Farm-to-Table Restaurant in Carlstadt Keeps Pace with 2014 Culinary Trends, Terre à Terre Sources Food from Local …

Carlstadt, NJ (PRWEB) January 02, 2014

The dining scene in New Jersey is ever-changing, but as food trends come and go innovative chefs are embracing the move toward green cuisine that is, cuisine with a focus on local sourcing of ingredients, environmental sustainability and nutrition. At Carlstadt-based Terre Terre, Chef Todd Villani works with farmers, artisan food producers, food distributors and purveyors within a 300-mile radius to deliver a local dining experience.

Increasingly, farm-to-table is taking on a whole new meaning, says Villani. For those in the New York and New Jersey area, it means the farm is in New York, New Jersey, Connecticut, Pennsylvania or a bordering state and is not some farm clear across the country. Thats important because it helps reduce our carbon footprint and ensures that were eating fresh foods. But moving product from our farms to the dining table takes hard work and a willingness to collaborate with those who produce our food in a way that hasnt been done before, observes Villani.

While New Jersey doesnt have some of the established infrastructure necessary to move product from farm to table at least relative to some of the neighboring States its clear these visionary chefs and restaurateurs like Villani have their fingers on the pulse of what people want. According to its newly released culinary forecast, the National Restaurant Association (NRA) predicts that sustainable food is poised to hit the mainstream in a major way.

http://www.restaurant.org/News-Research/News/What-s-Hot-in-2014-culinary-forecast-confirms-sour

But just as sustainability grows in momentum, New Jersey still ranks among the lowest in the country in its consumption of locally produced foods. As the Garden State, we have the opportunity to change the way we eat by supporting and preserving sustainable, local food production. Throughout the region we have a committed group of farmers, food artisans and distributors who are making locally sourced cuisine a reality.

Terre Terre works with a number of visionary farmers and food producers paving the way for a more sustainable local food system. Here is a small sampling of those farms and producers Terre Terre has worked with in 2013.

Bobolink Dairy and Bakehouse

Bobolink owners Nina and Jonathan White, who run the Hunterdon County farm, have been not-to-quietly raising grass-fed beef, pork and suckled veal in addition to a nice selection of cheeses. They have been featured in Gourmet magazine; Anthony Bourdain taped an episode of "No Reservations" on their farm; and food activist and author Michael Pollan served their cheeses at his book party for The Omnivore's Dilemma.

Blue Moon Acres Farm

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Farm-to-Table Restaurant in Carlstadt Keeps Pace with 2014 Culinary Trends, Terre à Terre Sources Food from Local ...