Wednesday, May 21, 2014

Chef Peter Kenney, Purple Olive Bistro, St. Augustine, Fla.

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.

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

To find out more about Slow Food First Coast you can go to

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