The Spirit of The Herbfarm Restaurant
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Product Details
Author:
Ron Zimmerman, Sinclair Philip, Carrie Van Dyck
Format:
Hardcover
Pages:
336
Publisher:
Skyhorse (May 28, 2024)
Language:
English
ISBN-13:
9781510780125
ISBN-10:
1510780122
Dimensions:
8" x 10.125" x 1.5"
File:
Eloquence-SimonSchuster_04022026_P9912986_onix30_Complete-20260402.xml
Folder:
Eloquence
List Price:
$40.00
Case Pack:
10
As low as:
$30.80
Publisher Identifier:
P-SS
Discount Code:
A
Audience:
General/trade
Weight:
56oz
Pub Discount:
65
Imprint:
Skyhorse
Overview
This book brings together more than 100 unique recipes from and inspired by America’s first true “farm-to-table” restaurant with the story of its creation.
Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years.
The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea.
Unlike restaurants that would later cloak themselves in the verbal mantle of “farm-to-table,” The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons weren’t used in the first years until Oregon olive orchards blossomed. There were no “supplements” or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost.
Part memoir, part cookbook, The Spirit of the Herbfarm Restaurant is a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.
Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years.
The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea.
Unlike restaurants that would later cloak themselves in the verbal mantle of “farm-to-table,” The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons weren’t used in the first years until Oregon olive orchards blossomed. There were no “supplements” or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost.
Part memoir, part cookbook, The Spirit of the Herbfarm Restaurant is a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.
