What Is The Forest To Table Movement?

wanted my prep to be better and I wanted my
ingredients to be better. I found myself wanting to
find those ingredients. I started out as a cook. I cooked here for years. Chef would always encourage
me to kind of explore my curiosities. And my days off, I’d spend
a lot of time in the woods. They’re just so difficult
to find sometimes. They blend with the leaves. They blend with
the woods, which I think is what like really makes
me love searching for them. It’s like a modern day, like
kind of real adult treasure hunting. There’s nothing like
the feeling of finding a beautiful mushroom. These are the Allium triquetrum,
three-cornered leeks. I think these are the
best of both worlds because they’re A, delicious;
but B, they’re invasive. These have, just in
this little patch alone, they’ve
spread probably 50% at least in the last few years. And they’re outcompeting all
the native species, along with other invasives. It’s really hard to serve
something like this whole. Chef really prefers
them, obviously, to be small because
it kind of lends to the restaurant’s cuisine a
bit more than the larger ones. CHRISTOPHER KOSTOW:
The abalone dish that we’re doing right now,
that features the wild onions, was actually sort of something
that one of my sous-chefs, John Hong, who’s a
very talented guy, he really kind of
spearheaded that dish in a earlier form last year. What it is is it uses
Rancho Gordo beans, which are these amazing dry beans;
a lot of brown butter; abalone that’s cooked first
in seaweed and then roasted; and then the wild onions,
which are quickly roasted. I don’t know that we look at
what we’re doing necessarily as a forging endeavor, per se. Yet there is a
certain element of it that involves going out into
the woods and getting stuff. It’s about building up your
larder, your physical larder, but also building up your
wherewithal and your knowledge. CAMERON COLE RAHTZ: Chef and I
both always saw room for a role like this. I found myself wanting to
find those ingredients. I wanted my ingredients
to be better. NARRATOR: All Points Project
is a part of “Seeker Stories.” Be sure to check out our
video on pet cafes in Japan. [SPEAKING JAPANESE] NARRATOR: New episodes of All
Points Project every Tuesday. Be sure to subscribe. [MUSIC PLAYING]

20 thoughts on “What Is The Forest To Table Movement?

  1. Does killing an animal and taking it back count as getting your own ingredients? I don't know what that weird green and brown crap was but it made me glad I like meat.

  2. Our friends from Dual Survival and Naked and Afraid are probably pretty jealous of such delicious natural cuisine!

  3. All naturalists should find themselves some fancy ridiculous 'pimp-daddy' place to actually survive from the goods they find. I bet those one bite starters cost…unreasonable. But a good marketing, really! Nothing new, though.

  4. lol, I've been doing the "forest to table movement" my whole life, it's called hunting and fishing, thankfully hipsters are generally afraid of animals that don't rhyme with "puppy"

  5. Gourmet food. A leaf you find at the forest boiled and served with a piece of bread, that will be $200, sir.

  6. Wine $60 per glass, one tablespoon of whatever that was in the video $200 dollars, stopping off at In N Out Burger because your fucking starving priceless. well 10 dollars for a meal.. but you get the picture.

  7. So is this Forest to Table, or Forest to Restraunt? One seems like a lifestyle, one seems like a profit motive.

  8. My Slavic family has been mushroom picking, berry picking, and taking whatever else they find on these forest trips for many generations and doing it still, it's actually a very common practice in eastern Europe as it helped people to survive bad harvests and starvation which was quite common. I also do this sometimes living in Canada, I'm surprised more people don't do it here, it's quite a wonderful thing to do and maybe it's just my taste but I find dried and pickled wild mushrooms so much tastier then anything you can buy in stores

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