How Does Supper Stay Farm-to-Table in the Winter?

Posted by Jason Sheehan on January 31st, 2012

Chef-owner Mitch Prensky shares his secrets.

“I get asked that all the time, you know?” says Mitch Prensky, chef-owner of Supper and partner (along with the Franklin Mortgage crew) at the new Lemon Hill in Fairmount. “People come up to me in the restaurant and ask, ‘What do you serve during the winter? How can you grow things during the winter?’ And I tell them, we do just fine. … ”

Supper
926 South St, Philadelphia, PA

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This entry was posted on Tuesday, January 31st, 2012 at 10:11 am and is filed under From the Magazine. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

http://www.rockaphilly.com Lunah

I’m in week three of a winter csa, and I’m amazed at the greens that I’ve been getting out of it. I thought that the first sign of frost meant the end of local produce, but it seems to be anything but the case.

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How Does Supper Stay Farm-to-Table in the Winter?

Chef-owner Mitch Prensky shares his secrets.