The Tasting Panel magazine

November 2015

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Page 68 of 136

WORD OF MOUTH Cynthia Sandberg, owner of Love Apple Farms, uses biodynamic and organic techniques to grow over 300 different cultivars of fruit, vegetables, herbs and edible flowers for the restaurant. EXPLORING THE CONTINUING FARM-TO-TABLE TREND by Merrill Shindler I n our hyper-analyzed culinary world, we are drowning in a sea of trends. There's the Rise of the Small Dish, though there's evidence that that's being supplanted by the Return of the Large Dish. There's Artisanal Everything—any restaurant worth its salt is busy making its own ketchup, mustard and, yes, salt. There's the Next Ethnic Wave—is Peruvian about to be the Cuisine of the Moment, or perhaps the Tai-Kadai cooking of Southeast Asia? But there's one dominant motif broad enough to cover both the kitchen and the bar, much loved by chefs and mixologists. It's a cliché, but like most clichés, it's based in truth. Welcome to the Age of Farm-to-Table, of Traceability and the Locavore. Welcome to Culinary Provenance. The Age of Mindful Purveyors Eat at the highly respected Gramercy Tavern in New York City, and you find your Cremont Cheese is from Websterville, Vermont, while your Prairie Breeze is from Milton, Iowa.

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