One of the most important on-going efforts of the staff at Foods of New York Tours is keeping up great relationships with the establishments we visit on our tours. We want our food tours to be beneficial for the stores and restaurants who give our customers a taste or two of their food on a daily basis, and we’ve found that the best way to do this is to foster great relationships with the staff and owners of the businesses.

Recently, owner Todd Lefkovic, Director of Operations Amy Bandolik, and all of our Original Greenwich Village Tour guides went to Home Restaurant (“fine wine. fine ketchup.”) for dinner. They reconnected with the staff at Home and tasted some of the newer menu items that Chef John has introduced to the menu.

Home Restaurant is a cozy place that has been in business for 20 years and is a pioneer in the New York City farm-to-table movement. Most of their ingredients are sourced locally from the Hudson Valley, the Finger Lakes, the North Fork of Long Island, and Brooklyn. Even their wine list is 95% made up of wines from New York State, including some selections from the Shinn Estate Vineyards in Long Island, which is run by Home’s original owners David Page and Barbara Shinn.

Our guides enjoyed the Pan Seared Day Boat Sea Scallops, with pumpkin seed gazpacho, broccoli rabe, and crispy ham and the Grilled Berkshire Pork Chop, with mashed maple bourbon sweet potatoes. One of our favorite things to order at Home (in addition to their classic mac & cheese, the fine ketchup, and their luscious chocolate pudding) is the savory cheesecake. The ingredients for this unique dish change seasonally; it currently features artichoke hearts and Benton’s country ham. Yum!

It was wonderful, as always, to get such a warm welcome from Rachel, John, and the rest of the staff. We had a great evening with our friends at Home and can’t wait to visit them again soon!

Celebrate Oktoberfest… with Oktoberfeast!

On Monday October 22nd, Home Restaurant will be hosting Oktoberfeast 2012: a four-course meal with local beer pairings for each course. To complement the local brews from Brooklyn, New Jersey, and Pennsylvania, the ingredients for the carefully-designed courses will also be locally sourced and seasonal.