Farm-to-Table Dining Quotes

Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.

The food I've liked in my time is American country cookin'.

Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that.

It's difficult when you travel around America to get local food; it used to be very easy. You went from town to town and were more in touch with things.

When I can afford it, I'm very into organic food and I love going to restaurants that use organic produce and such. I think that it's a shame for everyone that, unfortunately, organic can be pretty expensive, so you just do what you can.

You could be a locavore in Florida or southern California. But I tried that. It was really limiting.

I want people to buy British because it's the tastiest food and the most exciting food.

We keep the menu of burritos, tacos, and salads simple so we can make it using high quality fresh ingredients that are actually prepared and cooked on site rather than re-heated.

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

Slow food, free-range, no steroids, eat local, and natural winemaking are all part of a general yearning for simpler times. But the fact is that most winemakers these days, big and small, have drastically lessened the use of chemicals in the vineyard, embracing such concepts as organically grown, biodynamic, and sustainable.

I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.

There is a history to Italian food that goes back thousands of years, and there's a basic value of respecting food. America is young and doesn't have that.

It is difficult to get organic food at most restaurants, so when possible, eat at home. When not, do your best.

I really like cooking according to the season. I like to get creative with what's fresh.

The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.