Farm Tour | Brenckles Farm and Greenhouses
By: Jamie Moore, Director of Sourcing and Sustainability at Eat’n Park Hospitality Group On August 10th I had an opportunity to take a few of our chefs out to one of our local farms that we support. The chefs that attended were Dave DeCollo, One PNC; Dave Harris, PNC Eco Bistro and Terry Geracia, Medrad […]
MorePigs, Peaches, Potatoes and More!
By: Tim Fetter, Executive Chef at Highmark Over the past couple of years, I have had the pleasure of touring some pretty interesting places and want to share what I was able to see. Here at Highmark, one of our vendors is Penn’s Corner Farm Alliance. They are a group of around 30 Farms that […]
MoreGrass Fed Meat at Gwynedd Mercy
By: Sean Lockhard, Executive Chef at Gwynedd Mercy College Have you ever wondered “how does anyone ever afford to purchase grain fed meat?’” At Gwynedd Mercy College we believe we have figured it out, at least close enough that we can make do for a food service dining facility. We have partnered with Common Market […]
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Homemade Potato Chips
By Mike Passanita, Executive Sous Chef at Saint Francis University Part of the fun of homemade potato chips is you can use whatever potato variety you like: Yukon Gold, Yellow Finn, Russian Red Fingerling and even purple. At Saint Francis we buy our potatoes from a local grower at Blue Goose Farm that grows potatoes […]
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