![]() ![]() Around Wine Country, a handful of local chefs have even gone one step further, managing onsite culinary gardens or even their own farms. ![]() It’s a philosophy gaining traction throughout the restaurant biz as chefs seek out more and more specific products grown to their own exacting organic standards. Keller, in fact, has a network of farmers around the country producing everything from cheese and meat to veggies and fruit for the restaurant. Having close personal relationships with farmers has been a hallmark of top chefs like Alice Waters and Thomas Keller for years. The produce on his property along with that of next door neighbors,, grace the tables of The French Laundry, along with spots like Angele, Auberge du Soleil, La Toque and Redd. Walking around the small backyard plot dense with rows of tomatoes, squash, flowers and fruit trees, Jacobsen casually acknowledges that he makes his living working with some of the best chefs in the country. Revenge is best served in a bath of butter and herbs. Fat and happy, these garden troublemakers are eagerly snapped up for swanky dinner menus. Instead of baiting or poisoning them, Jacobsen invites them to his makeshift snail hotel, treating them to a diet of greens and cornmeal. He gets even.Īt the edge of his 1.5 acre Yountville orchard and farm, the dentist turned dirt-under-the-nails grower pulls open the lid of a wooden box to reveal hundreds of the slimy pests. ![]() Peter Jacobsen doesn’t get mad at the herds of snails that have made Swiss cheese out of his organic kale. ![]()
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