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Food Republic  Eating. Drinking. Living. Tag #FRavorites 👻 foodrepublictv

http://www.foodrepublic.com/2017/05/18/aerofarms-changing-farming-food-futures-episode-1/

I can see my reflection in this magnificent chocolate mousse tart! #fravorites @airfrance

The sun is finally setting in Prosser after a 90-degree day, before Memorial Day?! - nutty. What's cool about Eastern Washington is that Prosser sees approximately 16-hours of sunshine per day in the summer time, about 1 more hour than California's prime growing region, making this little town the perfect growing place for our produce. And on that note, it's been fun - hope to catch you at one of our Seattle restaurants soon! #Prosser #FRTakeover @tomdouglasco

Finally! The wait is over and the feast begins! Plates piled high, glasses filled and shades shift to the top of heads, as the sun sets in beautiful Eastern Washington. Nothing better than enjoying the fruits of your labor with your family of kitchen mates. #Prosser #FRTakeover

Keepin’ it simple with fresh mustard greens and spring onions on the open flame topped with a bit of olive oil and salt and pepper – let those veggies shine on their own, ya know? #Prosser #FRTakeover @tomdouglasco

A match made in Prosser Farm heaven: Washington hanger steak and grilled spring onions – with #RoseAllDay you can’t go wrong. #Prosser #FRTakeover @tomdouglasco

"She sells shisitos down by the sea shore" – we’ll take that tongue twister any day if it means eating more delicious shishito peppers. May the odds be forever in our favor with a 1 to 10 spicy/mild ratio. Also! These are the best onions onions from Walla Walla – so delicious, they named them twice. Grilled or sautéed, make sure to top with a sprinkle of sea salt from our friends at @Jacobsensaltco – yum! #Prosser #RFTakeover @tomdouglasco

Tom’s samurai pony tail allows for full attention on slicing up the Prosser lamb – the team hovers (and drools), hoping to have the opportunity to quickly steal a coveted crispy bit – the best part in our opinion! #Prosser #FRTakeover @tomdouglasco

Fresh morels brought over from the west side of Washington State – and even after many beers, we couldn't retrieve chef Dan’s secret spot for finding these beauties! We sautéed them up as an additional side to the lamb feast! #Prosser #FRTakeover @tomdouglasco

Lamb prep in full effect. First, a little rub down of tarragon yogurt and a generous amount of S+P, plus a fresh salsa verde aka the perfect accompaniment for grilled lamb – hell, any meat really! #Prosser #FRTakeover @tomdouglasco

Our chefs help out with planting zinnias (they are the best flowers to attract our local honey bees!) and weed the herb beds with more sunshine on the way. #Prosser #FRTakeover @tomdouglasco

Gangs all here! Best to snag a seat at the farm’s river lookout point and share bad jokes – even better to do it with our friends from Yakima’s @BaleBreaker Brewing Co. #Prosser #FRTakeover @tomdouglasco

@TomDouglasCo here, taking over @foodrepublic today, direct from our farm in Prosser, WA where all of our Seattle restaurant chefs come out for a day to help plant the summer crop we use in our restaurants and feast on spring bounty. We call it “Chef Plant” – a perfect mix of dirt, sweat and debauchery! #Prosser #FRTakeover

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