Today there is such a craze going on from farm to table it’s gotten ridiculous. More gimmicks in my opinion, and I imagine some will disagree. Every chef in Charleston likes to emphasize the fact that they are a farm to table restaurant. Since when did fruits and vegetables not come from the farm Aren’t all the restaurants Farm to table? There are so many chefs focused on getting a photo picking a vegetable and spending the day on the farm, I’d like to see them back in the kitchen focusing on my dinner. Just because a vegetable was grown locally, simply does not mean it’s better. In some cases it is, and some cases it is not. I’d like to see more chefs focusing on the basics. Proper cooking,proper seasoning,proper portioning and flavor combinations that work well together. So many plates are coming out of the fancy kitchens with the emphasis on being unique and different, and all else is forgotten. From powders to foams ,to jellies, to smears its all a bit silly. How about getting the salt and pepper right before we move on. With that being said here are some simply grilled vegetables, they will not “poof” when you put a fork in them, and they are not carrot jelly ,but they taste good. Grilled eggplant with fire roasted peppers, grilled onions, asparagus and sweet basil. All will be simply dressed with great olive oil and a sticky sweet beautiful balsamic vinegar. Topped off with a mound of shaved Parmesian Reggiano. Grace seems to approve
Living “over here”, farm-to-table isn’t a trend. It’s about the only option. With the exception of a very small percentage of imported items, all the produce we eat is grown within about 10 miles of here.
And I do love meat, but that meal you cooked is one I could dive into. Looks fantastic.
If you’re lucky enough to be fishing, you’re lucky enough.
You can bet that there are PLENTY of restaurants that do not make any attempt at farm to table or any type of fresh vegetables. You can tell right away if you have processed food. Your food looks amazing; I love some good balsamic vinegar…
If I get murdered in the city, don’t go revenging in my name…
Same here, nothing against some veggies like the above! or pretty much any other way. Can’t wait for the garden. BiLo had 4 zuchini for $6.59. crazy prices right now.
But only for a night.
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
Aren’t all the restaurants Farm to table? There are so many chefs focused on getting a photo picking a vegetable and spending the day on the farm, I’d like to see them back in the kitchen focusing on my dinner. Just because a vegetable was grown locally, simply does not mean it’s better. In some cases it is, and some cases it is not. I’d like to see more chefs focusing on the basics. Proper cooking,proper seasoning,proper portioning and flavor combinations that work well together. So many plates are coming out of the fancy kitchens with the emphasis on being unique and different, and all else is forgotten. From powders to foams ,to jellies, to smears its all a bit silly. How about getting the salt and pepper right before we move on. With that being said here are some simply grilled vegetables, they will not “poof” when you put a fork in them, and they are not carrot jelly ,but they taste good. Grilled eggplant with fire roasted peppers, grilled onions, asparagus and sweet basil. All will be simply dressed with great olive oil and a sticky sweet beautiful balsamic vinegar. Topped off with a mound of shaved Parmesian Reggiano. Grace seems to approve 
