Each restaurant that participates will serve a four-course dinner, which will include a variety of locally sourced ingredients.  Some of the menu items available from these restaurants include:

• Stuffed Bell Pepper- sweet sausage, fontina cheese, roasted tomato
• Fall Harvest Vegetable Misto Fritti- mushrooms, eggplant & zucchini with parmesan dust & dipping sauce
• Blackbird romaine, parmesan tuille, fresh squeezed lemon
• Pumkin Risotto- creamy imported Vialone rice, roasted local pumpkin, braised boneless duck
• Brick-oven Baked Dorade- served with spaghetti squash tossed with Swiss chard, leeks and topped with marinated tomatoes
• Enchiladas de Pipian- tortillas stuffed with pulled chicken breast and topped in a pumpkin seed sauce
• Stuffed Poached Bartlett Pear with Bruled Vanilla Creme Anglaise and Minted Pear Salsa
• Hot Spiced Apple Cider & Made to Order Apple Cider Donuts

Besides being a culinary delight, the dinners also are a great value.  A Fall Harvest dinner is priced at thirty-five dollars.  However, at some restaurants, it is only twenty-five dollars for a fresh and delicious meal!  Plus, diners who complete a comment card after the meal will receive a ten dollar certificate that can be used at a future meal.

With such great menu items available at such an amazing price, this is sure to be another well attended event.  “Coming off of an extremely successful Farm to Fork Week, we are thrilled to bring the community yet another opportunity to discover everything that South Jersey has to offer in local dining,” said Fred Kellermann, president of the South Jersey Independent Restaurant Association and Chef/Owner of Elements Café in Haddon Heights, NJ.  “Autumn in South Jersey is a unique time for food and this gives us the chance to share some of our favorite seasonal specialties.”

To learn more about Fall Harvest Week, please visit the SJ Hot Chefs website.  The list of participating restaurants can be viewed here.

Although the location is different, the theme of Locally Sustainable makes this dinner a perfect fit for the Harvest Dinner series.  In addition to enjoying food that was sourced regionally, guests will be entertained by bluegrass music performed by Bill Leslie, a local news anchor.

The dinner will consist of multiple courses that should tantalize and delight:

Appetizer- This will be a group activity (perhaps making fondue?) using local cheeses, fruits, vegetables, and breads.  A sommelier will pair wines during this course.

Bread Basket- Both home-baked Sweet Buttery Cornbread and Wholegrain Pan Rolls will be served with homemade spiced honey butter.

Soup- The sit-down meal will begin with a  warm bowl of Butternut Squash Apple Soup.

Salad- The meal continues with a Harvest Salad, which will be filled with mixed greens, cranberries, pears, and spiced pecans and topped with honey dijon vinaigrette.

Entrée- Beef Brisket Boxty with Roasted Vegetables will be the centerpiece of the evening.  The slow cooked brisket will be served in a boxty (also known as a potato crépe) and enhanced with a rich pan gravy.

Dessert Table- Rather than one dessert, diners will have three from which to choose: Pumpkin Chocolate Cheesecake, Spiced Apple Cake with Brown Butter Icing, and Soft Ginger Cookies.

Elise is best known for “Cooking with Elise”, her own cooking website.  She can be seen on local programming, such as My Carolina Today.  To learn more about this dinner, please visit the Guess Who’s Coming to Dinner website.  (Tickets are still available!)

Like many of the other restaurants in this series, ZAZU provides meals created from locally sourced ingredients.  What makes ZAZU unique is that their harvest dinners happen on a weekly basis.  Every Monday from the end of May until the end of December a 3-course dinner is served to diners.  The idea for the Farm Suppers was based on Duskie’s travels in Europe.  Many restaurants there make only one menu for the night, meaning that patrons have no options except what is listed.  As Duskie explained, “You put yourself in the hands of a chef you trust.”

Having been open for nine years and earned the trust of many diners, Farm Suppers began in May 2010.  At this meal, the only choice diners have is whether they want a vegetarian menu or not.  A three-course dinner is provided for a mere thirty-nine dollars.  Ingredients for this dinner come from one of two sources.  The first source is MacBryde Farm, which is owned by the chefs.  The other source can be described as “know the face that feeds you”, which means that the ingredients come from no further than 50 miles away and is produced by farmers and purveyors that the chefs know.

This coming Monday, October 17th, has an Oktoberfest theme.  The menu will be:

• Backyard cucumber & beet salad with dill créme fraiche & pumpernickel croutons
• Juniper boar sausages with sauerkraut and Black Pig bacon potato salad
• Nussschnitten (hazelnut cake) with nutella gelato

This meal can be accompanied by beer pairings from Russian River Brewery for an additional fee.

