<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1243382019128025&amp;ev=PageView&amp;noscript=1"> Blog | local cuisine

Blog

Support for the Restaurant Revitalization Fund

Posted by Lillian Davis on Tue, Jul 27, 2021

#RRF Poster-2

On June 10th, members of Congress introduced the Restaurant Revitalization Fund Replenishment Act to add $60 billion dollars to the fund to support independent restaurants and bars. We’re advocating for the program to be refilled so that everyone who needs relief can access it. 

 

How can you help?

Step 1: Get to know the bill! Visit https://www.saverestaurants.com/advocate/ to learn more about why this bill was created, and why it is so important to your local bars & restaurants that it be refilled.

 

Step 2: Email your reps! This only takes a minute, and by visiting the link above you can find a form that will guide you through creating your email.  

 

Step 3: Call Congress! You can call the Capitol switchboard at 202-224-3121 to reach your members of congress. 

 

Step 4: Share on social media! The more people who know, the more support the Restaurant Revitalization Fund will get. 

 

These small steps can help to make a big difference for the future of your favorite local bars and restaurants! 

Oystering in Wellfleet With John Lawrence

Posted by John Lawrence on Thu, Oct 05, 2017

Oystering with John Lawrence, Co- Owner of Pepperscape cod oyster catering

One Sunday afternoon while sauntering down the path to Mayo Beach in Wellfleet with fellow chef and friend,  Mark,  I was suddenly struck by the spread of oyster cages as far as the eye could see. Imagine - 250 acres of pristine ocean with fast churning tides and wire racks spread out like rows of corn. Oyster nirvana for us oyster guys.

Wellfleet’s shellfish industry brings in over $5.8 million to the local economy. Although, 250 acres would make one wonder, is it sustainable? Well great news, Wellfleet and its farmers are all about sustainability. Each and every oyster is primed, sorted, and looked over at least a half dozen times before it goes to the market. During one of our recent visits, tour guide Alanna McGovern explained that the waters in and around Wellfleet are consistently tested to stay on top of any potential anomalies before they become an issue. The town of Wellfleet is also very careful to not introduce any bacteria to the waters, and the entire area is unspoiled and simply gorgeous.oystering cape cod

Mark and I look forward to getting out in Bourne to rake for oysters when the Sunday tides line up come November. It’s an inexact science; like many who do foraging, sometimes you hit it right and sometimes it just doesn’t happen.

During one of our recent tours we visited Andy Cummings at his “Wash-AShore Oyster Ranch.” It was quite a sight to watch Andy and his assistant go through hundreds of oysters.  Each one was scraped clean of anything attached, a little rounded trim at the hinge, and then sorted by size and beauty. It was such a smooth and careful operation.

Also joining us on this tour was, Michelle Insley, Executive Director of  S.P.A.T. Michele was terrific in her correspondence prior to our visit, and it was lovely to chat it up about the Wellfleet oyster industry.

I’ve tried to visit most farms and suppliers which we support.  Without a doubt, the hundreds of Wellfleet farmers and hundreds of aligned businesses have my support as they complete this long journey from a spat hatchery to bringing the oyster to your table. They earn every dollar spent on such terrific Massachusetts oysters.

My hat’s off to those in Massachusetts who give it their all raising oysters and to Wellfleet for arguably some of the most distinct oysters in our fine state.

By John Lawrence


 

3rd Annual Farm to Table Dinner at Indian Head Farm

Posted by Pepper's Team Blog on Thu, Sep 01, 2016

3rd Annual Farm to Table Dinner at Indian Head Farm

Another year and another successful farm to table dinner at Indian Head Farm. We are fortunate to collaborate year after year with Lilac Hedge, Indian Head and Crystal Brook Farm to offer a delicious dinner featuring great local products. Over the course of two days we fed more than 140 guests an array of passed appetizers, local beer, and a three course dinner. Music for the event was provided by The Brother Rule Band and The 19 Carter Band.

farm to table dinnerfarm to table cateringfarm to table dinnerfarm to table dinner farm to table cateringfarm to table cateringfarm to table menufarm to table cateringfarm to table cateringfarm to table cateringfarm to table cateringfarm to table cateringfarm to tablefarm to table

Menu

Hors d'oeuvre

Zucchini, Lemon & Mint Bruschetta

Roasted Vegetable Croustade, Crystal Brook Chevre Boursin

Pissaladiere Tart with Honey from Peppers own Bee's

Eggplant Caviar, Bloody Mary Pearls, Basil Crust Cornet

First Course

Chilled Local Corn Soup, Basil Chantilly Crema

Field Green & Herb Salad, Shaved Radish, Beets & Herb Vinaigrette

Second Course

Nicoise Potato Salad, on Rocket Lettuce, French Tarragon

Farm Fresh Vegetable and Spelt Salad with Red Wine Vinaigrette Honey Roasted Carrots with Tahini Yogurt

Braised Cabbage with Raspberries Zucchini and Summer Squash Potatoes au Gratin

Smoked Lilac Hedge Ham

Spit Roasted Baron of Beef from Lilac Hedge Farm

Third Course

Fresh Basil Pot d' Creme

For More Information about the farms:
http://www.indianheadfarm.com/
http://www.crystalbrookfarm.com/
http://lilachedgefarms.com/

We are proud to be a Certified Green Caterer by the Green Restaurant Association. Click here to learn more about our green catering program.