Local is the word for Restaurant Week

Staff report

YOUNGSTOWN

Aug. 10 through 17 will be a tastefully fresh week throughout Northeast Ohio and Western Pennsylvania as 30 Mile Restaurant Week, sponsored by Lake to River 30 Mile Meal, teams restaurants and grower-producer partners to supply local food to restaurateurs.

During the week, eateries that participate will develop special menu items that use primarily local ingredients. Meals will include as many local ingredients as possible as cooks are mindful that some items, such as olive oil, spices and coffee, aren’t grown here but may be necessary.

With the help of 30 Mile Meal, the restaurants will seek out local food sources during the promotional week. Meats, cheeses, dairy, eggs, seasonal vegetables, greens and fruits should come from sources in Northeast Ohio or Western Pennsylvania.

The 30 Mile Meal, a local food branding and promotional campaign, is aimed at increasing awareness and availability of local food. The project has attracted more than 40 partners since it launched in February 2013.

Restaurateurs will decide what to serve for breakfast, lunch and dinner and how many specials will be offered during that week. Meanwhile, the restaurants will promote the farms and producers that provide the foods they are using.

Throughout July, the Mahoning County OSU Extension Office and Trumbull Neighborhood Partnership will prepare chefs and growers-producers for Restaurant Week by offering classes that will focus on buying and selling food locally.

The classes are optional, but 30 Mile Meal is required to take part in the Restaurant Week promotion. For information and the schedule of classes visit laketoriver30mm.org/rw2013.