Gov. Dannel Malloy is encouraging Connecticut residents to support the state economy by visiting local eateries and farmers' markets participating in this year's farm-to-chef week.
Malloy says locally-grown and produced foods contribute $3.5 billion to the Connecticut economy and account for about 20,000 jobs.
The Farm-to-Chef Week begins Sunday and runs through Sept. 22. It has attracted various restaurants, hotels, school cafeterias, university dining halls and health care facilities that create.
Participants create a special farm-themed menu featuring ingredients grown in Connecticut. Businesses that serve alcohol will also offer local wine.
Agriculture Commissioner Steven Reviczky is urging participants to use local farm products creatively and incorporate unusual items like honey, maple, proteins and dairy.
For a full list of participating locations you can visit http://www.ctfarmtochef.com/ct-farm-to-chef-network/participant-list.html.
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