restaurant trend – Fervent Foodie

Farm-to-face: eating locally when dining out

Fervent Foodie is a contributing writer for the official Urbanspoon blog.

If you’ve ever bitten into a tomato in midwinter and wondered how the mushy, lackluster mass was expected to pass for the vibrant, acidic burst a ripe tomato gives, you’ll understand one of the major perks of farm-to-table sourcing: seasonality. While some diners expect restaurants to offer leafy green salads adorned with thick tomato wedges regardless of the season, there’s a growing movement focused on eating seasonal, locally-sourced ingredients.

Not only does this farm-to-table approach ensure the snozzberries taste like snozzberries, it also keeps more of your hard-earned money in your town, cuts down on transportation time and costs, click to continue reading…

Check out the list of Charlotte’s farm-to-table restaurants!

If a restaurant is missing, let me know and I will add it!

Microgreens, Macro Trend

August 30, 2012 1 Comment

Fervent Foodie is a contributing writer for the official Urbanspoon blog.

From solitary slices of orange to giant lettuce doilies, plate garnishes have perplexed diners for decades. Garnishes are typically used to quickly and simply fill a perceived void on a plate or inject a bit of visual interest, like the dramatic pop of color a single sprig of parsley can bring to twenty ounces of beef, a pound of steaming potatoes, and a thick pad of melting butter. In what remains a culinary mystery, kitchens across the globe have chosen to fill the visual and spatial voids with unappetizing embellishments, leaving most diners unsure…

(continue reading about the microgreens trend on the Urbanspoon blog)