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Chefs feel the pull of the field

The locavore movement has shortened the distance from farm to fork. Some chefs have gone further, tending farms of their own. “A lot of heirloom vegetables never make it to restaurants; here’s a chance to grow them,” says Jose Garces, chef-owner of J.G. Domestic and other Philadelphia restaurants. He and others have taken hoe in hand to cultivate plots.

Chef and farmersRestaurantFarm location
Acreage
1 Acre =
What they grow
Chefs Zak Pelaccio and Wade Burch
 
Fatty ‘Cue and Merchants River HouseBattery Park, New York City
Seasonal vegetables and flowers: green beans, chili peppers, mint, tomatoes, onions, cucumbers, lettuces, etc.
Chef Thomas Keller and Culinary Gardener Tucker TaylorFrench Laundry, Bouchon and
Ad Hoc
Napa Valley, CA
• • •
Seasonal herbs, green garlic, fava beans, spring onions, squash blossoms, etc.
Chef John Besh and Farmer Ryan McCue La Provence; the entire Besh Restaurant Group benefits from
the farm
Lacombe, LA
• • • •
Mangalista hogs, Gulf Coast sheep, chicken, eggs, strawberries, figs, citrus fruits, Japanese mustard, squashes, lettuces, kale, etc.
Chef Robert McCormick and Farmers Mike and Adde WatersMontagna at the Little NellPaonia, CO
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Lamb, pork, chicken, eggs, apples, seasonal vegetables
Chef Jose Garces and Farmer Alex McCrackenThe Garces Group of eight restaurants, all of which benefit from the farmBucks County, PA
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Honey, cows to make cheese, seasonal herbs and vegetables
Restaurateurs Dan Barber, David Barber and Farmer Sean StantonBlue Hill in NYC and Blue Hill at Stone Barns in Tarrytown, NYGreat Barrington, MA
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Grass-fed beef, veal, pigs, chickens, eggs, milk, seasonal herbs and vegetables

 

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