Tuesday, July 29, 2014

CSA Dinner #2 - Junto BYOB of Glen Mills and head chef/owner MacGregor Mann

Opened in May of 2014, Junto BYOB is already one of the best natural food experiences in the tri-state area. Head chef MacGregor Mann, came by way of center-city Philadelphia, Chicago, Denmark and Idaho - back to his home in the Brandywine Valley to cook the food in our backyards. 'Mac' as he is referred to, crafts his menu around the freshest and most local meats and produce you can imagine. 

His idea: "Junto is a modern farmhouse BYOB restaurant utilizing food grown and produced in Pennsylvania as well as native seafood sourced from The Atlantic between the Hudson and the Chesapeake Bays. We aim to maximize sustainability by limiting our food miles to plate."

The Junto was a club for mutual improvement established in 1727 by Benjamin Franklin in Philadelphia. Its purpose was to debate questions of morals, politics, and natural philosophy, and to exchange knowledge of business affairs. The group, initially composed of twelve members, called itself the Junto (the word is a mistaken use of the masculine singular Spanish adjective "joined", mistaken for the feminine singular noun "junta", "a meeting". Both derive from Latin "iunct-", past participle of "iungere", "to join"). The members of the Junto were drawn from diverse occupations and backgrounds, but they all shared a spirit of inquiry and a desire to improve themselves, their community, and to help others. Among the original members were printerssurveyors, a cabinetmaker, a clerk, and a bartender. Although most of the members were older than Franklin, he was clearly their leader. site Wikipedia

          Mac at the stand, choosing his favorite heirloom tomatoes for Junto's farm-to-table menu


Picking out corn, and delicious homegrown potatoes!

According to philly.com, "Junto will serve Pennsylvania-sourced ingredients prepared with a blend of old world techniques and modern cuisine knowledge. He's from York County, and he has worked with local Amish to learn centuries-old pickling and protein-preservation."

Mann has quite an eclectic background in the culinary world, and now he is bringing his expertise, and knowledge to SIW to cook our second CSA dinner of the season!
He will be using produce from the farm, similar to the other dinners, but Mac is here to put his own spin on it! It will not be an occasion to miss - and be sure to keep an open mind! 

We can't wait to have him at the Party Barn, and we will see you there on August 8th!

*Tickets for this event are currently sold out, but we are accepting wait list reservations - while there is no guarantee, you are welcome to call the stand to request a position on the wait list. *

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