Eco-Friendly Restaurant in the Works
Have you ever been out to eat and had an amazing dish, but didn’t know where to get a recipe or the ingredients?
Have you wondered if what you were eating used local products?
RE Farm Café, a new restaurant in the works, will address those issues and more while promoting locally-sourced products and connecting patrons to their food.
Monica Gastiger and her husband, Duke, who own Spats Café and Speakeasy, have been developing the idea of a new restaurant for about two years and will draw on concepts of using locally grown products and educating diners about the dishes.
See the full article here: http://www.statecollege.com/news/local-news/ecofriendly-restaurant-in-the-works,1462650/
State College's RE Farm Cafe will take farm-to-table dining to the next level
Taking the farm-to-table movement a step further, State College restaurateurs Duke and Monica Gastiger are planning RE Farm Café, where, among other innovations, cooks will work in nearby fields, growing the restaurant’s seasonal produce.
"RE Farm Cafe will be more than a farm cafe sourcing local foods on a seasonal basis," explains Monica. "The open kitchen design allows diners to experience a cooking lesson as they dine, understanding how to incorporate the local ingredients using induction cooking. Induction cooking is cooler, safer and cleaner than gas cooking. Our cooks will also be the servers and they will work in the fields two days a week so they have intimate knowledge of food sourcing. It will be a no-tip restaurant, meaning our employees will be paid a living wage."
See the full article here: http://www.keystoneedge.com/innovationnews/REFarmCafe070915.aspx