Passers-by were puzzled.
On a brilliant spring day, in an urban garden, a group of friends and
strangers stood and sat in pairs and clusters, talking excitedly, while keeping
an eye out for likely prospects circulating on the perimeter.
Alex Adams (right) of Oak Shade
Organic Farm, in Denville, shows
Mario Mangone of Lawrenceville’s
Chambers Walk Café, a jar of newly
harvested shiitake mushrooms.
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A singles event?
Not exactly, although matches were being made, and relationships started.
It was the first New Jersey Farmer-Chef meeting, held April 10, 2004 at the Mediterraean Herban
Garden in Princeton, NJ. Organized by the Northeast Organic Farming
Association of New Jersey, the two-hour event was hosted by Terra Momo, a
family-owned food and restaurant business that also sponsors Princeton’s
downtown farmers market, and buys local produce from several farms.
Loosely based on a “speed dating” concept of many short,
get-to-know-you visits in a comfortable, low-pressure setting, the meeting
brought together eight Central Jersey farmers
and as many chefs for a morning of conversation, networking and salesmanship.
After fueling up on coffee and a warm welcome by NOFA-NJ
outreach coordinator Mikey Azzara,
participants listened to Jim Weaver, executive chef at Tre Piani and founder of
the Central Jersey Slow Foods convivium describe how he sees local farm
products in his restaurant work. He was
followed by Bill Walker, who outlined the challenges and opportunities of the
restaurant market, and the efforts of the New Jersey Department of Agriculture
in market development. But the heart of
the meeting was the networking that followed.
Using introductory cards provided by NOFA-NJ, Central Jersey chefs and farmers met briefly to discuss
restaurant “wants” and farm products. Structured to give each farmer a chance
to meet each chef, the meetings lasted five or ten minutes and then everyone
changed partners.
“The restaurant share of the food dollar is already over 45 percent and continues to rise. This market will only grow in importance to New Jersey farmers,”
said NOFA-NJ executive director Karen Anderson.
“We deigned this face-to-face meeting to help break down barriers and
build relationships between farmers and chefs.”
Plans are already underway for a North
Jersey event in May, in cooperation with the Foodshed Alliance of
Ridge & Valley. Events are open to
all farmers interested in selling to restaurants, and to chefs interested in
sourcing local product. To be added to
the mailing list for future events, contact Mikey
Azzara, 609-737-6848 or mazzara@nofanj.org.
