TASTE OF THE TREASURE COAST
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One of the primary themes associated with the farm-totable
movement is the idea of giving back — to those you are
feeding and supporting. With customers, it comes from wanting
to serve nothing but the best and freshest ingredients and
to ensure an enjoyable, memorable dining experience. With
clients and vendors, however, it’s so much more.
It may be a lot cheaper to purchase produce from bigger
companies, but Kerr said when it comes to the quality and
opportunity to support their vendors, such as Importico’s
Bakery and Kai Kai Farm, it is way more important than
making a few extra bucks off of each plate.
“It feels good to be able to support people who truly love and
have a passion for what they’re doing,” he said. “These people
are trying to do the same thing we are and I think that supporting
one another is super important for our community.”
DRINKS WITH A TWIST
Just as Kerr incorporates local flavor into his dishes, Wiley
wants to use his background in mixology to incorporate the
farm-to-table concept into his hyperlocal drink menu.
“We have developed a great wine list with the majority
being from boutique wineries with anywhere from 1,000- to
10,000-bottle production,” Wiley said. “I also have a cocktail
list I’ve developed using wine-based liquors and have created
some twists on classic cocktails.”
Between introducing new bartending techniques, like
smoked salt rims for his spicy margaritas or using rosemary
and cucumber in his reimagined Tom Collins, as well as
expressing ambitions to set up an herb garden and grow their
own ingredients, Wiley wants to incorporate as many fresh
products and ideas as he can in order to maintain their goal >>
Executive chef Ron Kerr has put together an eclectic menu that includes
influences of Asian, Cuban, American, Italian and French.
/www.atouchofbrooklynpizza.com