(Photo:NRN -At 26 brix chef-owner Mike Davis combines seared diver scallops with locally grown micro greens and flowers, Oregon black truffles, shown in spoon, and basil pistou.
Nation's Restaurant News has a good article on a trend that while not new, is certainly worth celebrating- local chefs using local small farm products. (Free one-time registration required to read the whole article but worth the trouble to register, as it's an excellent resource for what's going on in the restaurant world, IMHO.)
This particular article spotlights the Northwest, but it's great to see chefs getting back to basics.
"We've tried to use small purveyors," says Mike Davis, chef-owner of 26 brix Restaurant, the 1-year-old, 110-seat French bistro located in Walla Walla. "With our style of food, if you start with mediocre products, you end up with mediocre products."
It's not just the indie restaurants, either. Smaller chains are getting into the act:
Burgerville, the 39-unit sandwich chain owned by Vancouver, Wash.-based The Holland Inc., has a large following for seasonally promoted and regionally produced specialty items. They include milk shakes and smoothies flavored with Northwest fruits and Walla Walla sweet onion rings.Along with the onion rings, which are now in season and sell for $1.99 for the "semi-huge" size and $2.99 for the "huge," Burgerville this month is selling raspberry lemonade made with local berries for $1.89.
It's great to see this 'back to basics' approach. While I like a lot of the fusion/smashing together of different types of cuisine, I think we've gotten away from pure indigenous food- using what is produced locally.
It's the availability of ingredients that gives different regions of the world it's unique flavors. A great example is the gradual transition of food as you go from Japan to India. Each country in between- Korea, China, Vietnam, Thailand, etc. all have different indigenous herbs and spices that have defined each country's cuisine.
Smash 'em up and combine them? Sure. But I think a lot of 'nouveaux foodies' have started with the fusion stuff before they've studied each cuisine in and of itself. I think it's important to educate yourself in the basics to really enjoy what you're tasting.
Am I wrong?
We've been growing some of our own food and find it really rewarding. The food has more punch and the preparations can be much simpler. Right now we're enjoying super sweet late-season strawberries and the just-in blueberries. Both beat anything that we can get at the market. Likewise the herbs. The longer I cook the more I believe that cooking and gardening go hand in hand. Winter will bring the lettuces, carrots, and beets. I've also found that deep satisfying flavor is also the key to weight loss and health. I can eat Franken-food all day long and still be hungry. One good meal with loads of flavor and nutrition and the hunger is gone. This, I think, is the key to our national obesity problem.
Well, I believe I've solved the world's problems. Think I'll go play UNO with my kid.
Beautifully said, Ana.
Now DRAW FOUR!!! The color is blue. Heh.