M&P by Farrington Foods Elevates American Cuisine with Homegrown Delights - 30A


M&P by Farrington Foods Elevates American Cuisine with Homegrown Delights

By: Carrie Honaker | Posted Apr 26, 2024

It’s only been a few months since Will and Liz Farrington opened M&P, but they are busy serving up new menu items and special events for the 30A community. The customers have been lining up for Farrington’s stalwart commitment to their American menu that highlights ingredients and products sourced right here in the United States.

“We’re committed to an Americana menu utilizing superior products like beef from Holstein cows, Magalista pork sourced from American farms, caviar from North Carolina, and more,” Elizabeth said. 

Chef Farrington makes fennel sausage from that Magalista pork that rivals Spain’s celebrated Iberico. Originally bred for royalty in Hungary, Mangalitsa pig farms have grown rapidly on U.S. soil over the past twenty years. These wooly, fatty, pigs are pasture-raised with intense flavor and deep marbling and serve as the filling for chef Farrington’s tortellini which also features Calabrian chili and creamed corn with whipped ricotta and opal basil. 

Then there’s the Pacifico Striped Bass Chowder, a hearty serving of miso-marinated Pacifico striped bass with guanciale, sherry cream chowder, shiitake mushrooms, gnocchi, and micro arugula.  Sourced just 70 miles off the coast of California, Pacifico Bass is the only 4-star certified Best Aquaculture Practices open ocean fish from North America.  

Chef Farrington’s take on the unofficial dessert of Florida—key lime pie—celebrates the tartness of the key lime but serves it curd-style without sweetened condensed milk. It’s topped with toasted Italian meringue, graham cracker crumble, and house-made salted caramel ice cream. Florida in a glass.

Elizabeth added, “We want to complement those items while highlighting the different regions throughout the country that have delicious wine that perhaps no one has heard of. Traverse City, Michigan is on the same parallel as Burgundy, the Piedmont region in Italy and also Bordeaux. The New York Finger Lakes lies on a parallel near the Alsace region. We have some from Charlottesville, Virginia, and planning to add some from Hill Country Texas. We’re constantly growing and changing the wine list.”

In March they held their first wine dinner with a sommelier from Michigan. The packed room sipped on five different Michigan wines, not on the regular menu. Elizabeth added, “We liked them so much we added a couple to our list. He brought an ice wine, which is a delicious dessert wine made by harvesting the grapes while they’re frozen in feet and feet of snow.” April’s wine dinner featured an all-Pinot Noir pairing with a California sommelier speaking about why it’s interesting to pair a light red with a dish that you might traditionally drink with white.

The Farringtons plan to make this a monthly affair with the chef and the chosen sommelier collaborating on a menu and pairings that complement each other down to the smallest ingredient. The ticketed events can be booked on Resy and cost $175 per person, a bargain for all the courses and sips enjoyed. Guests can arrive at 6:30 p.m. to socialize with the sommelier ahead of the 7:00 p.m. seating. “It gives you that special added touch when Will comes out and talks about the food and then immediately afterward the sommelier takes the stage to speak about why we chose this wine, how it’s harvested and bottled and the process that goes into creating that specific blend or variety.”

“It becomes this community event where neighbors turn to each other and talk about wines and food they’ve never tried before.”

The beautiful space is also open for private events with anywhere from 10-26 people. Chef Farrington can create a unique menu as if you had your own private chef. Like the wine dinner planning, it is a collaborative process where the chef will get on the phone to let guests know what he has planned for the week and they can let him know the birthday girl loves chicken—the menu is flexible to create a unique and memorable experience. 

As the numbers of the party grow, they can shift to an indoor/outdoor function that can serve up to 100 people. The classic columns, paved space that can transform into a dance floor, and lush courtyard setting make the perfect backdrop for a beautiful wedding reception, bridal shower, or whatever event your mind can dream up. And though the client would be responsible for tents or rented tables and chairs, there is no prohibition on vendors. You can bring in flowers, live music, or DJs, and whatever helps customize the event for the guests.

For smaller functions, a week in advance is usually sufficient, but for larger events, a lead time of two months is better as the special event permit takes 45 days to acquire. 

Whether planning a special event or partaking in one of the wine dinners, expect to feel Will and Liz’s passion for showcasing all the bounty of our country. “Around the world, food establishes cultural identity. If you go to Parma where parmesan cheese is in their soul and you spend time with a chef, he will talk to you about it as if it’s his long-lost brother. I sometimes think that in this country, food is more of a job. Nobody identifies it as a part of their ancestral DNA. This restaurant is a vehicle for me to showcase how beautiful American ingredients can be and how proud we should be. I hope everything you eat reminds you of something you’ve eaten before but different or better,” Will said. 

To learn more, visit M&P by Farrington Foods or follow them on Facebook.


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Carrie Honaker is a Florida-based freelance writer who is not sure where she will land next, but it will involve messy eating, a spicy Tempranillo, and finding the local dive bar. Her work has been featured in Wine Enthusiast, Bon Appetit, and others. You can find her on Twitter and Instagram @writeonhonaker.