After decades of importing ingredients from all over the world, chefs, as well as consumers, are now beginning to once again recognize the importance of staying local. The number of farmer’s markets has tripled since the year 2000, and the popularity of farm to table restaurants has exploded, with these fresh and organic eateries now being seen in all shapes and forms, all over the country. OROGOLD takes a look at some of America’s best farm to table restaurants.
The Greenhouse Tavern, Cleveland, Ohio
The Greenhouse Tavern in Cleveland is run by Chef Jonathon Sawyer, who was named as one of the Best New Chefs in 2010 by Food and Wine Magazine. Sawyer makes sure to only use local produce, proteins and grains, putting serious time and energy into sourcing ingredients. Rather than simply using garlic, the chef obtains heritage breeds from a local farmer, many of which most people have never heard of, let alone tasted. From the goat’s milk to the ricotta cheese to the vinegar, everything is made in-house, with the restaurant being the only one in the state to serve Certified Angus Beef that has been raised exclusively in Ohio.
Pizzeria Bianco, Phoenix, Arizona
In order for a pizzeria to be able to authentically produce a Neapolitan pizza, they are usually required to buy imported Italian flour, tomatoes and other ingredients. However, Pizzeria Bianco in Phoenix, Arizona, breaks these rules by sourcing ingredients that are much closer to home, working with local farmers to exclusively grow his vegetables and basil, while creating their own cheese in-house each day. The result is a legendary wood-fired thin-crust artisan pizza, with the pizzeria, which was originally established in 1988, being known as one of the best in the world, justifying the three-hour wait that is usually anticipated by regular customers.
Manresa, Los Gatos, California
Located in the boutique town of Los Gatos, Manresa is a luxury farm to table restaurant that exclusively sources their ingredients from Love Apple Farms in the Santa Cruz Mountains. The farm makes use of biodynamic, organic farming methods, with the chef being involved in the growing process, and, in addition to the hundreds of varieties of unique fruit and vegetables grown, they are also known for growing California’s tastiest tomatoes. The chef constantly evolves the menu to encompass what is currently being grown, with one of OROGOLD’s favorite dishes being called Into the Vegetable Garden, featuring the roots, shoots, leaves and flowers of around thirty different vegetables and herbs, and served up with an edible dirt made from parsnip, potato and roasted chicory root.
The farm to table trend is not only great for the environment, but also much better for your health. In addition to this, it has enabled restaurants to come up with some truly innovative concepts and dishes, and this is something that OROGOLD will always happily support! The next time you are heading out for a meal at a restaurant, OROGOLD strongly encourages you to support the farm to table movement, and try out a farm to table restaurant near you!