“Farm to table” has become so ubiquitous that’s it’s boring. (Also, the term never really made sense to me—doesn’t all food start out on a farm and end up on a table, even if that farm is some massive corporate entity and the food is processed along the way?) Now any chef worth his or her salt is making the most of seasonal ingredients from local farmers, with minimal intervention to them.
It’s a great way to cook and to eat, and bravo to all the chefs who are cultivating relationships with nearby producers. It’s just no longer that exciting. What is exciting, though, is the growing trend of alfresco dinners in the gardens and vineyards that produced their ingredients. Call it “table to farm.”