Friday, March 29, 2013

Chef Lauren DeShields On Farm-To-Table Dining, Fla.

Chef Lauren DeShields really believes in using local ingredients. "I'm willing to go to farms to pick things up," she told me during an interview at Swank Table's Hot Pink Lunch, Loxahatchee, Florida.
Chef Lauren DeShields of Market 17 Restaurant, at Swank Table's Hot
Pink Lunch, Loxahatchee, Fla.
This native Floridian started her career at 3030 Ocean Restaurant (Ft. Lauderdale) under the leadership of James Beard winner Chef Dean James Max. She learned a lot from him about the farm-to-table style of cooking. Then she went to San Francisco to get more cooking experience before returning home.

According to DeShields, there is a strong farm-to-table movement in San Francisco. It started with some restaurants making dishes with local ingredients. This educated the people who then started asking for more locally sourced dishes at other restaurants.

This increased demand for local ingredients which allowed farmers to lower their prices. With lower prices more restaurants could source local ingredients to put into their dishes.

She joined the staff of Market 17, a well known farm-to-table restaurant in Ft. Lauderdale, in January 2012, as the Executive Chef.

"I love Swank Farm," DeShields said. She also loves other farms and cooperatives in Ft. Lauderdale and Miami where she sources greens, mushrooms, fruit, and tilapia.

Market 17 is located at  1850 SE 17th Street, Ft. Lauderdale, FL 33316
Phone: 954-835-5507

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