Nathan Lindley of Public House talks local

Tuesday, July 31, 2012



I love dining at restaurants where the chef’s creativity is served through taste and aesthetics – especially using locally grown foods! Choosing restaurants committed to sourcing locally prompts me to think about this way of eating and what it entails, all while savoring the delicious meal set before me.

On August 6 – 12th we will have the opportunity to do just that. Harvested Here Restaurant Week is a time for participating restaurants – from Alleia and Easy Bistro to Famous Nater’s World Famous and Brewhaus – to serve up some tasty food featuring locally grown ingredients.

Public House is one participating restaurant committed to sourcing locally. I caught up with owner Nathan Lindley to talk a bit about growing up eating local foods, and its importance:



GG: Did you grow up eating according to the seasons, eating local food?

Nathan: My mother, mostly because she was trying to feed a large number of boys on a limited budget, was a regular shopper at the old farmer's market on East 11th Street. Even though I love the fancy new markets, I do miss that daily, bare bones produce market.

GG: What made you commit to sourcing locally when possible?

Nathan: The decision to source locally grown produce before it became such an industry hot topic was driven by a desire to reflect the region's season and also keep as much of the money customer's were giving to us in the area. At this point, it is pretty easy and obvious to use local meats and produce. The greatest advantage is in the taste of the food. Also, the relationship with the purveyors is important.

GG: What is your favorite season for local food?

Nathan: My favorite season for food in general is fall, but locally summer is by far the strongest season.

Any favorite dishes to make for a crowd?

Nathan: I make a succotash with local field peas, corn and a little bacon. Everyone loves it.


We are excited to see Nathan's menu as well as all participating restaurants' menus during Harvested Here Restaurant Week. RSVP to our Facebook event, check out incoming menus on our website, and invite others to enjoy locally grown food from August 6-12th!





Written by Ruth Kerr


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