OF
OF THE
OF THE FARM-TO-TABLE MOVEMENT. GOOD LUCK. THIS CONCEPT . OF SOURCING YOUR
VEGGIES AND PROTEIN FROM
NEARBY FARMS. IS ONE OF THE
BIGGEST REASONS PORTLAND IS THE
HOTTEST PLACE TO DINE IN THE
COUNTRY.4@
AND FOR THAT REASON. FARMING IS
COOL AGAIN! MODERN FARMERS
ARE FORGING CLOSE RELATIONSHIPS
WITH4@
RESTAURANTS. ACTUALLY TAILORING
THEIR CROPS TO WHAT
THE TOP CHEFS NEED.
HERE'S PART TWO OF PORTLAND
REBORN... FARM TO TABLE ALL THE
THE TOP CHEFS NEED. HERE'S PART TWO OF PORTLAND REBORN... FARM TO TABLE ALL THE@
WAY.
4@
REBORN... FARM TO TABLE ALL THE@ WAY. 4@4@
WAY. 4@4@
WAY. 4@4@ MARCH IN MAINE. SNOW STILL
COVERS THE FIELDS. IT'S MUD 4@
SEASON RIGHT?. NOT GROWING
SEASON.
FARM NATSOT
OR IS IT? 4@INSIDE THE
GREENHOUSES AT BUMBLEROOT FARM
IN WINDHAM4@
IT'S HARVEST TIME. SPINACH AND
LETTUCE. LEEKS, SHALLOTS,
AND ONIONS. MUCH OF IT
EARMARKED FOR RESTAURANTS IN
PORTLAND. THIS FARM IS RUN BY
TWO YOUNG COUPLES WHO DID 4@
NOT GROW UP HERE.
3366@2:49
"WE WERE LOOING FOR A PLACE THAT
HAD A VIBRANT FOOD SCENE AND4@
PORTLAND WAS REALLY THE ONE
PLACE THAT JUMPED OUT AT US.4@
THE PLAN. BE RELATIVELY CLOSE TO
THE CITY AND WE THOUGHT WE
COULD PRETTY EASILY GET INTO
SELLING TO RESTAURANTS AND4@
STUFF."
BUMBLEROOT IS CERTIFIED ORGANIC,
NO SYNTHETIC
CHEMICALS, NO PESTICIDES, NO
HERBICIDES. IT MAKES FARMING
MORE CHALLENGING. BUT THIS IS
THE TYPE OF FOOD
CHEFS WANT.
3367@8:56
"WE ARE REALLY THINKING ABOUT
THE FINAL PLATE. THAT THE
CU4@STOMER IS SEEING. AND THAT
SOMETHING WE TALK TO CHEFS4@
ABOUT. SOME CHEFS LIKE ONLY
LETTUCE AN4@D OTHER CHEFS LIKE
LETTUC4@E, CHARD, AND BEETS, SO
ABOUT. SOME CHEFS LIKE ONLY LETTUCE AN4@D OTHER CHEFS LIKE LETTUC4@E, CHARD, AND BEETS, SOE
TRY AND CATER TO THAT. THAT HAS
TO
BE A NEW WAY OF THINKING AS A
FARMER. TO THINK ABOUT WHAT THE
PLATE LOOKS LIKE AT THE END OF
THIS PROCESS? YEAH, YEAH."
SO EVEN IN THE TAIL END OF
WINTER. THESE FARMERS ARE
PICKING,
AND WASHING
. AND SPINNING THEIR GREENS.4@
.
NATSOT 3447@00:19 "HOW ARE YOU
BEN? COME ON IN, C'MON
DOWNSTAIRS."4@
. AND THEY'RE DE4@LIVERING THEIR
GREENS TOO. THE BACK ENTRANCE
AT
DAVID'S RESTAURANT. CHEF DAVID
TURI4@N NEEDS HIS DAILY
SALAD FIXINGS.
QUICK NATSOT OF DAVID IN
BASEMENT?
DAVID OPENED HIS FIRST MAINE
RESTAURANT IN 1992. AND HE'S
BEEN IN HIS DOWNTOWN LOCATION
FOR 20 YEARS. HE'S4@
AMONG THE PIONEERS OF THE MODERN
PORTLAND FOOD
SCENE. EVEN BEFORE THE TERM
FARM-TO-TABLE WAS COINED. HE4@
WAS FARM-TO-TABLE.
3413@9:29
"OH WE'VE BEEN DOING THAT
FOREVER. LIKE I DIDN'T KNOW THAT
WAS A THING. YOU JUST BOUGHT4@
THE FRESHEST FOOD YOU COULD." 4@
LIKE SO MANY OF THE CHEFS IN
PORTLAND. DAVID SAYS THE DINING
EXPERIENCE HAS TO BE AUTHENTIC.
