Epicurious: Dirt to Dining

03.22.2013

Categories: Uncategorized

For farm-to-table enthusiasts like us, we love hearing about and sharing information on this thriving movement. Whether hiring a caterer or dining out, farm-to-table is always worth traveling the extra distance for a fresher more flavorful experience. Enjoy this article by Epicurios!

The Top 10 Farm-to-Table Restaurants

The most dedicated locavore  eateries in the U.S.A. By Joanne Camas

Chef Brian Scheehser of Trellis

In case you haven’t heard: After years of  importing ingredients from all over the world, chefs are going back to basics  and staying local. The goal is to limit the human impact on the environment—less  flying, driving, and fuel consumption (all of which leaves a smaller  “eco-footprint”). Farm-fresh fare is also packed with nutrients, doesn’t have to  be sprayed with chemicals to protect it for the long haul to the restaurant, and  just plain tastes good. Everybody wins, from farmer to chef to diner.

Thinking globally and sourcing locally is not just politically correct; it’s  also personally rewarding for the farmer. Cynthia Sandberg, the owner of Love  Apple Farm, near Santa Cruz, California, supplies the fruit and vegetables for  Los Gatos’s Manresa restaurant. “It’s a very special feeling to see something on  a plate prepared by a world-famous chef and be able to recognize the exact  vegetable that I picked for him earlier that day,” she says.

Sourcing products from local purveyors is not exactly new, of course: Chefs  like Alice Waters (Chez Panisse), Peter Hoffman (Savoy), and Dan Barber (Blue  Hill) were all pioneers in the locavore movement. But the phenomenon is finally  national in scope and impact. Here follows a selection of some of the  lesser-known and more interesting farm-to-table restaurants around the country,  all of which promote locally grown or raised animals, vegetables, herbs, and  fruit.

Read More http://www.epicurious.com/articlesguides/diningtravel/restaurants/

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Note: All restaurant information subject to change without notice. Please  contact the restaurant for the most current information. Pictured: Chef Brian  Scheehser of Trellis restaurant.

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