7/8/2013

Thirty-four South Jersey restaurants will participate in Farm to Fork Week later this month, a variation of traditional Restaurant Week in which eateries sell fixed-price meals made from produce grown on local farms. "At the end of the day, chefs are like artists. They need to be inspired. And what better place to be inspired than on a farm?" said Fred Kellermann, restaurant owner and president of the South Jersey Independent Restaurants Association.

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