Terre à Terre, Carlstadt’s vibrant farm-to-table eatery and artisan market, is changing its menu for spring and extending its partner network of farmers, artisan food producers, food distributors and purveyors for the season.
Carlstadt, NJ (PRWEB) April 16, 2014
With the ever-changing seasons and available foods, Terre à Terre, Carlstadt’s vibrant farm-to-table eatery and artisan market, is changing its menu for spring and extending its partner network of farmers, artisan food producers, food distributors and purveyors within a 300-mile radius to deliver an authentic “local” and seasonal dining and shopping experience.
“Our commitment is to stay as local as possible,” says Chef Owner Todd Villani. “So our menu not only keeps pace with the changing seasons but our selection of farms and food producers also shift with the seasons. We’re trying to establish a new farm-to-table experience - one that is much more than a few passing ingredients or token products that you can pick up at the farmer’s market. We want guests to experience flavorful, delicious food made with fresh, local ingredients.
As the Garden State, we have the opportunity to change the way we eat by supporting and preserving sustainable, local food production. Throughout the region we have a committed group of farmers, food artisans and distributors who are making locally sourced cuisine a reality. We want our guests to have a channel to these foods.”
Outdoor Dining
Come Spring, guests also be able to sip their wine from the restaurant’s garden courtyard. The main attraction of the garden area will be a vertical edible garden - urban gardening at its best. The garden is a collaboration with the Carlstadt Green Team, community volunteers registered with the organization Sustainable Jersey. The Teams provide assistance and education to support the creation of sustainable communities.
Spring Menu
With a menu completely designed around the seasons, Villani finds new ways of serving Spring favorites such as peeled asparagus with truffle brioche topped with applewood smoked Berkshire bacon as an appetizer or pasta from Brooklyn-based Sfoglini Pasta served with lamb ragu, spring vegetables, and mint pesto ricotta as a featured entree. Creative preparations of fish like sea bass with quinoa, swiss chard and roasted beet gastrique are a highlight on the new menu.
Impressive meat executions like Berkshire-raised pork chop with cardamom rice, parsnip puree, and tamarind and kaffir lime are also served. The crispy artichokes are still a menu favorite, but with the change in season, will now be served with local sausage, Flint Hill Farm chevre, and chipotle.
The new menu wouldn’t be complete without new salad selections celebrating early crops like arugula. The Arugula Salad is accompanied by blue cheese, toasted walnuts, and delectable local strawberries later in the season. Desserts are prepared on the premises with accents on house-made classics like Crème Brulee and bread pudding. In keeping with its commitment to serve “local,” the restaurant also attains its bread from a local artisan bakery.
Producers
Terre à Terre works with a number of visionary farmers and food producers paving the way for a more sustainable local food system. Here is a small sampling of our newly added farms and producers Terre à Terre is working with this spring to complement the Spring menu.
New on the Plate
Mainly Mushrooms - In addition to our cultivated mushrooms from Shibumi Farm in Princeton, we now carry edible wild mushrooms from this Pennsylvania-based mushroom forager. Mainly Mushrooms provides foraged mushrooms, ramps and fiddleheads for our menu this season.
Bracco Farms - Located in the heart of Orange County NY’s “Black Dirt Region,” which takes its name from the dark, extremely fertile soil left over from an ancient glacial lake bottom augmented by decades of past flooding of the Wallkill River. The soil and climate work together to yield some of the best produce in the nation.
Pure Bred Lamb - Internationally acclaimed Chef Thomas Keller and Keith Martin, owner of Elysian Fields Farm in Waynesburg, Pennsylvania, have partnered to bring superior cuts of all-natural lamb, aptly named Pure Bred. The lamb, bred and raised under exceptional conditions and fed only natural grains without the use of hormones or growth stimulants, brings a superior quality of meat.
Nicolosi Berkshire Pork - Heirloom breed pork from local family farms. The hogs are raised without steroids or growth hormones, and free to roam outdoors, the way nature intended. Berkshire Black pork is fed an all-vegetarian diet, and raised under a strict code of responsible and humane husbandry by select small family farms.
