Description: Spirit of the Herbfarm Restaurant : A Cookbook and Memoir: With More Than 100 Recipes, Tips, and Techniques from America's First Farm-to-Table Restaurant, Hardcover by Zimmerman, Ron; Philip, Sinclair, Dr. (FRW), ISBN 1510780122, ISBN-13 9781510780125, Like New Used, Free shipping in the US This book brings together more than 100 unique recipes from and inspired by America’s first true “farm-to-table” restaurant with the story of its creation. Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years. The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea. Unlike restaurants that would later cloak themselves in the verbal mantle of “farm-to-table,” The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons weren’t used in the first years until Oregon olive orchards blossomed. There were no “supplements” or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost. Part memoir, part cookbook, The Spirit of the Herbfarm Restaurant is a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.
Price: 34.02 USD
Location: Jessup, Maryland
End Time: 2024-09-16T15:04:13.000Z
Shipping Cost: 0 USD
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Book Title: Spirit of the Herbfarm Restaurant : A Cookbook and Memoir: with More Than 100 Recipes, Tips, and Techniques from America's First Farm-To-Table Restaurant
Number of Pages: 336 Pages
Language: English
Publisher: Skyhorse Publishing Company, Incorporated
Item Height: 1.5 in
Publication Year: 2024
Topic: Individual Chefs & Restaurants, General, Seasonal
Genre: Cooking, House & Home
Item Weight: 27 Oz
Item Length: 10.1 in
Author: Ron Zimmerman
Item Width: 8 in
Format: Hardcover
