• What Does Farm to Table Mean to Us?
  • Posted December 2, 2012

  • Everything old becomes new again. Prior to mass farming, most people were either farmers themselves or had a direct link to the farms themselves. Recently, farm to table has become as fashionable as becoming green was in the early 2000s. It is truly difficult to be an exclusive farm to table restaurant, while at the same time offering a consistent fare. This means that most restaurants aren’t truly farm to table, yet a hybrid of mainstream distribution channels and farmers markets.

    When we use the description, Mediterranean farm to table, what we want is for our patrons to understand we take care in what we buy and from who we buy it. For example, we often buy lamb from Elysian Fields. When we do, we call Keith, who has been raising high quality sustainable lamb for over 20 years. Keith and I have talked at length about how he raises his lambs. He can tell you exactly what each lamb had to eat. This link to our ingredients allows us to offer higher quality fare that by just calling Sysco and placing a phone order to a sales rep.

  • February Organic Wine Dinner
  • Posted February 4, 2012

  • Naked Wine 2 1/2: Same Philosophy, Different Terroir: Organic Winemaking in Tuscany, Burgundy and California

  • On February 16, 2012 Amali, in partnership with the Organic Wine Journal and Jenny & Francois Selections, will feature winemakers who espouse the same winemaking philosophy but make wine in three different and storied regions.

    The winemakers will be on hand with a limited amount of barrel samples or older vintages as well as the listed vintages below to showcase each each winemaker’s philosophy.

    Our menu will highlight lamb from Fossil Farms and Elysian Fields Farm in Pennsylvania, locally raised seafood and vegetables with traditional French and Italian cooking techniques. (we won’t forget to give a subtle nod to California in our dishes that evening, however)

    Dinner will begin at 8:00 sharp. Price is $85 (exclusive of tax and gratuity).