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.
Delight in the history of the restaurant as well as the unique seasonal dishes and Recipes and beautiful photography that cover all occasions..
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.
Since guests were charged in advance, they knew to the penny what the experience would cost.
There were no supplements or extra charges.
Even olive oil and lemons weren\'t used in the First years until Oregon olive orchards blossomed.
Everything in each dish was local, not just the protein or main vegetable.
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.
The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea.
This quickly became a nine-course chef-selected menu With a price that included wine pairings.
The initial offering was a single noon seating that began With a garden tour led by Carrie.
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.
Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other.
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
