By Marina Echavarria
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Oliver a bistro, one of the leading restaurants in Bordentown City, has always believed in using the best, local ingredients in its dishes and, as a result, has developed strong relationships with farmers throughout the area.
The locavore movement is nothing new as more and more restaurants realize that using local ingredients is not only better for their customers but also good for business. “Our customers appreciate when we use produce that is sourced locally and most of all that is in season,” said Matthew McElmoyl, Chef and Co-Owner of Oliver a bistro. “We enjoy working with the local farmers and we want to do everything we can to support them.”
Using local farmers is also one of the best ways a restaurant can limit its impact on the environment. There is less transportation and fuel consumption which leaves a smaller eco footprint. Farm-fresh produce is also packed with nutrients as it doesn’t have to be sprayed with chemicals to protect it for the long haul to the restaurant and, most importantly, tastes better. “Tomatoes for our gazpacho and corn in our roasted corn chowder soup, potatoes in our German potato salad and the vegetables in our signature scallop entree are just a sampling of dishes using ingredients sourced from several farms in the area,” added Danielle McElmoyl, co-owner of Oliver a bistro.
Oliver plans to host events and launch promotions that focus on drawing attention to farmers and the benefits of supporting local vendors. Just this past weekend, they catered a dinner event at Hlubik Farm in Chesterfield. The event was a success and a symbol of Oliver’s commitment to supporting farmers in the vicinity of Bordentown. For more information on Oliver a bistro please visit http://www.oliverabistro.com.