LIKE SO MANY OF THE CHEFS IN PORTLAND. DAVID SAYS THE DINING EXPERIENCE HAS TO BE AUTHENTIC.@
AND THAT STARTS WITH LOCAL
VEGGIES, FISH, AND MEAT. BUT4@
IT'S ALSO AUTHENTIC BECAUSE IT'S
OWNER OPERATED. EXPERIMENTAL,
AND RELATIVELY4@
SMALL. WITH NO SILENT PARTNER
MAKING MONEY-SAVING DEMANDS.
IN THE NAME OF A GREATER PROFIT
MARGIN. AND THERE'S A VERY
GOOD REASON DAVID DIDN'T NEED AN
ANGEL INVESTOR ALL4@
THOSE YEARS AGO. THE ECONOMY
WAS HURTING.
3413@6:53
"IT WAS CHEAP TO GET INTO 4@
BUSINESS. AS A CHEF OWNER I
CAME TO MAINE AND TOOK OVER A 4@
FAILED RESTAURANT, LIKE
SO MANY OF MY COLLEAGUES DID.
GOT IN AND THE LANDLORD IS4@
SITTING THERE HOLDING AN EMPTY
SPACE WITH A BUNCH OF
RESTAURANT EQUIPMENT. HEY PAY
ME A LITTLE BIT OF MONEY EVERY
WEEK AND YOU CAN HAVE THIS4@
RESTAURANT. Y'KNOW. JUST GO
IN AND SEE WHAT YOU CAN DO."
ASIDE FROM THE FARM-TO-TABLE
PHILOSOPHY. THAT MIGHT BE THE 4@
SINGLE MOST IMPORTANT FACTOR IN
THE SUCCESS OF PORTLAND 4@
RESTAURANTS BACK IN THE DAY. IT
WAS CHEAP TO GET STARTED. SO
CHEFS LIKE DAVID COULD TAKE 4@
CHANCES. BE CREATIVE. PUSH
THE ENVELOPE. THE BOTTOM LINE
WASN'T ABOUT MONEY. IT WAS
ABOUT A GREAT DINING EXPERIENCE.
NIGHTLIFE WAITRESS 3733@3:22
"AND THEN THE ALBACORE TUNA HALF
CHICKEN AND THE PORK COPPA
ARE THE ENTRE OPTIONS OF THE
NIGHT WITH THE OLIVE OIL CAKE 4@
BEAN DESSERT."
A SLEW OF NEW, YOUNG, CREATIVE
RESTAURANTEURS ARE HERE NOW
TRYING TO CAPITALIZE ON WHAT
PEOPLE LIKE DAVID TURIN
STARTED. AMONG THEM PETER AND
ORENDA HALE. THEY WERE
WORKING IN KITCHENS IN BROOKLYN
DURING THAT CITY'S4@
RESTAURANT RENAISSANCE. AND THEY
SAW PORTLAND AS
BROOKLYN'S SUCCESSOR. AND LIKE
DAVID TURIN, THEY WERE CASH-
POOR. BUT THE CITY OF PORTLAND
HELPED WITH GRANTS AND4@
LOANS.
3557@6:18
LOANS. 3557@6:18 "FOR US IT WAS REALLY IMPORTANT
TO NOT TAKE ON INVESTORS. YOU
WANTED THIS TO BE YOURS? YEAH
AND TOO. BECAUSE IF IT WAS
GOING TO W4@ORK IT WAS GOING TO
WORK ON OUR TERMS. AND IF IT
4@FAILED IT WAS GOING TO FAIL ON
OUR TERMS."
FAILING? WELL. IF A PLACE ON
BON APPETIT MAGAZINE'S
"NATIONAL HOT 10" LIST IS
FAILING. THEN YES, THEY'RE
FAILING
SPECTACULARLY! IT'S ANOTHER
SUCCESS STORY. CREATIVE CUISINE
WITH FRESH LOCAL INGREDIENTS.
NATSOT BEER POURING 4@
PORTLAND IS THE DINING
DESTINATION. BUT IT IS ALSO A
DRINKING DESTINATION. AFTER
ALL, YOU'LL NEED A GREAT
CRAFT BEER TO WASH DOWN THAT
FANTASTIC FOOD, RIGHT?. WELL
GOOD, CAUSE THAT'S JUST WHAT
WE'LL DO TOMORROW NIGHT.4@
4@
YES WE SWITCH OUR ATTENTION TO
BEER TOMORROW NIGHT... AND4@
4@4@4@4@4@4@4@4@4@4@4@4@4@4@4@4@ SPECIFICALLY BRAND LOYALTY. 4@ PEOPLE ARE ACTUALLY DRIVING UP
FROM MASSACHUSETTS
AND BEYOND... AND STANDING IN
LINE FOR HOURS AT MAINE
BREWERIES... JUST TO BUY A CASE
OR TWO.
SOUNDS CRAZY TO SOME... BUT MORE
AND MORE PEOPLE ARE 'HAPPY' TO
DO
IT.
DO IT.
IT.
IT. 4@
4@