|On the porch of the Front Porch restaurant, Tallahassee, Fla.|
I asked my server if the chef was from Miami and told her why. She was not sure of his origins but said she would find out adding Truffle oil was also popular in Tallahassee restaurants.
When she got back she said he was from Shula's restaurant. Ah, I thought, a Miami based restaurant.
I ordered a salad with crab, avocado, and a mango salsa. The salad greens came from a local source within walking distance of the restaurant-- Ten-Speed Greens Urban Farm.
|Salad with crab & avocado dressing, The Front Porch, |
The crab was surprisingly salty to me as was the unseasonal mango salsa but the greens and avocado dressing balanced out the saline experience.
After I paid for my meal I talked to a manager about where the restaurant sourced its ingredients. He said, "The grits come from Anson Mills (SC), cheese from Sweet Grass Dairy (GA), organic produce from Orchard Pond Organics (Fla.), salad greens from Ten-Speed Greens Urban Farm (Fla.), Oysters from Apalachiacola (Fla.) and the mushrooms come from Lake Seminole Farms (Fla.)."
To find out more about The Front Porch Restaurant go to www.frontporchtally.com or visit them at 1215 Thomasville Rd., Tallahassee, FL 32303