Farm to table


Queen Seeks Chef; Farm-to-Table Restaurants Now Just Called Restaurants + More News

Food and dining news from around the web and the world… * Can you cook dishes fit for the Queen? She’s looking for a new chef. [Daily Mail] * Bread crimes. They’re a real thing. [Calgary Herald] * Is saying ‘farm-to-table restaurant’ redundant? Possibly — because most restaurants are sourcing from local farms. [Atlanta Journal Constitution] * Chef: [...]

The End of Farm-to-Table; Moms to Take Back Grilled Cheese from Restaurants; A Day in the Busy Life of Danny Meyer; Babies Are Diners, Too; Hef Planks at Dinner

Dining and food news you need to know… * And you don’t stop. At least not if you’re restaurateur Danny Meyer. Be warned: Just reading about everything he does will make you feel tired. And also, wildly under-accomplished. [The New York Times] * Awww, shucks. Friday is National Oyster Day. [The Street] * Invasion of [...]

Rob Kinneen of Orso Talks Sustainable Sourcing in Alaska with The Cultivated Plate

This week, we visit with Rob Kinneen, executive chef at ORSO in Anchorage, Alaska. Born and bred in Alaska, when the culinary arts beckoned, Kinneen headed to Hyde Park, New York, to hone his skills at the Culinary Institute of America. After school, he remained in the lower 48, cooking first in the Big Easy [...]

The Cultivated Plate: Shopping and Sourcing with Chef Al Nappo of Founding Farmers

OpenTable’s weekly feature The Cultivated Plate, in which we check in with chefs and restaurateurs about how and from where they source their ingredients, continues with chef Al Nappo of Washington, D.C. restaurant Founding Farmers. Chef Al Nappo shares his sourcing story with OpenTable after the jump.

Gramercy Tavern’s String Bean Salad: A Close Look at a Cultivated Plate

Wondering how local one of Gramercy Tavern‘s dishes really is? Me, too! So, I photographed their lovely-to-look-at-and-eat seasonal string bean salad and tracked down its origins with help from executive chef Mike Anthony and his staff. You can see for yourself just how far (which is to say, not very) the salad’s ingredients have traveled [...]

The Cultivated Plate: Gramercy Tavern Chef Michael Anthony’s Sourcing Story

OpenTable is pleased to announce the launch of The Cultivated Plate, a new weekly feature on Dining Check about how and from where restaurants source their ingredients. From the practical to the political, chefs and restaurateurs will share the challenges and the opportunities in bringing food from farm to table. This week, chef Michael Anthony [...]

The First Couple Celebrates 17 Years at D.C.’s Blue Duck Tavern

President Barack Obama and First Lady Michelle Obama celebrated their 17th anniversary with a local meal at farm-to-table restaurant Blue Duck Tavern this past Saturday night. A hotspot for celebrity sightings, Blue Duck is a magnet for foodies as well. Several weeks ago, Renee Sharrow, who oversees marketing communications for the restaurant, told OpenTable that [...]