Dark Horse Restaurant Utilizes Farm-to-Table Techniques

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Riverhead brasserie uses only local farmers for its menu items.

Dark Horse Restaurant is pleased to announce they solely utilize farm-to-table techniques. Farm-to-table refers to the movement concerned with producing food locally and delivering that food to local consumers.

Dark Horse emphasizes its connections with local farmers in order to keep up with the changes, and unpredictable nature of agriculture. For instance, when crops are unexpectedly sparse or alternatively over abundant, it’s critical to maintain effective relations between the parties.

Almost all of their food supply comes from local Long Island farms such as Anderson and Schmitt. Wines originate from local wineries like Martha Clara.

Weather and other circumstances can also have an effect on sustainable farming. For example, when the restaurant makes its green tomato chutney, all of the tomatoes have to be gathered before the first frost whether they are ripe or not. Guests will notice the availability of certain fish on the menu during specific seasons.

Dark Horse Restaurant’s number one goal is to channel money locally and give back to the community at every opportunity. They are firm believers in closed loop and sustainable farming.

For more information, visit their website at http://www.darkhorseriverhead.com.

About the company:
Dark Horse Restaurant is owned by Dee Muma, a local's local, since 2009. Dee is also proud owner of North Quarter Farms. Dee has been a star in the kitchen since the age of three, when she turned out breakfast items on her miniature electric stove. Just a few years later she was at a real stove baking cookies, cakes, and breads. At age eight, she created a bread route to pay for the care of her horse. At age 10, she began catering dinner parties, earning $1 per person to serve, cook, and clean up.

Later, Muma studied French and Mandarin cooking techniques, as well the Mexican styles Veracruz and Mazatlan. She also explored German, Norwegian, Polish and Russian cuisines.

In 1999, Muma was cooking, planning menus, and doing off-premises catering. She later discovered she was gluten intolerant (incapable of digesting wheat, rye, and barley). In 2008, Muma perfected a gluten-free (GF) baking technique and created a successful business selling high-quality GF foods.

In 2010, Muma opened Dark Horse Restaurant Farm-to-table, featuring gluten-free new American cuisine and baked goods. Specialties include award-winning lobster rolls, garden-fresh vegetarian and vegan choices, blondies, mock rye bread and challah. The beautifully renovated space at 1 East Main Street illustrates Riverhead’s recent revitalization.

Muma was named Business Person of the Year 2010 by the Riverhead Chamber of Commerce and won the News-Review’s Business Person of the Year 2010 for opening the Dark Horse Restaurant. In 2011, she received the "Getting It Done" award from Sustainable Long Island for the rehabilitation and restoration of 1 East Main Street in Riverhead, which now houses the Dark House Restaurant.

She shares her passion with her executive chef Jeffrey Trujillo and chef Peter Psyllos, who are both Culinary Institute of America certified. Executive Chef Jeffrey Trujillo, a native Long Islander, has cooked from Texas to NYC to eastern Long Island during his 25-year career. He has worked for many of the luminaries of the culinary world including Daniel Boulud, Craig Claiborne, among others. Obtaining the best and freshest of everything comes naturally to Chef Jeff; his parents and brother are active in Long Island's fishing industry. More recently, Jeff has become increasingly interested in the area's fresh and organic agriculture movement. In addition to his responsibilities at Dark Horse, Chef Jeff was an instructor in the Culinary Arts Programs of Suffolk Community College. He also serves as a vice-president of the Long Island Chefs Coalition.

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Dee Muma
Dark Horse Restaurant
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