(EGREMONT, Mass., May 11, 2013) – John Andrews Restaurant is offering the opportunity for contributors to the Rogovoy Report to enjoy a free dinner for two as a way to thank the community for its support of the Rogovoy Report’s curated e-newsletters and online stories it provides free to all.

For every $20 contribution made to the Rogovoy Report between now and May 31, 2013, participants will be enrolled in this thank-you giveaway program (every $20 increment counts toward another chance to win, e.g., $80 = 4 chances to win). A contributor will be selected randomly at the end of the month to receive a $100 gift certificate good for dinner at chef-owner Dan Smith’s popular establishment, which emphasizes locally grown ingredients, including vegetables and herbs raised right on the grounds of the restaurant. (N.B. Alcohol and gratuities are not included.)

All contributions made to the Rogovoy Report between May 13, 2013, and May 31, 2013, will count toward the thank-you giveaway. No other enrollment is necessary. To contribute, please go to the Rogovoy Report and click on the “Donate” button on the right-hand side.

John Andrews Restaurant is located in an 18th century farmhouse 2.2 miles west of the village of South Egremont, Mass.

Dan Smith was brought up on a family farm in Iowa. His family has been farming for generations. Dan studied agriculture in college, but realized that his passion was not in growing food but in cooking it. His connection to food comes from his experience of fresh food grown on the family farm. Dan’s longstanding connection to fresh, local food is rooted in his childhood, and is the basis of his menu at John Andrews. Dan is committed to buying local, organic, sustainable products. He has been working with local farmers for the last twenty years. He works with area small farmers and producers to develop his menu around their products. He is inspired by the produce they bring to his kitchen door. Dan treats ingredients and employees with respect to create a beautiful dining experience for his customers. Not only does he work with area farmers, he has also created his own garden on the property which supplies produce for the restaurant.

The commitment to local products and service is evident in the dining experience at John Andrews, as well as in Dan’s generous offer to reward contributors to the Rogovoy Report with the bounty of his kitchen.