St. Augustine, Fla.—The
Purple Olive Bistro supports local farmers. But co-owner and Chef Peter Kenney
does not want his restaurant labeled farm-to-table. “ I never claimed anything
to be farm-to-table. I don’t like putting a label on it. I try to source as
much local as I can. It is just a good practice with food,” Kenney said during
an interview at this year’s Tour de Farm organized by Slow Food First Coast.
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| Chef and owner of Purple Olive Bistro, Peter Kenney, First Coast Slow Food Tour de Farm event, St. Augustine, Fla. Copyright 2014 by Helen A Lockey |
The Purple Olive Bistro opened
in 2004. Chef Kenney knew what he wanted in a Bistro after having spent many
years working in restaurants around St. Augustine like Manatee Café. His vision
came together with the help of his wife and co-owner Deidre after they took a
trip to Italy.
Kenney sources from many St.
Augustine farmers markets and farms like meat from Cartwheel Ranch, and
vegetables from SJ Farm. In the summer when it is harder to get local
ingredients he buys from farms in Georgia and North Carolina.
“We are always cooking
everything from scratch. We make a purple carrot ginger sauce made with Florida
fish,” said Kenney with a shy smile, adding, “Our fish and shrimp are always
local.”
With 422 restaurants in the
St. Augustine, Florida, area according to Kenney, he has to stand out somehow.
“I don’t think you have to use a lot of salt because of the flavors. But my
style is more Mediterranean and salt comes with the style.”
The Purple Olive Bistro is
located 4255 A1A South, Suite 6, St. Augustine, FL 32080
They also do catering for
functions and weddings.
To find out more you can
call (904) 461 - 1250 or go to their website www.purple-olive.com
To find out more about Slow
Food First Coast you can go to http://slowfoodfirstcoast.org
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