NEW ORLEANS (WGNO) - It was an event to make your mouth water, the second annual Farm to Table Symposium links chefs, growers, nutritionists, and even cookbook authors together.
This year’s theme, ‘The Process’ examined the cycle from the field through the culinary preparation. Topics ranged from urban farming, getting goods to market, and supporting local products.
Attendees tempting their taste buds with some locally-grown food bridging the distance from the local farmer to the plate are becoming the trend thanks to programs like Farm to Table.
“People started tasting real food again. We had them because instinct is there…like if it tastes better it`s better for you,” Chef, and Farm to Table Enthusiast Michel Nischan said.
Bringing the goods locally grown to consumers was not nearly as well-known 30-years-ago. Recently it’s seen a rise in popularity with shoppers because of their concerns over food safety.
“The market demand is created now and you can actually go to Piggly Wiggly or Small and Big grocery stores around the country and find Heirloom Tomatoes… which you could do 35-years ago,” Nischan explains.
“To keep the value here I that am what’s helping Farm-to Table movement and people really want to know where there food comes from and if we can produce it in a local area within twenty, fifty to one-hundred miles or here. We know where that comes from,” Bobby Fletcher Assistant Director, LSU Ag Center said.
Attendees treated their taste buds to some Louisiana tomatoes, one of many local favorites, showcased at Dickie Brennan’s Tableau Restaurant. The Monday’s event was an effort to build lasting partnerships with local producers. Farm to Table is geared to give the Crescent City’s world class chefs the freshest ingredients possible.
“Now with the intense interest on local and regional Sense of place people re awakening themselves to flavor… No place in the world does it better than New Orleans,” Nischan said.