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 1992, chef Anne Quatrano and her husband, chef Clifford Harrison, left the hustle of New York City’s restaurant kitchens for the small town of Cartersville, GA, where they started farming on a 60-acre property that’s been in Quatrano’s family for 175 years. It supplies all five of their Atlanta food businesses—including the James Beard Award–nominated Bacchanalia and gourmet shop-café Star Provisions—with produce and eggs.
“In the beginning, Clifford would come in to the restaurant after he’d taken care of the farm and then cook all night. Back then we had cows and goats that we milked and chickens we had for eggs, so there was a lot to do.”
WHY IT’S WORTH IT
“At times about 90 percent of our menus come from the farm, and we really celebrate that with our diners: ’Oh, this just came in!’ or ‘These are the first tomatoes of the season!’ It used to not seem as important to our guests as it was to us. But I think now it is.”
MAKE THE DISH: Spiced Carrots Two-Ways