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title: OLD MAK.DONALD HAD A FARM TO TABLE
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Foodie finds by J.MAK . E-I-E-I-OMG!!! ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­    ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­  

| View in browser OLD MAK.DONALD HAD A FARM-TO-TABLE   Thirteen years of J.MAK and we've seen our fair share of farms. Chef's tables, kitchen gardens, a lot of reasons why OLD MAK.DONALD feels earned. Farm-to-table means something different everywhere we go. At these J.MAKers, it isn't just a line on the menu, it's how the whole place is run. E-I-E-I-OMG!!! HERE A FEAST, THERE A FEAST at PHAEA BLUE CRETE . GREECE .   Phaea Blue has always operated on a farm-to-table system. The heart of it is Bostani, the organic garden on property that supplies the restaurants all season, with nearly everything else coming from small farms around Elounda and across Crete. The commute from garden to plate is about forty steps.   The one not to miss is the Phaea Farmers Feast, a pop-up dinner three evenings a week. Guests tour the garden alongside the executive chef, then gather outdoors at a shared communal table for a Cretan feast built entirely around seasonal produce. The centerpiece is Earth Cooking, the 4000-year-old Minoan tradition of cooking in the fire, and it's as good to watch as it is to eat.    The rest of the week, Anthós serves refined Greek cuisine off the garden and the Blue Door Taverna does seafood in a restored fisherman's cottage on the water. BOOK NOW SOIL & SPICE with WORLDWIDE ADVENTURES INDIA INDIA .   India's farm-to-table experiences are rooted in place, and the journey from soil to plate reveals the landscapes, traditions, and communities behind each region's cooking. Here a crop, there a crop:   MHARO KHET Jodhpur . Rajasthan . Forty acres of regenerative farmland where the Thar Desert, by all logic, should not be green. Mharo Khet grows over 80 crops using chemical-free methods, and nearly everything served across its three dining spaces travels a few steps from soil to table. Ten cottages, each inspired by a different raga, built by artisans from the surrounding villages. By local reckoning, it's now Jodhpur's most sought-after experience.   PHILIPKUTTY'S FARM Kumarakom . Kerala . Reachable only by country boat, this 35-acre farm-island on Vembanad Lake has been in the family since it was reclaimed from the backwaters in the 1950s. Coconut, banana, and spices grow meters from where your clients dine, and the family's Syrian Christian recipes are served at a shared table. The cows grazing nearby are part of a native breed conservation effort. BOOK NOW PERMACULTURE SHOCK at CANNÚA ANTIOQUIA . COLOMBIA .   Colombia's first high-end sustainable ecolodge doesn't source its food so much as step outside for it. The kitchen's obsession is PANCs, or edible non-conventional plants: species that grow wild across the region or turn up in local tradition, but that almost nobody thinks of as food.   Cannúa hunts down their culinary potential and puts them on the plate, so guests discover flavors they've never encountered while learning what's actually growing around them. Pair that with the permaculture gardens supplying most of what the kitchen serves, and dinner becomes a lesson in Colombian biodiversity. BOOK NOW LETTUCE ENTERTAIN YOU at CHATHAM BARS INN CAPE COD . MASSACHUSETTS .   Chatham Bars Inn keeps its own 8-acre working farm in nearby Brewster, and it earns its keep. More than 100,000 pounds of produce across 125 varieties a year, grown with hydroponics and sustainable practices, feeding all five of the Inn's restaurants plus weddings and catering.   It also throws the best dinner party on the Cape. Farm-to-table dinners run outdoors from mid-June through mid-September, then move into the Farm's glass greenhouses through early November. Each one opens with a welcome reception, then a four-course, family-style meal served among the fruits, vegetables, and flowers with twinkling lights overhead. Open to guests and the public, with a seasonal farm stand and weekly tours rounding it all out. BOOK NOW FORAGE AHEAD at THE INN AT NEWPORT RANCH FORT BRAGG . CALIFORNIA .   Executive Chef Nick Wells doesn't plan a menu more than 24 hours out, because he doesn't yet know what the ranch will hand him. Working alongside renowned chef, gatherer, and culinary consultant Adam Lawrence, Wells builds each day around what gets gathered across 2200 acres of old-growth redwood, meadow, and coastal bluff, cooked over live fire and backed by a house larder of ferments and preserves.   Your clients can even do the gathering themselves. A four-hour guided UTV foraging tour teaches them to identify seasonal plants and mushrooms across the ranch's nine microclimates, then turns the haul into dinner. Guests will be sent home with a mushroom log! Seriously. BOOK NOW YOU'RE INVITED FULL J.MAK PARTNER LIST & OFFERS J.MAK Hospitality, P.O. Box 142, Rhinecliff, NY 12574, USA Unsubscribe Manage preferences |
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