2026 JFM Restaurant Week

Yes, to participate you must have food sourced from a local farmer or producer in the area – Chautauqua, Erie (PA/NY), Cattaraugus, Warren (this is basically our only requirement).

Yes! We know that there are plenty of farmers across the county. If you already have a relationship with some – great! We can also connect you with our network of farmers.

We will send out our farmers and food vendor lists in May.

No, while we would love to see the creativity you and your team have to make a uniquely YOU menu, all we ask is at least one menu item.

We will announce participating restaurants the first week of July (if not sooner), and will have your menu items posted by mid-July.

While the weather is always a bit wonky, generally in New York, here is what is in season at the beginning of August:

• Fruits: Apples, blackberries, blueberries, cantaloupes, peaches, plums. Possibly: pears, raspberries, and watermelon

• Vegetables: Snap beans, beets, most greens, broccoli, cabbage, carrots, cauliflower, early corn, cucumbers, eggplant, garlic, most herbs, kale, leeks, lettuces, onions, peppers, potatoes, radishes, spinach, summer squash, tomatoes, turnips, zucchini

• Others that are available year round: meats, cheeses, mushrooms, microgreens, baked goods.

Since the grapes you use are already local, we’d love for you to participate as is. We’d include a week of your choosing to come and sell at the farmers market! Though if you offer cheese, snacks, or small bites – check out the menu development section below for ideas!

The possibilities are endless - to participate, you just have to adapt or create at least 1 menu item using local grown or raised food.

Often times, restaurants that participate in a restaurant week will create a pre fixe menu. It will include 3-4 options (or an app, salad, entree, and maybe a dessert) with a set price. Sometimes each course might have up to 2 options available for guests to choose from.

We would love to see you create a pre-fixed menu or at least have a locally sourced app, salad, side, and/or entree.

Some ideas:

• Buffalo Chicken Dip using local chicken

• Veggie Springs Rolls using fresh and local vegetables

• Avocado Toast using fresh sourdough bread

• Bacon Wrapped Jalapeños or dates using local bacon and jalapeños

• Pulled Pork/Beef Sliders using local meats

• Local Meat, Cheese, and Veggie Charcuterie Board

Some ideas:

• French Onion Soup with local onions and homemade stock

• Caprese Salad with fresh summer tomatoes and basil

• Traditional Side Salad with local greens and toppings

• Cream of Mushroom Soup with fresh mushrooms

• Watermelon & Mint Salad with both coming from local sources

• Tomato Bisque with fresh tomatoes and herb with local cream

Some ideas:

• Swap popular cuts of meat in your customer favorites - use local pork chops, bacon, chicken breast, steaks, pork sausage

• Use fresh ground beef and cheese for burgers

• Include local veggies and meats on pizzas

• Swap out local eggs and bacon for your breakfast plates

Some ideas:

• Use local potatoes for fresh cut fries, roasted potatoes, mashed potatoes or more.

• Grilled fresh and local vegetables

• Fresh grilled local corn

• Coleslaw using local cabbage

• Glazed carrots

• Mushroom risotto

Some ideas:

• Use fresh herbs or microgreens for garnish

• Use local fruit to muddle into cocktails or dessert

• Create an awesome menu to tout!