Q: While we were talking, you mentioned that this was the first Farm to Table dinner you have been a part of. As a chef, what does it mean to you have this kind of “fresh + local” movement in our area?
JD: Right now local is coming on strong in many cities across America. People are tired of being fed food that is shipped across the nation just to save a penny. They’re quickly realizing that the same produce in the store is actually being grown down the street from them. Educating people about this fact and showing them where to find it is priceless. People actually being able to eat the food from the farm they just took a tour of helps connect them with the land and the farm who grew. It means the world to me to be able to be the chef that helped bring it all together.
Q: What was the reasoning behind the dishes you chose to showcase for the dinner?
JD: I chose classical French cuisine because everything was being served with French wine. I was also classically trained in French culinary as well. I think the main reason though was because French cuisine was made to warm the bones in the fall and winter.
Q: What is your absolute favorite fall dish to make?
JD: I would say my all time favorite fall dish would actually be a very simple one. Tomato basil soup with heavy cream and a three cheese grilled cheese. I make it every year for my family when the leaves begin to change. It’s actually a tradition in our family now.
You can learn more about Chef Joey Dawkins and Wodafood here.