Chefs & Restaurants Unite Providing Locally Sourced Menus

Menus

Below is information about special menus being offered for National Eat Local Day.

Oceanique, Evanston IL

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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 basil

Figue Mediterranean, La Quinta, CA

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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 sourced

Chez Panisse, Berkeley, CA

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Chez Panisse Restaurant – Celebrating National Eat Local Day on Saturday, September 21

Chef Alice Waters

Chef Jéme 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, CA

Frontera Grill and Topolobampo, Chicago, IL

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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 – peas

Hank’s Oyster Bar and Lounge, Washington, DC

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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.

 

Alison Eighteen, New York, NY

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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 Mills.

Tuyo, Miami, FL

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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 – guava

Big Jones, Chicago, IL

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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 meal

Marché, Eugene, OR

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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

 

Restaurant Nora, Washington, DC

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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, rosemary

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