Restaurant Guide: Localvores Unite
The farm-to-table movement is sweeping the state. Why? Supporting local farms builds communities—and fresh food just plain tastes better. Here are some restaurants at the fore of the movement.
Research assistance by Rebecca Kasman Published January 12, 2011 at 01:26 PM
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1412 N. Dupont St., Wilmington
Buying from nearby farms and producers is “less of an altruistic endeavor for me,” says owner Dan Butler. “It’s a matter of using the freshest, best ingredients we can find.” The fact that it comes from a farm is secondary to the fact that it’s fresher and better. Executive chef Robbie Jester over the fall season made use of local squash to make buttercup and butternut squash soup with goat cheese ravioli. The bar pulls both Twin Lakes and 16 Mile beers.
236 Rehoboth Ave., Rehoboth Beach
“Supporting our local farms is a selfish passion,” says chef Michael Stiglitz. “If we cannot have the best tasting food in our hands, then we cannot deliver it to the table.” That’s why Stiglitz, a CIA-grad and lover of regional cuisine, buys local corn, asparagus, berries, lettuces, chicken, organic beef and more. Blue crabs and bay oysters are caught in local waters. Tomatoes and scallops come from New Jersey, and berries, asparagus, radishes and green onions come from Fifer Orchards.
210 Second St., Rehoboth Beach
As the fall and winter months roll on, owner Jay Caputo relies on Hattie Allen of Hattie’s Garden in Lewes, who runs a sort of co-op delivery service for the last of the local farms’ output. “We’ve been working a lot of winter squashes, local greens, arugula and fresh herbs, so that’s been great,” he says. “Buying local keeps the money in the community, helps the environment and forges a connection to the community.” Caputo and chef Cory Scordo source pork belly from Pennsylvania, then parlay it into house-smoked bacon to top their butternut squash flatbread with black Mission figs and Gruyère cheese.
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