Blue Moon Evolution Earns Certified Local Status

Kath Gallant, owner of Blue Moon Evolution in Exeter says she has a lot to smile about these days. As the business celebrates its 17th year on Earth Day this month, they can mark yet another milestone. The restaurant, which focuses on local, all-natural foods has earned Certified Local status from the NH Farm to Restaurant Connection, a partnership between NH Made and the NH Department of Agriculture, Markets & Food.

It's our own real food revolution. We're absolutely thrilled to be one of only four restaurants that have met the standards set forth by the NH Farm to Restaurant Connection, to earn its Certified Local designation, says Gallant. Chef Ted McCormack and the entire staff at Blue Moon Evolution work hard to provide our customers with the freshest, farm-to-table organic food choices possible and that starts and ends with sourcing our food locally.
 
Since day one, the restaurant's mission has been the earth-wise education of the community. Gallant says in addition to sourcing food locally, the restaurant focuses on freshness with the chef butchering local lamb and pork on site.
 
It's important to us to support our local farmers. We know the difference it makes in the food we prepare, when we buy our ingredients locally and know the people who grew, raised or caught it. Farm-to-table dining makes sense on so many levels including supporting your local economy and community, says Gallant. When people come to the restaurant, they taste the difference. It tastes better because it's as fresh as you can get.  
 
Just inside the restaurant, Blue Moon posts a map that tracks where the restaurant sources its food so guests can see for themselves where what they eat comes from. Once guests are seated, they discover the range of local foods offered from charcuterie boards featuring meats that have been cured inhouse, artisanal cheese boards, entrees and specials with vegetables, seafood, and meat all sourced as close to home as possible. In fact, the restaurant's Wednesday burger nights, which feature burgers made with local grass fed beef, continue to gain in popularity.    
 
Once people taste the difference, they're hooked. It's great to see our mission at work, says Gallant.