Hat's Off to Tennessee Chefs

I’ve been in beautiful Tennessee for the past week, visiting local farms and restaurants where the farmers and chefs are working synergistically to bring the farm-to-table concept into the mainstream consciousness. In the Chattanooga area, owner Rob Gentry of Blue Plate has created a delicious”and fun”menu developed around locally grown and produced foods, from pork to tomatoes. Gentry told me that customers increasingly ask where the ingredients in their food comes from, and want to know he’s using local, trusted sources. At 212 Market, chef-owner Sally Moses works closely with area farmers to build her constantly evolving menu of imaginative and original dishes. A local legend, this gorgeous cafÃ© has become known as the place to go for the best of the region’s sustainably produced foods.

Everywhere I’ve gone, there’s a tangible effort to help people reconnect with the greater source, and to think beyond the supermarket shelf. Stores like GreenLife Grocery have avoided the corporate shenanigans of some large chains, remaining true to the farmers whose livelihoods depend on the producer-supplier-seller paradigm. The stunning beauty of the surrounding land, the sincere friendliness and kindness of the locals, and the dedication and commitment of so many of the local restaurants have left me deeply impressed. Today, I’m off to tour a local farmer’s market held in Chattanooga’s lovely downtown district, which has been literally transformed from an industrial city to a lively, vibrant area known for galleries, shopping, a busy riverfront, and truly local dining. Hat’s off to Tennessee, and to it’s farming families and smart chefs.