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Autumn is a bountiful time of year. Explosions of ripe apples and tomatoes, root vegetables and herbs are just some of what the season has to offer. But other than your local farmers market, where can you get your hands on all the farm-fresh goodness thats out there? Next week, try your favorite restaurant.
The first annual Connecticut Farm-to-Chef Harvest Celebration begins September 26 and runs through October 2. Restaurants all over the state, including several here in Fairfield County, will tempt patrons with menu items made from ingredients purchased from Connecticut farms. Many will also be pouring Connecticut wines.
Ive been cooking this way for a long time, says Bill Taibe, the gregarious owner and Executive Chef of Westports LeFarm restaurant, one of the participating eateries. LeFarm is dedicated to buying and serving local foods, beautifully and expertly prepared. Right now, the movement to buy and eat locally has momentum. I just want to do whatever I can to support the farmers, keep them thriving.
Farm-to-Chef week was organized by the Connecticut Department of Agriculture, in an effort to promote and support local farms. Of course, such efforts result in delicious dining experiences for the rest of us.
I love what I do, says Bill. And I really believe in this movement. Connecticut loses acres and acres of farmland per day. We need to do what we can to preserve what we have. Bills right. According to the Connecticut Farmland Trust, the states farmland is disappearing at a rate of about 8,000 acres per year.
As for what Bill will be doing at LeFarm for next week's event, he says, "We'll just be doing what we do every day."
Whether youre a buy local movement enthusiast or just an old-fashioned foodie, Farm-to-Chef week has something for you on the menu. Where will you eat your next great local meal? Find a list of participating restaurants here.
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