Farm to Fork Week has officially kicked off and continues through Saturday, July 26.
In addition to creating specially designed menus with locally grown produce from Duffield’s farm, several SJ Hot Chefs are catering to individuals who have a gluten intolerance.
Here is a sampling of some of the featured side dishes.
Baby Kale Salad – “GF”
Roasted Beets, Fresh Corn, Maytag Bleu,
Red Wine Vinaigrette
Roasted N.J. Tile Fish – “GF”
Warm Gazpacho Broth, Fingerling Potatoes
Grilled Zucchini Salad – red onion, shiitake and oregano vinaigrette
Crab “Bake” Stew—crab, corn potato, green bean and tomato in a light cream broth
Tuna “Cannelloni” – crab and avocado filled, tomato-basil dressing
Pan-Seared Bronzino – summer vegetable succotash, tomato-basil butter sauce
Served over garlic spinach with hazelnut brown butter
Grilled Vegetable Medley
Squash, Eggplant, Zuccini, Peppers and Asparagus Topped with Salsa Verde and Crispy Onions
Jersey Watermelon and Shrimp Martini
chilled shrimp over diced Jersey watermelon and arugula salad with Absolut Citron vinaigrette
Grilled NY Strip Steak
Jersey tomato, onion, and cucumber salad, imported Roman chile butter
mango avocado salad (gf, v)
fresh mango / avocado / cucumber / tomato / classic greens / house-made citrus lemon dressing
grilled / panch phoran / onions / tomato / garam masala / nilgiri rice
For a complete listing of all the SJ Hot Chefs participating in Farm to Fork Week or to make reservations, click here.