The locavore movement has shortened the distance from farm to fork. Some chefs have gone further, tending farms of their own. “A lot of heirloom vegetables never make it to restaurants; here’s a chance to grow them,” says Jose Garces, chef-owner of J.G. Domestic and other Philadelphia restaurants. He and others have taken hoe in hand to cultivate plots.
| Chef and farmers | Restaurant | Farm location | Acreage 1 Acre = • | What they grow |
| Chefs Zak Pelaccio and Wade Burch | Fatty ‘Cue and Merchants River House | Battery Park, New York City | • | Seasonal vegetables and flowers: green beans, chili peppers, mint, tomatoes, onions, cucumbers, lettuces, etc. |
| Chef Thomas Keller and Culinary Gardener Tucker Taylor | French Laundry, Bouchon and Ad Hoc | Napa Valley, CA | • • • | Seasonal herbs, green garlic, fava beans, spring onions, squash blossoms, etc. |
| Chef John Besh and Farmer Ryan McCue | La Provence; the entire Besh Restaurant Group benefits from the farm | Lacombe, LA | • • • • | Mangalista hogs, Gulf Coast sheep, chicken, eggs, strawberries, figs, citrus fruits, Japanese mustard, squashes, lettuces, kale, etc. |
| Chef Robert McCormick and Farmers Mike and Adde Waters | Montagna at the Little Nell | Paonia, CO | • • • • • • • • • • • • • • • | Lamb, pork, chicken, eggs, apples, seasonal vegetables |
| Chef Jose Garces and Farmer Alex McCracken | The Garces Group of eight restaurants, all of which benefit from the farm | Bucks County, PA | • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • | Honey, cows to make cheese, seasonal herbs and vegetables |
| Restaurateurs Dan Barber, David Barber and Farmer Sean Stanton | Blue Hill in NYC and Blue Hill at Stone Barns in Tarrytown, NY | Great Barrington, MA | • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • | Grass-fed beef, veal, pigs, chickens, eggs, milk, seasonal herbs and vegetables |
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