Friday, January 7, 2011
Connecticut Farm-to-Chef Program annual meeting coming up
Producers, chefs and others involved in agriculture or commercial food service may attend.
The free meeting will feature several presentations, group exercises, networking, and a CT Grown lunch.
- Carlos Cassar, Saybrook Point Inn and Spa’s executive chef, will talk about using ingredients from local farms, as well as the inn and spa’s volunteer Green Team, which promotes sustainability in many areas of the facility.
- Christine Applewhite from the state Department of Public Health’s Food Protection Program (http://tinyurl.com/DPHFood) will provide a refresher on which farm products are approved for use in food service and how new legislation will help expand choices for chefs.
Editor's Note: Information in this post was contributed.
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