View allAll Photos Tagged FarmToTable
La Tavola Marche - Butcher, Slaughter & Forage Course, October 2013 (© by Claudia Schmidt www.foolforfood.com)
At Beltrami cheese manufacturer in Cartoceto (Le Marche, Italy).
The family is proud that US TV cook Lidia Bastianich wrote in her book "Lidia cooks from the heart of Italy" about them. Here's the passage from the book:
"I first encountered Pecorino di Fossa when my friend Mario Piccozzi brought me to Gastronomia Beltrami to meet Vittorio Beltrami, the genius cheesemaker, madman, and philosopher. He looked like an Italian version of Einstein, his hair flying in the wind as he came out the door with open arms and grabbed Mario by the neck. He immediately ushered us in, pressed us to eat and drink something—the Italian welcome—and took us out to meet his animals and his wife, Elide, and daughters, Cristiana and Sara, who tend the rustic gastronomia. There, on an old, large wooden table, were the cheeses, as well as jams, mustards, and the Beltramis’ own wines, for visitors to taste and buy. I felt immediately welcomed by the whole family.
Then off we went to visit the animals. Vittorio petted them and called each one by name, and they seemed to respond. Indeed, it was a beautiful bond between a shepherd and his flock. On our way back, when he stopped in front of a slanted old wooden door, my nose caught wind of some cheese; he opened the door to reveal a narrow cave dug through the pumice, with descending steps.
As we went down into the cave, I noticed that on each side of the wall were shelves chiseled into the stone, and on them the forms of pecorino were set to age. As the humidity increased, so did the intensity of the mold flavor. Because Pecorino di Fossa is made from unpasteurized milk, all nutritive elements and flavors are kept intact, and the resulting cheese is soft and crumbly. It is prepared at the end of spring and beginning of summer, and then put in the wells to age from August to October, at which point it is cleaned and ready to be enjoyed. The Beltrami wells maintain a constant temperature between sixty-two and sixty-eight degrees, and the humidity reaches up to 100 percent. In these conditions, the bacteria and mold modify the cheese so much that in three months it matures into the characteristics of cheese typically aged for three years.
The story of the wells goes back to medieval times, when cheese was the most precious commodity. To save it and hide it from possible burglars, wells were dug out of soft rock like pumice, and the cheese was stored and kept safe. But little did the cheesemonger know at that time that he would get an extra bonus, a cheese that was deliciously aged, Pecorino di Fossa."
In October 2011, Farmer Lee Jones of The Chef's Garden gave a demonstration for ICE students, alumni and the public.
For more info, go to blog.iceculinary.com/2011/10/07/the-chef%E2%80%99s-garden....
Hoop Houses extend the growing season of the Horticulture Program Learning Garden at Gwinnett Technical College, in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Images Submitted or Run in the Triangle Downtowner Magazine.
It's YOUR Moment - don't risk an event not captured well!
Follow on Istagram: www.instagram.com/http.www.davegill.photography/
On no uncertain terms - do not use images without authorization
Forrest Pritchard, New York Times Bestselling Author at his Berryville, Va farm for Source Magazine.
This is a Gold Winner from Hermes Creative Awards from the Association of Marketing and Communication Professionals, spring 2017.
Strobist info: Four stops of ND on the camera. Dynalite 1000ws head in a RimeLite Octa camera right at about 2 O'Clock. 1/2 CTS on head. Triggered by PW's. Honda 2000i for location power.
Red raspberries grow vertically on suspended vines at the Horticulture Program's Learning Garden at Gwinnett Technical College, in Lawrenceville, GA, on Friday, Mar. 20, 2015.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Red raspberries grow vertically on suspended vines at the Horticulture Program's Learning Garden at Gwinnett Technical College, in Lawrenceville, GA, on Friday, Mar. 20, 2015.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
DRUGSTORE TURNED BISTRO
Opening day at Hillside Farmacy: Humming with activity, looking understatedly gorgeous
BY SHELLEY SEALE
03.05.12 | 03:30 pm
I am sitting in East Austin's newest eatery, Hillside Farmacy, hours after it officially opened on Monday. The interior meets expectations and is smartly done; it's reminiscent of the pharmacy it once was, but in a warm, friends-house sort of way. Nothing antiseptic about it at all. The place was already humming with activity when I walked through its doors, and I was quickly ushered to a small copper-topped bistro table from where I write this very moment.
