As you all know, this is my favorite time of year.  My visits to our vegetable farms are always a treat.  There is never a dull moment and I always seem to learn something new each one I visit. One of my first stops this season was to the Yarnick’s Family Farm in Indiana, PA.… Read More Local Produce

I’m always exciting during this time of the year.  Local food production is at the height of the season and the schools are back in session. This means that many students will be experiencing the fresh and local products of Parkhurst Dining for the first time! Our FarmSource program allows us to source a variety of locally grown… Read More Local Farm Visits

Coffee is one of those beverages that you either love or hate.  My first coffee experience was when I was 18 and floating around the Atlantic Ocean in the Navy.  I couldn’t stand it!  But grew quite fond of it as 4:30 AM comes mighty quick and coffee was the one thing that I looked… Read More Going to the Source

This summer, on a beautiful yet humid 93˚ day, I had an opportunity to take a group of our employees to Brenckle’s Farm, one of the local farms from which we source our fresh ingredients. Brenckle’s has been a long standing partner of the Eat’n Park Hospitality Group and won our  “Supplier of the Year” award in 2011. … Read More Brenckle’s Harvesting Tour

On June 6th, I took a group of our managers and chefs on a tour to Susquehanna Mill, a local and sustainable business that grows, processes and converts seeds into oil.  Susquehanna Mills has established a niche in the local sustainable food world.  For Josh Leidhecker it was just a natural progression.  Josh is one… Read More Susquehanna Mills – Local and Sustainable Business

One of the most difficult local items to menu is meat.  It’s not that chefs don’t want to purchase the local meat; it’s primarily because farmers want to move the entire animal.  To help combat this, we held a butchering 101 class at Jamison Farm to help educate our chefs about utilization of the entire… Read More Farm Tour – Butchering 101