“Buying local is nothing new. 100 even 50 years ago, buying and eating local wasn’t a choice. Everybody had to do it.”
When you put it that way, “local” is far from a new concept but the buy & eat local craze is sweeping the nation and the ladies of HAP are excited about it. We recently attended a “Farm to Table” dinner hosted at La Merenda, an international tapas restaurant and a true Milwaukee gem. The dinner was hosted in promotion of the movie “FRESH,” a documentary exploring the world of sustainable farming and shedding light on what has become the industrial agriculture market.
A member of Braise RSA, La Merenda is a local restaurant with a focus on buying local. With an eclectic mix of flavors from around the world, you would never guess many of the ingredients come from our own backyard. Local businesses like Sweet Water Organics, an urban farm that uses hydroponics to grow crops, make it possible for restaurants like La Merenda to support the cause.
Executive Chef Peter Sandroni prepared a four-course meal, with every ingredient hailing from Wisconsin…not an easy task for April in Wisconsin. Wisconsinites are lucky at this time of the year to escape spring snowfalls. But Sandroni mastered his courses with the freshest of ingredients and bold flavors that kept us wanting more. When we asked about our favorite seasonal dish, the Butternut Squash Ravioli, we found that not only does he buy local for that dish as well, but Sandroni houses the squash in the basement of his house to ensure he has enough! We were also treated to sustainably produced wine at each course, expertly paired by local sommelier, Nate Norfolk.
Don’t think that you can make a restaurant style meal using all local ingredients? Check out the menu and you’ll be amazed at what you can find.
Course 1: Toasted Goat Cheese Salad
Honey Goat Cheese: Montchevre Belmont, WI
Mixed Greens: Sweet Water Organics, Milwaukee
Pancetta: La Quercia Norwark, IA
Wine: 2008 Tangent Sauvignon Blanc – Edna Valley, CA
Course 2: Spinach Ravioli in Rosemary Cream Sauce
Spinach: Pinehold Gardens Oak Creek, WI
Ricotta: Grande Cheese Brownsville, WI
Cream: Sassy Cow Creamery Columbus, WI
Rosemary: from Peter’s house!
Parmesan: Sarveccio Plymouth, WI
Wine: 2005 Vitanza Chianti Colli Senesi – Tuscany, Italy
Course 3: Braised Pork with Mushroom and Blue Cornmeal Polenta
Pork: Wilson Farm Meats Elkhorn, WI
Prosciutto: La Quercia Norwark, IA
Carrots: Tipi Produce Evansville, WI
Onions and Mushrooms: River Valley Farm Burlington, WI
Blue Corn Meal: Pristine View Farm Hillsboro, WI
Half and Half: Sassy Cow Creamery Columbus, WI
Asiago: Belgioso Denmark, WI
Wine: 2008 Ecologica Syrah/Malbec – La Rioja, Argentina
Course 4: Chocolate Hickory Nut Crème Brulee
Chocolate: Omahene Milwaukee, WI
Cream: Sasssy Cow Creamery, Columbus WI
Eggs: Yuppie Hill Farm Burlington, WI
Hickory Nuts: Twin Hawks Hillsboro, WI
Wine: NV Lautenback’s Orchard Country Sweet Black Cherry – Fish Creek, WI
Similar to Food Inc and The Omnivore’s Dilemma, FRESH digs in and asks viewers to reconsider where their food comes from and why they buy what they buy. Without being all doomsday-style, FRESH will definitely make you think twice about what you eat and how even small decisions with your dollar might cause corporations to listen up.
We were also thrilled to see a fellow Milwaukeean, Will Allen of the Growing Power urban farming initiative, play a prominent and truly inspirational role in the film. If you thought “farm” and “city” can’t go hand-in-hand, think again. Based in a rough Milwaukee neighborhood, Growing Power’s two acre headquarters is home to 6 greenhouses, aquaponics stations, beehives, hen houses, goats, a compost center and more. We can’t wait to check out their goods at the Fox Point Farmer’s Market and hope to pop by HQ sometime soon.
How do you get involved with this Fresh movement? What are your favorite “fresh” places to eat? Share your ideas here or get more involved by hosting your own farm to table event with ideas from the FRESH community.
6 responses to “FRESH Farm to Table Dinner”
We also attended one of the farm-to-table dinners during Milwaukee’s FRESH week in April. Ours was hosted by Meritage in the Washington Heights neighborhood.
While the food was spectacular, what was far more inspiring was to see a chef so very committed to getting back to the basics when it comes to local eating. Chef Kelly sources up to 70% of her food products locally all year long — a pretty impressive accomplishment in this age of imports, exports, and immediate gratification!
This is very interesting, You’re an extremely skilled blogger.
Incredible points. Solid arguments. Keep up
the great work.
Fantastic blog! Do you have any hints for aspiring writers?
I’m hoping to start my own site soon but I’m a little lost on everything.
Would you advise starting with a free platform like WordPress or go for
a paid option? There are so many options out there
that I’m completely overwhelmed .. Any recommendations?
Attractive section of content. I just tumbled upon yyour weblog and in accession capital to claim that I acquire
in fact lobed account your weblog posts. Anyy way I’ll be subscribing in your feeds or even I success yoou get right of entry to
Hello to all, the contents existing at this
site are in fact amazinng for people knowledge, well,
keep upp the good work fellows.