farm-to-table

New Chapter for West Philly’s Rx

Posted by Foobooz on June 5th, 2013

rx-is-back

The long-time Rx (and for a short time, Rimedio) is poised for a comeback. Ross Scofield, a graduate of the Restaurant School at Walnut Hill and one-time neighbor to Rx will be taking over the space with his his good friend, Danielle Coulter (also a graduate of the Restaurant School). Together they are planning to reopen the restaurant as Rx The Farmacy.

Scofield, a Salem County New Jersey native has spent his last fifteen years cooking and most recently opened a restaurant in Connecticut, tells us to expect farm fresh foods, locally sourced to be the backbone of Rx The Farmacy’s menu. He refers to his style as “refined rustic.”

Scofield, who has recently returned to Philadelphia was disappointed to see the once bustling corner BYOB vacant and immediately set upon reinvigorating the neighborhood institution.

“Soon” is timeframe for the reopening.

Le Bec Fin’s Steve Eckerd Is Heading To the Mainland Inn

Posted by Foobooz on May 17th, 2013

As the final foot on Le Bec Fin dropped yesterday there was news that current chef Steven Eckerd would be landing at the old Mainland Inn in Harleysville, Montgomery County. The Mainland Inn, constructed in 1760, has been closed for almost three years and was purchased by Sloane Six and Scott Clemons, who also run the nearby Quarry Hill Farm, where Eckerd has served as agricultural architect.

Eckerd will bring an honest farm-to-table-concept to the inn, all you need to know to understand Eckerd’s connection with local farmers is to follow his Twitter feed, which is predominantly him talking to local farmers. The menu will feature the freshest, ripest and most flavorful organic produce Eckerd can get his hands on. Eckerd aims to “bring health-conscious, approachable organic meals to the Philadelphia region.” Eckerd says it Mainland Inn will be fine dining, “but it’ll be in a setting that will have a little more of a purpose than just the fine dining experience itself.”

Eckerd, who served as sous chef at Le Bec Fin since it reopened in June, 2012, was promoted to chef de cuisine in February. Eckerd will work with chef Justin Bogle over the summer as Bogle takes the iconic Walnut Street restaurant in a new direction.

Eckerd who studied at the Culinary Institute of America, trained under Francois Bruel and Eddy Leroux at Daniel. In Philadelphia he worked under Marc Vetri at Osteria and Vetri.

New owner: Mainland Inn set to reopen in September [Souderton Independent]

Photo via Souderton Independent

Jonathan Adams Cooking at Wyebrook Farms

Posted by Foobooz on May 13th, 2013

chef-dinner-image1-

On Saturday, May 25th Wyebrook Farms is welcoming Jonathan “Johnny Mac” Adams (Rival Bros. Coffee, formerly Pub & Kitchen) to prepare a special chicken based four-course dinner using meat raised on the Honey Brook farm as well as seasonal vegetable from neighboring farms.

The dinner is $100 per person, including tax and gratuity. The meal kicks off at 7 p.m. with a complimentary Victory beer toast and the dinner follows on the top floor of Wyebrook’s restored stone barn. Seating is limited to 40 guests and reservations are required.

Email info@wyebrookfarm.com to reserve your space.

Chicken dinner at Wyebrook Farms »

Russet Is the Latest to Add Sunday Dinner Menu

Posted by Alex Tewfik on May 10th, 2013

Besides having a beloved charcuterie program, and some of the most inventive farm-to-table fare in this city, Russet is now joining the league of BYOs in this city that offer a single day designated to their tasting menu. Sunday is their day.

They’ll be running their “Sunday Tastings in May” series throughout the month except for May 12th (probably something to do with Mothers Day). The menu will constitute Spring-appropriate ingredients from Steve Bowes Family Organic Farm, Green Meadows Farm, Lancaster Farm Fresh, and Wyebrook Farms.

The $45, four-course menu will change weekly (according to availability of ingredients). and reservations will be taken between 5:30-9:00 pm.

Sample Menu»

The Farm & Fisherman’s Josh Lawler To Open a Second Restaurant

Posted by Foobooz on April 30th, 2013

farm-fisherman-tavern-market

Chef Josh Lawler is looking to open his second restaurant this fall. Following the success of his Philadelphia BYOB, The Farm and Fisherman, The Farm and Fisherman Tavern & Market will bring a farm-to-table concept to Route 70 in Cherry Hill, New Jersey. The new project will feature a 100-seat tavern serving snacks, entrees and family style meals as well as craft beers, small-production wine and cocktails. The market will offer fresh and local products from sustainable meats and fish, fair trade coffee, craft beers and artisan cheeses.

