Farms and Food

We’re well into our  Farm to Fork week here at  Tortilla Press and tonight we had the privilege of having John Ebert, co-owner of Springdale Farms join us as a guest host. I work with food all day long and I learned a lot from John (but then, I always do). We think ordering and eating is such a simple thing, but listening to farmers always makes me realize what a lot of work goes into every little thing that we so quickly consume. Thanks John – and thanks to all you NJ farmers who keep us well fed with your great bounty!

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Kids should have their Very own Restaurant Week

It was an idea I had two years ago and I’ve gotten more and more restaurants interested…a Restaurant Week just for Kids, with a multi course menu of really good, fresh foods, to introduce kids to different ideas and ingredients.

So from 9/9 through 9/14, The Tortilla Press in Collingswood and Tortilla Press Cantina in Merchantville are celebrating Kids with a very special Restaurant Week of their own, with three courses of something other than french fries and chicken tenders. I decided to make it really reasonable – $9.99/child (for kids under 12) and hope that all you parents out there come on over to either of our restaurants to treat the kids to a great meal with some diversity and difference.

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NJ’s Food Stamp Challenge

It’s called SNAP and the Food Bank of South Jersey is challenging people for 1-3 weeks to eat on $4.75/day. As a chef I thought that would be just sort of medium challenging. Wrong. It’s almost impossible. If you buy in bulk, you blow your entire budget for the week. And the lack of money encourages you to fill up on things that are not nutritious (I’ve declined fresh fruit for chips). It’s an eye opener – check out more details at www.foodbanksj.org

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Restaurant Week is coming!

Get ready for a gourmet celebration! Restaurant Week starts March 11 – 16th – 4 great courses, 1 great night and I promise you’re going to love it all! Bring your taste buds, your appetite and enjoy!

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Just Peachy Aug 9th & 10th

As the summer progresses, I love the realization of each of my seasonal crazings;  the first asparagus, blanched & tossed with brown butter, lightly sauteed sugar snap peas, strawberries with shortcake made from my mother’s recipe, the first ears of grilled sweet corn and so on till the crisp apples & butternut squash hit Flaim Farms & Schober Orchards stands at the Collingswood Farmer’s Market.  But it is really exciting to be in the middle of the season when the tomatoes are perfect, the gold bar squash & zucchini are plentiful, green beans are perfect & the peppers, jalapenos, poblanos, green bell, cubanos…. It really is the best time of the year for eating local & really fresh. It is also the time of the year when our local peaches come in, ripe, sweet & juicy. This is the 3rd year that we are featuring peaches in a 3 course menu & the event is one of my favorites. We do 3 courses each featuring peaches for $22.95. If you are a fan of ripe peaches, in the height of their season, you’ll want to stop by for our Just Peachy Promotion.

On August 9th and 10th
we’re celebrating Jersey Peaches
with a Special 3 course menu!

Choose one item from each course selection

Appetizers

Peach, Bacon & Brie Quesadilla
with Chipotle Crème

Peach & Goat Cheese Salad
with mixed greens
& minted peach vinegar dressing

Fried Sweet Plantains
with Peach Habanero Dipping Salsa

Entrees

Sauteed Chicken Breast with Lemon Peach Butter Sauce
Garnished with fresh chopped cilantro
served with pobalno~spinach rice & vegetable medley

Grilled Marinated Pork Loin with ancho chile & peach cider glaze
Garnished with fresh peach salsa and served with
mashed potatoes & sautéed green beans

Grilled Shrimp & Peach Manchamanteles Sauce
A rich sauce of chiles, nuts & tomatoes enhanced with
stewed local peaches & tomatoes served with cilantro rice

Dessert

Peach, Walnut & Mascarpone Empanada with Cajeta Drizzle

House Baked Peach Pie

Brown Sugar & Butter Peach Tangle with Peach Ice Cream

$22.95 /person
Excludes gratuity, beverages and sales tax

And at The Cantina, we will be featuring peach margaritas, peach sangria & fresh squeezed oj & jersey peach puree  based “fuzzy navels”. Make sure to try one of these delicious beverages with your meal or just for a  refreshing treat after work or on your way to the mall.

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Collingswood Farmer’s Market Menu July 16

That's a big burrito

So, if you have not been by to see us at The Collingswood Farmer’s Market yet this year, I’d invite you to stop by this weekend. The humidity is down along with the temperature & there is tons of Jersey Produce available. The tomatoes & sweet corn are both plentiful now. The local peppers are arriving weekly with the poblanos coming soon if not this weekend. Peaches & Nectarines are here & blueberries are still plentiful. Tortilla Press is running the cafe section of the market & we are across from the live music at the Perkins Center end of the market. We have great breakfast sandwiches, fresh squeezed oj & quesadillas made with the produce from the market as well as our made to order guacamole. Check out our full menu below & make sure you stop in to say hi.

Farmer’s Market Menu July 16, 2011

Waffles with Jersey Blueberries $6

Fresh Squeezed Orange Juice $3

Fair Trade Organic Coffee $2

Guacamole Made to Order $6

Fried This Morning Chips $2

Tomato~Jalapeño Salsa $3

Black Bean Dip $3

Featured Quesadillas of the Week

Flaim Farm Squash Blossom & Jalapeno Rajas $5

Fresh Grilled Jersey Corn $5

Springdale Farm Yellow Squash, Zucchini

& Mushroom  $5

Egg Sandwiches with Cheese $5

Great Harvest Roll or Quesadilla Style

Bacon, Sausage, Ham, or Pepper & Onion

Iced Tea $2

Bottled Water $1

Jersey Blueberry~Lemonade $3

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Some like it hot

Just getting ready to make a chicken panang curry for dinner. As I gathered the ingredients, I thought when we go to Som Sak (Our favorite Thai Restaurant it’s in Voorhees) I always order my meal 3 stars hot, while Lydia orders hers 2 stars. So, I looked through my chile powders & hot sauces & decided I’d add some chile de arbol to my curry to get me my extra star. I have a little bit of our habanero mash, that I keep handy in my fridge for those days that I really need some fire, but I thought it might be a bit overpowering for the panang. Well all this thought of spiciness, got me thinking the level of heat at the restaurants & thought why not feature a dish or two each month that have a little extra kick to them.

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