Chefs & Restaurants Unite Providing Locally Sourced Menus

Oceanique, Evanston IL

Posted by on Sep 20, 2013

Oceanique – Celebrating National Eat Local Day on Monday, September 23 Chef Mark Grosz 505 Main St. Evanston, IL 60202 847-864-3435 www.oceanique.com   Menu – A La Carte Eggplant, Heirloom carrots and tomatoes, seasonal mushrooms, Tropea onions and a leek-basil broth ($23) Fennel, Arugula, Tropea Onion and Peach Salad ($12) Why is it important to offer locally sourced foods? “Buying local is important because to use what’s in season provides the freshest and best flavors. It’s also important to support the local economy. We utilize local farmers markets and farms and plan our menus around what’s available. We don’t use produce out of season because the quality isn’t there and prices are higher,” says Mark Grosz, Oceanique in Evanston, IL List of local ingredients and sources: First Orchards – Eggplant, tomatoes and peaches Nichols Farms – Heirloom carrots, mushrooms, Tropea onions, leeks and...

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Figue Mediterranean, La Quinta, CA

Posted by on Sep 19, 2013

Figue Mediterranean – Celebrating National Eat Local Day on Sunday, September 22 Chef Franςois de Mélogue 47474 Washington St. La Quinta, CA 92253 760.698.9040 www.eatfigue.com Menu* Diver Scallops, Piquillo Pepper Granite and Lime Crudo Mexican Diver Scallops drizzled with Kaffir Lime Ginger vinaigrette, Chocolate Pepper Granite, and Bautista Creek Finger Limes ($16)  *Figue Mediterranean’s full menu is primarily locally...

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Chez Panisse, Berkeley, CA

Posted by on Sep 19, 2013

Chez Panisse Restaurant – Celebrating National Eat Local Day on Saturday, September 21 Chef Alice Waters Chef Jérôme Waag 1517 Shattuck Ave. Berkeley, CA 94709 510.548.5525 www.chezpanisse.com Prix Fixe Menu* Sheep’s-milk ricotta ravioli with basil and squash blossom Grilled pastured duck breast with red wine sauce, fried sage, Chino Ranch green beans, and onion rings Plum sherbet and raspberry ice cream meringata (Prix fixe, $100 per person not including tax, service and beverage) *Chez Panisse’s full menu is 100% locally sourced  Why is it important to offer locally sourced foods? “Chez Panisse and I are convinced that the best-tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations,” said Alice Waters.  List of local ingredients and sources: Green Beans – Chino Ranch, Rancho Santa Fe, CA Squash Blossoms – Star Route Farms, Bolinas, CA Duck – Salmon Creek Ranch, Bodega, CA Sheep’s-milk ricotta – Bellwether Farms, Petaluma, CA Sage and onions – Bob Cannard Farm, Sonoma, CA Plums – Frog Hallow Farm, Brentwood,...

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Frontera Grill and Topolobampo, Chicago, IL

