From our Guest Chef: Monica Riedel
I believe that seasonal, regional, organic cuisine is not a trend – it is a viable method of creating beautiful, responsible, delicious dishes. The goal with the “Farm to Fabulous- Chef Tasting” dinner is to serve the best locally-raised foods available: vegetables harvested in season by local farmers who care about the health of their land and your food. Meats raised in the sunshine of our Rocky Mountain pastures, with no inhumane confinement, antibiotics or growth hormones – ever. We work hard to avoid anything that has been genetically modified, packaged in a factory or transported very far. Our suppliers are small-scale farmers, cheese-makers and other food artisans we know by name. It’s our pleasure to provide warm, gracious service and share our dedication to locally harvested ingredients.”
lo•ca•vore
Pronunciation:
\ˈlō-kə-ˌvȯr\
Function:
noun
Etymology:
local + -vore (as in carnivore)
Date:
2005
: one who eats foods grown locally whenever possible
The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, as fresh, local products are more nutritious and taste better. Locavores also recognize this as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation. Buying local also supports the local economy by putting money right back into our own community.