Reviewing the menu, I was at once intrigued. The specialties of the house are artisanal cheese and charcuterie plates and a Raw Bar featuring fresh oysters and peel-and-eat shrimp. A number of small plates include marinated mushrooms, giganti beans, house gravlax and sausage-stuffed cured peppers.
A list of sandwiches bring some interesting combinations — corned pork belly with house slaw, a grassfed ribeye with mushroom shallot tapenade — and the one I ordered: Cook's Sandwich with sliced pate, bacon, mustard, pickles, arugula and goat cheese. I'm not normally a pate fan, but this just sounded too fascinating to pass up. And it is delicious, as well as beautifully presented with a swirl of olive oil and stalk of fennel.
Within 10 minutes of sitting here, several staff members stopped by to introduce themselves, welcome me and make sure I had everything I needed. Greg Mathews, co-owner along with his wife Jade, was one of them. He had an interesting story to tell about the pharmacy theme and decor.
It seems that while the Mathews and Executive Chef Sonya Coté (of East Side Showroom) were still searching for a place to open their artisanal eatery and specialty grocery store, Greg heard about some fixtures that were for sale in Elgin. He drove out, expecting to be ushered into a warehouse. Instead, the door to an old, closed pharmacy was opened — in which stood all the original display cases as they had been left when the pharmacy was boarded up years before.
"It was incredible," Greg says. "The cases were beautiful, and full of character." With the purchase made, he headed back to Austin to find Sonya standing in front of what used to be Gene's Po Boys on the east side.
The owner of the building was letting her in to look at the potential space, and introduced herself as Yvette Turner. Her father was Austin's first black pharmacist, and before it was Gene's the building was home to his pharmacy, Hillside Drugstore.
"I heard the word pharmacy, and chills went down my arms," Greg tells me. "I had just bought all these pharmacy cabinets. Turns out Yvette used to work the soda fountain here many years ago." The design and name concept of Hillside Farmacy was born.
Come on down and check it out. For myself, I can't wait to try their Fountain Sodas with house-made syrups. Unfortunately their syrups aren't ready yet, but my mouth is already salivating for the Lilly, made with lavender, berry and honey. I will definitely be a regular.
---
Find Hillside Farmacy at 1209 E. 11th Street, or on Facebook.
We had the extreme pleasure of attending an Outstanding in the Field dinner. I have to say that it ranks pretty high on the list of experiences in my life.
Chez Panisse an Alice Waters Restaurant Berkeley CA. Aug 19 2011
Reservations mandatory one month in advance for lunch or dinner.
The lower level dining room was not open yet so I was able to shoot a few pictures in the 30secs I was allowed. The decor is very craftsman style and typical of the time. What this restaurant lacks in overall decor it makes up for in the extraordinary cuisine. Consistently rated 5 Star.
This restaurant is without argument one of the finest in the entire US.
Frequented by hundreds of famous celebrities from around the world. Our
server mentioned Jane Fonda was in for lunch a week ago.
Jean-Pierre Moullé
Restaurant Co-Chef
Born and raised in France, Jean-Pierre Moullé graduated from Hotel School of Toulouse and trained in Germany and France. In 1975, following a stint in Washington D.C., Jean-Pierre moved to California to join Alice Waters at Chez Panisse. In the late 1980’s he and his wife, Denise Lurton, created a cooking class and tour program, Two Bordelaise. Today they divide their time between Berkeley and Bordeaux , welcoming guests into Denise’s family chateaux and their restored barn in the vineyards.
Thank you for joining us to celebrate the local impact of the American Red Cross of the Central Coast while enjoying live music by the Brian Fitzgerald Trio and the finest offerings from local farms and wineries in a beautiful outdoor setting. A multi-course, family style dinner, with expertly selected wine pairings, from our three phenomenal chefs:
Chef Tim Wood of Carmel Valley Ranch
Chef Fabrice Roux of ROUX and Chophouse
Chef Soerke Peters of Etats-Unis and Mezzaluna
We also honored World Central Kitchen as our 2018 Disaster Response Partner.
Photography by Virginia Becker and Albert Becker/American Red Cross
American Red Cross Farm to Table 2020 prep meeting at Carmel Valley Ranch, CA was attended by Chefs, Event Chair and Red Cross organizers.
