Cherry Hill Restaurant Week preview: Farm and Fisherman


There is nothing more important to be Farm and Fisherman than its connection to the local community.

The restaurant opened its second location in Cherry Hill less than a year ago and has been fostering relationships with local farms. All of Farm and Fisherman’s food contains ingredients bought or picked fresh from local farms and markets.

“We are able to focus on locally grown ingredients,” general manager Ben Menk said.

When Farm and Fisherman opened its Cherry Hill location, the new employees were trained to go to farms and markets and pick fresh ingredients.

Their employees do this on a regular basis. With different foods growing during different times of year, the restaurant’s menu is constantly changing.

Farm and Fisherman’s Cherry Hill Restaurant Week menu consists of many dishes revolving around foods harvested during the summer. One of the appetizers is a tomato panzanella salad made with Jersey-grown tomatoes.

The restaurant also prides itself in healthy eating. Many of the dishes on the menu are well balanced across the food groups. One example of this is the fried free-range chicken with watermelon salad, Springdale beans and chili honey. The restaurant also has a risotto stuffed summer squash with ratatouille and parmesan bread crumbs.

Menk said the Cherry Hill community has welcomed Farm and Fisherman into the community with open arms. Its focus on homegrown ingredients has caught the attention of organizations such as Sustainable Cherry Hill. The town’s attachment to healthy living and sustainability makes it a perfect fit with the restaurant.

“It is almost like the perfect storm of why we should move into this location,” Menk said.

Menk described Farm and Fisherman’s message as the new direction food and dining is heading in. He is excited to share the restaurant’s story and mission with a new group of customers once restaurant week kicks off.

“All of us are telling the story and its continuously changing,” Menk said.