Monthly Archives: September 2010

Fiddleheads catering

Throwing a party?  Hosting an event?  Fiddleheads Catering in Hancock NH takes advantage of locally grown ingredients and seasonal produce.

The Cantine- Making a Commitment

The Cantine Mexican Restaurant, located in scenic Peterborough New Hampshire is reaching out to making a strong commitment to serving local.  Kate Grogan, the general manager, reached out to Monadnock Menus after receiving one of our “Get Local on the Menu Request cards” from a customer and is excited about making a commitment to purchasing more locally produced goods to serve in the restaurant.

“The owner, David Chicane, as always seen value in local producers” says Kate.  The Cantine currently purchases basil and mint from Rosaly’s Farm in Peterborough NH and local peaches from Hollis NH, just to name a few.  They are working on sourcing grass-fed beef and more fresh vegetables, so stay posted on their local offerings.

Stop by The Cantine for a margarita, an exceptional dinner, brunch, music or just for a visit and thank them for Getting Local on the Menu!

Farm to Fork story

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Farm to fork

By Donna R. Dolan Special To The Times Union
Published: 12:00 a.m., Thursday, September 9, 2010
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Max London and farmer Albert Sheldon hold some of the tomatoes Sheldon produces for London’s restaurant in Saratoga Springs. London’s Summer Vegetable Panzanella, at top, is made with vegetables exclusively from Sheldon Farms in Salem. Sheldon Farms is also a local supplier for Yono?s, Dale Miller, Mrs. London?s, Hattie’s, Sperry?s and March? (Luanne M. Ferris / Times Union)
See the full story…Farm to Fork

Food service company challenges chefs to source locally

The world of corporate food service — ala your company cafeteria — isn’t always glamorous, but it can’t definitely make an impact on habits. That’s a philosophy being embraced wholeheartedly by Bon Appetit Management, which runs more than 400 corporate and university cafes in 30 different states. Through its Farm to Fork program, Bon Appetit has a goal to source food from up to 1,000 small owner-operated farms near its food service locations by 2011.

more…Farm to Fork