Look for more details over the summer.

The Farm and Fisherman [Official Site]

Agricola Opens In Princeton

Posted by Jason Sheehan on March 14th, 2013

Over in Princeton, they’re getting in on all the farm-to-table action with the opening of Agricola (which we wrote about a couple months back). It’s a little past the projected February 1 opening originally proposed by French Laundry vet Josh Thomsen, but who cares? He’s taking full advantage of the first (distant) hints of spring and putting together a menu full of stuff provided by the affiliated Great Road Farm. We’re talking market salads made of whatever comes out of the ground that day, poached eggs from Great Road served with Rose Finn potatoes, potato fries with roasted beet ketchup and all kinda of pickled vegetables (see above), in addition to utilizing cheeses from Valley Shepherd, chicken from Lancaster County and Atlantic cod (which he turns into fritters).

You can check out the full menu below.

Agricola [Official]

Russet Updates Its Brunch Menu for 2013

Posted by Foobooz on January 4th, 2013

Russet is extending its brunch hours and also changing up its weekend brunch menu. The hours are now Saturdays from 10 a.m. to 2 p.m. and Sundays from 10 a.m. to 3 p.m.

The brunch menu features housemade pastries with jams (also available for retail) and seasonal pancakes inspired by owners’ Andrew and Kristin Woods’ five-year old son, Gus. Also expect an ever-changing menu of dishes like house-smoked sustainable trout, a duck confit croque madame and chestnut omelet with ricotta and apple mostarda.

To drink, the BYOB offers Counter Culture coffee and espresso, house-made sodas, fresh squeezed orange juice and Bloody Mary mix.

Check out this sample menu (likely to change weekly) »

Food to Keep the Neighbors Coming Back at the Mildred

Posted by Foobooz on December 12th, 2012

Cristina Perachio is the latest to check out the Mildred on 8th Street in Bella Vista. He comes away impressed with the seasonal fall dishes.

The standout of the meal is the braised chicken and biscuits with herbs and vegetables. Healthy chunks of onion, squash, carrot and celery season the chicken, served hot in a skillet. Though this wasn’t the sort of dish I ate growing up, it nonetheless has that comfort-food feeling to it. The biscuits are light and fluffy; where a lesser preparation could have easily seen them get soggy with chicken juices, here they maintain their flakiness and texture. Likewise, the veggies—all too often lackluster in skillet-prepared dishes, or, alternately, swimming in sauce—are perfectly crisp and flavorful. The high-quality local ingredients are part of that excellence, but technique is the rest; the Mildred simply nails veggies.

Seasonal Satisfaction at the Mildred in Bella Vista [Philadelphia Weekly]
The Mildred [Official Site]

District 611 Brings Starr Alums to Riverton, NJ

Posted by Alex Tewfik on October 25th, 2012

First flame in District 611′s wood burning oven

Three Stephen Starr alums have created a brick-oven pizza/ nouveau American BYO in Riverton, NJ, and it’ll be opening on November 17th.

Brian Baglin (former GM at Pod), Catherine Piotrowski (former GM at Continental Old City) and executive chef David Perini (Continental Old City) are providing Riverton with a BYO farm-to-table bistro. A huge, wood burning oven will be the center of the restaurant. Repurposed barn-wood lines the walls and will hold fresh herbs and spices.

The community driven restaurant hopes to deliver a seen-and-be-seen atmosphere as well as philanthropic initiatives such as free-meals for uniformed officers and sponsorships for local youth organizations.

Chef Perini’s menu will feature neapolitan-style pizza but also promises a mix of classic and new age flavors from all over including Bahn Mi Spring Rolls, Steak Frites, and Breakfast Potato Skins.

More details on District 611 »

Meet the Purveyors on Food Day at Chez Georges

Posted by Alex Tewfik on October 22nd, 2012

This Wednesday is Food Day. The name may not be inventive but the nation-wide event does promote healthy, sustainable and affordable food as well as push to reform factory farms.

At Chez Georges beneath Le Bec Fin, Nicolas Fanucci and Walter Abrams are offering a $60 three-course dinner ($35 wine pairing option) that highlights the best that the Philadelphia area has to offer. Local purveyors and farmers for Le Bec Fin will be on hand to discuss their sustainable businesses.

And even if you clean your plates, you won’t leave empty-handed. A CSA goodie-bag will be given to all guests.

Full Menu »

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