Gourmet: Diary of a Foodie, Farm to Table

Eric Avec takes us on a tour of a farm that takes a chefs approach to growing vegetables. This episode provides a great example of how we should cook. Before a dish is composed or a recipe is followed, everything is tasted individually. All vegetables are not created equal. A carrot grown in California coastal soils will taste different from a carrot grown on a farm in Iowa. He encourages you to really get to know your food. Recipes should act as guide lines and be adjusted accordingly to the flavor of the ingredients.

The other day while preparing food at Colt & Gray, we discovered the garlic was much more pungent than usual. The recipes had to be adjusted accordingly. I encourage you to taste your food at every step of the cooking process. This will do wonders for training your palate and help you become a better cook.

This video is an example of how I wish we could eat every night: