Farm
-to-table
It is inherently evident that chefs all over the
country are taking pride in their local farmers and
going back to the “old ways” in finding their in-
gredients. Rather than importing a ton of different
items to make a single meal, chefs are focusing
more and more on their ability to make delicious
dishes out of what is right in their own backyards
– so to speak.
While larger farms may specialize in a single crop,
or a few different vegetables to meet their busi-
ness needs, smaller farms and local gardens are
bringing in nearly every type of ingredient they
can think of to harvest. These smaller farms de-
pend on their local farm-to-table restaurants to
support their business. The economic survival of
a smaller farm sometimes rides on a single eatery
to keep their business going year-round.
This relationship certainly goes both ways. The
increase in local ingredient sales has gone up
tremendously since these farm-to-table restau-
rants have been on the rise. The fundamental
purpose behind purchasing locally-grown ingre-
dients to serve a meal to customers is to ensure
that each bite is as fresh and wholesome as the
last.
DAVID KINCH