We see the words everywhere, “sustainable”, “organic” – in the grocery store, in restaurants, on TV, in the news… But do we know what they actually mean, and more importantly, why we should care?

Local Businesses That Encourage Other Local Businesses Our cadre of local creative chefs that cooperate under the sjhotchefs.com banner are indeed fortunate that some of our fellow business people recognize that it is in the community interest to help us succeed as independent restaurants. So, let us say, a tip of our toques to 1st

Seafood Menus Abound Thanks to Jersey Shore’s Abundance of Fish Even though we just concluded our popular Farm to Fork Week on 30th, we cannot forget that often Garden State produce that we highlighted that week is used to round out a meal featuring another New Jersey fresh favorite: seafood. When our chefs plan their

South Jersey Products Featured on sjhotchefs.com Menus July 24th-30th is Farm to Fork Week when sjhotchefs.com celebrates the wonderful bounty of produce farmed and harvested throughout South Jersey, as well as the abundance of fresh fish netted by fisherman at nearby shore points. Our more than 40 independently owned and operated restaurants all feature four

Tomato. Vegetable? Fruit? Doesn’t Matter.                                   Jersey Tomatoes are Delicious! Because it has seeds, a tomato is technically a fruit. But, not in New Jersey. Here there was a decade old effort to make the tomato officially a vegetable. The New Jersey Legislature tried to name it the Official State Vegetable. We already have an Official

Featuring Produce From Local Farms. Listen! Hear that sound? It’s the “Horn of Plenty” that you should be hearing. The horn of plenty refers to a Cornucopia, a symbolic, hollow horn filled with produce. That should be New Jersey’s icon because, after all, we are the “Garden State.” Summer is the time for bountiful harvest