![]() This is, of course, what “farm-to-table” cuisine is all about. ![]() Then I watched as Hiatt picked a radish that he will serve that evening as part of the restaurant’s amuse-bouche. “We’ll use these black raspberries to make a black raspberry crème fraiche ice cream on top of peach cobbler,” he said. Each crop is neatly defined in different sections, and I started to feel healthier just by looking at all of it. “It’s a lot harder than it looks … but we enjoy what we do this is my life,” said Hiatt.Ī quick walk around the farm revealed more than just asparagus and radishes: There are crops of curly kale, red leaf lettuce, Japanese long cucumbers, blueberries, arugula, carrots, tomatillos, zucchini flowers, figs, black raspberries, and an herb garden with cilantro, dill, thyme, parsley, lovage and Thai basil. I cut the asparagus and pick the breakfast radishes,” he said proudly. “My wife Joy is the farmer – she pulls a lot of the weeds. He is the farm planner and executive chef of the House’s Jean-Georges restaurant, which serves farm-to-table cuisine, sourcing ingredients grown on the property’s one-acre farm. ![]() Drew Hiatt walked me around a small patch of farmland just a few footsteps away from his dining room inside the Topping Rose House in Bridgehampton, New York.
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