Farm to Table with Numero 28 and III Forks

For most of us, summer means traveling, tan lines, and playing in the sun. For restaurants, however, this season is a time to change the menu and try new dishes. In the 2ND Street District, where we are all about community and giving back, the chefs at our restaurants endorse farm to table techniques while still keeping things interesting with local produce.

What is farm to table? It’s what happens when a restaurant takes what is given to them by local farmers instead of from across the country or the globe. This not only supports local, but also spurs creativity among chefs. While our 2ND Street chefs agree that farm to table cannot be carried out 100%, when local produce is in season, the dishes are even more delicious. We asked some of the chefs and restaurant owners from the 2ND Street District how they work with farm to table, what original creations they’ve come up with, and what inspires them.

Numero 28 - Owner Bernardo Nolfo

On Farm to Table Techniques

"All of our pasta is made from scratch, in house every morning."

On Farm to Table Most Original Creations

Caponata con crostini is a Sicilian dish made with eggplants olives, celery, capers, onions & tomato topped with tomato sauce.

Caponata con crostini at Numero 28    Photo credit: Hannah Rose

Caponata con crostini at Numero 28    Photo credit: Hannah Rose

Bresaola Della Valtellina is a beef that looks like prosciutto and is featured in Prosciutto e Mozzarella (on the lunch menu) with Parma prosciutto, fresh mozzarella, tomato, basil, arugula, and chipotle aioli.

Prosciutto e Mozzarella at Numero 28    Photo credit: Hannah Rose

Prosciutto e Mozzarella at Numero 28    Photo credit: Hannah Rose

On Wine

"We are also the biggest draft wine provider in town. Our concept is 'a fresh glass all the time.' Bottled wine has sulfites to preserve it, which can give you a headache. It isn't stored at the best or consistent temperatures, which can ruin it. We are temperature conscious. With the draft wine, it comes in a keg at the right temperature, and then it goes straight to the cooler on draft."

Draft wine at Numero 28

Draft wine at Numero 28

On Inspiration

"My main inspiration is the passionate I have for food and wine. I think eating and drinking well and healthy is basic for a great living on these years."

III Forks - Manager Crimson Scorsonelli & Chef Adrian Corkill

On Farm to Table Techniques

All beef is from Nebraska. We use prime beef, top 2% in the world.

On Farm to Table Most Original Creations

We try to pair dishes with the right wine or liquor, and we’ll go off the menu for that. We like to take four course meals and pair each course with a suitable wine or cocktail. We’ll make a four-course tequila dinner without making a single margarita. It forces us to get creative.

New appetizer: Wagyu marrow bones, served with beef cheek marmalade and fruit mustarda and sea salt.

Wagyu marrow bones appetizer at III Forks    Photo credit: Hannah Rose

Wagyu marrow bones appetizer at III Forks    Photo credit: Hannah Rose

Paired with a red wine, Orin Swift Machete, California 2013. Red blend of Petite Sirah and Syrah and Grenache. The wine has aromatics of ripe blackberries, mulled raspberries, acacia flowers, toasty oak, and herbal notes. The mid palate is exposed to an unadulterated array of crushed berries, dark chocolate, black fruits, & a tinge of creamy espresso.

Wagyu marrow bones paired with California 2013 Orin Swifte Machete

Wagyu marrow bones paired with California 2013 Orin Swifte Machete

Original creation: Chicken-fried lobster tail battered & deep fried with sundried tomato butter on the bottom and asparagus spears.

Chicken-fried lobster at III Forks    Photo credit: Hannah Rose

Chicken-fried lobster at III Forks    Photo credit: Hannah Rose

Paired with: 2014 Vouvray is a Chenin blanc From France, this wine is slightly dry, while holding purity and intensity. It is very floral with a crisp acidity.

Chicken-fried lobster paired with a 2014 Vouvray at III Forks    Photo credit: Hannah Rose

Chicken-fried lobster paired with a 2014 Vouvray at III Forks    Photo credit: Hannah Rose

On Inspiration

Experimentation and creating within our own menu. Adrian will try anything. He’ll prompt me to try new things like chicken-fried bacon and modify it with vanilla ice cream and chocolate sauce.

Stay tuned for more from your favorite 2SD restaurants!