What Is the Meaning of Farm-to-Table?
With the rise in popularity of farm-to-table dining, the meaning of this seemingly self-explanatory phrase has become overused and misconstrued, with many writing it off as a buzzword. For us at Tributary, it is much more than a catchphrase or concept; we believe that farm-to-table for all dining experiences should be an essential part of our food system.
With the help of our farm & larder team, we’re setting the record straight on the definition of farm-to-table and the core values that are inherent to its success and the future of dining.
The Heart of Farm-to-Table Dining
The simplest definition of farm-to-table is the food being served comes straight from a farm without going through a store, market, or distributor. To be truly farm-to-table, restaurants either have their own farm or have direct relationships with local farms, and since food can be delivered immediately after being harvested, restaurants receive fresh, quality, and often specialty, ingredients. As the farm-to-table movement has been popularized, the phrase has been mistakenly used, even on grocery store signs, which directly contradicts the spirit of farm-to-table.
Environmental sustainability and ethical farming are integral to farm-to-table restaurants; they follow strict standards around chemical pesticides and how livestock are raised, butchered, and processed. Additionally, utilizing local food greatly reduces the carbon footprint of produce transportation and at Tributary, our farm is only seven miles from our boutique hotel.
Cultivating Tributary Farm & Larder
Here at Tributary, we do more than source from the farms. On our one-acre hand-planted farm, we save seeds, build and invigorate soil health, and put sustainability directly in our hands through the varieties of what we wish to grow. We dive into the aspects of full circle life; animal, earth, and human biology on the micro and macro. From procurement, we invest in the economics of building a regenerative food system for the future generations to come.
Every detail of our dining esperience is carefully considered. Seeds are hand planted by Saruh Wynes, while Larder Chef and fermenter Larry Nguyen develops lamb powder, brisket garum (fish sauce), and thirty varieties of miso in the research lab. The kitchen staff and chefs have regularly come to the farm to work in the dirt themselves, furthering the connection between the land and table, all to better themselves and create the ultimate fine dining experience.
Using Nature as Inspiration
In the spirit of connectedness, the farm & larder team draws inspiration from the bounty of the Willamette Valley and its micro-seasons, crafting a seasonal tasting menu finely tuned to the terroir of the region. Every element is inspired by nature and the complexity of the natural world that surrounds us.
From Our Farm to Your Table
Planning a trip to charming, historic McMinnville? Experience the curated seasonal menu atTributary’s Cellar Bar during your restorative stay. Each reservation at Tributary also includes a complimentary in-room seasonal breakfast from the Tributary kitchen and farm & larder.
