Farm to Restaurant

To find out which NY restaurants are partnering with local NY farmers visit the NY Farms! Index of Restaurants These restaurants feature NY raised and/or grown menu items.

Why Farm to Restaurant? The many regions across NY have realized the importance food and agriculture play in their unique geographic identity. Maple syrup from the North Country, grass fed meats from the Central Plateau, and wine grapes from the Finger Lakes are obvious place based agricultural fare. A recent trend of visitors demanding to not just visit, but “experience” a region, helped further the growing movement within the culinary world towards regional, seasonal and artisanal cuisine. Farm to Restaurant connections are sustainable for food service, local agriculture, the environment and local communities.

The New York Wines and Dines is program of the NY Wine and Grape Foundation . NY Cuisine is a celebration of New York wines, foods and restaurants through special dishes or menus using New York agricultural ingredients and paired with New York wines. The celebration creates awareness that New York is a major agricultural state, and agriculture is a major part of New York’s economy. It stimulates trials and sales of New York products; creates business relationships among New York farmers, wineries, restaurants and retailers; gets consumers to “think New York and buy New York”; unites New Yorkers upstate and downstate, country and city, producer and consumer; celebrates the harvest; and showcases the bounty and spirit of New York.

November is Proclaimed New York Wines and Dines Month
Whereas, New York State is proud to be home to thriving food and agriculture industry, along with a flourishing wine industry that is one of the largest in the United States and increasingly successful as a result of the continuous harvest of fine wines and some of the most widely acclaimed vintages in this country; and
Whereas, a significant component of our State’s strong and vital food and agriculture industry, grape growers and wine producers on Long Island, in the Hudson Valley, throughout the Finger Lakes, along the Niagara Escarpment, and long Lake Erie, have helped build New York’s international reputation for producing world-class wines; and
Whereas, across the Empire State, members of the food and agriculture industry provide their fellow citizens with high quality foods, including fish, dairy, beef, poultry, fruits and vegetables, as well as many gourmet products, and New York’s world-famous restaurants provide excellent opportunities to enjoy the pairing of fine wines with delicious foods produced by the people of New York State; and
Whereas, the wine, food, and restaurant industries make major contributions to New York State’s economy, quality of life, and worldwide reputation, and it is fitting that we join in this observance throughout the month of November to celebrate the noteworthy achievements of the people who work in these statewide industries as they invite fellow New Yorkers and visitors to experience the superb wines, wonderful cuisine, and hospitality offered by outstanding restaurants and eateries throughout our great State;
Now, Therefore, I, George E. Pataki, Governor of the State of New York, do hereby proclaim November 2005 as NEW YORK WINES & DINES MONTH in the Empire State.

For more information on Wines and Dines visit the New York Wines and Dines website

The Finger Lakes Culinary Bounty links the region’s farms, food producers, wineries and food establishments to provide local consumers and visitors with a unique culinary experience. Finger Lakes Culinary Bounty

Earth Pledge’s Farm to Table Initiative raises awareness of the environmental, social, and health benefits of sustainable agriculture and cuisine among food professionals, policymakers, and the general public Farm to Table

The Chef’s Collaborative is a is a national network who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisanal cooking Chef’s Collaborative

Slow Food USA is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; to the creation of a collaborative, ecologically-oriented, and virtuous globalization; and to living a slower and more harmonious rhythm of life. Slow Food USA

Heritage Foods USA brings hard to find heritage foods with superior taste directly to restaurants and American homes. Heritage foods are foods derived from rare breeds of American livestock and crops with strong genetic authenticity and well-defined production protocols. Heritage Foods USA