Farm to Fork Collaboration with The Grumpy Rabbit
By Logan Duvall
Much of Arkansas is agrarian and its roots are in agriculture. But we have gotten so far away from what our grandparents’ dinner plates and gardens looked like.
For one thing, we are losing farmers at an alarming rate. After five years of working with chefs and farmers, I believe I’ve found many roadblocks to small-scale agricultural success.
The first significant challenge is Mother Nature and farming practices. There is so much out of control in regards to farming, from pests, disease, crop failure from poor seeds or germination, and of course, the crazy Arkansas weather. So to summarize, it’s arduous work with a lot of risk.
Imagine a job posting “Hardwork and No Guarantee on Income.” No one would apply.
Secondly, outlets for farmers are selling directly to consumers from the farm or farmer’s market. This is extra work for them through time and effort on the retailing side. They already work very hard.
Next is selling wholesale or to chefs/restaurants. It sounds like a great way to move bulk if the buyers’ availability and wants are the same. Matching harvest availability with the needs is impossible with set menus in restaurants.
The farmers are typically left with excess, or the chef is left wanting. Either way, it’s easier not to farm and for the restaurant to order from a distributor.
Here’s part of our solution.
We partner with farms. They grow what we choose before the growing season, and we buy everything. This can be a significant gamble on our part. The first solution is what my dear friend and UADA economist Dr. Ron Rainey calls “value-added products.”
This is where a product, like tomatoes, is taken and made into something of more value, such as salsas or pasta sauce. Many home gardeners have done this out of necessity to mitigate waste and preserve. Our partnership with local business Sarah’s Smoked Specialties is a way to better support farmers and provide exceptional products.
Another way we overcome the challenges of overabundance is to encourage chefs to use what’s in season and create menus based on availability. Of course, there are a plethora of challenges with food service. Still, the model of setting a menu and getting ingredients to meet those needs is the exact opposite of what is beneficial for local food systems to be prosperous.
This is where I am so excited to make the announcement of our collaboration with The Grumpy Rabbit for a farm-to-fork experience.
Gina (Pictured above) and Jim “Grumpy” Wiertelak, owners of The Grumpy Rabbit in Lonoke, have been incredible supporters of Me & McGee for years. What they have done to the building in downtown Lonoke and revitalizing that corner where the restaurant now sits is nothing short of spectacular.
Pictured L to R – Kyle, Logan, EJ, and Kyle Johnson, assistant general
Chefs Kyle and EJ understand the importance of supporting local produce, and we’ve figured out ways of showcasing their talents and making a farm-to-fork menu based on what’s available.
Let’s meet the chefs:
Daniel “EJ” Turner, Daytime Executive Chef,
EJ has been in the restaurant business all of his life. He trained at Pulaski Tech and loves anything and everything about cooking. He loves to creatively express himself through food and admits that cooking is a passion and way of life for him rather than just a job.
He’s proud to say that he grew up in Brooklyn, Illinois, a very special town, and came to Arkansas in 2006. Before joining the Grumpy crew, he cooked at a well-known local Italian restaurant and was a classically French-trained chef. We are so lucky to have EJ as part of our team!
Kyle Carson, Evening Executive Chef,
Kyle was born and raised in Little Rock. He graduated in the top 10 of his culinary class at Pulaski Technical College, where he received a degree in culinary science. He also received his Certified Culinarian with the American Culinary Federation and his WSET – Wine and Spirits Education Trust, from London, England.
Kyle has worked professionally in restaurants across central Arkansas for more than 20 years and is passionate about cooking. A former Boy Scout, he loves the outdoors, where he enjoys two of his hobbies: golfing and gardening. He strives to grow as many ingredients as he can, from vegetables and herbs to fruit crops. As an avid dog lover, Kyle will never be without at least one canine companion!
Join us for the grand event in August. The link is below.
Oh, and one more thing. The Arkansas Times has named Me & McGee Market the best farmers market in the state, and The Grumpy Rabbit the best new restaurant. Come see the two forces meet up Tuesday, August 9.
Here is the link:
https://www.grumpyrabbitlonoke.com/farmtofork
Dinner location:
THE GRUMPY RABBIT
105 West Front Street
Lonoke, AR 72086
501-438-8005