Archive for the ‘local food in local restaurants’ Category

Summer Solstice Celebration at Clay Hill Farm, June 19

Sunday, June 12th, 2011

243.jpgClay Hill Farm is holding its first Summer Solstice celebration on Sunday, June 19th, from 11 to 2 p.m. This free, family event is the newest addition to the restaurant’s Eco-Reach initiatives. On the same day, Clay Hill Farm will also be debuting its new Made-in-Maine Menu Specials based on Maine ingredients, products and produce:

Summer Solstice at Clay Hill Farm

Clay Hill Farm, 220 Clay Hill Rd, York, ME

Sunday, June 19, 2011

11–2 p.m.

Free and open to the public


On Sunday, June 19th, from 11–2 p.m., Clay Hill Farm will host a family fun day to kick off the summer season and celebrate the great outdoors. Honoring Father’s Day, families and Mother Earth, Summer Solstice at Clay Hill Farm will include kids activities, family games, local food and music. This is a FREE community event, and community organizations supporting kids activities and eco-outreach are encouraged to attend.


In response to the growing ‘Locavore’ movement and the momentum of Maine-only food diets, Clay Hill Farm will also debut its NEW Made in Maine summer insert menu featuring 100% Maine ingredients, products and produce. Having recently purchased three CSA shares from Maine farms and supporting the local school program with the purchase of Maine-raised beef, Clay Hill Farm will launch the menu with both tourists and locals in mind. “There is a curiosity factor about Maine food among our seasonal visitors,” said Jennifer Lewis-McShera, co-owner of Clay Hill Farm. “Maine is, of course, known for lobster, but there is so much more about what we produce in this great state that we can showcase with our daily specials. We think honoring our local growers with ‘Made in Maine’ menu options will be a nice novelty for tourists, but also a fun, daily treat for locals who enjoy farm-fresh seasonality.”


Participating Maine farms include: Moondance Gardens in South Berwick; Touching Earth Farm in Kittery; Archer Angus beef in Chesterfield; and Spiller’s Farm in Wells. Local farm products and Maine raised meats will be featured at the celebration to encourage support for eating local. Maine growers and product producers are welcome to contact Clay Hill Farm to discuss involvement. Homemade ice-cream from Sundaes at the Beach in Wells will also be featured on the menu, with an exclusive Clay Hill Farm flavor being debuted at the Sumer Solstice Celebration.


For more information visit Clay Hill Farm’s website:

Localvore Dinners April 8 + April 15

Thursday, March 24th, 2011

Get out on a Friday night and enjoy some local fare!  There are 2 Localvore Dinners coming up this month at Chez Bouchon Bistro, 32 Depot Square, Hampton. Chef Ted McCormack of Harvesting Hermit will be the guest chef for these 2 special events.  The four course dinner is $45 per person, served at 6:30pm, community seating.  The menus include lots of food from local farms and fishermen, including locally raised vegetables, meat, seafood, cheeses, and more! To see the menus, click here. To make a reservation call 926-2022.

Kudos to Black Trumpet Bistro!

Friday, February 18th, 2011

btb_home_image.jpgEvan Mallett of Black Trumpet Bistro in Portsmouth has been named one of 20 semifinalists in the Best Chefs in America: Northeast category by The James Beard Foundation. These awards for the best chefs and restaurants in the country are described as “the Oscars of the food world” by Time Magazine. Semifinalists are narrowed down from a field of 28,000 online nominees. The list now goes to a panel of 550 judges, with winners announced at Lincoln Center in New York on May 9th.

Congratulations to Evan, his wife Denise, and their terrific team — the recognition is richly deserved and we appreciate all that they do to support local food!




Pre-order holiday pies from Chef Ted McCormack’s new cafe!

