Local not-for-profit Air, Soil, Water is hosting the “Milford Farm To Table Food Festival” this Saturday and Sunday. Chefs and purveyors throughout town will feature ‘Farm to Table’ entrees as well as other unique offerings. The participating establishments will feature both regular and special dishes, focusing on locally grown and crafted food.
Restaurants with Farm to Table offerings this weekend include:
Bar Louis at the Hotel Fauchere
Carini Cucina & Pizzeria
The Delmonico Room
Frisky Goat Coffee House, with Open Mic, Saturday 7 p.m.
Highland Kitchen & Garden at The Milford Farmers Market
Milford Farmers Market
The Patisserie Fauchere
Balch s Fish Fry
Breathless Beauty Natural Market-
Jorgenson s at The Dimmick Inn.
The Flying Pig Tea Room, including live music Sat 12 –3 p.m.
The Grotto Restaurant –
Key Food Marketplace.
Laurel Villa Country Inn and Restaurant.
Milford Dairy Bar –
Prime Time Meats –
The Fork At Twin Lakes –
Tequila Sunrise -Waterwheel Café, Bakery, Bar
To cap-off the festival, The Milford Farmers Market will feature acoustic new-wave artist Janturan from 10 a.m. to 2 p.m. on Sunday at The Grotto restaurant on West Harford Street.
Why Go Local?
According to Air, Soil, Water Director, David Wallace, most local food is non-GMO (not genetically modified). Much of it is organic and therefore is fresher. Additionally, food grown for shelf-life and long truck rides can have fewer nutrients, and meats produced in China, for example, may not be as reliably labeled. “The local food movement is replacing consumer frustration with reliable, safer and better tasting food.” And as Wallace says, “Fresher, local food simply tastes better.”
“The demand is growing for safer, healthier, better tasting and local food. Our goal is for people to find it all year round and ask for it. People should know that most establishments already use many local farm products and will use more if consumers ask for it. Everyone knows how easy it is to find a fast food burger. But, knowing how to go local is not easy, at least not yet. We want to change that. Participating chefs will up their local game for our Festival to drive home the point about how superior local food is.
We are making a party out of better health, sustainability, better economics and food freedom. Quite simply, it starts with better taste and knowing you can get more satisfying food.”
– David Wallace, Air, Soil, Water