The annual “Farm to Fork” South Jersey Restaurant Week, July 16 to 23, will be sponsored by Catelli Brothers in cooperation with SJHotChefs.com, an organization representing more than 40 independently owned and operated restaurants.
During “Farm to Fork” Week, diners can enjoy four courses for $35, a promotion that attracts hundreds of restaurant aficionados to the southern part of the state and features the bountiful produce and fruits from South Jersey Farms. And, this year, the veal and lamb products of Collingswood-based Catelli Brothers will also be on the menu of most of the more than 40 participating restaurants.
“We are pleased to join with the South Jersey area’s most creative chefs in helping to encourage area residents to experience locally owned restaurants,” said Catelli Brothers CEO Tony Catelli. “We, too, are a South Jersey business although our veal and lamb products are distributed internationally,” Catelli said, “and members of our management team and employees at our Collingswood plant enjoy dining at area restaurants.”
Dominick Zirilli (shown above), Eastern Regional Sales Representative for Catelli Brothers, was formerly the Executive Chef at the Pennsylvania’s famous Yardley Inn. He is consulting with area chefs about what cuts of veal and lamb will work best during the promotional week. “I am excited to see what creative veal and lamb recipes area chefs will present during ‘Farm to Fork’ Week,” Zirilli said.
“We also hope Restaurant Week diners will sample veal and lamb and then try our product at home,” he added. Catelli Brothers veal and lamb is sold in many South Jersey supermarkets, including Acme Markets.
For a complete list of “Farm to Fork” participating restaurants—and to check out the four-course menus offered from July 16 to 23, go to SJHotChefs.com.