Cream Etc. supports local farms and offers a unique farm-to-table dining experience.By Maria Allen
Located on an industrial stretch of road in Abington, Cream Etc. may seem an unlikely spot to find farm-to-table restaurant, but once diners have a chance to check out the menu, they will soon discover how dedicated the restaurant is to supporting local farmers and serving the best product available.
Owner Craig A Perry has operated the adjoining ice cream shop, Cream, since 2010. When the space next door became available, he decided to try opening up a restaurant that focused on fresh and flavorful breakfast and lunch dishes. Having sold ice cream at the Braintree Farmer’s Market for years, Perry was inspired to develop relationships with local farmers to create a unique farm-to-table dining experience.
Perry makes an effort to source as much of his food locally and sustainably as he can. Ingredients are meticulously selected from local farms and businesses to assure that the best quality product goes into every dish. Produce is sourced from Norwell Farms, Stillman’s Farm in New Braintree, Second Nature Farm in Norton and Lipinski’s Farm in Hanson. Fresh, cage-free, hormone free and GMO-free eggs and poultry are sourced from Feather Brook Farm in Raynham and DaSilva Farms in Berkley.
On my recent visit I decided to try the croquet madame, a serious breakfast sandwich made on hot brioche bread and containing sliced prosciutto, pepper jack cheese, a sunny-side egg, cheddar cheese sauce and hand-cut French fries. Perry recommended one of his personal favorites, a crunchy eggplant salad made with beautiful, fresh mixed greens, crumbled feta cheese, sliced apples, lightly fried eggplant rounds and a delicate vinaigrette. The eggplant was perfectly crisp and the flavors combined well.
The menu offers a wide range of breakfast items, like omelets, French toast and fluffy pancakes with fresh fruit and little extras like homemade preserves to spread on your toast. Lunch items include burgers made with grass-fed beef and layered with flavorful toppings, grilled chicken sandwiches, a BLT made with Applewood smoked bacon and bibb lettuce.
There are a few uncommon items on the menu , such as a veggie hash made with seasonal grilled vegetables that comes with a farm-fresh poached egg and creamy hollandaise sauce. For the kids, there are nitrate-free hotdogs, grilled cheese sandwiches and other healthy takes on classic favorites. They can wash it all down with a cup of milk from Hornstra Farm in Norwell.
“We believe in supporting local farms and businesses, “ says Perry. “Because the seasons change, our menus are also subject to change and rotation.” So far the reception to the new restaurant has been positive and as more and more people make an effort to know where their food comes from, the concept of a locally sourced restaurant may just become a trend.
1209 Bedford Street