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Fairfield County Chef Gets His Inspiration From Connecticut's Bounty

Luke Venner's is an "Innovative Chef" at the 2105 Greenwich WINE + FOOD Festival.
Luke Venner's is an "Innovative Chef" at the 2105 Greenwich WINE + FOOD Festival. Photo Credit: Jane Beiles Photography

NEW CANAAN, Conn. --Expect tuna crudo with mustard, watermelon and basil on Luke Venner's menu at the Greenwich WINE + FOOD Festival Friday, Sept. 23 and gazpaacho consommé and barrel aged feta on Saturday, Sept. 24. 

Venner is known for his innovative cuisine at Elm in New Canaan but he's also named a "Most Innovative Chef" by the Festival.

Venner said the Fairfield lifestyle definitely inspires the way he cooks.

"I share the same philosophies with the community in the sense that we all have a heightened awareness these days when it comes to where are food comes and how its prepared," he said. 

"We put a lot of thought into where we source are products and take great steps to maintain their integrity."

Among his favorite things to cook are vegetables. "They play such a large role on the menu and I get more excited about them these days than I do other things," he said.

Venner said he's looking forward to the festival, which runs Sept. 23-26, and meeting Connecticut producers and foodies.

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