Saturday, August 31, 2013

Farm to Table Movement

Across the nation people want access to locally grown foods. Chefs are traveling to farms to select their own ingredients and prepare them fresh from the farm. Customers are enjoying the experience. It's an opportunity for the farmer and the chef to work together to create something spectacular!

Click here to see a recent video from Louisiana. See how Executive Chef Jeremy Langlois of Houmas House Plantation and Gardens in Darrow, LA uses the produce grown by gardener Craig Black. Then visit Baton Rouge to hear from Nathan Gresham, chef at Beausoleil Restaurant and Bar and finally hear from farmer, Galen Iverstine of Kentwood. Each share a unique perspective of farm to table.

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