Originally Posted by DDenay
Just wondering about this new trend in restaurants. It is the third I have read about so far and being from North Carolina you know I am going to take a tour of the farm
this fall when I visit for my book signing. I'll report back. Do you think this is a concept that will catch on? I'd love to hear your thoughts and those of the "guest" chef in May....
Hi, perhaps the concept is new in some parts of the country, but it's been going on here (San Francisco Bay Area) for decades. One may argue that the idea started with Alice Waters back in the late sixties, and since then has gained a great deal of momentum. However, even before Alice there were restaurants in Northern California that were providing diners with meals made with local produce, dairy, and meat, some of which was actually grown in the restaurants own garden. Margaret Fox of Café Beaujolais in Mendocine was a big user of local provisions and also used things grown in the Café garden. She may have proceeded Alice, but I'm not sure about that. There were a number of places in Mendocino and Humboldt counties that were growing and raising their own provisions back in the early to mid 1970s, if not earlier.