Luxury fun while engaging sustainable farmers and wine vendors that embrace sustainability in Sonoma in…
Tag: farm to table
Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even they might still be missing the point. Many parts of vegetables like their leaves or roots aren’t being used to their full potential; reserved for the compost pile. Its time for things to change. Every single part of the vegetable is usable and edible, and can transform any dish. It’s a celebration of using whole vegetables in day-to-day cookery. Come take a new look at some old friends.
In New York City, there’s no lack of chefs who profess a passion for local, quality ingredients. But on the menu at East Village newcomer North River, there’s not a leaf of kale in sight.
Carly DeFilippo takes us to Brooklyn’s Take Root for a sustainable and seasonal 8 course tasting menu: Amuse bouche, baby eggplants, French onion soup..
Back from an inspiring visit at the Shepherd’s Way Farm in Minnesota, Laura Lindekugel makes a gorgeous batch of Ricotta Doughnuts.