Fooducopia’s farm to table dinner is good honest food

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By Diane Adam November 9, 2016 No Comments on Fooducopia’s farm to table dinner is good honest food

Farm to table at Fooducopia connects growers and diners through good honest food

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Farm to table food at organic restaurant Fooducopia

 

When it comes to finding good honest food, the simplest way to do this is to know your farmer. Sure, sounds like a simple statement but can it be done? The answer is yes.

Here at organic restaurant Fooducopia we know it can be done. We not only know our farmers, but we shake hands with them, talk with them, and sometimes even sit down and have a cup of coffee with them.

Michael Pollan once said that it is important to  “shake the hand that feeds you” and here at Fooducopia we couldn’t agree more with that statement.

This is not a big corporate put-on-hold type of phone call operation when we talk to our farmers or food producers. But rather, Fooducopia is an organic restaurant that listens to its customers and delivers organic food that is fresh, delicious and grown locally. In fact some of our produce is grown within a five mile radius of the restaurant.

A few months ago, Fooducopia unveiled its highly ambitious Centerpiece Menu. A dinner menu that changes monthly. The reason for this added dinner menu came easily. Let’s offer customers a chance to taste the flavors of Colorado’s small organic farmers and food artisans through the venue of a four course meal. In other words Executive Chef Richard Glover and the culinary team at Fooducopia wanted to showcase the farm to table experience in a more intimate way.

“Our first Centerpiece Menu celebrated Ela Family Farms in Hotchkiss, CO,” said Executive Chef Richard Glover. “We wanted our customers to taste an entire menu centered around these mouth-watering Colorado organic peaches.”

The result of the first Centerpiece Menu was a success and has continued to raise awareness to diners to experience a farm to table dinner that tastes great and is wildly creative. All while making the dining experience more connected.

“My passion is to create a four course menu that diners will enjoy all while knowing they are supporting local foods,” said Chef Richard. “It’s about being connected.”

Fooducoipa owner Tim Lymberopoulos explained the time is right to promote good honest food.

“We wanted to let our customers have the opportunity that we have with our growers,” said Tim Lymberopoulos.  “The whole point is to spotlight the featured tastes of the ‘little guy.'”

Tim usually refers to his farm and food artisan producers as the “little guys”—people who are passionate about good honest food. “These people are some of the hardest working people I know. They care deeply about their products and we are more than happy to support them.”

Pondering the way big food is slowly gobbling up these small producers, Tim often wonders who stands taller.

“It is an uphill battle to compete with big food corporations,” he said. “But I look to mom and pop companies that have not caved and remained steadfast—and to me they stand taller.”

Tim points out that many Americans are concerned that their voice will not be heard as big food companies become bigger and louder.

This new concern is not something that is talked amongst the few organic, non GMO organizations. It is getting airtime all over the media. One report from Nebraska’s PBS station spoke about how you should have caution with this new trend of big agriculture.

Tim sums it up as this: “If we can be one voice who will stand with the little guy, well let us be heard!”

So come in and eat local and let your voice be heard!

 

 

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