There’s a lot going on at Red Devon these days!
In the most recent issue of Valley Table Magazine, Red Devon Executive Chef Sara Lukasiewicz was featured in the cover article “I Can’t Believe They’re Eating the Whole Thing”. Sara is one of several chefs in the area who are part of the “Slow Movement” and believe that every part of a slaughtered animal can and should be used.
…a growing number of Hudson Valley chefs-and their culinary colleagues in London, San Francisco and Williamsburg, Brooklyn-are creating dishes from “off-cuts” and strengthening their connections with local farmers, pasture-raised animals and the land itself at the same time.
The cleaver-wielding women and men from a host of Hudson Valley restaurants-Valley, Red Devon, Local 111, North and Blue Hill at Stone Barns, to name a few-are gamblers. They’re betting that nose-to-tail dining-like organics, locavorism and the Slow Food movement-is more than a passing, politically correct trend. They’re wagering that diners’ growing mistrust of the big meat industry-currently at an historic high-will make whole-animal eating more attractive. It is, after all, an American tradition. Until the turn of the twentieth century, most Americans lived on farms, raised their own meat animals and ate almost everything, nose to tail. (Valley Table Magazine)
It’s a really interesting piece – click here to read the “whole thing”…
ALSO Red Devon just received the Dutchess County Economic Development Corporation 2010 Business Excellence Award for Agriculture; one of six awards presented which recognize and embrace innovation as a unifying force for our business community. “This year’s winners of the Business Excellence Awards all demonstrated an innovative and entrepreneurial approach in their pursuit of excellence.”
In its brief two year tenure in Dutchess County, the Red Devon has become one of the most popular farm-to-table restaurants in the Hudson Valley. Named Best Green Restaurant by Hudson Valley Magazine this “all green” market/restaurant/bar has made a commitment to pursue a policy of purchasing locally, seasonally, and sustainably, for the sake of our farms, our farmers, and our farmland communities. This innovative approach has won the praise of “locivores” throughout the region. – DCEDC
Congratulations to the Red Devon Market Bar & Restaurant on receiving this award. Well deserved!
Congratulations to Red Devon! They deserve the recognition and award. They are one of FWandD’s favorites. We’ve blogged about them in the past at http://www.foodwineanddesign.com but it might be time to post a new story. Thanks for sharing.