Farm-to-table has become the ultimate food trend of the year. And for some restaurants, the path from farm to table is quite short—we highlight 11 restaurants from Seattle to Maine that are growing their produce for their recipes on their roof, in raised beds, in recycled tires, and in aeroponic towers for fresh, delicious, and truly local and seasonal cuisine.
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Mark Gaier and Clark Frasier, the chefs at Arrows in Ogunquit, Maine, were 20 years ahead of their time when they started cultivating a two-acre garden and erected a greenhouse in 1992 on the property of their romantic, special-occasion restaurant. (It has hosted many a wedding.) The bountiful garden lies alongside an 18th-century farmhouse that contains the restaurant's dining room.
Impressively, more than 80% of what is used at the restaurant is grown on-premises, where you’ll see a wide variety of vegetables and herbs, plus fruit trees and bushes of Maine’s famous blueberries. Like many other restaurants that are deeply connected to the farm-to-table movement, they make their own cheese and smoke meats in-house. A seasonal establishment, they re-opened for the 2011 season on April 23rd.