In addition to running the restaurant, Duskie and John oversee MacBryde farm, on which they grow fruits and vegetables and raise livestock.  Chickens (raised as layers), turkeys, pig, rabbits, goats, and more can be found here.  In addition to farming and cooking, Duskie and John also run Black Pig Meat Co. and produce wines.

With two and a half months of Monday Night Farm Suppers ahead, there’s plenty of time to make a reservation and enjoy some deliciously cooked, locally sourced dishes.

The dinner will be held this evening, October 7th, at 6:30 p.m.  The evening will begin with a reception with the farmers.  During the reception passed hors d’oeuvres created by Chef de Cuisine of Café 4750, Garrett Gooch, will be served along with craft beer tastings.  The beer tastings are provided by Ben Davis, brewmaster of Intuition Brewery in Jacksonville.

Dinner will offer a variety of tempting foods.  This course will start with an appetizer bar that includes Mayport shrimp, smoked flounder, deep fried soft shell crab, local cheeses, breads, and Florida honey.  The meal will continue with Atlantic white shrimp in different presentations, Trigger fish, two selections of Florida beef, farm fresh vegetables, and house-made pasta.  For those interested, beer and wine pairings will be recommended.

To complete this evening of dining there will be several dessert options.  Prepared by Executive Pastry Chef Sheldon Millett, there will be a trio of sweets:  apple cinnamon beignets, chocolate mousse, and vanilla beer floats.

Prior to this event, Chef Gooch was able to visit some of the farms.  He noted, “The culinary team toured the fields and greenhouses to see the crops and learn about their farms and growing techniques. The pride, care and hard work that goes into Florida family farming is inspiring.”

The combination of fresh, locally sourced ingredients, talented chefs, and fabulous atmosphere will make this an event not to be missed.

The meal will begin with a reception at 6:30 pm consisting of passed hors d’oeurves.  The six-course meal will be served at 7:00, and each course will be paired with wines from Martinelli Winery.  The meal will consist of the following items:

• Caramelized ahi tuna, crispy tapioca, blue basil, salted coconut, sudachi vinaigrette
• Pork belly, smoked apples, fennel confit, brown buttered almonds, vanilla essence
• Veal fricassee, sunchokes, leeks, radishes
• Roasted pheasant, chestnut purée, Brussels leaves, poached cranberries, honey-thyme jus
• Riverview Farms poached beef ribeye, potato mousseline, horseradish
• Apple upside-down pie, walnut streusel, spiced ice cream

The Umstead has its own farm, which will supply radishes, mixed lettuce, baby bok choy, tatsoi, cabbage, baby carrots, arugula, and an assortment of potatoes for the dinner.  The other ingredients will be sourced from other producers in both North Carolina and Georgia.

The pairing of chefs separated by 400 miles is unique.  However, both chefs were part of the Charleston, South Carolina, culinary community in the early 2000s, and from there they developed a friendship and deep respect for each other’s cooking styles and skills.  This dinner will allow the two chefs to shine both individually and in tandem.  It is noted that diners will enjoy “Chef Hopkins’ rustic preparations which highlight the bold complexities yet simple flavors of ingredients with inflections of Chef Greene’s sophisticated and refined Southern approach.”

With a combination of culinary talent and fresh ingredients, it is sure to be a fabulous evening of dining in Atlanta.

Our first Harvest Dinner is taking place this Sunday, September 25th, at 5:30 p.m. at the Lucky Bucket Brewery in La Vista, Nebraska, in conjunction with The Food Localmotion (Sierra Club Omaha, Green Omaha Coalition, and Slow Food Omaha).  Preparing the food for this event will be Chef/Owner Nick Strawhecker of Dante Pizzeria.  As a member of the Slow Food Association, which is an organization that advocates the use of local meats and produce, Chef Strawhecker is the perfect choice to prepare this meal.

Most of the dishes that Chef Strawhecker will be preparing will be pizzas; however, the variety of toppings is quite amazing.  The mozzarella for the pizzas will be sourced from Branched Oak Farm in Raymond.  Rhizosphere Farm in Waterloo will be supplying the produce for the event.  The list of items being supplied by Rhizosphere is overwhelming.  It includes:

hot peppers (jalapeno, serrano, banana), chives, tomatoes, cherry tomatoes, La Ratte fingerlings, carrots, baby head lettuce, purple opal basil, Yellow of Parma onions, Ailsa Craig onions, sweet potatoes, Crimson Forest or He Shi Ko green onions, green peppers, Swiss Chard, parsley root, shallots, celeriac, thyme, oregano, sage, rosemary, dragoncello tarragon, lovage

Chef Strawhecker uses ingredients similar to these at Dante Pizzeria, a sophisticated, casual Italian restaurant and bar in Omaha.  The menu changes weekly, as only the freshest seasonal ingredients are featured.  In addition to sourcing local ingredients, Chef Strawhecker prepares his pizzas in a brick oven, in Neapolitan style using fresh mozzarella and dough that is made on premises daily.  In addition to pizza, you will find an array of Tuscan and Southern Italian entrées, small plates, and salads.