Tuesday, November 30th, 2010

The Harvesting Hermit now has a website ( where you can find out what delicious local food is on the menu – like house-cured ham and brie, locally raised pulled pork, breakfast sandwiches served all day, or how about a maple milkshake? Chef Ted is now offering pre-ordered pies and cakes for the holidays too. Check out their website, or stop by the cafe at 32½ Depot Square in Hampton, 603-967-4696. Down to the homemade pickles and chutneys, this place is all about locally grown ingredients!

Next New England Farm 2 Fork Supper: Shaker Supper

Tuesday, July 27th, 2010

July 31st and August 1st The New England Farm 2 Fork Project will offer a multiple course Shaker Supper.


first course:  a selection of new england artisan and farmstead cheeses


crispy local buttermilk soaked maine barnyard chicken livers on toast with oak aged black vinegar cream, young rocket and pickled heirloom orchard apples


country fried american bourbon red turkey breast with sour cream mashed taters, pickled garden greens and creamed corn misaquatash


the freshest mess of field greens, herbs, and flowers tossed in a switchel vinaigrette with orchard smoked mountain trout and low bush blueberries


sabbathday heirloom herb rubbed berkshire pork tenderloin with bacon fat spinach, chow chow and smoked ham hock


stewed heirloom maine white beans


Dessert: antique applesauce cake with frozen crème fraiche


Beverage: shaker spiced concord grape drink

 byob- no box wine or 1.5ltr bottles – we will provide Riedel stemware – $8 corkage


This event will be held at Raven Hill Orchard, 255 Ossipee Hill Road, East Waterboro  (207.247.4455)

July 31st  and August 1st  @ 6pm 

$45 per person (plus tax and gratuity) 

Call TNEF2FP Field Phone for Reservations-   207.459.4271  or visit-


Blue Moon Earth Dinner, April 24

Wednesday, April 14th, 2010

On April 24th, Blue Moon Market and Cafe will be hosting an Earth Dinner.  The Earth Dinner is organized by the Chefs Collaborative, a group that supports and encourages chefs to make more sustainable purchasing decisions for their kitchens, while supporting local, sustainable farmers and local economies.  Every year, the Earth Dinner chooses a sponsor.  This year’s sponsor Organic Valley will be matching donations to Chefs Collaborative up to $10,000! 
The Earth Dinner will have two seatings, 6:30 p.m. and 8:30 p.m.  Tickets are $50 and seating is limited, so make reservations at the Blue Moon, 603.778.6850.
You can also check out Rachel Forrest’s article on the event on,

And don’t forget to visit the Blue Moon and Chef’s Collaborative websites.

Calling All Chefs, Retailers, and Distributors, Come Eat Local Cheese!

Tuesday, March 30th, 2010

The New Hampshire Cheesemakers Guild is hosting a tasting event for local chefs, retailers, and distributors to come taste our local cheese. The event will take place from 10:00 to 11:30 a.m. on Tuesday, April 13, 2010, at the Common Man restaurant, 25 Water Street, Concord. The event is geared to help chefs, retailers, and distributors learn about our local cow and goat cheeses as well as to allow them to meet the artisans who make the cheese. The event is expected to highlight more than 20 different cheeses from 8-10 cheesemakers.

The event is made possible by the NH Cheesemakers Guild in conjunction with Granite State Dairy Promotion and the NH Department of Agriculture, Markets and Food.

If you have any questions for would like to RSVP for the event, please contact Gail McWilliam Jellie at or 603.271.3788.

In the News: How Local Is Contagious

Friday, March 12th, 2010

Yesterday, the Hippo ran a story about Manchester restaurants striving to bring more local food into their kitchens. But this was no small article simply naming a few locations and the beginning of their adventure. This was more of an in-depth study on how New Hampshire is coming home, so as to speak, and how the momentum for local food is growing. Writer Heidi Masek got input from many restaurant owners, farmers, and local food leaders.

Chef Jeffrey Paige said it’s amazing that right now in New Hampshire you can find venison, buffalo, beef, pork and chicken raised locally, and probably eight or 10 different kinds of cheeses.

