Chef Roderick Cooks up Some Local Goodness
Tuesday, March 3rd, 2009
Chef Roderick Williams of the “New Horseshoe Bar and Grill” in Loomis, CA demonstrated seasonal cooking using local, organic sources at the 2009 PlacerGrown Conference. He explained how, in his experience, using seasonal ingredients results in the freshest and most nutritious meals. Getting to know local farmers provides the added bonus of feeling “connected” and involved in the community. While chopping up the ingredients, he encouraged local growers to just show up at the back door of the restaurant to show him their stuff. He said he often will buy whatever they have and create a Special dish for that same night!
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Here’s the meal he created for those in attendance:
Grass fed Goat (raised by local farmer Dan Macon, Flying Mule Farm http://flyingmulefarm.com/) with Balsamic Reduction
Fennel and Cauliflower Risotto with Sage browned butter
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So delicious and so fresh!
