When service is slow, there is a joke guests make: "Are they growing the (milking the, slUghtering the...)_____?" Seems funny, except when they are. Then of seems cool. Having fresh food is good. No question. Having carefully selected food is also good. Put the two together and you have awesome.
The way to put freshest together with most careful selection is to become the farmer for your own restaurant. It starts with herbs. Eggs can come next. Both are low cost, space efficient ways to improve a lot of dishes. Leverage. In the end, it culminates with livestock and dairy. But any restaurant serious enough to get on this path is worthy of respect.
Farm to Table: Restaurants With Gardens | Garden Design
http://www.gardendesign.com/entertaining/farm-to-table-restaurants-with-gardens?pnid=125100
Farm to Table
Farm to Table: Restaurants With Gardens
Farm to Table: Restaurants With Gardens
Arrows, Maine
Mark Gaier and Clark Frasier, the chefs at Arrows in Ogunquit, Maine, were 20 years ahead of their time when they started cultivating a two-acre garden and erected a greenhouse in 1992 on the property of their romantic, special-occasion restaurant. (It has hosted many a wedding.) The bountiful garden lies alongside an 18th-century farmhouse that contains the restaurant's dining room.
Impressively, more than 80% of what is used at the restaurant is grown on-premises, where you'll see a wide variety of vegetables and herbs, plus fruit trees and bushes of Maine's famous blueberries. Like many other restaurants that are deeply connected to the farm-to-table movement, they make their own cheese and smoke meats in-house. A seasonal establishment, they re-opened for the 2011 season on April 23rd.
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