CT Farm-to-Chef Week 2011: Peppercorn's Grill

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!

Appetizer Course

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
Fruit provided by Rogers Orchard, Southington CT

Fiori di Zucca
Crispy beer battered zucchini blossoms
stuffed with peppered mozzarella.
Blossoms picked daily from Cialfi's own garden, Plainville CT


Slow-Roasted Fork Tender Beef Short Ribs
prepared "drunken" with tiny vegetables, fresh herbs, garlic, local apple cider,
and red wine, served with local corn polenta and
sauteed rapini greens from our own garden.
Beef Short Ribs from Broad Brook Beef, East Windsor CT and
Cider from Rogers Orchards, Southington CT

Crab Crusted Local Wild Bass
with arugula pesto over a pool of saffron reduction
served with heirloom potatoes and a "misticanza" of fresh field greens and fresh herbs.
Bass from Meat Without Feet, Brooklyn NY
and all greens from Earthtone Farms, CSA, Windsor CT;
potatoes from GeoRoots Solar Growth Farm, Canton 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

Accompanied by


Christine's Pantry said...

Great post. Love the photos.

Emily @ Life on Food said...

I love events like this. I wish I was in town to sample it. Your dinner looks delicious!

Jen at The Three Little Piglets said...

You just made me wish I was still living in Connecticut! So many great farms and restaurants...

Joanne said...

That really sounds exceptional.

Bree said...

Sounds fabulous!