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Farm-to-Chef Week in Shelton: Local produce brought to diners’ tables

Jamie Jones stands in front of wine bottles at Jones Winery.

Jamie Jones stands in front of wine bottles at Jones Winery in Shelton.

 

Restaurants and farms in Connecticut are teaming to put local produce on diners’ plates. The 2013 Farm-To-Chef Week runs from Sept. 15-21, and in Shelton the Brownson Country Club is serving up local food and Jones Winery is providing the product.

“We are proud growers of fruits and vegetables in the White Hills of Shelton,” said Jamie Jones of Jones Winery. “We believe that our wines made from our vineyards exemplify the best of what Connecticut can produce.

“Pairing our wines with other Connecticut farmers’ foods in restaurants showcases the bounty our state can provide,” Jones said. “We look forward to this week-long event every year as a celebration of Connecticut’s harvest.”

 

Local food boosts the state economy

Gov. Dannel P. Malloy

Gov. Dannel P. Malloy

Gov. Dannel P. Malloy encouraged residents to visit one of the 76 restaurants and other establishments that are participating.

“Locally-grown and -produced foods are a significant force in our state’s economy — contributing between $2.72 and $4.6 billion annually and employing up to 28,000 people,” Malloy said.

“Whether you’re a tried and true locavore or just someone who loves to eat great food, get out and enjoy the wide variety of foods Connecticut has to offer,” the governor said.

 

State Agriculture Department initiative

Farm-To-Chef Week, an initiative of the Connecticut Department of Agriculture, was established to help connect culinary professionals with Connecticut products. Participating venues create a special menu featuring one or more Connecticut-grown products.

More information is available at www.ctfarmtochef.com. Brownson Country Club is located at 15 Soundview Ave.

 

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