This year we’re bringing something extra special to the ScrantonMade Holiday Market….a pop-up restaurant. Terra Preta has prepared a delicious & creative menu of food & cocktails to help us celebrate the season. We’re already hungry!
You’ve made quite a splash on the local scene since your opening in late 2014. After a full year in, what do you love most about running a restaurant in downtown Scranton?
What we love most about running a restaurant in Downtown Scranton is THE PEOPLE!! The people we meet, the people we work with, consult with and celebrate with! Really and truly. Our staff is the absolute best. We have create an amazing vibe here at Terra Preta because of our crew. The team is the best in the business. Professional, genuine and attentive. Our staff is so talented, creative and committed. We are very lucky and grateful for every single one of them. We love the supportive downtown business community too! As soon as we opened we were flooded with well wishes from great neighbors. Note Fragrances, The Post, JJ McNally’s, Lavish, Posture Interactive, Duffy Accessories, Forage Space, I could go on. They are all so committed to bringing a great energy to Downtown Scranton and together have built a beautiful community that we are thrilled to be a part of. And of course our guests! People are amazing. They have been so supportive and grateful and kind to us! We are honored to provide delicious local seasonal food to downtown Scranton.
Tell us a little about the farm to table concept and how you source your food and create your menu.
To us, farm to table means eating seasonal, local and sustainable food. It is about supporting your local community by giving money, recognition and support to the farmers and suppliers that are our neighbors. It is about creating a menu that highlights flavorful and thoughtfully prepared ingredient combinations that when consumed you feel fulfilled. It’s about community, transparency and wellness. Most of all, it is about love. Everything we create is done from the heart. It sounds super cheesy but it’s true.
The menu at Terra Preta is seasonal, which means we change our menu four times a year. Ever dish we offer is very thoughtfully created and prepared. To craft the menu we start with the available ingredients. What do we have to work with? We reach out to the local farms we work with and source local ingredients. Our team then has numerous planning meetings to share ideas and craft a menu that is a reflection of the season and of Terra Preta. We have a great core management team that is involved in menu planning. Executive Chef Donna Vannan, Sous Chef Blake Belleman, Owner Robert Dickert, myself, and my husband, Gregory Nieves. It is really a lot of fun! Ultimately we want to create a menu that we are proud of and feel good about.
We’re very excited about the menu you are preparing for the Holiday Market. Can you give us a little preview of what you are creating and how you chose the menu?
We will be serving at the Holiday Market on Friday 5-10pm. Friday night we are featuring our Charcuterie Boards, Cheese Boards and Vegetable Platters. We are offering a great assortment of cheeses from local supplier igourmet. Artisanal charcuterie meats, homemade jams, homemade whole grain mustard, pickled vegetables, fresh fruit and homemade crostini.
Saturday we are serving lunch 11-3pm and dinner 4-8pm.
Saturday lunch we are serving: Homemade Quiche with spinach, mozzarella, roasted red pepper and onion. Meat Pies made with local ground beef, potatoes, peas and carrots. Jerk Chicken Mac & Cheese, Chili over brown rice, Chickpea Vegetable Curry Bowl and Tomato Soup.
Saturday Dinner we are serving a Homemade Ravioli flight. Guests will be able to choose 3 raviolis. We will have four ravioli options. Salmon, Duck, Tomato Mascarpone, Vegan with Roasted Vegetables and hazelnuts.
Panzanella Salad with Cannellini Beans, Garlic bread, citrus and cranberries. And for dessert we have a thick hot chocolate topped with an Italian meringue and a biscotti.
Everyone wants to know about the cocktails….what kind of drinks are you planning to serve?
The bar will be open Friday 5-10pm and Saturday 12-5pm.
In addition to beer and wine we will have a few craft cocktails.
Cranberry Apple Sangria-Sauvignon Blanc with sparkling wine and local apple cider, cranberries, apples and rosemary.
Holiday Cosmo-Organic Vodka, Pomegranate juice, cranberry juice, lime juice and orange liqueur with a sugar rim.
Harvest Time Cocktail- Maker’s Mark Bourbon, Local Apple Cider, Maple Syrup and lemon juice served over ice with an Amarena Cherry.
Apple Pie Cocktail- House Infused Vanilla Vodka, Rum Chata, Cinnamon Syrup, local Apple Cider with a brown sugar and cinnamon rim.
We are also serving Bloody Marys and a variety of Mimosas.
What other community events do you participate in? Are there any upcoming events at the restaurant we should know about?
We really would love to start doing more pop up events like this and offer catering with our craft cocktail bar.
We are planning some great events. Every Wednesday until the New Year we are offering a 3 Course $30 Farm to table Menu. We have a great Wine, Cheese, and Chocolate Pairing Dinner on December 10th. We are open for Christmas Eve 4-8 pm for dinner and have the best New Years Eve party planned 4-10 pm.
We are also participating in The Menu at the Scranton Cultural Center on December 14th. Our Chef will demonstrate how to prepare a local holiday meal and our bartender will show you how to elevate your home bar with your own infusions and homemade syrups.
In the New Year we will start offering craft cocktail workshops at Terra Preta.
Follow Terra Preta:
Facebook: Terra Preta Restaurant