Press Release

PHILLY CHEFS SERVE UP BOUNTY OF LOCAL SEASONAL HARVEST
Diners Who Like What They Eat Can Buy The Same Ingredients At Local Farms

PHILADELPHIA, August 31, 2006 - This autumn, sitting down to a chef-cooked meal in the Philadelphia region will likely mean tasting dishes inspired by and made with locally farmed ingredients. Many of Philadelphia’s restaurants take pride in cooking with local products whenever possible, and chefs frequently rotate their menus to highlight the bounty of each season’s harvest. For diners, this arrangement provides a chance to sample the local offerings prepared at a restaurant and then buy the ingredients themselves at the same farmstand or market where the restaurateur shopped.

Fresh fruit and berries 

Photo by G. Widman for GPTMC 

Farm fresh cooking is so popular in Philadelphia that many restaurants across the region are joining a collaborative group – formed by the owners of White Dog Café in West Philadelphia – called Fair Food, which fosters connections between family farmers and an ever-growing network of chefs, caterers and grocers. Participating restaurants pledge to offer at least one locally grown product throughout the growing season. Here’s a look at what some restaurants will be serving up this fall and a peek at where they get their goods:

• Leading the trend toward promoting body- and earth-friendly eating choices, managers at White Dog Café only purchase from farmers who grow their crops in a sustainable fashion, and they buy local whenever possible. The fall 2006 fall menu will likely mirror past fall menus, which have included entrees like sherry cumin-glazed sirloin of lamb with smoked eggplant tomato and arugula salad and grilled delicata squash; rosemary-grilled pork loin topped by a carmelized onion marsala glaze and served with steamed broccoli and maple-mashed sweet potatoes; potato gnocchi tossed with cider braised butternut squash and complete with toasted walnuts, sage brown butter and grated locatelli. 3420 Sansom Street, (215) 386-9224, www.whitedog.com    

Where They Get Their Goods:
Greensgrow Farmstead, located in the Kensington section of Philadelphia, runs a nursery and farm stand on a rare urban farm. From May to November, shoppers can purchase locally grown produce, humanely raised meats and eggs, along with cheeses and breads. Open Thursday, 12:00 noon-7:00 p.m.; Saturday, 10:00 a.m.-3:00 p.m. from spring through fall. 2501 E. Cumberland Street, (215) 427-2702, www.greensgrow.org  

• Eclectic Mediterranean-influenced bring-your-own-bottle (BYOB) favorite Django sculpts its ever-changing menu based on what’s cookin’ down on the farm. Squashes are popular in the fall, and different varieties make their way into soup, pasta and gnocchi dishes. Past menus have included butternut squash cooked risotto-style and squash-stuffed angliotti with sage brown butter. Owner Ross Essner is also a big fan of microgreens and baby versions of fall herbs and produce, which he says are often more flavorful than their larger cousins. 526 S. 4th Street, (215) 922-7151

Where They Get Their Goods:
Blue Moon Acres farm specializes in greens, including 45 varieties of microgreens and 10 types of field greens. The enclosed on-site market also sells edible flowers and some produce such as broccoli, cabbage and carrots. Open to the public Tuesday and Friday, 10:00 a.m.-4:00 p.m. 2287 Durham Road, Buckingham, (215) 794-3093, http://www.bluemoonacres.net

At the South and Passyunk Farmers’ Market, Philadelphians from deep in the heart of the city can bring themselves closer to nature by buying farm-fresh foods. Maybe they’ll even spot local chefs buying ingredients for that night’s dinner. Open Tuesday, 2:00-7:00 p.m. from mid-May through November. 5th & South Streets

• The menu items at the homey Honey’s Sit ‘n’ Eat depend almost entirely on what’s available locally. Some comfort foods with a twist that owners expect to serve come autumn will rely heavily on squash: three-squash vegan lasagna, fairytale pumpkin and butternut squash soup and stuffed squash with cornbread stuffing covered with homemade tomato sauce. Tomatoes will also play a big role this autumn with the annual offerings of fried green tomatoes and heirloom tomato juice. 800 N. 4th Street, (215) 925-1150

Where They Get Their Goods:
Like many Philadelphia restaurants, owners of Honey’s buy their fresh local ingredients from Fair Food Farmstead at Reading Terminal Market. Created and run by the Fair Food initiative, this farm stand emphasizes local foods from small-scale producers, with offerings like humanely raised meats, organic and specialty fruits and vegetables and raw milk and cheeses. Open Monday through Saturday, 8:00 a.m.-6:00 p.m. 12th & Arch Streets, (215) 627-2029, http://www.whitedogcafefoundation.org/

• Chef-owner Alison Barshak of Alison at Blue Bell delights in constantly varying her menu to suit the season. While it’s too early to predict what she’ll be serving at her friendly suburban BYOB this fall, past autumn menus have included roasted brussel sprouts with balsamic bacon parmesan; grilled lamb moussaka-style; duck confit with pistachio curry couscous and pomegranate vinaigrette. 721 Skippack Pike, Blue Bell, (215) 641-2660, www.alisonatbluebell.com

Where They Get Their Goods:
Pennypack Farm Education Center for Sustainable Food Systems is a charitable, nonprofit educational organization dedicated to increasing public understanding of the health, economic, ecological and social issues involved in sustainable local food systems. There’s also a limited market on the premises. Open Tuesday and Friday, 7:00 a.m.-7:30 p.m. 683 Mann Road, Horsham, (215) 646-3943, www.pennypackfarm.org

Barshak buys all of her dairy products from Merrymead Farm & Country Market, a busy multi-use farm with a shop that sells seasonal produce (including locally grown apples and pumpkins), baked goods, flowers, meats and non-hormone dairy products. With 30 flavors of hand-dipped ice cream for sale, regular tours and Halloween activities like hayrides and a corn maze, this farm is a fun place to bring the kids. Open seven days a week, hours vary by season. 2222 Valley Forge Road, Lansdale, (610) 584-4410, www.merrymead.com

• Restaurant Taquet chef Clark Gilbert says he’s looking forward to adding lots of locally raised lamb to the menu during his first autumn running the kitchen. Diners can expect to see dishes like braised lamb shank, lamb stew with risotto and roasted lamb shoulder, all served with regionally grown vegetables such as celery, turnips, carrots and rutabaga. Venison served with red wine sauce and a ragout of local root veggies should also make an appearance, as will homemade caramel ice cream over a warm apple tart. 139 E. Lancaster Avenue, Wayne, (610) 687-5005, www.taquet.com

Where They Get Their Goods:
Chef Gilbert raves about Hendricks Farms & Dairy, where he buys grass-fed lamb, beef, pork and rich dairy products like yogurt, cream, milk and hand-crafted cheese. The visitor-friendly sustainable farm and dairy has a store on premises and offers custom-prepared meals and educational culinary events. Open Monday-Friday, 10:00 a.m.-6:00 p.m.; Saturday, 9:00 a.m.-4:00 p.m. 202 Green Hill Road, Telford, (267) 718-0219, http://www.hendricksfarmsanddairy.com/  

The Greater Philadelphia Tourism Marketing Corporation (GPTMC) makes Philadelphia and The Countryside™ a premier destination through marketing and image building that increases business and promotes the region’s vitality. For more information about travel to Philadelphia, visit www.gophila.com or call the Independence Visitor Center, located in Independence National Historical Park, at (800) 537-7676.

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CONTACT:

Cara Schneider, GPTMC
(215) 599-0789, cara@gptmc.com
 

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