Chef Kevin Hickey on the Farm to Table Trend
Chicago Gourmet took over Millenium Park final weekend, and one of my favorite parts of the upshot is getting to listen to local chefs' perspective on nutrient. Country Financial kicked off the weekend with a conversation between "Check Delight!" host True cat De Orio and The Duck Inn'due south Chef Kevin Hickey. Land Fiscal provides a wide range of insurance services, and since the company was founded by a grouping of Illinois farmers, the talk focused on the state of the farm to table trend in Chicago. Land Financial is known for supporting both the agronomics manufacture and local farmers and they aid restaurants to exist financially secure in the industry.
Chef Hickey said that he credits Chicago with helping to pioneer the farm to tabular array movement. The city's proximity to agriculture and farming gives Chicagoans more access to local meats, produce, and other products.
In Chicago, the farm to table movement extends across restaurants; the cities numerous farmer's markets make the best quality ingredients bachelor to the public. The Green City Market got its first in an alley next to the Chicago Theater, and today information technology has grown into a sprawling market that takes place twice a calendar week in Lincoln Park and in one case a calendar week in the Due west Loop. On Wed mornings chefs head to the market to source ingredients, and on Saturdays, the market place is a community result.
The farmer's markets are all about getting premium ingredients while supporting local family unit farmers. Consumers are willing to pay more than to shop local. Hickey encouraged the crowd to store at Chicago'southward farmer'southward markets – the more we back up the farmers, the more they sell, and as a effect, the farmers are able to lower their prices.
As the community gains access to ameliorate quality foods, they acquire that locally sourced fresh organic foods taste better and are worth the price. Fresher more flavorful foods are easier to melt and more satisfying to eat.
Cat and Kevin also chatted about how fine dining is evolving in Chicago. While fine dining used to be nearly formal atmospheres and iv-hour meals, Chicago is moving towards fine dining cuisine with a more coincidental setting. Hickey said that people like to "Drink well, eat big, and sit casual". I couldn't concur more. I honey going to restaurants where I can accept an incredible meal, in under 90 minutes, and wear jeans. Hickey went on to say that true Chicago foodies have equal love for Doug Sohn (of Hot Doug'due south) and Grant Achatz (of Alinea/Next).
The conversation ended with Chef Hickey proverb that he hopes that the farm to tabular array tendency is here to stay. After the chat, we got to head into Chicago Gourmet where Chef Hickey was serving upwardly Duck Hot Dogs on poppy seed buns.
This is a sponsored conversation written past me on behalf of Land Financial. The opinions and text are all mine.
Source: https://thekittchen.com/chef-kevin-hickey-farm-table-trend/
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