The SJHotChefs Event Attracted a Record Number of Diners
Thousands of diners came to the 42 independently owned and operated restaurants that fly the SJHotChefs banner the week of March 13 to enjoy special, pre-selected four-course meals for the prix fixe of $35.
On behalf of all our chefs and wait staff we extend a hearty thanks to each and every patron that made this event so successful. The reports we are receiving from our participating restaurants give every indication that this was the most successful Spring Restaurant Week in recent memory.
So says Chef/Owner Fred Kellermann of Elements Café, located in Haddon Heights:
“After more then 10 years of Restaurant Weeks I’m still amazed at the kindness and support of the “locals” that support the SJHotChefs. From a local growing organization like 1st Colonial Community Bank, to the table of six women from Voorhees that joined us at Elements for their monthly ladies night out. It’s always nice for someone to give you a compliment, but it feels like so much more when they compliment you by spending their hard earned money at your business where you pour your everything into.”
All our chef-owners wish to express appreciation to the 1st Colonial Community Bank for its yearlong support of our organization and its special events.
Thanks, too, go to the Hughes Center, sponsor of the Spring Restaurant week. It is just great that area small businesses like these are so supportive of locally owned and operated restaurants, which—in turn—patronize local farmers, fisheries and wineries.
That’s why we consider the South Jersey community as “family.” Speaking of families, America’s biggest family dining day is Mothers Day—so you might want to make your reservations soon. This year we honor Moms on Sunday, May 10.
In preparing for Spring Restaurant Week, 42 chefs put on their creative hats in order to devise four-course menus that would please the most discriminating guests—and do so at a $35 fixed price.
In the words of Anthony Iannone, owner-chef of Anthony’s, also in Haddon Heights:
“Spring Restaurant Week was very successful due to the great support of our customers! Our kitchen staff was excited at the opportunity to be able to create new dishes. Lamb Osso Buco, Roasted Sea Bass and Porcini Ravioli were among some of the favorites! These events are a great way for the dining public to experience our local independent restaurants. We are already looking forward to working with the farmers and fishermen for Farm to Fork Week in July!”
As Chef Anthony mentioned, we are already making plans for our exciting Summer event, but more about that in the coming weeks and months.
Patrons of our independently owned restaurants had a plethora of dining choices that were wide ranging—from local fare to ethnic dishes.
Seafood lovers were especially pleased to see prix fixe menus that included everything from PEI mussels to local clams and from deep-sea swordfish to regional flounder.
Both meat lovers and foul aficionados were well served by selections that ranged from American filet mignon to lamb imported from Australia, and by a variety of delicious chicken and duck recipes.
Vegetarians found menus to their liking as well, especially among the salad courses that included traditional Caesar as well as locally grown garden greens and spinach.
For those who had room form the fourth course, many traditionalists selected cheesecakes or mousse, while the adventurous picked Bomba or even Galaktoboureko.
Our goal, every day is to make sure our patrons are well fed and well served. We hope you agree that we achieved that objective during Spring Restaurant Week.