MassAppeal: CISA’s Local Hero Restaurant Days

WWLP, August 21st, 2015

You can show your support for local agriculture by dining out at one of the participating restaurants during Local Hero Restaurant Days. Local Hero Program Manager Devon Whitney-Deal and Bill Collins, Owner of Center Square Grill, shared more about their upcoming event.

Local Hero Restaurant Days
August 25th & August 26th

Show your support for local agriculture and great food by dining out at one of 64 participating Local Hero restaurants during Local Hero Restaurant Days.
Enjoy special dishes highlighting the bountiful harvest of our local farms and food producers!

Enter to win a wine dinner for 6 at Center Square Grill by eating at 3 participating restaurants through September!

For a list of participating restaurants sorted by town visit their Facebook page ‘Local Hero Restaurant Days 2015

Community Involved in Sustaining Agriculture (CISA)
One Sugarloaf Street, South Deerfield

About CISA:
CISA is a non-profit, 501(c)3 organization. We began this work more than 20 years ago, and thousands of people in our region have contributed to our success and impact. More than 250 farms participate in our programs, and the number of residents who are committed to supporting local agriculture grows every day. Our Be a Local Hero, Buy Locally Grown® program, the longest-running agricultural buy-local campaign in the country, connects farmers and the community, improving farm business viability and enhancing the quality of life for residents across the region.

To learn more about CISA call (413) 665-7100 or visiit

Rib Eye Steak Au Poivre
Using Austin Brothers Valley Farm ribeye steak, local Mapleline Farm cream, New England Wild Edibles mushrooms and Szawlowski Farm potatoes

1 inch thick Cut Austin Brothers Rib Eye Steak
Kosher salt
1 Cup of Sliced Chanterelle Mushrooms
2 tablespoons corse ground peppercorns
3 tablespoon cabot butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup mapleine farms heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and Sprinkle both sides with salt.
Coarsely crush the peppercorns with a mortar and pestle. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, heat olive oil. As soon as the oil begins to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 3 minutes on each side. Once done, remove the steaks to a plate, and set aside. Quickly Saute the Chanterelle Mushrooms and leave in the pan. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream and remaining butter. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Center Square Grill recommends that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.
For the Fries

2 Lbs Russet Szawloski Potatoes
1 Qt. Vegetable or Peanut Oil
Sea salt

Rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
Sprinkle with sea salt and dive in!