Stony Mountain Ranch - A small 28 acre family owned and operated farm tucked away in the lovely hills of Schuylkill County, PA. The Ranch raises the Piedmontese breed of cattle, a prized and rare strain of cattle that originated in the mountains of Italy in the Piedmont region.
Sea2Table - Partners with local fishermen from small-scale sustainable wild fisheries, finding better markets for their catch. Delivering overnight direct from the dock, creating a direct connection from fisherman to chef.
New in the Retail Market
Mysty Mountain maple syrup - located on a wooded 19-acre farm in the Mountainville section of Tewksbury Township, NJ, you will find a lot of old-growth maples - ideal for producing syrup.
Amagansett Sea Salt - crafted entirely by hand in small batches from seawater harvested from the Atlantic Ocean. All steps – from the ocean to the jar – take place in Amagansett, a small, oceanfront hamlet in the Hamptons area of Long Island.
Chestnut Hill Farm Gourmet Foods - maker of jams, jellies and chutney, Chestnut Hill is located in Bucks County, PA.
Ajiri Tea is an award-winning Kenyan black tea produced in Upper Black Eddy, PA. Winner of the 2011 and 2012 Buyer’s Choice Award for Best Black Tea, and First Place at the North American Tea Championship in 2011.
About Terre à Terre
In creating Terre à Terre, translated as down to earth, Chef Villani brings many years of restaurant experience working for some of Manhattan’s top restaurants, including Marcus Samuelsson’s renowned Aquavit restaurant and at his subsidiary interest, World Yacht, combining simple fresh foods with a creative blend of exotic flavors and ingredients – his signature approach to preparing foods with an international flair.
With nearly 50 seats, a private dining area and outdoor garden, the Chef’s Table, which offers a multi-course gourmand tasting menu, Terre à Terre provides dining from Wednesday through Saturday 5:30 – 10:00 and on Sunday for brunch 11:00 – 2:30 p.m. with extended hours for Easter brunch and Mother's Day. In addition to private parties, the restaurant also does catering.
Terre à Terre is located at 312 Hackensack Street. For more information, or to learn more about the farmers and artisans supplying Terre à Terre, visit http://www.terreaterre.biz. The restaurant takes reservations online at http://terreaterre.biz/reservations-2/ and by phone at 201.507.0500. Reported by PRWeb 2 hours ago.
Carlstadt, NJ (PRWEB) April 16, 2014
With the ever-changing seasons and available foods, Terre à Terre, Carlstadt’s vibrant farm-to-table eatery and artisan market, is changing its menu for spring and extending its partner network of farmers, artisan food producers, food distributors and purveyors within a 300-mile radius to deliver an authentic “local” and seasonal dining and shopping experience.
“Our commitment is to stay as local as possible,” says Chef Owner Todd Villani. “So our menu not only keeps pace with the changing seasons but our selection of farms and food producers also shift with the seasons. We’re trying to establish a new farm-to-table experience - one that is much more than a few passing ingredients or token products that you can pick up at the farmer’s market. We want guests to experience flavorful, delicious food made with fresh, local ingredients.
As the Garden State, we have the opportunity to change the way we eat by supporting and preserving sustainable, local food production. Throughout the region we have a committed group of farmers, food artisans and distributors who are making locally sourced cuisine a reality. We want our guests to have a channel to these foods.”
Outdoor Dining
Come Spring, guests also be able to sip their wine from the restaurant’s garden courtyard. The main attraction of the garden area will be a vertical edible garden - urban gardening at its best. The garden is a collaboration with the Carlstadt Green Team, community volunteers registered with the organization Sustainable Jersey. The Teams provide assistance and education to support the creation of sustainable communities.
Spring Menu
With a menu completely designed around the seasons, Villani finds new ways of serving Spring favorites such as peeled asparagus with truffle brioche topped with applewood smoked Berkshire bacon as an appetizer or pasta from Brooklyn-based Sfoglini Pasta served with lamb ragu, spring vegetables, and mint pesto ricotta as a featured entree. Creative preparations of fish like sea bass with quinoa, swiss chard and roasted beet gastrique are a highlight on the new menu.
Impressive meat executions like Berkshire-raised pork chop with cardamom rice, parsnip puree, and tamarind and kaffir lime are also served. The crispy artichokes are still a menu favorite, but with the change in season, will now be served with local sausage, Flint Hill Farm chevre, and chipotle.
