Announcing our menu for our Locally Grown Sunday Supper!

Announcing our menu for our Locally Grown Sunday Supper!

Posted on September 04, 2013

Chef Terry Guise from Hyatt Morristown will be making a wild mushroom cappuccino alongside a bacon and White Bean Cassoulet with duck sausage and seared duck breast. Also try the beet salad with Chevre mousse and caraway tuile. Chef Terry will use poultry from Griggstown Farm, bacon from Ralston farm, and produce from Zone 7.

Don’t miss Chef Eric LeVine from Morris Tap & Grill and his cured and smoked Weyerbacher beer braised pork belly with vegetable tart and arugula pesto. The beer is sourced from Weyerbacher, pork from Ralston Farm, and vegetables from Starbrite Farms.

Chef Robert Ubhaus from Rob’s Bistro will provide tastings that include pork and produce from Ralston Farm.

Check out End of Elm’s new station with Chef Tom Donohoe. He will be making roasted Griggstown pheasant NJ peach mostarda and cornbread. This will be paired with a side of local collard greens with bacon and Tassot Apiaries Honey.

Kings Food Markets and Chef Steve Delpino will provide sustainable citrus cured coho salmon with roasted golden beets, local purslane, toasted hazelnuts and horseradish creme fraiche. Also try the Griggstown Confit Chicken stew with red eye gravy, local apples, carrots, cranberries and crispy sweet potato straws.

Grassroots Natural Market’s Bill Mc Veigh  and Chef Erik are making a turkey burger using Griggstown ground turkey. For our vegan attendees, don’t miss their vegan burger made with local herbs! Both are topped with mashed potatoes and vegan gravy.

Michelle Piraneo of Wholly Wholesome will be creating an assortment of quiches with gluten-free and whole wheat options along side a house salad and the Wholle Wholesome Chocolate Chip and Oatmeal Raisin cookies.

The Taco Truck will roll up with Kale Con Papas Tacos made with roasted red potatoes & sautéed kale with crema and queso cotija in a soft, corn tortilla. Also try their Camote Con Piña made from Sweet potato with pineapple, sugar, and Mexican cinnamon.

Enjoy vegetarian minestrone soup made by Jeanette Turner from the Community Soup Kitchen! This soup will feature freshly grated Parmesan cheese and homemade croutons.

The Artist Baker will be baking up a storm! Andrea Lekberg will be making potato and rum pound cake with sweet potatoes from Starbrite Farm and rum from Jersey Artisan Distilling. Try her potato focacccia with roasted summer vegetables and herbs from Ralston Farm and her red onion marmalade with Sherry on toast with Valley Shepherd Cheese.

Enjou Chocolat can satisfy your sweet tooth with her decadent array of chocolates!

Jane Yagoda from A Gardener’s Kitchen will also be bringing biscotti.

Also come see other gourmet creations from Chef David Drake from Alice’s Restaurant, Michael Schmitt from Pure, The Highlands Dinner Club, and Chef Luca Carvello from The Olde Mill Inn and Grain House Restaurant.

Buy your tickets today!

 

One Response to “Announcing our menu for our Locally Grown Sunday Supper!”

  1. […] 22, 2013.  Sustainable Morristown’s third annual Locally Grown Sunday Supper will feature samples prepared by chefs from 17 local establishments, using ingredients from six area […]

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