THE FARM OFFERS FARM TO TABLE DINING

The chef is from S. Carolina, been open since Feb so is developing relationships with farmers and producers.  Farm to table is the big trend now, and a lot of restaruants talk the talk about using local and seasonal items “whenever possible,” but how do you know they really walk the walk?

He said the trend originated in California where you can get all kinds of produce year-round.  It’s more difficult with Utah’s short growing season, but he ends up using a lot of root vegetables , brussels sprouts, etc in winter.

Featured ingredient biweekly, has been cherries – in a fabulous cherry cobbler.  Or corn.
Uses vegetable broth with the vegetable soup, carrots and corn.  Little tomatoes that are as sweet as candy in a salad.
Next year will be able to tell the farmers what things he would like them to grow so that hey can supply him.

   with but it’s hard to know which restaurants are really doing it. talk a good game but don’t really