Dejeuner sur l'Herbe

April 7, 2008 / Add comment

Stark surveys the latest culinary trend: farm-to-table dinners that have excited patrons forking over $150 dollars per seat. The most exciting place for chefs are no longer big cities, but small farms with their own supply of high-quality ingredients with minimal dirt-to-dish interference. Visiting the renowned culinary farms, Stark brings his exhaustive knowledge as a farmer to the gorgeous description of ingredients. In fact, the piece is almost entirely a stream of pornographic food descriptions, peppered with bits of history of the farm-food movement. With lyrical prose, Stark's article is a pleasure to read -- if your jealousy doesn't get the best of you.