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Cooper The Good Earth
Superstar chefs are a dime a dozen. The new foodie hero: the farmer.
http://www.newsweek.com/2010/09/02/food-for-thought-the-farmer-as-superstar.html
From Newsweek:
One of the fall’s most beautiful cookbooks, Harvest to Heat: Cooking With America’s Best Chefs, Farmers, and Artisans, celebrates not only the farmers’ increasingly high profiles but their symbiotic relationships with the chefs, who now plan menus and create dishes al-most exclusively according to what they have on offer. So not only do we get the recipe for Thomas Keller’s Lamb Saddle With Caramelized Fennel, we meet Keith Martin of Pennsylvania’s Elysian Fields Farm, who “talks with his lambs on a regular basis.” All that chatting apparently pays off—Keller was so impressed that he became Martin’s partner. But, like most of his colleagues, Keller doesn’t stop there. A browse through a recent tasting menu at Per Se, his Michelin three-star restaurant in Manhattan, reveals an omelet made with Squire Hill Farm’s Ameraucana hen egg, agnolotti with Salvatore Brooklyn ricotta, Cavendish Farm quail, a salad that includes peppers and arugula from Eckerton Hill Farms, and Sterling white-sturgeon caviar.
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