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 in New Jersey and njhotchefs.com celebrates annually with Farm to Fork Week. Our summer restaurant week this year is July 24th to 30th and our special menu is four courses for $35 per person.
Our 42 independently owned and operated restaurants are literally surrounded by farms, and we shop those farms for the freshest fruits and vegetables to enliven our menus.
Our chefs visit local farms to check out such traditional summer vegetables as snap beans, corn, cucumbers, melons, peppers, tomatoes, and squash. And melons—cantaloupe, honeydew and watermelons—are all available in abundance this time of year.
But the most popular produce in the summer is sweet corn. The first plantings in many local farms were delayed because of cold weather. But then we had a warm streak in early May that hastened growth. When recent temperatures reached the 80s, the corn was ready for picking.
First corn is usually yellow or bi-color, but local farmers learned to develop white corn early because that is favored by South Jersey residents.
Corn is not, as many think, a uniquely American crop (Native Americans called it maize) although it did originate in the western hemisphere. Columbus found corn in Cuba and he introduced it to Europe. Once there, “corn” took on many different meanings. In England it refers to wheat; in Scotland and Ireland, it means oats.
But to us, corn is corn and our chefs know what to do with it. In our restaurants you will find corn served on the cob, in casseroles, in soups, in fritters, in salsas—and, of course, grilled Mexican style.
So if you like corn (who doesn’t?), come to our restaurants and taste the many ways we use those tasty kernels.
And, don’t forget to mark your calendars—July 24th to 30th—for Farm to Fork Week when we have special fixed price menus—4 courses for $35 per person. This celebration is made possible through the support of local businesses—1st Colonial Community Bank, which sponsors a full year of restaurant weeks, and Rastelli Market Fresh, which sponsors our forthcoming Farm to Fork Week.