Date: August 18, 2009 | Story: Diane Carroll |
“It was summer, and I knew juicy, ripe Arkansas tomatoes were out there,” says Shane Henderson, a Little Rock chef. “Only problem was, I wasn’t sure where to go to get 20 pounds of them.”
“It was summer, and I knew juicy, ripe Arkansas tomatoes were out there,” says Shane Henderson, a Little Rock chef. “Only problem was, I wasn’t sure where to go to get 20 pounds of them.”
Henderson and other area chefs found a resource to fill that gap with the newly formed Farm to Chef Network, part of the Certified Arkansas Farmers Market program which currently hosts outdoor markets in North Little Rock, Hot Springs and Searcy as well as an on-line sales component. Begun by Jody Hardin, a fifth-generation farmer at Hardin Farm in Grady, the network pairs a chef or restaurant with a local farmer with the goal of matching what the farm produces with a part of the chef’s menu.
“It gives me the chance to sit down with a farmer and talk about what we’d like to serve,” says Henderson. “We both come away better informed about what’s being produced or might be desired, the quantities, availability and timing.”
The program covers a range of food sources, from produce to livestock, a concept that Hardin believes can help bridge the gap in the local food movement and put Arkansas chefs and farmers on the cutting edge. For diners, the outcome is better access to the freshest seasonal foods, and restaurants participating in the program can showcase their involvement on their menus.
“Ultimately, we hope that this will dramatically increase commerce for our local farmers,” says Henderson, “and provide customers with high-quality dining experiences.”
Farm to Chef Network Members:
Jason Godwin, Simply the Best Catering, North Little Rock
Shane Henderson, Argenta Market, North Little Rock
Scott McGehee, Boulevard Bread Company, ZaZa, Little Rock
Lee Richardson, Capital Hotel, Little Rock
For updated listings, visit www.arkansasfood.net/chef.php
Farm to Table Recipes from Chef Shane Henderson
The first two recipes are for a Saturday night get-together, the last is for breakfast the next morning, and all feature produce you can find this fall at Arkansas farmers markets.
