http://printrestaurant.com Located 653 11th Ave in Hell's Kitchen Thu, 26 Jan 2012 17:12:33 +0000 hourly 1 http://printrestaurant.com/menu/dinner/#comment-343 Where to Stay in Hell's Kitchen, NYC - Ink 48 | Stay Adventurous Thu, 26 Jan 2012 17:12:33 +0000 http://printrestaurant.com/blog/?page_id=637#comment-343 [...] I rarely recommend dinning in the hotel, but here it’s a must. PRINT sources its menu from local farms and it delivers more than sustainability, it delivers delicious. In fact, PRINT was the first New York restaurant to staff a full-time forager who tracks ingredients daily from local farms and regional vendors to showcase on the menu. Check out the dinner menu. [...] [...] I rarely recommend dinning in the hotel, but here it’s a must. PRINT sources its menu from local farms and it delivers more than sustainability, it delivers delicious. In fact, PRINT was the first New York restaurant to staff a full-time forager who tracks ingredients daily from local farms and regional vendors to showcase on the menu. Check out the dinner menu. [...]

]]> http://printrestaurant.com/2011/07/biggest-farm-road-trip-yet-vermont-bound/#comment-118 Jessyloo Mon, 15 Aug 2011 16:11:41 +0000 http://www.printrestaurant.com/blog/?p=185#comment-118 Johanna - You will have to let us know the next time you visit Burlington! We are making the organic bitters PRINT uses along the Winooski River - and we source the majority of its ingredients from Zack Woods Herb Farm in Hyde Park, VT. We hope you enjoyed your visit to the Green Mountains- come back soon! Cordially, the Urban Moonshine crew Johanna – You will have to let us know the next time you visit Burlington! We are making the organic bitters PRINT uses along the Winooski River – and we source the majority of its ingredients from Zack Woods Herb Farm in Hyde Park, VT. We hope you enjoyed your visit to the Green Mountains- come back soon!
Cordially, the Urban Moonshine crew

]]> http://printrestaurant.com/2011/02/california-foraging-trip-part-i-northern-ca/#comment-70 lisa rhorer Sun, 10 Apr 2011 01:55:43 +0000 http://www.printrestaurant.com/blog/?p=35#comment-70 My boyfriend Kevin Sheehy and I will be staying at your hotel April 15th- April 19th. We look forward to enjoying your cuisine and love your concept. We would enjoy meeting you during our visit and would like to extend a welcome to stop in my restaurant and wine bar in Los Gatos, CA on your next foraging trip. Our restaurants seem to have a common thread! CIN CIN, Lisa My boyfriend Kevin Sheehy and I will be staying at your hotel April 15th- April 19th. We look forward to enjoying your cuisine and love your concept. We would enjoy meeting you during our visit and would like to extend a welcome to stop in my restaurant and wine bar in Los Gatos, CA on your next foraging trip. Our restaurants seem to have a common thread!
CIN CIN,
Lisa

]]> http://printrestaurant.com/2010/11/the-head-forager-in-charge/#comment-19 Rose Sun, 26 Dec 2010 15:50:04 +0000 http://www.printrestaurant.com/blog/?p=1#comment-19 You might want to check out the Barber Farm, upstate in Schoharie County. They grow veggies all year round. In the winter in their high tunnel, a greenhouse in the field which has the veggies growing in the ground without any additional heat & pesticide free. You may have read about them months ago before "Lincoln" opened as they were mentioned in the dining section of the Times when the chef went looking for new & interesting veggies locally grown. Amongst other things he was interested in the pointy headed cabbage they grew. They can be reached at 518 827 8799 & ask for Jacob Hooper. You might want to check out the Barber Farm, upstate in Schoharie County. They grow veggies all year round. In the winter in their high tunnel, a greenhouse in the field which has the veggies growing in the ground without any additional heat & pesticide free. You may have read about them months ago before “Lincoln” opened as they were mentioned in the dining section of the Times when the chef went looking for new & interesting veggies locally grown. Amongst other things he was interested in the pointy headed cabbage they grew. They can be reached at 518 827 8799 & ask for Jacob Hooper.

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