In the last year, have you seen your clients' interest in locally-sourced menus increase?
there has been a substantial increase in interest concerning locally-sourced and organic menus, in particular with weddings who are looking to "go green"
Farm-to-table, which some individuals describe as eating food grown within 100 miles, has become a popular term in the culinary world and is often a misleading claim. Many times chefs are forced to source beyond their local farms. How difficult is it to fully source locally in this region?
Well Dunn has been sourcing produce locally for almost twenty years as I have had a particular interest in the farming community of Rappahannock County. Many nore items have been available during that time, especially poultry and dairy products and now we are starting to look to local farms for lamb and beef.
Seasonality of certain ingredients is bound to affect the availability. Is there a certain time of year where it is simple impossible to source a menu that uses all locally-grown (within 100 miles) ingredients?
Seasonality is a challenge so we work with farm schedules to try and sell products available at the time of an event. Today I had a tasting for a wedding in May and I incorporated ingredients such as asparagus and strawberries letting the client know that local sourcing should be available at the time of the wedding. I think it actually makes menus more interesting to work within the parameters of the seasons. I just wrote a menu for a dinner in November using locally grown "sweety pie" squash and serving it with a tiny grilled cheese Panini made with local cows milk cheese.
How much of a cost difference is there between a locally sourced menu and a standard menu? Can you plan an affordable menu for a client that uses all locally-grown ingredients?
Cost is a major difference using local ingredients but I think many people would rather pay the same price and serve a fricassee of locally raised free range roasted chicken served over a polenta cake made with locally milled corn than a piece of beef from a cattle lot.
Why do you think the local movement and the increase in self-dubbed locavores have become so popular? Do you think sustainability is the main goal? What do you think are the other reasons contributing to this movement?
The urban Farmers markets have brought a huge awareness to people of local farms offering different and delicious foods that can't be had in major grocery markets.
People want to feel connected and nourished by what they eat. So I think there is an element of sustainability is certainly a concern but I think there is an emotional component to eating food that you know was sourced locally.
How has your business been affected by the local movement?
We have been affected primarily by promoting local menus that we feel are different and unique to appeal to a more sophisticated culinary audience.
How has your business made efforts to become more environmentally-friendly?
We were among the first caterers to create a complete recycling program both in house and on job sites. We also have an energy consumption plan that follows the amount of energy consumed (using programmable thermostats and zone energy use) to match our sales goals so we have reduced overall energy consumption as we have increased sales, which is not an easy feat! We are also installing a 5k roof top photo solar unit on our sales office so hopefully we will be energy neutral there in the next year!
As far as food goes, we strive to use local products and have actually worked with one farm with ideas for product development.
What changes to your business do you anticipate in the future as a result of this increasing interest in eating locally-grown ingredients?
I think all caterers will continue to develop menus using specific local ingredients as eating local foods has become more than passing fashion. With the popularity of authors like Michael Pollan films such as Food Inc going mainstream I think the appreciation of local foods is becoming part of American culture in the same way it has been in Italy for several centuries.
