Farm to Table concept was introduced by farmers in 1970’s which is based on the concept of using local farm fresh items to produce dishes in the restaurant. The reason behind the success of such restaurants is it gives satisfaction to the people that the food items used in the making of dishes are hygienic and up to the mark (Holthaus, 2006).
One famous restaurant which is currently practicing farm-to-table style of operation is ‘A.R.VALENTIEN’. The restaurant is located in Southern California and is among the top ten Farm-to-Table restaurants. The architecture of the cuisine is a reflection of the history and it has a magnificent sitting arrangement for its customers. The wooden framed windows and stained-glass lanterns add to the beauty and elegance of the restaurant. Moreover, the menu of the restaurant changes with the availability of the products of the season. The food quality is up to the mark and the taste is mouth watering which forces the customer to visit the restaurant time and again. The dishes are made in innovative style with simple combinations to highlight the taste of every element added in the dish.
The chief chef of the restaurant is Jeff Jackson who has a cooking experience of thirty years and has been cooking for several restaurants in different countries. Being a graduate of culinary institute of America, Hyde park’ Newyork; Jeff Jackson has used his extraordinary skills to win medals and awards for himself such as Ivy award and ‘USA Bocuse’ Or culinary gold cup. He also represented USA in world competition in Lyon in 1989. At present, the chef is using his trademark style of seasonal cooking in A.R.VALENTIEN and changes the menu in creative style according to the availability of finest products from organic farms orchard and fish mongers.
References
Denevan, J., & Stets, M. (2008).Outstanding in the field: a farm to table cookbook. New York: Clarkson Potter/ Publishers.
Holthaus, G. H. (2006). From the farm to the table what all Americans need to know about agriculture. Lexington, Ky.: University Press of Kentucky.
Spilsbury, R., & Spilsbury, L. (2010). From the farm to table. New York: PowerKids Press.
