Farm to table is as new as it is old. Our roots come from an agrarian society. One in which most people were either farmers themselves or had a direct link to the farms themselves.
Recently, farm to table has become as fashionable as becoming green was in the early 2000s. It is truly difficult to be an exclusive farm to table restaurant, while at the same time offering a consistent fare. This means that most restaurants aren’t truly farm to table, yet a hybrid of mainstream distribution channels and farmers markets.
This is not necessarily a bad thing. When we use the description, Mediterranean farm to table, what we want is for our patrons to understand is with each ingredient we have carefully selected where that ingredient comes from. We purchase as many of our ingredients as we can direct from the farmer. One example is our lamb. Every order we call Elysian Fields directly and order from Keith, who has been raising high quality sustainable lamb for over 20 years. Keith and I have talked at length about how he raises his lambs. He can tell you exactly what each lamb had to eat. It is this care and attention that makes us appreciate and cherish our ingredients. Having this direct link to our products lets us produce higher quality fare, and allows us to be very specific in what products we choose to use.
This atrcile is a home run, pure and simple!
Your’s is the intelligent approcah to this issue.
I might be beating a dead horse, but thank you for ptosing this!