Jul 092016
 

SUMMER SEASON. Finally… Bright colors, full foliage, local farm stands, cold brew coffee & dinner on the porch.

WHAT’S HAPPENING

Junto Restaurant & BYOB

Hours Changes: As the season for special events, dinners and celebrations continues, Junto will hold a new set of summer hours.  The current hours are: Wednesday,  Thursday 5pm to 9:30pm, Friday, Saturday 5pm to 10:30pm, and Sunday 10am to 2pm.

New Summer Menu starting JULY 8TH! Stay tuned…

IMAG0832IMAG0830Upcoming Events/ Appearances

Philadelphia Feastival: September 29 :

( http://phillyfeastival.com/about/)

SIW FarmStand Dinner : August 3 :

( http://siw-vegetables.blogspot.com/p/events-calender.html )

Kennett Mushroom Festival : September 10 :  

( http://mushroomfestival.org/ )

 

 

 

Blanch & Shock, LLC

Branching Out to the Brandywine

   In the spirit of conservation, preservation and sustainability, a recently announced partnership between the Brandywine Conservancy & Museum of Art and celebrated Chef MacGregor Mann has brought an extraordinary experience for the senses.  The menu showcases food grown and produced by artisans in Pennsylvania, the Tri-State Area, and especially the fertile Brandywine Valley.  Truly experience the Brandywine Valley’s flavors and sights as you enjoy a locally sourced menu, while viewing the beautiful Brandywine river through the floor to ceiling windows.

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Open to the public daily from 10: 00 am to 3:00 pm.

Phone : 610. 388.8374     Email : millstonecafe@brandywine.org

To view upcoming events & exhibitions, please visit: http://www.brandywine.org/events

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Oct 162015
 

Here in the Delaware Valley, we are lucky enough to be surrounded by beautiful, fertile land that has been farmed for hundreds of years.  Even before the original colonies, this land provided natives with everything they needed to survive.  Perhaps our pilgrims and ancestors could claim the original ‘Farm to Table’ method. Today it is a movement. It is a movement back to our roots, a rediscovery, if you will, of our own land and its capabilities and sustainability.  I chose to build the Junto just outside the boundaries of Philadelphia, where we are in a great spot to highlight this land at its natural beauty.  Not only that, but our local farmers and produce stands supply us with extensive varieties of produce that other chefs and restaurant owners in the city aren’t so lucky to come by.  A trip to your local grocery store won’t bring you by these exotically native veggies either.  Choose to take a detour and stroll through Pete’s Produce instead of that stop at the grocer on your way home where everything is pre-washed, bagged, labeled and within reach. The extra effort is worth it and doing the right thing is rarely the easiest thing. BUYLOCAL isn’t just a bumper sticker, it’s the right thing for your health, your neighbors (the hard working farmers), for the environment and for future generations.  Now is the time to teach those generations to source their kitchens locally.  I would love to see more people cooking at home.  Don’t’ recognize that item at the produce stand? Try it out and familiarize yourself with the region you live in and what it provides!  Learn to blanch and shock.  It is a relatively simple process sealing in the best of your produce and takes just minutes.  A few items I feature on our menu at the Junto that you aren’t likely to find in a grocery store are long beans, Romanesco, Doc Martin Lima Beans and dozens of heirloom eggplants and tomatoes.  I strive to let the ingredients speak for themselves and complement each other on our Pennsylvania Dutch inspired Modern Farmhouse Menu.FotorCreated

 

Blanch & Shock

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What you need: Fresh Veggies, Boiling water, Ice Bath, Dash of salt (optional add in to boiling water)

Rinse and cut your produce as desired then immerse spaciously in boiling water.  Cook to desired tenderness (don’t over-do it!) then remove and submerge in ice bath.  The ice bath will immediately halt the cooking process preserving the crisp freshness of your produce.  Make sure to let them cool all the way through before straining. This process is especially great when featuring produce in salads!

 

 

May 012015
 

Meet MacGregor Mann

MacGregor 

You can find the entire interview with Chef and Owner of Junto, MacGregor Mann here. 

How did you know that you wanted to be a chef?

I have always liked to cook. My mom always included me when she would cook. So I guess I can say I started out my career as a sous chef for my mom. Even today, when I go to my parents’ house my mom is still always the one who cooks…it’s her kitchen.

Tell us about your educational background. How did it help you prepare for a path in the culinary field?

I attended Drexel for culinary school before beginning to work at Penne located at The Inn at Penn in 2000. After Penne in ’03, I moved to Washington Square. Next, I moved to Amada in ’05 to work with Jose Garces, and then in ’08 to Mercat in Chicago. I came back to Philadelphia to work at Amada from ’09-’12 and became the Head Chef during those years. In ’12 I left for Noma in Denmark for four months. Following my trip to Noma, I worked at Henry’s Fork Lodge in Idaho before returning home over the winter of ’13 where I began the process of creating Junto which opened in May of 2014.

Where did the idea of Junto stem from?

