Chefs & Restaurants Unite Providing Locally Sourced Menus

Tuyo, Miami, FL

Posted by on Sep 18, 2013

Tuyo, Miami, FL – Celebrating National Eat Local Day on Saturday, September 21 Chef Norman Van Aken 415 NE 2nd Ave. Miami, FL 305.237.3200 www.tuyomiami.com Menu First Plate  Locally Gigged Hogfish Ceviche with Salsa of Life ($16) Main Plate Pan-Cooked Fillet of Key West Yellowtail on a “Belly” of Mashed Potatoes with Citrus Butter and Paradise Farm’s Malabar Spinach ($32) Sweet Plate  Homestead Grown Guava Stuffed Donut Bites with Housemade Cajeta and Cream Cheese Ice Cream ($10) Why is it important to eat local? “My son had me read a book that answers these questions in a wonderfully informed and poetic way. It is titled Animal, Vegetable, Miracle and written by the well-known author Barbara Kingsolver. But in a nutshell it is community building, health insuring, flavor giving and…very valuable. It keeps the texture, language, idiosyncrasies and PERSONALITY of our nations distinct and ever intriguing!” – Chef Norman Van Aken, Tuyo in Miami, Florida   List of local ingredients and sources: Trigger Fish Co. – fish Verde Farms – Malabar spinach Paradise Farms or Teena Borek Farms – tomatoes Robert is Here –...

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Big Jones, Chicago, IL

Posted by on Sep 18, 2013

Big Jones – Celebrating National Eat Local Day on Sunday, September 22 Chef Paul Fehribach 5347 N. Clark Street Chicago, IL 60640 773-275-5725 Menu: Fried green tomatoes with baby lettuces, aioli an deviled egg puree. ($12) Why is it important to offer locally sourced foods? “Buying locally sourced products is important as it’s more sustainable and tastes better.” List of local ingredients and sources: Spence Farm, Livingston County, IL – Green tomatoes Green Acres, North Judson, IN – Baby Lettuce Little Farm on the Prairie – Eggs Three Sisters Garden – Corn...

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Marché, Eugene, OR

Posted by on Sep 18, 2013

Marché – Celebrating National Eat Local Day – Celebrating National Eat Local Day on Sunday, September 22 Chef Stephanie Pearl Kimmel 296 E. 5th Ave. Eugene, OR 97401 541.342.3612 www.marcherestaurant.com Menu – A la carte*  Roasted Chicken Breast lobster mushroom & tomato confit, savory beurre blanc & toasted farro ($29) Wood Oven Roasted Salmon chanterelle, bacon, tomato, roasted potatoes, verjus & smoked salmon croûte ($29) Seared Albacore Tuna blistered green beans, black garlic, rice cakes, sesame-scallion vinaigrette ($28) Corn & Basil Soufflé roasted summer vegetables, braised greens & balsamic reduction ($23) Smoked Pork Chop grilled peach, buttermilk-corn mashed potatoes & garlic chives ($28) Lamb Duo grilled leg & sausage, ratatouille, demi-glace & cherry tomato chutney ($30) Grilled Beef Tenderloin buttermilk fried onion, roasted vegetables & sherry-shallot demi-glace ($33) *Marche’s full menu is essentially locally sourced with the exception of lemons and olive oil which are not available in the region.   Why is it important to offer locally sourced foods? “Local food is the foundation of what we do. Marché is about celebrating life and the bountiful Pacific Northwest with locally grown and gathered food, prepared with care and served in a lively and elegant atmosphere. We take our name for the French word for market – a word that describes not only our location in Eugene, Oregon’s bustling 5th Street Market, but also our philosophy of cooking. The menu is based on the foods you would find at a farmers market – fresh, seasonal and regional,” says Stephanie Pearl Kimmel, Marché in Eugene, OR. List of local sources: Laughing Stock Farm and the “fabulous” Paul Atkinson, Groundwork Organics, Lively Organics, Horton Road, Sweetleaf, Lively Organics and more...

