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"Farm to Table," suggests Chef Dan Barber, “is a much abused descriptor."
You bet. Some restaurants invoke the phrase as more a loose slogan than a strict practice.
Not so with Back 40 Kitchen in Greenwich. Its passionate owners, Lesley and Bill King, grow sustainable food for the restaurant (and a burgeoning food empire) on their own family farm near Washington Depot, Connecticut.
Dan Barber would have no beef with their F2T claim. In fact, the organically managed restaurant and farm enjoy strong ties with Stone Barns Food and Educational center in the Hudson Valley, home to Barber’s acclaimed Blue Hills restaurant. Bill sits on the Center’s board and many of the Kings’ farmworkers interned there.
“The collaboration between Stone Barns and Blue Hill,” King told us, “represents a best in class partnership between farmers and restaurants.”
To understand the deeper meaning of Farm to Table, we decided to follow the story of how a seed at the Back 40 Farm became a serving at the Back 40 Kitchen.
