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Farm to table

Pictured from left are Councilmember Jonathan Kornreich; Victoria (Chef Filomena’s family); chamber members Colette Frey-Bitzas and Michael Ardolino; owner/chef Filomena Lombardi; Scott (Chef Filomena’s Family); Farm to Table Catering and Café staff members; chamber members Martha Stansbury, Kenneth Kroncke and Carmine Inserra; and Jenna Alberti from Assemblyman Steve Englebright’s office. 
Councilmember Jonathan Kornreich with owner Filomena Lombardi

On February 17, Farm to Table Catering and Café by Filomena, located at 2460 Nesconset Highway, Suite #1 in Stony Brook, celebrated its grand opening with a ribbon cutting ceremony.  The new business is a full-service catering company founded by head chef, Filomena Lombardi. 

The event was attended by Councilmember Jonathan Kornreich, the Three Village Chamber of Commerce and Jenna Alberti from NYS Assemblyman Steve Englebright’s office.

“It was a pleasure welcoming Farm to Table Catering & Café by Filomena at their new location in Stony Brook. The food and service brought by Filomena is like no other, offering a homemade variety of avocado toasts, sandwiches, wraps, salads, cookies and baked goods that provide a healthy alternative for those who are looking for a clean diet. I love seeing our local businesses thrive and encourage everyone to try an avocado toast from this new eatery,” said Councilmember Kornreich.  

For more information, call 631-675-9066.

Photos courtesy of Johathan Kornreich’s office.

A woman enjoys a bite at Our Table. Photo from Stacey Wohl.

Farm to table dining has become a popular trend, and one Fort Salonga spot intends to bring an even more localized experience to residents with Our Table.

Owner Stacey Wohl is recreating the space that has been known for the last year as Cause Café, a restaurant that offered jobs to young adults with cognitive and developmental disorders, such as autism. Our Table is not doing the same. Wohl said it was time for a change, and that change came in the form of Northport-native chef Michael Heinlein.

Heinlein came in as a guest chef while Wohl was still running the business as Cause Café, and brought up the idea of working together and creating an organic, healthy menu.

Stacey Wohl is trying a new venture, leaving Cause Café behind. Photo from Stacey Wohl.

Wohl loved the idea. “I eat organic, I eat healthy food and it’s very difficult if you’re trying to eat gluten free or organic to take your kids anywhere to go out to eat — there’s very few places to go,” she said. “What we’re trying to do here is offer a nightlife place where you can meet a friend or go on a date while also having a healthy meal — instead of going to health food stores to eat clean.”

Heinlein, a Northport High School graduate, said the menu is more than just farm to table because of where the company will get its ingredients.

“Everybody uses the term farm to table and I think it’s kind of overused — I think it’s more local to table than anything,” Heinlein said in an interview.

And Our Table intends to bring local products, currently getting produce from farms on Eastern Long Island, but planning to buy from the Northport Farmers Market once the season begins. All the seafood is wild caught instead of farm raised, and the beef is grass fed. Wohl said the pair also intends to offer biodynamic local wine, meaning wine with grapes that are grown organically without the use of pesticides.

Wohl said Our Table’s menu is diverse and offers something for everyone.

“Michael is very eclectic and creative, he draws from a lot of different global influences,” she said. “There’s so many flavors going off in your mouth at once — he’s just using a lot of creative foods and ingredients. It’s food that’s going to make you feel good.” Items include jumbo lump crab cakes and deconstructed chicken tamales.

Heinlein agreed he thinks people will enjoy his menu.

“It’s a good mix of the healthy grains and other ingredients, while still getting that fun fine-dining experience,” he said.

Wohl said Our Table also has an in-house pastry chef to make fresh desserts.

“You’re not coming in here and getting a frozen piece of cheesecake,” she said.

Our Table is set to launch this weekend, with hours from 5 to 10 p.m. daily and Sunday brunch. The restaurant is located at 1014 Fort Salonga Road.