Explaining why he believes in the Slow Food movement, Chef Strawhecker explains, “I love working with local farmers. It is hard for me to describe how much better the product is compared to product shipped in from California or Mexico. I am a seasonal cook so I know what I get from the farmers is seasonal in Nebraska ¬which is the mantra of many Italian cooks as well¬ cook with what you can get your hands on locally.”

To partake in the Green Pizza and Beer Local Foods dinner, you will need to purchase a ticket.  The price of admission is twenty dollars and includes pizza, one 20-0unce beer, and a tour of the factory.  If you are interested in attending this events, you can find more information on the Sierra Club website.

TT: When does the 88 open and close for the season?

PS: 88 opened on May 24th for hotel guests and June 3rd for the general public.  We will close after Columbus Day.

TT: Do you use local meat, produce, or dairy in your menu?

PS: We have free range chicken from Maine-ly Poultry, cheeses from Maine, locally sourced grass-fed beef, and produce from the farmers market when it opens.  Of course, all of our seafood is from Maine.

TT: You have your own garden at Spruce Point Inn.  What grows there?

PS: Currently, our garden is producing an assortment of herbs.

TT: What menu items would make for a perfect summer dinner at your restaurant?

PS: I have two suggestions.  First is our semolina crusted haddock, which consists of Mill Cove Haddock Filet that is semolina dusted, pan seared, and served with a Maine rhubarb chutney and roasted corn relish with rhubarb compote.  Second are the pan seared scallops which are served with roasted golden beets and topped with an orange pomegranate and fennel reduction.

TT: Besides being a summer-only restaurant, what makes 88 unique?

PS: We are part of the slow food movement.  We are going back to our roots, going local and organic, and staying away from mass produced meats.  Our style of food is very classic European.  We aren’t trying to do anything goofy.  You will see a lot of European influence in our food.  Many of our dishes are old but classic; if it’s not broken, why fix it?

TT: How often does your menu change?

PS: Our specials change every two weeks.

To learn more about delightful oceanview dining at 88, please visit their website.

TT: When does Nello Summertimes open and close for the summer season?

NB: Nello Summertimes opens Memorial Day Weekend. We close Labor Day Weekend.

TT: What prompted you to open a restaurant in the Hamptons while operating a restaurant in Manhattan?

NB: I love the Hamptons, it’s a second home!  To have two restaurants (second is Nello’s in New York City’s Upper East Side) operating in two different locations can be tricky if you don’t have the right staff—not a problem with my staff!  My Executive Chef Lugi Casanova and I go to the Hamptons on the weekends. My managers, chefs, waiters…all my staff from both locations are fantastic.  They help me run successful businesses!

TT: Does Nello (Manhattan) close in the summer?

NB: No, Nello’s is open! Come by!

TT: Do you use local produce, meat, or dairy products in your kitchen?

NB: Yes, as much as I can find!  I only use the best produce, from local farmers.  That’s one of the main reason’s the chef and I go up to the Hamptons every weekend.  We are their picking the best meat, dairy, etc. from the farm and farmers directly- no middle man!

TT: What items would make for a perfect summer dinner at your restaurant?

NB: Cotoletta alla Milanese (breaded veal chop served with chopped tomatoes and arugula), Carpaccio con Palmito (Filet Mignon, Avocado, Hearts of Palm, Lemon, White Truffle Oil) and Lobster Bisque (Velouté of Lobster, Lobster Tail, Florida Lump Crabmeat). All my dishes are made with fresh ingredients, they are all perfect for the Hamptons season!  Also, indulge in our signature Nello Bellini or have a glass of wine from our extensive collection of Bordeaux & Tuscan Wines!

TT: Besides being a summer only restaurant, what makes Nello Summertimes unique?

NB: In the Hamptons, it’s hard to find a place that you and the family can come together and relax in a comfortable atmosphere!  Our patio is famous for the who’s who scene, with its high end relaxed ambiance! With a new look and feel, and DJs performing each weekend, Nello’s Summertimes also carries a special menu package called the Family & Friends Special.  Made to be shared, families can order:

a pound of pasta (party of 5) – $50
a pound of veal with lemon sauce (party of 5) – $80
a pound of Red Snapper (party of 5) –$60
3 pounds of Ribeye Steak (party of 5) – $150

I spoke with Cynthia Makris, general manager of the resort to learn more about the NASWA.

TT: Do you use local meat, produce, or dairy in your menu?

