Wednesday, January 8, 2014

Getting a Chef's Perspective on Local Agriculture with Executive Chef Chris Eddy

Residents of CT are continuing to embrace buying locally from their farmers and now we are really seeing a demand for more local, organic foods to be used in restaurants. CT NOFA farmers and supporters are well versed in the cycle of food from planting to harvesting, but what about after your customers in the restaurant industry walk away with your fresh products? Chris Eddy, the Executive Chef of Winvian, will be sharing his unique perspective at the 2014 Winter Conference during his workshop titled "The Relationship Between the Garden, Kitchen, Restaurant and Everything in Between"

The discussion will touch on the incredible diversity grown at Winvian, the economics, the logistics as well as the present food system in our country, and why his mission is turning the tables and bringing local pride and integrity back into American agriculture.

Chris Eddy, staunch food advocate and Executive Chef /Founder of Winvian's food philosophy created a successful seed to table model, produce is organically grown on site at Winvian. Winvian has received the CTNOFA Organic Leadership Recognition Award, Slow Food Award, Best of CT Farm to Table Award and many others.

Early registration rates are still available for the 2014 Winter Conference, but register soon, they expire on February 1st! We are updating the workshop list daily so check back frequently! For more information and online registration visit the official Winter Conference page or call our office at (203)308-2584. We look forward to seeing you there!

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