It has been a year of transformation and collaboration for our Farm to Table Café in the Ferry Building. At the foundation of this new concept, we have our two farmers, Marlene and Kristin, who have cultivated a fertile and dynamic vegetable garden from where we source our ingredients and get our inspiration. Becky and I have been coordinating with them and working with Maggie Mah to develop seasonal menu items that are both delicious and nourishing for our customers. We are also trying to emphasize a strong farm to table connection with our staff by offering opportunities for them to be involved at the farm and other channels of Frog Hollow.
We are also boosting our Happy Hour Menu by adding a seasonal pizza! These pizzas are truly unique to Frog Hollow with our House-Made Tomato Conserve from our summer garden, and Nettle Pesto from our winter garden. It has taken many trials to find the perfect topping combination and dough consistency, and my coworkers, friends, and family are benefiting from my practice. We also hope to be adding beer and wine to Happy Hour Menu in the coming year. Cheers!
This year has been fulfilling. It has been full of challenges, obstacles, innovations, and creations, and I have gained a broader understanding of the intricacies that go in to running a true Farm to Table Cafe. While working at the farm to develop menu items for the café, I have learned that cooking with fresh, seasonal ingredients is beneficial for everyone involved. The farmers profit from their hard work, the chefs are challenged to be creative with new flavors and textures, the café staff gain a stronger connection to the farm, and the customers get to eat the garden-inspired food only sixty miles from the farm.
Cheers,
Anna
Farm Focus: New Year, Fresh Start
It has been a year of transformation and collaboration for our Farm to Table Café in the Ferry Building. At the foundation of this new concept, we have our two farmers, Marlene and Kristin, who have cultivated a fertile and dynamic vegetable garden from where we source our ingredients and get our inspiration. Becky and I have been coordinating with them and working with Maggie Mah to develop seasonal menu items that are both delicious and nourishing for our customers. We are also trying to emphasize a strong farm to table connection with our staff by offering opportunities for them to be involved at the farm and other channels of Frog Hollow.
We are also boosting our Happy Hour Menu by adding a seasonal pizza! These pizzas are truly unique to Frog Hollow with our House-Made Tomato Conserve from our summer garden, and Nettle Pesto from our winter garden. It has taken many trials to find the perfect topping combination and dough consistency, and my coworkers, friends, and family are benefiting from my practice. We also hope to be adding beer and wine to Happy Hour Menu in the coming year. Cheers!
This year has been fulfilling. It has been full of challenges, obstacles, innovations, and creations, and I have gained a broader understanding of the intricacies that go in to running a true Farm to Table Cafe. While working at the farm to develop menu items for the café, I have learned that cooking with fresh, seasonal ingredients is beneficial for everyone involved. The farmers profit from their hard work, the chefs are challenged to be creative with new flavors and textures, the café staff gain a stronger connection to the farm, and the customers get to eat the garden-inspired food only sixty miles from the farm.
Cheers,
Anna