2026 JFM Restaurant Week

We’re thrilled to pilot our first-ever JFM Restaurant Week on August 3-9, inviting restaurants to partner with our local farmers to source ingredients close to home!

Restaurant Sign-Up
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Restaurant Week FAQ:

  • 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!