The Fremont Celebrates Earth Month with Farm to Table Dining

Farm to Table also helps strengthen the local economy by providing jobs and keeping money in the hands of businesses run by our neighbors and friends. It helps to build relationships between the farmer or rancher and the customer. Both sides benefit greatly from sourcing local items. If an item becomes scarce, or pricing becomes high, this valued relationship can be instrumental in helping us to continue to provide the exceptional food our residents have come to expect from us with minimal interruption.

The dish I’m making is braised short ribs, crispy Pak choy, heirloom carrot and ginger puree, finished with a rich mushroom demi-glace. The locally sourced items I’ll be using are short ribs, Pak choy, carrots, and mushrooms purchased from the following businesses: JB Farms https://www.kobemidwest.com/, The Tomato House, Millsap Farms https://www.millsapfarms.com/, and Willow Mountain http://willowmountainmushrooms.com/. I decided on this dish and these ingredients because my cooking background is heavy in Asian fusion and their ingredients are available during this time of year.

I remember eating local ingredients even as a child. My Grandparents had a large tomato garden behind the apartment complex they owned. I remember as a young child going to the garden and picking the freshest tomatoes I have ever tasted!