But although everyone is excited about local food, there remain many challenges to fully stocked restaurants. Masek says:

These [farms] are usually family businesses, though, and producers are working so hard on products that a lot of them don’t have time to market or distribute. “That’s the hard part of this whole process. The average chef works 60 hours per week,” Paige said. They need sourcing simplified.

And that’s one of the things a group of 50 to 75 people–farmers, producers, distributors, chefs, and others–met to work on in January at Cotton Restaurant in Manchester. It was a New Hampshire Farm to Restaurant Connection meeting and they were starting to figure out ways to get more local products into Manchester restaurants. 

The bottom line of what the New Hampshire Farm to Restaurant Connection does is to sustain New Hampshire farms — provide farmers with a reason not to sell to real estate brokers, Charlie Burke said. However, local foods are also safer, better and fresher.

Of course, there’s a lot more where this came from. The article also takes a look at what groups in all parts of the state and even over into Vermont are doing. It’s worth taking a few minutes to read the whole article on the Hippo‘s website.

And remember, you can always find local food near you in Rockingham, Strafford, and York counties with the help of Seacoast Harvest.

Raven Hill Orchard Hosting “a forty mile meal”

Monday, March 1st, 2010

Do you love local food? Is your calender free Friday, March 19, through Sunday, March 21, at 6:00 p.m.? Then maybe you should make reservations for the New England Farm 2 Fork Project’s “a forty mile meal.” But do it fast, there are only 30 seats available for what is sure to be a remarkable culinary treat.

According to their Web site, “The New England Farm 2 Fork Project’s ‘a forty mile meal’ dinner will consist of locally made artisan and farmstead cheeses, pastured local lamb, antique (heirloom) apples and many other locally raised products. Our gastronomic goal is to serve the best local, sustainably produced ingredients, and to treat them with respect and simplicity in our cuisine. This means using as much of a products resources as possible, be it the greens from garden grown organic beets, or the livers and gizzards of barnyard chickens. Our deep-rooted regional influences have shaped and continue to shape New England farm cuisine and inspire our cooking and food on a daily basis.”

For more information, to read the full article, or to RSVP for “a forty mile meal” please see the New England Farm 2 Fork Project’s Web site,

Representing at the Apple Extravaganza

Saturday, December 19th, 2009

rare apples

Congratulations go to several of our local apple orchards located here in New Hampshire — heirloom apples from Applecrest Farm, Poverty Lane Orchards, and Apple Hill Farm have been selected by Mother Earth News to be featured as part of their holiday display at the State Department! The artisan cider from Farnum Hill Cider of New Hampshire was also part of the selection:


Mother Earth News Spreads the Word about Unique Apples and Artisan Ciders 


As part of our effort to decorate the Diplomatic Reception Rooms at the State Department in Washington, D.C. for the holidays (See Magazine Holiday Design Showcase), MOTHER EARTH NEWS embraced the theme “An Extravaganza of Apples.” We coordinated with orchards and cideries around the country to showcase America’s most beloved apple varieties and hard ciders.

More than 50 apple varieties will be on display in the historic Adams Reception Room in the State Department’s Harry S. Truman Building during the month of December, and will be seen by hundreds of guests, including foreign leaders and dignitaries, diplomats, senators and congressmen. Besides being delicious and deliciously fragrant, each apple variety brings with it a unique history (learn more below).

Heirloom Apple Donors

Applesource  (Chapin, Illinois)

Poverty Lane Orchards  (Lebanon, New Hampshire)

Applecrest Farm  (Hampton Falls, New Hampshire)

Apple Hill Farm  (Concord, New Hampshire)

Prevedelli Farms  (Watsonville, California)

Gray Wolf Plantation  (New Oxford, Pennsylvania)

Century Farm Orchard  (Reidsville, North Carolina)


Read more…