A new West Village restaurant celebrates the growing trend of "farm-to-table" food. Zagat editor Kelly Dobkin filed the following report for NY1.
Blenheim restaurant in the West Village is a new eatery that's taking the concept of farm-to-table to the next level.
Farm-to-table dining gets new meaning at West Village hotspot Blenheim, which sources all of its products from its namesake farm in the Catskills.
"We bought the farm in 2010 and started with Hereford cattle and pigs and also produce. We know it comes from the farm and that it’s sustainably grown," says owner Morten Sohlberg.
The farm raises everything from fresh produce to eggs, maple syrup, honey and even its own meats.
"Normally restaurants are tying their menus to seasons a lot. We're not just tying it to seasons—we are tying it to what we are able to grow and what we're producing. In addition to that, much of what comes from the farm is not even grown by us. It comes from nature. We are big foragers. For example, these flowers from the locust tree—they grow abundantly at the farm. We have hundreds of locust trees. So we base our menu on that, and the flavors are just so different than if you’re buying it from the store or even sometimes at the farmer’s market," says Sohlberg.
Once the farm fresh products arrive at the restaurant, chef Ryan Tate puts them to good use in a variety of seasonal dishes.
"I went to the farm for the first time three weeks ago and they had these beautiful baby beets that were raised to be baby beets, so their sugars are fully developed. It has this great dressing that we made from black currants which are also on the property. This is all tied together from the experience of the farm," says Tate.
The space itself features handmade tables, and a separate dining room known as “The Tool Shed,” decorated with 18th century farm tools.
For more restaurant and food videos, visit youtube.com/zagat.