Farm to Table

The concept of Farm to Table dining, or bringing garden fresh ingredients as quickly and freshly as possible from a local farm to your plate seems like a no-brainer, and is in fact an ancient concept. Yet for a long time, the mass produced American corporate culinary machine supplanted that idea in lieu of giving the American restaurant diner consistent, safe and affordable cuisine, even if the quality of the food suffered.

A culinary revolution was needed and that’s exactly what Alice Waters provided in 1971 when she created Chez Panisse in Berkeley, California - one of our all time favorite restaurants.

From the beginning, Chez Panisse sourced the highest quality food available. Today, this entails sourcing food that is locally, organically, and sustainably grown. The menu is dictated by what is fresh and in season, and the restaurant has a network of farmers, ranchers, and dairies that produce and supply the food that is then cooked and served at Chez Panisse. Alice's revolution had a broad influence on American cuisine and restaurant dining.




We were able to experience Alice's influence even here in South Africa at an alfresco lunch this weekend on the grounds of L'Antico Lanseria produced by The Forum Company. Alice's Farm to Table "Farm" ...














... but in this case the "Table" was not inside in a restaurant but outside in the open air and under the blooming jacarandas of a garden ornament factory. 

with a colourful array of fresh and local produce

Read more at: http://www.whatson.co.za/details.php?id=150331&event=Farm%20to%20Table%20Lunch
Copyright © What's On Publishing SA

It was an enchanting setting!

We brought Lou & Serge!

Jacaranda carpet

Walking around the grounds of L'Antico with its bubbling fountains and ...

... rows of statuary.

under the bowers

"Farm to Table"

"Vince to table"

I cannot print the whole menu. It was quite extensive but it ended with farm picked blueberry pannacotta, decadent meringue roulade with summer berries and light custard, really good cinnamon and toffee candied apples and...












 ... some pretty credible homemade s'mores or as they called it, "carmelized marshmallows and dark chocolate served with homemade sweet biscuits."

Behind the scenes ...

inside the catering kitchen

friendly staff

bright conservatory event space

the buffet tables

Lou and Serge making friends.

Lou & Serge  wanted to make dinner out of this bullfrog! "Pond to Table?"

Serge is smitten.














Children rode their bikes and went on pony rides on the grounds of L'Antica.

For our "departure" ... the bill and some pistachio and lavender white chocolate chards. This was The Forum Company's last Farm to Table lunch of the season but check out their website for next year's schedule.