For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!
In the salad days of his career, New Orleans chef John Besh worked at La Provence, a French- Mediterranean restaurant in Lacombe, LA, a town 26 miles northeast of New Orleans. Twelve years later, he came back and bought the restaurant, transforming three acres in its backyard into a small farm with veggies, herbs, chickens and fuzzy Mangalitsa pigs, a heritage breed known for its rich marbled meat.
“I purchased the business from one of my mentors, who had been influential in introducing me to the idea of local eating. He passed away just after I bought it, and I wanted to honor him by building this farm on the property. So before I cooked one dish, we started on the farm.”
WHY IT'S WORTH IT
“The figs that we grow, the Creole tomatoes—at one point we had about 20 varieties of tomatoes!— the special little lettuces that only grow a few weeks out of the year, these are the fun things—things that we originally had to ship in from around the country.”
MAKE THE DISH: Open-Face Salmon Sandwiches with Radishes & Cucumbers