Bin 707 Foodbar on celebrating local produce
WHERE: 225 North 5th Street, Suite 105, Grand Junction, CO 81501, USA
“Locality is of paramount importance to our concept and mission, not only developing lasting partnerships with our purveyors, but working hand in hand with our larger distribution centres (like Sysco) to be able to fill the transportation needs to that enable us to use regional and local products and encourage them to ‘stock’ and market such items to other restaurants in the area.”
To read more about Bin 707 Foodbar visit their Truth, Love & Clean Cutlery profile here.
Dragsholm Slot on full-circle fare
“Our kitchen is inspired by the cycle of Lammefjorden, a former body of water on Denmark, and the correlation which we see in nature that surrounds us. For example, Galloway oxen graze on the areas around the castle all year round. The oxen keep the beach clean and eat out of the ground, where there are mussels and oyster shells from the time when there was water in Lammefjorden. In the summer, we use our own honey to baste the beef, and we like to prepare dishes with various herbs, which the ox has also eaten while it was grazing. In this way we conclude a cycle that was formerly started in our own backyard.”
To read more about Dragsholm Slot, visit their Truth, Love & Clean Cutlery profile here.
Dragsholm Slot
No.1 Bent Street by Mike on ethical, sustainable sourcing
“We choose produce from small suppliers that can trace their entire chain of production. We believe in a full circle and not only look at the quality of produce but also its livelihood and whether it will be there tomorrow. Produce such as veal often features on the No.1 Bent Street menu as it is an alternative to beef. This is due to the dairy trade culling bobby veal inhumanly for dog food and other uses. We believe it is important for us to use this meat honourably and responsibly in order to decrease the demand for beef which in turn will enable beef farmers to farm responsibly, subsequently lowering the price of beef and making it more available to everyone, rather than just the elite. We also source vegetables directly from farmers and are not fussed about shape and size but more about flavour and the farmer’s ability to produce at their peak.”
To read more about No.1 Bent Street by Mike, visit their Truth, Love & Clean Cutlery profile here.
No.1 Bent Street
Helen Browning’s Royal Oak on diversity
“Equality is very important to us. We are a female-dominated business and there is no obvious pay differential at any level between genders. Culturally, we are diverse only in that we are completely non-discriminating – we took on a rural pub whose staff and customers displayed prejudice at any opportunity. We are now a comfortable place for anyone of any gender definition, race or faith.”
To read more about Helen Browning’s Royal Oak, visit their Truth, Love & Clean Cutlery here.
Helen Browning's Royal Oak
Laura on cooking with the seasons
“Here on the Mornington Peninsula we are surrounded by farms, orchards, groves and wineries. What is in season determines what is featured on our menu. Each course highlights an agricultural or natural strength of the region – land and garden, vineyard, ocean, livestock, orchard and dairy. We want to be a true representation of this beautiful part of Australia where every farm and winery is normally not more than ten minutes from the sea. This approach requires us to be in close communication with our suppliers about how, for example, a particular crop is going. We also have a kitchen garden on the property, and have plans to expand how we’re using it.”
To read more about Laura, visit their Truth, Love & Clean Cutlery profile here.
Laura
Hole Doughnuts on making a healthier doughnut
“Our doughnuts are made with organic ingredients and we have no diet sugars available – only raw organic cane sugar and honey. Our doughnuts are also unique in that they are glazed quite thinly. We like to feature the flavour and texture of the dough above the sugar. We fry our doughnuts in non-GMO rice bran oil, with a high viscosity that doesn't cling to our doughnuts, resulting in a less greasy product. We are very strict about keeping high fructose corn syrup and ingredients containing it out of our shop.”
To read more about Hole Doughnuts, visit their Truth, Love & Clean Cutlery profile here.
Hole Doughnuts
Rickys River Bar & Restaurant on their waste reduction strategies
“Reducing waste and minimizing our impact on the environment is a priority here at Rickys. Some of the initiatives we have been working on over recent years include producing our own mineral water, using the entire vegetable/animal where possible (including creating stocks with fish/ bones, which are then used to make sauces), and composting all food waste unable to be used during the cooking process.”
To read more about Rickys River Bar & Restaurant, visit their Truth, Love & Clean Cutlery profile here.
Rickys River Bar & Restaurant