CM: We do use all locally grown fruits and vegetables when available.  We receive deliveries six days a week of New England native items.

TT: What menu items would make for a perfect summer dinner at your restaurant?

CM: Salad NASWA- Baby greens tossed with pure NH maple syrup (from Cormier’s Sugar House), mustard vinaigrette, grated sharp cheddar cheese, sliced apple, candied walnuts and dried cranberries
Entrée- Miso glazed salmon with Asian snow peas, red pepper, shiitake mushrooms and sushi roll rice with grilled asparagus and soy sauce for dipping or Fruitti de mari- lobster, shrimp, clams, calamari, house made marinara

TT: Rumor has it that the 84-year old matriarch makes most of the desserts. Can you tell us some of the desserts that she makes?

CM: Our resort became computerized 15 years ago, which gave my mom less to do and time to bake.  As she is named Hope, the desserts are called “Hopemade”.  Every night there are eight to nine Hopemade desserts on our tray.  The most popular is the Tommy Bahama Cake.  It is six layers of white cake soaked in dark rum. In between each layer is pineapple and white chocolate mousse.  It is finished with white chocolate mousse and toasted coconut.

TT: Besides being a summer-only restaurant, what makes the Restaurant at the NASWA unique?

CM: We have a bar on the beach. We try to do everything different. Our service is excellent.  We take college kids and teach them how to do fine dining.  Every year we have 140 employees.  You can’t keep people year ‘round, so you hope many are able to go get a good winter job.  (For three days last week), I was training 60 new people.  It is like completely opening a new business each year.  The fabulous thing about being seasonal is getting to start fresh each year: new drinks, new events.

TT: What else can you tell us about the NASWA?

CM: Last year we celebrated our 75th anniversary.  In honor of this Governor Lynch declared June 29th NASWA Day. 

To learn more about The Restaurant at the NASWA Resort, the NazBar, or the NASWA Resort, please visit their website. 

TT: Last summer you had a chef demo series.  How did you decide to integrate that into your farm?

MS: We had been doing farm demos for years as crops came available. At the urging of our customers we took a chance and reached out to restaurants that were actually suggested to us by friends of the farm, such as Edible Boston and others, and we were shocked by the response. I think we expected 30, 40, or if we were lucky, maybe 50 people at most. Our first night we topped out at 400+ and ran out of food! Those numbers continued all summer, even on the final evening when we had a torrential down pour!

TT: As the demos were successful, you’ve decided to open a summer only restaurant.  What inspired you to undertake this project?

MS: Well, based on last year’s success we wanted to up the game. I have attended several farm-to-table dinners and they are all wonderful. We wanted to make sure we had a little bread & circus in ours. We’re one of the oldest farms in New England, but we’re also a place where families create and foster their yearly traditions like apple picking, Christmas trees, etc. We wanted to work on creating another tradition with this restaurant. We want people to have their first dates here, come as a family, or maybe even propose on the post dinner hayride. We’re excited to create new memories and overwhelmed by the talent that will be cooking at Whim!

TT: Although the menus are secret, can you tell us some of the ingredients that you are growing at the farm?

MS: Well, first of all you’re not getting a single chef’s menu out of me. That is totally top secret.  As far as product, we are primarily a fruit farm, but there are some surprises in-store this year, and for those items we don’t carry we’ll be working with the chefs to source locally.

TT: In addition to creating a unique restaurant, you’ve added a charity component to the dinners.  Why did you choose to do so?

MS: We ask so much from our New England Chefs, and they so graciously donate their time. We thought it would make sense to honor them through getting behind the charities they are passionate about. We had nothing to do with the charity selection. Those charities were selected by the chefs because they are close to their heart.

TT: Will dinner literally be under the stars?  Are there contingency plans for rain?

MS: We do have a large event tent so if it rains we’re fine, and tables will be both under the tent and outside the tent. Seating is communal and I just read somewhere that communal seating is no longer “hip” which is ridiculous. This all goes back to experience. I think meeting new people and fostering community will always be hip!

TT: Finally, can you tell us a little bit more about Smolak Farms?

MS: Boy did you open a can of worms. You really want me to rant? Well, we’re located in North Andover, Massachusetts, and we try to combine agriculture, education, and entertainment to make the farm an experience. Parts of the farm date back 300 years. We have  great daytime kids program, we hold birthday parties for children, we have a farm stand and bakery and make wonderful baked goods, and the entire farm is getting a facelift this year with a new animal interaction area. We host weddings, we grow amazing produce and we’re just the perfect way to spend a day or now with Whim Restaurant an evening! I love this farm! It has been part of my family for a very long time, and I plan on always learning, growing and using the land as a vehicle for growth, education and individual and community experience.

To learn more about this restaurant, please visit their website.