I came across this site and found a lot of what they did intriguing. I enjoyed how the entire HerbFarm Restaurant began just because Lola Zimmerman, one of the owners had a few extra herbs that she didn't need, and decided to put them up for sale on the side of the road near her home. Soon her garage turned into a small restaurant, and the rest is history. Today, they provide fruits and vegetables for the restaurant, "continuing the relationship with the earth that Lola had loved and fostered in the years before." If you look at this page of their site, under activities & classes, they actually have whats called their '24 hour experience', an opportunity to reserve a nights stay and get up early in the morning to meet the Herbfarm's garden staff, and actually help them collect produce for the restaurant's kitchen. It is a rather pricey trip, but if you can afford it I'm sure its a worthwhile experience to be able to help harvest and deliver fresh ingredients to the kitchen staff of the restaurant, learning about the agricultural aspects of the industry along the way from trained garden staff. The stay includes a 9-course meal and a signed cookbook and a bottle of wine as souvenirs.
&&I was reading about Frasca Food & Wine, when I learned that they were members of Slow Food USA. After researching on their site, I found that 'Slow Food' is an idea of a way of living and eating, in such a way that is good for us [nutritionally] as well as the environment. Their mission is to create a lasting change in the food industry. It is basically a site for people who care for the cause to connect in a community where sustainability and pleasure in making and eating food are of the utmost importance. They also strive to inspire food policies and better production practices, which pose as excellent examples for those wanting to make an effort in the world's Green Movement and those looking for tips and support. Learn more about Slow Food USA HERE. :)
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The Herbfarm is a pretty cool idea. The Herbfarm Restaurant showcases locally sourced products as well as herbs grown on premises. For most of the year, the gardens and nearby farms provide ingredients for their menus daily.
ReplyDeleteThe Herbfarm Restaurant does not work like most establishments. Instead, they offer a nine course tasting menu that is accompanied by a flight of six different wines (or non-alcoholic beverages). Their dining room only seats once and does not turn over even for a second seating. The menu showcases the cuisine of the Pacific Northwest.
This establishment seems to be on the right track for being sustainable and helping the environment in many ways. Hopefully, other restaurants can take notes from The Herbfarm and be more conscientious towards their surroundings in the environment.
I agree, I feel that this is a very good idea, and in interesting one at that. The story behind how this restaurant came to be is definately an original one at that. Turning what used to be a household garden into a restaurant seems almost backwards; as the usual story is that a restaurant starts their own garden after opening instead of evolving an existing garden into a food service establishment. I also feel that this way the chef may better relate their menu to what is available to them to use out of their garden.
ReplyDeleteThe idea of not turning the restaurant over is sort of "homey". There is no rush in the restaurant and nobody feels like they are rushed out of rushed to eat. People are able to sit back, relax, and enjoy their 9 course tasting with accomanying wines. The Herbfarm restaurant is definately going in the right direction in terms of going green, and helping the environment, and i also feel that the sleeping reservation option is a good and innovative idea. Plus it gives the guest more knowledge of the foods they are eating and an overall better experience