Farm to Fork Restaurant Week: July 19-24, 2015
Muti-course meals prepared by Collingswood’s acclaimed restaurant row. Prix fixe menus for each event posted below as menus send us their specials. See why Collingswood was named one of the best places for foodies here!
Menus of participating restaurants below!
“We’re just unbelievably lucky.”
Those are the words of Chef Mark Smith of Tortilla Press, speaking about Collngswood’s upcoming Farm to Fork week in which this town’s vibrant restaurant community will have a field day celebrating the bounty from local farms and farmers.
Every week, Collingswood opens its Farmers’ Market from 8 a.m. to noon and consumers mob the tents in which farmers and vendors sell their lush goods. As the town’s restaurant community grew a partnership between the two was a natural fit. “We participate every year,” explains Franco Lombardo from Sapori. “It’s a great opportunity to show off our food and also to educate the public about what farms do for us.”
Although many restaurants hold Farm to Fork weeks throughout the summer, few do it as joyously as this small borough of 14,000 people. “Come to the Farmers’ Market on Saturday,” advised Smith, “and watch the chefs coats through the crowd. You’ll see Chef Franco from Sapori and Chef Nunzio from Nunzio’s, among others. We all have farmers growing herbs and special produce for us and our guests love every single bite of it.”
This year a growing list of restaurants will celebrate Collingswood’s Farm to Fork week and they’ll do it in a variety of flavors – Italian, Mexican, Indian, American. Menus from all participating restaurants can be seen on the town’s website and prices are discounted for these special three and four course menus.
“What can I say? We have one of the best restaurant communities in South Jersey and this special tribute week gives them a chance to show their culinary dexterity and spotlight the Collingswood Farmers’ Market while they’re at it,” says Collingswood Mayor James Maley.
“We’re gonna make a little magic,” says Chef Jimmy Marino of Bistro Di Marino. “And when we make it, people will come to taste it.”