“The great part is having my line cooks-some who have never been to a farm-get to go out and see where some of the ingredients we use come from,” he says. of producing food as cheaply as possible,” Moynihan says. “Our perception of what food should cost is based on a 50 to 100-year trend in the U.S. For Joyce, it’s a great opportunity to get out of the city for a day, to see the fields where the produce and meat he prizes are grown. That’s why, starting last summer, Joyce jumped at Moynihan’s invitation to put a decidedly non-urban spin on the old farm-to-table story: by cooking at the farm, with ingredients grown on the farm, for customers who travel to the farm for dinner.
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