Photography by Mark Butler/American Red Cross
Horticulture Program Learning Garden at Gwinnett Technical College, in Lawrenceville, GA, on Friday, Mar. 20, 2015.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
The first installment of an ongoing dinner series, Seasons and Traditions: Spring Equinox, was held at Mahaffey Farms on Sunday, March 20, 2016. For this series, Chef Hardette Harris of Us Up North Food Tastings, Tours and Demonstrations prepares a seasonal meal using ingredients sourced from Mahaffey Farms. Chef Harris also presents an interactive cooking demonstration and farmer Evan McCommon leads an educational farm tour. The best way to keep up with news of future installments in this unique, collaborative dinner series is to join their Facebook community here: www.facebook.com/seasonsandtraditions/
Arkansas glazed catfish with Minnesota wild rice and brussel sprout leaves and root vegetable. Fabulous. www.stationtwotwenty.com/
Edible mushrooms have been grown on logs at the Gwinnett Technical College Horticulture Program's Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
The Tiger Farm-to-Table Dinner was held outside of Eckles Hall on May 3, 2014. The four-course dinner featured locally produced food and desserts prepared by MU students and chefs from Campus Dining and the University Club. The evening also allowed students and community members to talk to the local farmers and to connect with area organizations.
Bradford Research Center Superintendent Tim Reinbott talks to the crowd about what the center does and how they work to promote local agriculture.
Photo by Kyle Spradley | © 2014 - Curators of the University of Missouri
At The Farmers Guild Bar...
ARTISAN LOCAL CRAFT BEER:
North Coast Brewing’s craft beer: RedSealAle, Puck, and Scrimshaw and Lagunitas IPA
Website: www.northcoastbrewing.com/
Facebook: www.facebook.com/pages/Puck-the-Beer/1488426958043822
Pinterest: www.pinterest.com/nocoastbrewing/
Twitter: @NoCoastBrewCo
Instagram: instagram.com/northcoastbrewingcompany/
Lagunitas: lagunitas.com/
Facebook: www.facebook.com/LagunitasBrewingCo
Twitter: @lagunitasbeer
YouTube: www.youtube.com/user/LagunitasBrewing
LOCAL WINE:
2012 Tool Box Kitchen Essentials Red Wine, founded by Nancy Otton and Katie Shafer, 2009.
Michel-Schlumberger Wine Estate Facebook: www.facebook.com/Michel.Schlumberger?ref=br_tf
Michel-Schlumberger Wine Estate Website: michelschlumberger.com/
Twitter: @M_Schlumberger
YouTube: www.youtube.com/channel/UCToV6F67oyABz7lX2vBVKCA
| Conscious Wine: Chardonnay wines, Vital Choices for Palate & Planet'
GoodFoodAwardWinner
OTHER LOCAL BEVERAGES:
Guayaki Yerba Mate Website: guayaki.com/mate/130/Yerba-Mate.html
Guayaki Yerba Mate Facebook: www.facebook.com/guayaki
Twitter: @Guayaki
YouTube: www.youtube.com/user/guayaki
Pinterest: www.pinterest.com/guayaki/
Instagram: instagram.com/guayaki/
THE FARMERS GUILD EVENT:
The Farmer's Guild held two events on one special Valentine's Day:
First, an interactive gathering to empower farming communities from across the state. Guild-Raising: Agrarian communities from across California converged upon Petaluma to re-envision our food system during this grassroots gathering: Everyday farmers and good food advocates alike forged local solutions to our agricultural and food system challenges all while celebrating an ever-growing farm-to-fork movement.
Second, a boot-stomping ball that celebrated the romance between field & fork with good food, games, dancing with fun, farm-loving friends from all over the Bay Area.
- Silent Auction
- Live Music by Mr. December
- Lasso Your Lover
- Photo Booth, Photography by Janae Alyssa Lloyd
- Farmer Kissing Booth
- and other family friendly games
- Local, organic whole-hog cookout by Northwest Catering Company! (delicious vegetarian options available!)
Check out the details here: www.farmersguild.org/details-guild-raising-2015
Press Democrat’s review: ht.ly/IzQrX
EVENT SPONSORS:
The Sonoma County Grange Credit Union, Baker's Creek Heirloom Seeds, Harmony Farm Supply & Nursery, Healdsburg SHED, North Coast Brewing Company, Guayaki Yerba Mate Cafe, Whole Foods Market, Truett Hurst Winery, World Centric, and Northwest Catering Company.