Posted by on Sep 19, 2013

Frontera Grill and Topolobampo – Celebrating National Eat Local Day on Saturday, September 21 Chef Rick Bayless 445 N. Clark St. Chicago, IL 60654 312.661.1434 www.fronteragrill.com Menu – A La Carte  Frontera Grill:  Grill-Roasted Corn: From Three Sisters Garden & Nichols Farmstand. Homemade sour cream, Anejo cheese & chile OR Serrano mayo, cilantro & fresh cheese.  ($5) Chicken in Oaxacan Green Mole: Smoked Gunthorp chicken breast, Oaxacan green mole, local vegetables (chayote, tatume, corn), masa dumplings (chochoyotes), hoja santa.   ($11) Topolobampo: Ensalada Clasica: Bayless Garden greens, La Nogalera walnut oil, fresh lime, toasted walnuts & chile threads. ($11) Borrego en Salsa Borracha : Crawford lamb three ways (grilled leg, slow-cooked shoulder Barbacoa, smoked sausage), Borracha salsa (pasilla, roasted garlic, pulque), dry-grilled oyster mushrooms, Crowder peas, fresh garnishes. ($35)  Why is it important to offer locally sourced foods? Investing in our community, our staff, our customers, and the local family farmers who grow for us. Without these people we cannot be sustainable; we are not viable. Sustainability begins with the relationships we have developed with members of our community and it is fueled by their creativity and energy. Living in balance with our environment and the seasons. We all live off the land, even if we are not farmers or growers. It is essential for us to respect our relationships not only with the people who grow our food, but with the soil that nurtures it. Our aim is to serve flavorful, artisanal food grown responsibly by people we know. Running our restaurant in a financially responsible way. Without a commitment to our economic underpinnings we cannot continue to support local agriculture, nor maintain and grow our staff. In our restaurant, managers are committed stewards of their budgets. Together we work from month to month, and year to year, to sustain healthy, manageable growth. List of local ingredients and sources: Three Sisters Garden and Nichols Farmstand – corn, cheese, chile, Serrano, cilantro Gunthrop – chicken Bayless Garden – greens Crawford – lamb Crowder –...

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Hank’s Oyster Bar and Lounge, Washington, DC

Posted by on Sep 18, 2013

Hank’s Oyster Bar and Lounge – Celebrating National Eat Local Day on Sunday, September 22 Chef Jamie Leeds   Dupont Circle 1624 Q St. NW Washington, DC 20009 202.462.HANK (4265)   Old Town 1026 King Street Alexandria VA 22314 703.739.HANK (4265)   Capitol Hill 633 Pennsylvania Ave. SE Washington DC 20003 202.733.1971 Hanks Oyster Bar now accept reservations for parties of six or more in the Yacht Room at our Dupont Circle location. You can also call ahead to have your name added to our waitlist 30 minutes before you arrive. Menu Grilled Chesapeake Rockfish with peach/heirloom tomato relish on a bed of sautéed greens ($28). Produce is from the Dupont Circle Farmer’s Market....

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Alison Eighteen, New York, NY

Posted by on Sep 18, 2013

Alison Eighteen – Celebrating National Eat Local Day on Saturday, September 21 Alison Price Becker and Chef Roxanne Spruance 15 W. 18th Street New York, NY 10011 212.366.1818 Reservations: http://www.alisoneighteen.com Menu- A la Carte Selctions Poached Duck Egg:  miri sweet corn, lobster, heirloom peppers, chanterelles, brown butter & delfino ($16) Heirloom Tomato Salad:  housemade ricotta, basil, balsamic vinegar, extra virgin olive oil & sea salt  ($13) Hudson Valley Foie Gras: maitake, sungold tomatoes, fairytale eggplant, tahini & bush basil  ($19) Roasted Bone Marrow:  beef heart, candied pumpernickel, parsley & warm sherry vinaigrette  ($12) Whole La Belle Rouge Poussin:  succotash, pickled ramps, ricotta, corn aioli, roasted walnuts, roti ($28) Roast Pork:  scallion spatzle, candied honey cashews, ginger & cocoa nibs with ginger-pilsner sauce ($29) Georges Bank Sea Scallops:  caramalized onion consommé, caper, edamame, nori, yukon gold ($33) Alison Eighteen’s entire menu is locally sourced proteins and produce. Why is it important to offer locally sourced foods? It is not just about providing customers with the best and most flavorful ingredients.  It is also about supporting the local economy and the farmers that are growing specialty produce and raising heritage breeds. List of local ingredients and sources: Norwich Meadows. Paffenroth Garden. Cherry Lane Farm. La Belle Rouge. Crescent Farms. Two Guys from Woodbridge. Andrew’s Honey.  Mountain Sweet Berry. Phillips Farms. Heermance Farm. Willow Wisp Farm. Eckerton Farm. Finger Lakes Farm. Anson...

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