Backyard Apple Crush 2011

KevinUncategorized1 Comment

Today was one of my favorite days of the year. This is my third vintage of apple products from my backyard tree, and today was go-day. I left the apples on about 2 weeks longer than normal, religiously collecting windfalls every day, hoping for a more aromatic and sweet apple. Mission accomplished. The pruning over the years has meant fewer … Read More

The Fall Garden Cometh

KevinUncategorized9 Comments

As I’ve watched and listened to fellow local gardening folks, I’ve been a bit surprised at how early in the season folks are packing it in. It’s made me consider my own rhythm, and I realized a few things. Mid-September usually is the end of the summer crops – the tomatoes, squash, beans, and anything else that’s sensitive to frost. … Read More

Farm to Table w/ RGE RD & Nature’s Green Acres

KevinBeef, Cooking w/ Fire, From Local Farms, From Local Farms - The Series, Grilling w/ Fire, Nature's Green Acres, Nature's Green Acres, Nature's Green Acres, Pork, Poultry, Regional Food, Veg11 Comments

Farm-to-table dining, while commonplace elsewhere, is still an extremely progressive concept in our restaurant scene. When one of the most well-respected chefs in the city, Blair Lebsack, mentioned he was going to tackle serving a multi-course dinner to 30-40 guests out in the cow pasture at Nature’s Green Acres, I wanted to be there. I find in the food service … Read More

Me + NAIT = ? [Part 1 of?]

KevinFrom Local Farms, Outreach, Regional Food9 Comments

So what’s the deal with me and NAIT’s culinary arts program? Some faculty members seriously committed to bringing in far more local food to the program approached me to facilitate. I am not being paid by them. I’m doing what I can because I think it’s the right thing to do. That’s it. But that’s about where the simplicity of … Read More

NAIT Shifting Focus to Local Food

KevinRegional Food4 Comments

Nope, not from my garden. Not wild. Not from my cellar, and not even from a local farm. But indirectly, entirely about the change in tide towards local food. How, you ask? I was invited to this meal as a guest – and there’s no question it was expertly prepared by NAIT Culinary Arts students, under guidance of super-celeb-chef Susur … Read More