Photo by Kelly Hagen |
“Farm to Table” sourcing of fresh ingredients has emerged as one of the most pervasive trends now sweeping through the culinary world-and several club and resort properties have been at the front of the pack trying to capitalize on its appeal and capture the many benefits it can offer to diners and operators alike.
To help speed up the learning curve on all that “Farm to Table” can involve, The University Club of Missouri, which has become well-known for its creative leadership of club F&B programs, recently held a “Farm to Table Festival” that brought together chefs and farmers for education on a variety of culinary and agricultural subjects. The club’s Executive Chef, Daniel Pliska, and General Manager, John LaRocca, created a full schedule for the two-day event that featured over ten nationally renowned chefs, including Chef Ann Cooper, also known as the “Renegade Lunch Lady,” and former White House Chef Walter Scheib, the keynote speaker at Club & Resort Business’ 2010 Chef to Chef Conference in Palm Beach, Fla.
Presentations made during the Festival covered topics such as:
– Preserving and Cooking With Herbs After the Growing Season
– Preparing Rabbit
– Exploring Beef Production, from Pasture to Plate
– Introduction to Lamb 101
– Sustainable Agricultural Education: Putting the Culture Back in Agriculture
– Home Vegetable Gardening
– Cooking Healthy and Flavorful
– Finding, Meeting and Purchasing from Local Farmers
– Cooking with Micro-Beer
– Improving Our Children’s Nutrition
The Festival also featured a “Farmers Market Stroll” that allowed participants to purchase produce from more than 30 local farmers and producers who set up booths and tables in an open-air market outside the club.
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