Fairfield University's Farm-to-Chef Harvest Celebration Luncheon


Event Advisory


What: Fairfield University's Farm-to-Chef Harvest Celebration Luncheon, part of a Connecticut Department of Agriculture program celebrating the vast array of fruits, vegetables, and other ingredients harvested by farms throughout the state. The event will feature outstanding, fresh ingredients from some of the best farms in Connecticut, and it will serve as an opportunity for the University's dining services (Sodexo) to share the harvest from the four-month-old campus garden.

When: Wednesday, September 29, from 11 a.m. to 2 p.m.

Where: The Barone Campus Center dining hall, Barone Campus Center on the Fairfield campus. Enter through main gate on North Benson Road. It is in large white building two blocks down on your left. There is parking available across the street at The Kelley Center.

Why: It is a great opportunity to remind the public of all that Connecticut farms have to offer. Local farms supplying ingredients to Fairfield include Lamothe's Sugar House in Burlington (syrup and honey); Cecarelli Farms in Northford (tomatoes); Baggott Farms in East Windsor (butternut squash); Fuller Farms in Windsor (potatoes); and Blue Hills Orchard in Wallingford (apples), to name just a handful. "This is the biggest thing Sodexo has ever done on campus," said Christopher F. Bosze, Fairfield's resident dining manager.

Background: A new food program at Fairfield complements the goals of Farm-to-Chef, an ongoing program that helps the public locate restaurants, institutions, and other dining facilities that serve foods prepared with Connecticut grown ingredients. The University recently started showcasing food grown at the campus garden on dining hall and food court menus. More than 80 of Connecticut's finest chefs will partner with local farms and vineyards to cook and serve spectacular farm fresh cuisine across the state as part of Farm-to-Chef. Tickets are $8 for the University's luncheon. Reservations are required. If you are interested in attending the Farm to Chef lunch, please call (203) 254-4055, option 2.

The menu will include corn on the cob, zucchini with heirloom tomatoes, grilled Portabella sandwiches, egg & cheese sandwiches, Belgian waffles with whipped cream, vegetarian kabobs with fingerling roasted potatoes and peach cobbler.           

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Media Contact: Meg McCaffrey, (203) 254-4000, ext. 2726, mmccaffrey@fairfield.edu

Posted on September 28, 2010

Vol. 43, No. 58

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