Local restaurant chefs cook up school meals

Oct. 22— Conn. students got a taste of dishes like dairy-free butternut squash soup made with squash from a local farm, onions and local apple cider, topped with croutons, courtsey of local restaurant chef, Hunter Morton.

The chef cooked for local elementary schools as part of  "Connecticut-Grown for Connecticut Kids Week," which is sponsored by the state agriculture and education departments. For the past few years, Morton and other high-profile local chefs have worked with parent groups and West Hartford schools' nutrition services to come up with healthy, fresh new recipes for school lunches.