Farm-To-Chef Week Kicks Off at Coventry Regional Farmers' Market

The 2011 Farm-to-Chef Week kicked off at the Coventry Regional Farmers' Market on Sunday, September 18, where fun never tasted so good!

Chefs from four corporate sponsors--Fresh Salt at Saybrook Point, Plan B Burger Bar, Sodexo/Fairfield University and Whole Foods Market--performed free cooking demonstrations using fresh, Connecticut-grown items all purchased at the market.

"We've been doing Farm-To-Chef programs since 2006, and this is the second year we've held a Farm-To-Chef week at this market. We try to put the focus on culinary venues and creating special farm-to-chef menus," said Linda Piotrowicz of the Connecticut Department of Agriculture. "We try to raise awareness and celebrate Connecticut-grown ingredients in one special event."

Piotrowicz said Farm-To-Chef events may feature chefs from schools, from white tablecloth restaurants and from food trucks--the whole gamut. She said they try to encourage creativity, and that all the foods used in the demos are what is available right now.

"We emphasize seasonability," said Piotrowicz. That, she said, includes more than just fresh fruits and vegetables from Connecticut, but also meats, seafood and dairy products.

"It's part of our mission statement to try to support local farms. We want to remind people what food really tastes like," said Lena DiGenti, marketing and brand strategist with Plan B Burger Bar.

DiGenti said all of their burgers are made with certified natural, certified humane, freshly ground beef, and when starting a burger with that kind of a product, they also want to be sure that all the items that accompany it, such as tomatoes, lettuces, and other veggies, are fresh, locally grown produce.

At the kickoff event, DiGenti said their chef, Jorge Alphonso, was creating an apple pie mini burger made with fresh ground beef, smooth and creamy farm cheese from Cato Corners, Farmer's Cow fresh cider, and a blend of spices from Boxed Goodes which includes orange peel, cinnamon, cloves and anise, all served on a locally made sourdough bread.

Plan B Burger Bar, which specializes in burgers, beer, beef and bourbon, has four locations--West Hartford, Simsbury, Glastonbury and Milford and will be opening another restaurant this winter in Stamford.

"We don't want to be preachy," said DiGenti. "We want to offer fresh ground beef with local and/or organic natural foods in a fun environment."

Kristin Arslan, marketing team leader with Whole Foods Market said their chef, Drew McLachlan, shopped the market earlier in the day and was creating an heirloom cherry tomato salad with pan-seared local flounder.

"[McLachlan] selected corn from Highland Thistle and basil from Windham Gardens. He can take any raw vegetables and make something delicious," said Arslan. "We're one of the sponsors of the Coventry Farmers' Market this year, and he knows the local farmers, so I can always trust in him to make something amazing," she said.

A destination market and the largest in Connecticut, the Coventry Farmers' Market is held every Sunday from 11 a.m. to 2 p.m. at the Nathan Hale Homestead at 2299 South St. The Farm-To-Chef program is one of several weekly themed events.

"We hope the Farmers' Market stays here forever," said Andrea Ader, tour guide with the Nathan Hale Homestead. "Thousands of people come here every week, so it's a win-win for everyone. We get a lot of people here at the Homestead, and the vendors and shoppers find adequate parking and some great ambience," she said.

The seven-day Farm-to-Chef celebration will run through September 24, and features diverse menus for every appetite from fixed-price multi-course dinners to casual a-la-carte burgers and desserts. For more information about Farm-To-Chef week and/or the program, visit the Department of Agriculture Web site at www.CTGrown.gov.