A Passion for Taste Blog

Giving Thanks: The Tastes & Traditions of Farm-to-Table
At the first Thanksgiving meal in November 1621, there was no turkey, stuffing or pumpkin pie! Fare included lobster, rabbit, chicken, beans, eggs, corn, mushrooms and onions. Hence the start of the Farm-to-Table movement!

This month, chefs like you are eagerly sourcing the purest of pure and the freshest of fresh ingredients from farmers, fisherman and purveyors to cultivate and create culinary Thanksgiving sensations.

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Featured Spotlight - Jason McClain

At the Jonathan Club, Executive Chef Jason McClain has revolutionized the menus and created a phenomenal rooftop herb and vegetable garden that is the talk of the town. For an autumn harvest twist, Chef Jason McClain highlights his Maine Lobster & Sweet Corn Agnolotti that combines the sweetness of the corn with the earthy flavors of shaved chanterelles and truffle nage using a few of his favorite Matfer tools!
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200 Years 200 Winners Contest!

MATFER IS THANKFUL FOR 200 YEARS! AND WE ARE CELEBRATING WITH OVER 200 PRIZES AND 200 WINNERS!

Don’t miss out! We've cooked up some great prizes to celebrate Matfer's 200th Anniversary! Enter the contest for your chance to win!!!

*While limited quantities last. Offer valid only for US Residents (48 continental states).