With more and more chefs taking up the mantle of the locavore movement, we rarely find ourselves sitting down to a menu that doesn’t recognize the sources of its ingredients. These small-print acknowledgements often leave us wondering about the individuals who are responsible for getting those products from farm to table.
Thankfully, a new cookbook called Harvest to Heat puts artisans and farmers front and center. Its recipes are not only attributed to the chefs who cook them, but also to the small-scale craftsmen who grow, raise, or craft the essential ingredients; every dish illustrates a mutual respect and collaboration between producer and chef.
Authors Darryl Estrine and Kelly Kochendorfer have also included captivating profiles on these behind-the-scenes craftsmen, many of whom work tirelessly to advance local- and national-scale causes when they aren’t doting on their products. Dave Hoyle of Creative Growers in Nori, Oregon, has introduced Naomi Pomeroy and other Portland-area chefs to dozens of previously unknown European and indigenous heirlooms, and still has time to buff his eggplants and tomatoes before delivery. Farmland-conservation advocates Michael Yezzi and Jennifer Small of Shushan, New York, educate food professionals about the ins and outs of farming at their Farm Camp, situated on the same pastures on which they raise pigs for dishes like Peter Hoffman’s slow-cooked pork with Spanish paprika and sweet spices. (Click here for the recipe!)
Best of all, the back of the cookbook lists producers and their contact information, so you can pay them a visit or purchase their goods.
The Beard House was honored to showcase a group of the Harvest to Heat chefs last month. You can watch a short film about the event below. To learn more about the cookbook, visit the official website or follow on Twitter.
http://vimeo.com/17411448
With more and more chefs taking up the mantle of the locavore movement, we rarely find ourselves sitting down to a menu that doesn’t recognize the sources of its ingredients. These small-print acknowledgements often leave us wondering about the individuals who are responsible for getting those products from farm to table.
Thankfully, a new cookbook called Harvest to Heat puts artisans and farmers front and center. Its recipes are not only attributed to the chefs who cook them, but also to the small-scale craftsmen who grow, raise, or craft the essential ingredients; every dish illustrates a mutual respect and collaboration between producer and chef.
Authors Darryl Estrine and Kelly Kochendorfer have also included captivating profiles on these behind-the-scenes craftsmen, many of whom work tirelessly to advance local- and national-scale causes when they aren’t doting on their products. Dave Hoyle of Creative Growers in Nori, Oregon, has introduced Naomi Pomeroy and other Portland-area chefs to dozens of previously unknown European and indigenous heirlooms, and still has time to buff his eggplants and tomatoes before delivery. Farmland-conservation advocates Michael Yezzi and Jennifer Small of Shushan, New York, educate food professionals about the ins and outs of farming at their Farm Camp, situated on the same pastures on which they raise pigs for dishes like Peter Hoffman’s slow-cooked pork with Spanish paprika and sweet spices. (Click here for the recipe!)
Best of all, the back of the cookbook lists producers and their contact information, so you can pay them a visit or purchase their goods.
The Beard House was honored to showcase a group of the Harvest to Heat chefs last month. You can watch a short film about the event below. To learn more about the cookbook, visit the official website or follow on Twitter.
http://vimeo.com/17411448
