Local ingredients featured in Valley restaurants

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All this week, area restaurants will be promoting locally grown foods in the Mahoning Valley.

The restaurants will be adding new dishes to their menus using locally produced and meats.

“We’re going to make a local, what we call, our 30 Mile Flatbread for you,” said Phil Reda, owner of Vintage Estates in Boardman.

Vintage Estates is one of many restaurants in the Valley that jumped on board for the 30 Mile Meal Restaurant Week.

From August 10-17, participating restaurants are adding new meals to the menu using locally sourced meats, produce and dairy products.

Every ingredient in Vintage Estates 30 Mile Flatbread is local, all the way down to the dough.

“We’re getting our sausage for this flatbread from Miller Livestock. We’re getting our cheese from Middlefield Cheese Farm,” said Reda.

The flatbread won’t be the only new item on the menu.

“We also are gonna have in a few minutes a stuffed pepper with the local sausage and a local farm Cubanell pepper,” said Reda.

Kravitz Deli is also helping to promote local farmers and food producers.

“All our omelets this week, we made with locally-grown brown eggs,”said owner, Jack Kravitz.

They also bought local beef for chili and might be adding stuffed cabbage to the menu.

“Whether it’s local produce, whether it’s local businesses, whether it’s local bakeries, local is important,” said Kravitz.

The restaurant owners are not just helping out because it’s local, they said it’s better.

“The color is much, much more golden,” said Kravitz. “The taste is so much better.”

Customers said they’re more likely to patronize a restaurant supporting other local businesses.

“I think what Phil and Sandy are doing here is fantastic. We really need to support each other in the Mahoning Valley as much as we possibly can,” said Jeff McDevitt.

Since its start in early 2013, more than 40 restaurants across the valley have joined the 30 Mile Meal campaign. For a list of participating restaurants, click here.

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