|Photo by Jennifer Fedrizzi|
If you think you know PdM Kitchen, think again. While it may have sister bakeries and cafes, this particular spot near the intersection of Jeffrey and Alton has something the rest do not: dinner. Full-service meals of roasted chicken, flat iron steak, plus beer and wine. This found within a chain not known for all of the above is a step in the right direction.
We read that you are living the "farm to table" concept. Could you elaborate on that?
I've always been passionate about sustainability, and think everyone should know exactly where their food comes from. I knew 10 years ago that if I was going to emphasize sustainable, organic foods in my restaurants, then I should live the lifestyle-- not just talk about our food being 'farm to fork', but actually live it. So I moved my family to Montana, where I've been ranching and learning to be more self-sufficient.
I split my time between Orange County and my farm in Bozeman, where I raise my own beef, poultry, pork and eggs. When I'm there, I take care of the farm, the animals and cook daily for my family of seven. I've lived this lifestyle for 10 years, and I don't know of any other local restauranteurs who actually live on a farm and raise their own food.
Best culinary tip for the home cook:More »
Make it fun, and encourage everyone in the family to participate.