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Restaurant Nora, Washington, DC

Posted by on Sep 17, 2013

Restaurant Nora – Celebrating National Eat Local Day on Saturday, September 21 Chef Nora Pouillon 2132 Florida Avenue NW Washington, DC 20008 202.462.5143 www.noras.com Menu – Prix Fixe* $69 for vegetarian option, $79 for meat option 1st Course New Morning Farm Corn and Squash Bisque with Next Step Okra Relish, Cherry  Tomato Confit or Lone Willow Farm Heirloom Tomatoes and Lakewood Farm Watermelon with Firefly Bûche Noire Cheese, Baby Arugula, Sherry Shallot Vinaigrette 2nd Course Maine Peekytoe Crab and Avocado Salad with Cilantro and Red Onion, Ancho Chili Emulsion, Crispy Tortillas or Sunnyside Poblano Pepper Stuffed With Cherry Glen Goat Cheese, Tomatillo Salsa Verde, Almond Crème Fraiche  3rd Course Ayrshire Farm Grassfed Filet Mignon with Tree and Leaf Farm Fingerling Potatoes, Grilled Sunnyside Patty Pan Squash, Pickled Tuscarora Shallots, Red Wine Jus or Next Step Produce Buckwheat Crepes and Locally Foraged Mushrooms with New Morning Farm Corn Soubise, Tuscarora Cherry Tomatoes, Basil From Our Garden, Shaved Pecorino Fiorno  4th Course Roasted Toigo Peaches with Lancaster Honey Lavender Mascarpone, Rosemary Brittle or Sunnyside Blackberry Crustada with Nature By Nature Buttermilk Ice Cream Why is it important to offer locally sourced foods? “I’m committed to local food because I believe in a healthy and environmentally sustainable lifestyle.” List of local sources: New Morning Farm – corn, squash, buckwheat Next Step – okra Lone Willow Farm – Heirloom tomatoes Lakewood Farm – Watermelon Firefly – Cheese, arugula, shallot Maine  – Peekytoe crab Sunnyside – Poblano pepper Ayrshire Farm – Grassfed beef Tree and Leaf Farm – Fingerling potatoes Toigo – peaches Lancaster – honey, mascarpone Tuscarora – Cherry tomatoes Restaurant Nora Garden – basil,...

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Prairie Grass Cafe, Northbrook, IL

Posted by on Sep 15, 2013

Prairie Grass Cafe  – Celebrating National Eat Local Day on Sunday, September 22 Chef Sarah Stegner and Chef George Bumbaris 601 Skokie Blvd. Northbrook, IL 60062 847.205.4433 www.prairiegrasscafe.com   Menu – A La Carte   First Course: choice of: “Nichols Farm and Orchard” Heirloom Cherry Tomato and Bread Salad with Sweet Peppers, Cucumbers and Basil ($10) Salad of Green and Wax Beans with “Three Sisters Garden” Pea Shoots, Pleasant Ridge Reserve Cheese and Fried Crispy Onions ($9)  Entrées: choice of: Homemade Lamb Sausage (photo left) with Grilled Honey Glazed “Three Sister’s Garden” Heirloom Luxury Pumpkins and Crumbled “Capriole Farm” Goat Cheese, Sautéed Greens ($19)  Lake Superior Whitefish with Sautéed Local Potatoes and Heirloom Tomatoes Coulis ($21) Dessert: Warm Plum Crumbles with “Three Sisters Garden” Oats and Crème Anglaise Sauce ($8.50)   Sources: The meat is from Mint Creek Farm and Maple Creek Farm The pumpkins are from Three Sister’s Garden The Honey is from Bill Kurtis’s in Mettawa The Goat Cheese is from Judith Schadd, Capriole Farm The Greens are from Kinnikinnick Farm Onions are from Nichol’s Farm and Orchard  About the menu: When we source local food and know the farmers who are taking great care with the product and their land the food is delicious.  We know they are making the right choices to protect our farm land and ensure that there will be a supply for future generations.  We are grateful for the hard work and effort that they put into growing food for us and for our guests at Prairie Grass Cafe....

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