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Examples
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Ms. Water's success at Chez Panisse gave rise to California cuisine and farm-to-table dining.
Baked Salmon With Green Aioli and Romano Beans Kitty Greenwald 2011
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WHAT SHE'S KNOWN FOR: Mother of California cuisine, farm-to-table eating and school lunch reform
Baked Salmon With Green Aioli and Romano Beans Kitty Greenwald 2011
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It's a nice and thoughtful way to say thank you to these small, organic suppliers who are striving to improve our farm-to-table food supply.
Jay Weston: Benefit to Help Eliminate Child Hunger at Montage Laguna Beach Hotel Jay Weston 2011
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But more recently, a budding restaurant scene has sprung up around farm-to-table menus, experimental takes on regional foods, and old traditions such as underground supper clubs.
Let's Eat! Vanessa Fuhrmans 2011
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It's a nice and thoughtful way to say thank you to these small, organic suppliers who are striving to improve our farm-to-table food supply.
Jay Weston: Benefit to Help Eliminate Child Hunger at Montage Laguna Beach Hotel Jay Weston 2011
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The farm-to-table menu of small plates includes a handmade kielbasa that we personally saw ground up and stuffed.
Chris Kompanek: On the Culture Front: Celebrate Brooklyn Opening Night Gala and New Haven Weekend Getaway Chris Kompanek 2011
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The farm-to-table menu of small plates includes a handmade kielbasa that we personally saw ground up and stuffed.
Chris Kompanek: On the Culture Front: Celebrate Brooklyn Opening Night Gala and New Haven Weekend Getaway Chris Kompanek 2011
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The farm-to-table menu of small plates includes a handmade kielbasa that we personally saw ground up and stuffed.
Chris Kompanek: On the Culture Front: Celebrate Brooklyn Opening Night Gala and New Haven Weekend Getaway Chris Kompanek 2011
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The farm-to-table menu of small plates includes a handmade kielbasa that we personally saw ground up and stuffed.
Chris Kompanek: On the Culture Front: Celebrate Brooklyn Opening Night Gala and New Haven Weekend Getaway Chris Kompanek 2011
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Although European chefs have practiced locavore, or farm-to-table, cuisine for centuries, an emphasis on exotic ingredients and year-round availability in recent decades had displaced what was once a necessary tradition.
The Sorcerer’s Apprentices Lisa Abend 2011
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