Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in French) shares his philosophy and vision.
I was having coffee not too long ago with a friend, and she asked if I knew about the cookbook, The Sustainable Kitchen, and the guy behind it, Stu Stein. I liked the title, and what I would think would be the idea behind the title: bringing sustainable practices into an everyday kitchen. This is something I wanted to do, not just for me in my simple quest to becoming greener, but to live in a way that became natural, and second nature, to my family too. It was the way I was living back in the 70’s and 80’s, but somewhere along the way, I got further away from it. I thought this might be a way to revisit that way of cooking and preparing meals and snacks.
Enjoy the show, learn how to make a great dish, and check out the new recipes. I’ve been remodeling the site, so to speak, let me know what you think! I even got the gumption to go in front of the camera…scroll through Food News. Can you find me?
Check out the recipes from this show: Game Hen en Cocotte with Sweet Potato Bread; Dungeness Crab and Fuji Apple with Curry Mayonnaise; and Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli.