The Star Beacon; Ashtabula, Ohio

March 25, 2013

Harpersfield dinner to consist of food from local farmers

By MARGIE NETZEL - mnetzel@starbeacon.com
Star Beacon

HARPERSFIELD TOWNSHIP —  Chef Lisa Pucci-Delgado jots down a note to herself about her menu.

It isn’t a complicated meal, but it has to be just perfect and it has to reflect all the best ingredients Ashtabula County has to offer.

Delgado, owner of catering and personal chef services What’s for Dinner by LPD, will show off “fresh from the farm” foods at M Cellars in Harpersfield Township with a three-course meal cooked in “locavore” fashion.

Locavore is a style of eating and cooking that focuses on using fresh, locally sourced ingredients.

“The flavors are different,” Delgado said. “Everything is a better, fresher quality. The farmers in Ashtabula County take amazing pride in what they produce, and it shows in my dishes.”

Ashtabula County’s leading locavore, Rhonda McElroy, who owns and operates Circle Creek Cabin in Hartsgrove Township, said eating locally and sourcing ingredients locally helps county farmers sustain the economy.

“One of the most compelling social reasons to eat locally is that it supports small, sustainable family farms,” she said.

The dinner, which is the first in the new winery’s “Farm to Table Wine” dinner series, includes a salad with greens from KJ Greens, shaved gouda cheese from Mayfield Creamery, and M Cellars Riesling vinaigrette; a grilled flank steak served with chimichurri sauce made from locally grown herbs, redskin potatoes with Amish-made butter and grilled asparagus. The meal will finish with a flourless chocolate cake with raspberry sauce made with locally sourced butter and eggs. Each couple will receive a bottle of M Cellars wine.

The dinner series will continue throughout the year, Tara Meineke said.

The meal on April 12 is $95 per couple at M Cellars on South River Road. Reservations are required.

Delgado will discuss the meal with diners, explaining where she found her ingredients within the local region. Vintners Matt and Tara Meineke will discuss the nuances of their wines and the art of small-batch wine production.

Seating is limited. For more information about the dinner or to make reservations, call 463-1044 or email tara@mcellars.com.

McElroy said she applauds any effort to keep farm fresh foods on local tables.

Delgado said she will use ingredients sourced from: Snowville Creamery, Mayfield Creamery, Trumbull Meat Locker, KJ Greens of Andover, and Pellegrino Farms in Jefferson.