grown ingredients and Connecticut wines" throughout this week.
We enjoyed a fabulous dining experience at Farm-to-Chef Week participant Peppercorn's Grill on Main Street in Hartford for a (bargain!) prix fix of $29.50 (before 6 p.m.) or $37 (after 6). The three-course meal featured end-of-summer favorites such as stone fruits, corn, shellfish, greens, cheeses and more. Here are some photos and descriptions of our meal. If you haven't gotten out there to savor CT's best proteins and produce, do so before the celebration ends! Saturday, September 24th is the last night to indulge!
Local Arugula and Summer Stone Fruit
with toasted pine nuts, local peaches, plums and imported cactus fruit
tossed with white balsamic vinaigrette and
finished withaged dry ricotta.
Arugula provided by Earthtone Farms CSA, Windsor CT and
GeoRoots Solar Growth Farm, Canton CT
Fruit provided by Rogers Orchard, Southington CT
Kim Rukas' from Earth Tones Apple Crisp
with our housemade gelato
Apples from Rogers Orchards, Southington CT
Marinated Local Peaches and Seasonal Fruits
house made gelato served with a zuppa of fresh local peaches and berries
in a sweet basil scented "soup".
Fruit from Rogers Orchards, Southington CT
and Gresczyk Farms, New Hartford CT