CHEF’S TABLE
HIRO TAKEDA
JOCELYN ISAAK
Hiro Takeda foraging for some fresh stinging nettles
Foraging in Hope with Justin Brown from Wild Forest Food Co.
“Small farms and small suppliers…can’t handle
supplying us with proteins and vegetables for our busy
season or for our regular menu; we are able to now
showcase them using this formula.”
Takeda also manages to source some locally
grown foods out of season thanks to his friends at
You Grow Food, an aquaponics farm. “They’re growing some interesting stuff, like shiso and lemongrass,
three different types of basil, mizuna, arugula, that kind
of stuff, so we get a lot of cool products from them.”
that are on the plate shine.”
He hopes that his restaurant will continue to
be an important part of the local dining community.
“[Hope is] a very slow market, but we’re trying to be
a restaurant that’s progressive and forward-thinking.
We have a pretty cool following of young up-and-coming young families and young people in town, people
who are really following what we’re doing with a lot
of interest…We want to be a restaurant that changes
their menu all the time, and we want to keep in m [