I already had such a connection with the culinary industry. I still wanted to be a part of the Philadelphia media market coverage but I also was familiar with the Brandywine Valley. Denmark gave me an appreciation for utilizing local foods and local traditions, so I came up with the idea of Junto.

If you had to cook a nice meal in 30 minutes, what would you cook?

For quick meals I always turn to the grill. You can cook a good, flavorful meal and not need a lot of time.

Who is a role model of yours in the restaurant industry?

I would definitely say Jose Garces, Roberta Adamo from Penne.

Where do you see yourself & your business in 5 years?

I see us continuously evolving; maybe turning the Session Room into a Whisky Bar. I would also like to eventually have some Latino menu items such as Tapas. I’d also like to see some local expansion, but we want to continue to always be super fresh, seasonal, and do some more catering.

What is your all-time favorite food?

Moms Split Pea Soup with Rivels

What is your favorite thing to do in your spare time?

Fly Fishing. Whenever possible I go to Valley Forge or Ridley Creek. I learned to fish while living out in Idaho.

What show would we find on your DVR right now?

Ha-ha Oh! Definitely Game of Thrones, House of Cards, Always Sunny. I do like to watch Mind of a Chef on PBS when it’s on as well.

As we approach your 1 year anniversary, what is your greatest memory of your first year at Junto?

Seeing Junto come to life has been awesome. We are running, we are living and it’s crazy. We have had some really happy, really loyal customers, and the relationships we’ve made with them have been great.

Join our monthly emails and keep up with the latest events, promotions, and specials by subscribing HERE. Junto is open Tuesday through Sunday and you can make reservations by visiting our website or calling (484) 574-8041.

Dec 172014
 

Below is our New Year’s Eve Chef’s tasting menu. We will have two seatings; between 6 and 6:30 pm, and 9 and 9:30 pm. Several reservations have already been made, so space & times are limited. Reservations can be made through Open Table or by calling the restaurant at 484-574-8041. We hope to see you and ring in the New Year together!

 

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Oct 182014
 

1 Turkey with gravy, rolls, cranberry sauce, choice of 3 sides

12 lbs… $300

15 lbs… $350

18 lbs… $400

Sides

Mashed potatoes

Cornbread stuffing

Green bean almondine

Spinach au gratin

Sweet potato mash

Roasted Brussels sprouts

(Additional sides $18)

Dessert

Apple pie… $24

Pumpkin Pie… $24

Pecan Pie… $26

Orders must be placed by November 18th & picked up on November 26th

484.574.8041

Call us to book your Holiday party in the Session Room

Sep 182014
 

Our review with Craig LaBan and The Philadelphia Inquirer will be online and in print this Sunday, September 21st. In the mean time…Here’s a video interview with Chef Mac from the Inquirer photo shoot. Thanks Philly.com!

Aug 292014
 

Hi friends! September is right around the corner and we have fun events planned, per usual!

Savor the Flavor

We will be sampling dishes from our Session Room menu at the Savor the Flavor event hosted by the Wilmington Children’s Chorus on Sunday September 14th at the Chase Center in Wilmington.   There’s going to be a flash mob, face painting AND a cash bar, so come raise money for the kids! Tickets for this event can be purchased here.

Chef Mac will be joining Habitat for Humanity for their black-tie 25th Anniversary Gala at the Radnor Hunt Club. Proceeds from the farm to table dinner & auction will build a new house for a family in need.

Don’t forget about Junto BYOB ‘s monthly stint #indacart at the Garage on September 15th for Monday night Eagles football!

 

Aug 072014
 

How is it already August?

Fortunately September comes right after August which means it’s pretty much October. I’m getting ahead of myself though.

As the seasons begin to change, so does our menu.  A $55 tasting menu has been added, including some mid-summer favorites such as heirloom tomato salad & corn fritters.

We’ve got some fun events coming up. August 8th we will be at SIW Vegetables for a (sold out!) barn party. You can read about it here. If you’re missing out on this one, don’t worry because we’ll be doing more farm table dinners really soon.

Monday August 11th is another night #indacart at Garage on East Passyunk Philadelphia.  Join us for an intimate evening of canned beers, skee ball, and sandwiches by Joe Lux.

Mac will be joined alongside other talented Chester County chefs for Habitat for Humanity’s Harvest to Home black-tie gala on Saturday September 27th. Tickets are $250 per person until September 26 and can be purchased through Habitat for Humanity (610.384.7993 ext. 12).

We survived our first review by Philadelphia Magazine and will be featured in the September print issue. In the mean time you can read that review on Foobooz.

The Old Ridge Village is hosting live music on the lawn on Thursday nights at 6:30. Stop by or call the Session Room, then have a picnic with your family!

BYOB Brunch on Saturdays and Sundays from 9:30-2:00, which means you can bring champagne and drown yourself in mimosas.

Don’t forget to follow us on Twitter, where we will be posting #secretmenuitems exclusively to our Twitter friends.

We can’t thank our customers enough for the amount of support and well wishes we’ve received this summer. We’re excited to see what the fall and winter harvest brings us!