Farm to Fork Week. It’s About Local Farms & Fisheries

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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 courses for $35 per person. These special menus highlight locally produced products, including vegetables, fruits, cheeses, seafood and wine for the full week.

Through our annual Farm to Fork Week—with the full support of the New Jersey Department of Agriculture and its Jersey Fresh initiative—we strive to remind area residents of the many benefits of having fresh, locally produced products from neighboring farms, wineries and fisheries.

Speaking for sjhotchefs.com, Anthony Iannone, the chef at Anthony’s Creative Italian Cusine, said, “Farm to Fork Week is a great opportunity for our chefs to creatively feature the abundance of locally grown fruits and vegetables—and fresh Jersey shore seafood—on our menus.”

What’s in store for our loyal patrons July 24th to 30th? The four-course menus for $35 per person are as varied as chefs.

For example, the first course at Braddock’s in Medford offers a selection of Buffalo Mozzarella with Jersey Tomato and Cucumber Salad or Stuffed Long Hots with Sausage, Tomato, Zucchini and fresh Marinara, or Marinated Shrimp Kabob.

At Kunkel’s Seafood & Steakhouse in Haddon Heights you’ll find local corn and tomatoes in their second course—a choice of Roasted Jersey Corn Bisque or Oven Roasted Jersey Tomato Soup.

A peek at the third course entreés at the in Voorhees shows four options: Roasted Pork Tenderloin, Pan Seared Scallops, Stuffed Pepper or Roasted Chicken Breast—all accompanied by Jersey fresh fruits and vegetables.
A favorite course, of course, is number four: desserts. If you would like to choose from Tiramisu, Cheesecake, Carrot Cake, Rice Pudding, and Crème Brulee, you should make reservations at Carlucci’s Waterfront in Mount Laurel during Farm to Fork Week.

For more details about the foregoing course choices, and to view the Farm to Fork menus of other member restaurants, please take a look at our restaurant list.

This popular summer event, as well as our other restaurant weeks, is made possible through the support of local businesses. Our yearlong sponsor is 1st Colonial Community Bank, to whom we are especially grateful.

Opened in 2000, 1st Colonial Community Bank has convenient branches in Collingswood and Westville. “Nice People with Money” is how the bank is known to its customers. And to us at sjhotchefs.com. The people at 1st Colonial Community Bank are nice enough to invest in us so we can offer special events throughout the year.

And we couldn’t think of a more appropriate sponsor of Farm to Fork Week than Rastelli Market Fresh. “For the love of great food” is Rastelli’s motto and our chef/owners certainly share that sentiment. Started in Deptford some 25 years ago, Rastelli also has a market in Marlton.

Sjhotchefs.com salutes both our business neighbors for joining us in promoting local farms and fisheries.

Now, how many of our sjhotchefs.com restaurants are you going to visit during Farm to Fork Week? You could make reservations right now!

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