The farm-to-table movement
Amsterdam Café
Three years ago Chef David Bancroft visited one of Frank
Stitt'srestaurants in Birmingham and noticed on the menu just-picked
produce from various farms. Bancroft realized utilizing local farms
made an impact not only in the menu and presentation, but was also
beneficial to the community in helping farmers.
"I thought I was light years behind," says Bancroft, the executive
chef at Amsterdam Caféin Auburn. "I came back to Auburnand searched
the Internet to find local farms.
"The day I pulled up at Randle Farms and looked across their pasture
where the lambs were grazing," says the chef, "that was the definitive
moment when I decided this is the new path, this isthe way to do it
right."
Bancroft and the Randles established a farm-to-table system. "It was
exciting to be part of launching the first farm-to-tablemovement in
East Alabama," says the chef.
Since then he has expanded to gather supplies from other farms in the
surrounding area. Bancroft is planning a garden in back of Amsterdam
Café.
Amsterdam Café
408 South Gay Street, Auburn.
334.826.8181
www.amsterdamcafeauburn.com
Maestro 2300
"Supporting local farmers and obtaining the highest quality products
available has always been a priority," says Executive Chef John Hamme
of Maestro 2300. "I was fortunate enough to be classically trained by
chefs that focused on sustainable ingredients. After all, that is how
the cuisines of the world were originally developed utilizing what is
in your backyard.
"This approach to food was a wayof life long before we began
genetically altering products to yield a specific color, size and
shape, then shipping them across the country to be eaten weeks after
being picked.
"At Maestro 2300 we not only source the freshest produce available, we
also extend that way of thinking into sourcing all products for the
restaurant." This includes beef, pork, lamb, poultry, seafood and
Artisanal cheeses.
Maestro 2300
2300 Moores Mill Road, Auburn
334.821.4448
www.maestro2300.com
The Hotel at Auburn University
"There are many factors that go into why farm-to-table is the right
thing to do," says Andrew Litherland, executive chef of The Hotel at
Auburn University. As well as supporting local farmers, it gives the
chef the ability to work with them to create a unique product based on
the season.
"Having the product from the farms helps us better plan our year-round
menu, knowing what iscoming out of the ground locally," adds
Litherland.
"Working with the farmers also helps to build a trust with knowing
actually where our product is coming from and the practices they have
to produce the product. Most farmers really understand our needs and
share the same passion that we have when it comes to great product.
"Bottom line," adds the chef, "the products from the farms taste
100times better, have better texture and are better for you. We need
to build a better, more self-sufficient future for our children so
they can continue this with generations to come."
Last summer Litherland and Ariccia Chef de Cuisine Miguel Figueroa
began their farm-to-tableprogram on Thursdays after visiting the local
farmers' market. Chefs at the hotel created three-course menus with
their great produce items, fresh goat cheeses, honey, among other
products.
"We really enjoy going every weekto support the community and to build
relationships with the local farmers," says Litherland. "We make it a
trip for our culinary teamso they can also get involved."
The Hotel at Auburn University & Ariccia
241 South College Street, Auburn
334.821.8200
www.auhcc.com
Café 123
"We do not buy bulk produce," says Executive Chef Eron Bass of Café
123. "Being a smaller restaurant, I prefer to go shoppingfor our
produce at local markets so I can see that I'm getting the freshest
possible produce. It's a good way to meet the farmers face to face and
understand how they operate and what they have to offer.
"Although shopping locally can sometimes be a little difficult and
more expensive in some cases, it is well worth helping local farmers."
Café 123
123 South 8th Street, Opelika
334.737.0069
www.cafeonetwentythree.com
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