GET INVOLVED: SONSOR, DONATE, VOLUNTEER:
Contact Evan Wiig: evan@farmersguild.org
Farmer’s Guild Facebook Page:
www.facebook.com/youngfarmersguild
Farmer’s Guild Facebook Group:
www.facebook.com/groups/youngfarmersguild/?ref=br_tf
Twitter:
DON'T MISS THE NEXT FARMERS GUILD EVENT:
www.farmersguild,org/events.html
021415 Farmers' Guild Valentine Ball HERO
_1587
The Tiger Farm-to-Table Dinner was held outside of Eckles Hall on May 3, 2014. The four-course dinner featured locally produced food and desserts prepared by MU students and chefs from Campus Dining and the University Club. The evening also allowed students and community members to talk to the local farmers and to connect with area organizations.
Fried freshwater prawns that were raised at Bradford Research Center.
Photo by Kyle Spradley | © 2014 - Curators of the University of Missouri
La Tavola Marche - Butcher, Slaughter & Forage Course, October 2013 (© by Claudia Schmidt www.foolforfood.com)
At Beltrami cheese manufacturer in Cartoceto.
The family is proud that US TV cook Lidia Bastianich wrote in her book "Lidia cooks from the heart of Italy" about them. Here's the passage from the book:
"I first encountered Pecorino di Fossa when my friend Mario Piccozzi brought me to Gastronomia Beltrami to meet Vittorio Beltrami, the genius cheesemaker, madman, and philosopher. He looked like an Italian version of Einstein, his hair flying in the wind as he came out the door with open arms and grabbed Mario by the neck. He immediately ushered us in, pressed us to eat and drink something—the Italian welcome—and took us out to meet his animals and his wife, Elide, and daughters, Cristiana and Sara, who tend the rustic gastronomia. There, on an old, large wooden table, were the cheeses, as well as jams, mustards, and the Beltramis’ own wines, for visitors to taste and buy. I felt immediately welcomed by the whole family.
Then off we went to visit the animals. Vittorio petted them and called each one by name, and they seemed to respond. Indeed, it was a beautiful bond between a shepherd and his flock. On our way back, when he stopped in front of a slanted old wooden door, my nose caught wind of some cheese; he opened the door to reveal a narrow cave dug through the pumice, with descending steps.
As we went down into the cave, I noticed that on each side of the wall were shelves chiseled into the stone, and on them the forms of pecorino were set to age. As the humidity increased, so did the intensity of the mold flavor. Because Pecorino di Fossa is made from unpasteurized milk, all nutritive elements and flavors are kept intact, and the resulting cheese is soft and crumbly. It is prepared at the end of spring and beginning of summer, and then put in the wells to age from August to October, at which point it is cleaned and ready to be enjoyed. The Beltrami wells maintain a constant temperature between sixty-two and sixty-eight degrees, and the humidity reaches up to 100 percent. In these conditions, the bacteria and mold modify the cheese so much that in three months it matures into the characteristics of cheese typically aged for three years.
The story of the wells goes back to medieval times, when cheese was the most precious commodity. To save it and hide it from possible burglars, wells were dug out of soft rock like pumice, and the cheese was stored and kept safe. But little did the cheesemonger know at that time that he would get an extra bonus, a cheese that was deliciously aged, Pecorino di Fossa."
Collards grow in a terraced row in the Gwinnett Technical College Horticulture Program Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015. Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
The staff in action at Agricola Eatery in Princeton, New Jersey, as seen through the restaurant's kitchen windows.
Thank you for joining us to celebrate the local impact of the American Red Cross of the Central Coast while enjoying live music by the Brian Fitzgerald Trio and the finest offerings from local farms and wineries in a beautiful outdoor setting. A multi-course, family style dinner, with expertly selected wine pairings, from our three phenomenal chefs:
Chef Tim Wood of Carmel Valley Ranch
Chef Fabrice Roux of ROUX and Chophouse
Chef Soerke Peters of Etats-Unis and Mezzaluna
We also honored World Central Kitchen as our 2018 Disaster Response Partner.
Photography by Virginia Becker and Albert Becker/American Red Cross
Sharing from my blog ~
www.italiangirlingeorgia.com/2015/04/easter-harvest.html
©Suzanne MacCrone Rogers
Thank you for joining us to celebrate the local impact of the American Red Cross of the Central Coast while enjoying live music by the Brian Fitzgerald Trio and the finest offerings from local farms and wineries in a beautiful outdoor setting. A multi-course, family style dinner, with expertly selected wine pairings, from our three phenomenal chefs:
Chef Tim Wood of Carmel Valley Ranch
Chef Fabrice Roux of ROUX and Chophouse
Chef Soerke Peters of Etats-Unis and Mezzaluna
We also honored World Central Kitchen as our 2018 Disaster Response Partner.
Photography by Virginia Becker and Albert Becker/American Red Cross