Customer Highlight:
Sergeantsville Inn
Fossil Farms' first customer highlight features the work of Chef Daniel Brunina, Executive Chef and Owner of Sergeantsville Inn, preparing Tea-Brined Duck Breast with Smoked Cherry Jus, Charred Corn Purée, and Patty Pan Squash.
It's always rewarding for us at Fossil Farms to see how chefs work with our products, and from the photographs alone, you can sense Brunina's high level of technique and creativity in the kitchen, let alone imagine the immaculate layers of flavor he has developed within this dish.
"I have been a supporter of Fossil Farms from the moment a young Ben Del Coro popped in to introduce himself at a kitchen I was running in Princeton, NJ. His passion for ingredients matched mine and we instantly connected. The products that Fossil Farms sources are of the utmost quality. Their attention to detail is incredible and they are uncompromising in their approach to bringing the best kitchens the best ingredients. Whenever I am creating new menus, I look to Fossil Farms first because of the trust we have built over the years and their ever-expanding catalog of wonderful products. Fossil Farms has proven to be a consistent provider of world class meats. They continue to source new and exciting farms and products for us to play with. I would also like to acknowledge their partnership with Roaming Acres Farms, who provide me with the best and most consistent pork in the state of New Jersey. I would not be able to do what I do as a chef without these amazing ingredients, and I count myself lucky to work with such caring and talented people. Thank you Lance, Ben, and the entire Fossil Farms team for all that you do in providing us chefs with such inspiring ingredients."
- Daniel Brunina, Executive Chef and Owner of Sergeantsville Innlocated in Sergeantsville, New Jersey
We want to extend our gratitude to Daniel Brunina and his team for coordinating a behind-the-scenes look at the makings of this composed dish and encourage you all to experience the historic ambiance and eclectic menu Chef Daniel Brunina has created at Sergeantsville Inn.