Yes, farm-to-table is still a thing and these three restaurants are here to prove it
Local restaurants are celebrating our neighboring farmers and gardeners by showcasing the incredible food grown from San Diego soil on their seasonal menus. Here are a few dishes to seek out in the North County coastal area.
J.R. Organics + Piper
The new Seabird Resort in Oceanside hosts a farm-to-table restaurant, Piper, where chef Kurtis Habecker sources from local growers. His scarpinocc with handmade farmer cheese uses field peas from J.R. Organics and tarragon from Pearson's Garden & Herb Farm. The unique shape of this stuffed pasta catches sauce in the folds and the top dimple holds the stray peas.
Rio Del Ray Heirloom Beans + Campfire
Campfire uses tepary beans from Rio Del Rey on every seasonal menu change. In a recent iteration, the whole beans were soaked overnight and braised the next day with herbs, then served with oak-grilled endive dressed in shiso vinaigrette, a smoky date jam, and puffed grains.
Mountain Meadow Mushrooms + Union Kitchen & Tap Encinitas
Chef Daniel England of Union Kitchen & Tap Encinitas sources from local grower Mountain Meadow Mushrooms in Escondido for his roasted mushroom flatbread. The crispy flatbread is topped with béchamel, mozzarella, fried sage, garlic chips, and truffle salt, along with signature mushrooms.