Bites

Tasty things worth knowing

A Winter Harvest

Harvest Seasonal Grill & Wine Bar, located in Glen Mills, Pa., and at six other sites throughout Pennsylvania, recently released a new winter menu.

The restaurant offers farm-to-table fare featuring organic, local, sustainable and non-GMO ingredients sourced from more than 75 local farms. Freekeh, Caputo Brothers Creamery Cheeses and Baker Street Bread Co.‘s baked goods play a starring role in the new menu.

Restaurateur Dave Magrogan and Executive Chef Josh Short are utilizing Lancaster Farm Fresh Co-Op’s organic, local and sustainable ingredients to create the restaurant’s new winter menu, which is available at all of the restaurant’s locations.

Among the menu items are street tacos, flatbreads, brick oven pizzas, sandwiches, salads, appetizers, seafood, meat, poultry and vegetarian dishes. The super grain salad, vegetarian poutine, tuna poke, Vietnamese chicken tacos, macadamia nut-crusted halibut, Kennett Square mushroom stroganoff and the vegetable stew are also new additions.

And for dessert? There’s the sugar plum cobbler, upside-down zucchini bread cake and bourbon butter pecan.

Harvest Seasonal Grill is currently pickling vegetables for its charcuterie offering, and is working with local initiatives to forage, source and pickle fruits and vegetables during the cold winter months. The restaurant has also begun working with Baker Street Bread Company to secure fresh bread deliveries daily.

Taking A Bite Out of Hunger

Thanks to a $10,000 donation from Delaware Food Lion locations, kids at Clayton Court Apartments in Wilmington won’t have to worry about being hungry after school. Clayton Court is the newest site to participate in the Food Bank of Delaware’s pilot after-school grab and go meal offering. Meal service began just before the holidays, and it’s already popular with both kids and parents. Kids who live in the complex can stop by the rental office and grab a nutritious meal to take home.

Meanwhile, two ongoing supporters of the Food Bank surprised the staff with significant donations. The TD Charitable Foundation delivered a check for $80,000, and the Norfolk Southern Foundation donated $15,000 for the Backpack Program plus an additional $15,000 for community nutrition programming.

More Food Bank news includes its Culinary School course, which begins Feb. 13. It’s for those interested in a career in the food service industry. The 14-week training class will take place in Newark and Milford.

The program includes 12 weeks of hands-on training in basic and high-end kitchen skills, safe food handling, and life skills. Students also have the opportunity to become ServSafe certified. The 12 weeks of training culminate with a two-week paid internship at a food service company. Upon graduation, the Food Bank of Delaware helps place students in entry-level jobs in the food industry.

Breakfast & Bird Walk

Kick off the Great Backyard Bird Count at Coverdale Farm Preserve with a hot breakfast and a bird walk on Friday, Feb. 17, from 8-11 a.m. (with an extended portion from noon-2 p.m.). The bird data collected will be submitted to this international bird survey, a continent-wide survey in which anyone can participate. It creates a snapshot of birds in mid-winter and provides useful bird trend data.
The fee is $15 for Delaware Nature Society members and $22 for nonmembers. Meet at the preserve at 543 Way Rd., Greenville.

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