Over the past few years consumers have been starting to seek out ethically conscious options at grocery stores -- just think about all the ruckus about Trader Joe's locations coming to town.
Though it really is simple enough to prepare healthy, organic, sustainable fare at home; that's certainly not the case when you're eating out.
Owned by hotelier Mitchell Robbins and chef Joey Giannuzzi, the Farmer's Table has brought conscious affordable fare to Boca Raton.
On November 26, the spot opened its doors for breakfast, lunch, and dinner on a piece of land adjacent to the Wyndham Hotel -- the patio actually overlooks the newly landscaped pool.
Both passionate about health and wellness, Robbins and Giannuzzi goal is to create a health and wellness community through its food.
"When we were first talking about the concept, Mitchell [Robbins] wanted to create a positive impact in the community," said Giannuzzi. "I got goosebumps as we were talking, because that's also my goal. It really came together for us."
The fare is comprised of fresh ingredients and whole foods -- much of which is sourced from local farmers, including former Clean Plate Charlie contributor Jason "Farmer Jay" McCobb -- and "the dirty dozen" fruits and vegetables, which hold the most toxins from conventional growing processes are always organic. Excess salt, fats, antibiotics, and hormones are avoided; no butter, cream, deep frying, or microwaving is used in any dish -- as a first measure Gianuzzi had the deep fryer removed from the kitchen.
Seafood and meats are sustainable and the entire restaurant focuses on trying to lessen its environmental impact.
While everything on the menu -- minus dishes with cheese -- are dairy-free, the restaurant also accommodates gluten free, Paleo, vegetarian, and low glycemic diets.
Specialties include dishes like the 19th Street Short Rib Tacos with grass fed Beef and pico de gallo on sprouted corn tortillas; shrimp & roasted corn flatbread with chile-lime, sharp cheddar, red peppers, and organic spinach; jumbo chicken chop "tagine"
turmeric couscous, golden raisins, preserved lemon, and baby carrots; and more.
No butter, cream, gluten, or refined sugar or flour are used to produce any of the desserts, such as the Brownie-Fudge Bundt Cake or Wood-Fired Apple Crisp.
While the fare focuses on health, the bar also features a fresh cocktail -- and mocktail -- program with drinks created with limited sugar content. Developed by general manager Jason Forestall drinks include creative options like the Farmer's Sage with High West double rye, black tea, Royal Rose lavender-lemon, Bittermen's celery bitters, sage; Blueberry Lavender Mojito, Dancing Pines white rum, mint, blueberry, Royal Rose lavender-lemon, lime, Cardamaro Vino Amaro; Crimson Crush with Boyd & Blair vodka, Swami Sweet Treat, pomegranate, Shrub & Co. grapefruit shrub, elderflower liqueur; and more.
Follow Sara Ventiera on Twitter, @saraventiera.
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