The new menu wouldn’t be complete without new salad selections celebrating early crops like arugula. The Arugula Salad is accompanied by blue cheese, toasted walnuts, and delectable local strawberries later in the season. Desserts are prepared on the premises with accents on house-made classics like Crème Brulee and bread pudding. In keeping with its commitment to serve “local,” the restaurant also attains its bread from a local artisan bakery.
Producers
Terre à Terre works with a number of visionary farmers and food producers paving the way for a more sustainable local food system. Here is a small sampling of our newly added farms and producers Terre à Terre is working with this spring to complement the Spring menu.
New on the Plate
Mainly Mushrooms - In addition to our cultivated mushrooms from Shibumi Farm in Princeton, we now carry edible wild mushrooms from this Pennsylvania-based mushroom forager. Mainly Mushrooms provides foraged mushrooms, ramps and fiddleheads for our menu this season.
Bracco Farms - Located in the heart of Orange County NY’s “Black Dirt Region,” which takes its name from the dark, extremely fertile soil left over from an ancient glacial lake bottom augmented by decades of past flooding of the Wallkill River. The soil and climate work together to yield some of the best produce in the nation.
Pure Bred Lamb - Internationally acclaimed Chef Thomas Keller and Keith Martin, owner of Elysian Fields Farm in Waynesburg, Pennsylvania, have partnered to bring superior cuts of all-natural lamb, aptly named Pure Bred. The lamb, bred and raised under exceptional conditions and fed only natural grains without the use of hormones or growth stimulants, brings a superior quality of meat.
Nicolosi Berkshire Pork - Heirloom breed pork from local family farms. The hogs are raised without steroids or growth hormones, and free to roam outdoors, the way nature intended. Berkshire Black pork is fed an all-vegetarian diet, and raised under a strict code of responsible and humane husbandry by select small family farms.
Stony Mountain Ranch - A small 28 acre family owned and operated farm tucked away in the lovely hills of Schuylkill County, PA. The Ranch raises the Piedmontese breed of cattle, a prized and rare strain of cattle that originated in the mountains of Italy in the Piedmont region.
Sea2Table - Partners with local fishermen from small-scale sustainable wild fisheries, finding better markets for their catch. Delivering overnight direct from the dock, creating a direct connection from fisherman to chef.
New in the Retail Market
Mysty Mountain maple syrup - located on a wooded 19-acre farm in the Mountainville section of Tewksbury Township, NJ, you will find a lot of old-growth maples - ideal for producing syrup.
Amagansett Sea Salt - crafted entirely by hand in small batches from seawater harvested from the Atlantic Ocean. All steps – from the ocean to the jar – take place in Amagansett, a small, oceanfront hamlet in the Hamptons area of Long Island.
Chestnut Hill Farm Gourmet Foods - maker of jams, jellies and chutney, Chestnut Hill is located in Bucks County, PA.
Ajiri Tea is an award-winning Kenyan black tea produced in Upper Black Eddy, PA. Winner of the 2011 and 2012 Buyer’s Choice Award for Best Black Tea, and First Place at the North American Tea Championship in 2011.
About Terre à Terre
In creating Terre à Terre, translated as down to earth, Chef Villani brings many years of restaurant experience working for some of Manhattan’s top restaurants, including Marcus Samuelsson’s renowned Aquavit restaurant and at his subsidiary interest, World Yacht, combining simple fresh foods with a creative blend of exotic flavors and ingredients – his signature approach to preparing foods with an international flair.
With nearly 50 seats, a private dining area and outdoor garden, the Chef’s Table, which offers a multi-course gourmand tasting menu, Terre à Terre provides dining from Wednesday through Saturday 5:30 – 10:00 and on Sunday for brunch 11:00 – 2:30 p.m. with extended hours for Easter brunch and Mother's Day. In addition to private parties, the restaurant also does catering.
Terre à Terre is located at 312 Hackensack Street. For more information, or to learn more about the farmers and artisans supplying Terre à Terre, visit http://www.terreaterre.biz. The restaurant takes reservations online at http://terreaterre.biz/reservations-2/ and by phone at 201.507.0500. Reported by PRWeb 2 hours ago.