The Spirit of The Herbfarm Restaurant: A Cookbook and Memoir: With More Than 100 Recipes, Tips, and Techniques from America's First Farm-to-Table Restaurant by Ron Zimmerman
This book brings together more than 100 unique recipes from and inspired by Americas first true farm-to-table restaurant with the story of its creation.
Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years.
The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea.
Unlike restaurants that would later cloak themselves in the verbal mantle of farm-to-table, The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons werent used in the first years until Oregon olive orchards blossomed. There were no supplements or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost.
Part memoir, part cookbook, The Spirit of the Herbfarm Restaurantis a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.
Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years.
The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea.
Unlike restaurants that would later cloak themselves in the verbal mantle of farm-to-table, The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons werent used in the first years until Oregon olive orchards blossomed. There were no supplements or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost.
Part memoir, part cookbook, The Spirit of the Herbfarm Restaurantis a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.