The rise of conscious eating has inspired the opening of many farm-to-table restaurants around the world, but ‘Locale’ is a newly opened eatery in California that stands apart from the rest for several reasons.
Locale is a new venture from American chef Katy Cole, who previously worked at Michelin-starred State Bird Provisions in San Francisco. At the farm-to-table restaurant, Cole offers just seven or eight dishes each day, with daily menus based upon the vegetable boxes received directly from farmers in Japan. At Locale, pork comes from Kagoshima and lamb is sourced from Hokkaido.
One of the signature dishes served at Locale is made with avocado, fresh jalapeño peppers, olive oil, lentils, sherry and shallots served on a layer of yogurt that is brightly colored from the addition of the red shiso herb.
Japanese Farm-to-Table Restaurants
California's 'Locale' Sources Its Fresh Ingredients from Japan
Trend Themes
1. Global Farm-to-table Restaurants - The demand for locally sourced, fresh ingredients is not limited to California and presents opportunities for innovative farm-to-table restaurant experiences worldwide.
2. Japanese Food Sourcing - There is an increasing interest in the unique and high-quality ingredients available from Japan, creating opportunities to showcase these ingredients in cuisine globally.
3. Minimalist Menu Approach - The success of Locale's focus on offering a limited number of dishes allows for potential innovation within the minimalist culinary approach trend.
Industry Implications
1. Restaurant Industry - Farm-to-table restaurants and a focus on unique global ingredient sourcing represent opportunities for innovation and differentiation within the restaurant industry.
2. Agriculture Industry - The increasing demand for locally sourced ingredients presents opportunities for farmers and agriculture industry players to innovate and participate in the farm-to-table movement.
3. Tourism Industry - Highlighting unique cultural food experiences, such as offering dishes with locally sourced Japanese ingredients, could attract foodie tourists and present opportunities for innovation within the tourism industry.