Correction: The Tribune originally stated the cattle are “grain-fed.” They are “grass-fed.”
CULLMAN, Ala. – Fresh local veggies have arrived at Dreher’s, where Head Chef Braxton Taylor is making the idea of “farm to table” a reality in his kitchen. He sat down with The Tribune to talk about the four pillars of why farm to table is a benefit to all.
“I just noticed when I first got hired on here at Dreher’s, I noticed in the handbook that we are talking about locally sourced ingredients, Southern food, and that is where my heart’s at,” he said. “When I had the opportunity to become head chef, it’s a direction I brought up.”
Co-Owner Christine Chamblee said, “It’s been one of our goals for a while. In any of the other restaurants I have ever been with, it’s been something everybody wants to do but no steps have ever been made towards it.”
The ease of ordering food from one supplier is something Chamblee was willing to give up in order to bring local food to Dreher’s
The farm to table concept is built around four pillars:
Locality- Local food and local business
Taylor said, “We are just used to, especially my generation, I am 23 years old, since I have been born it’s just been you go to Wal-Mart and get your food. I was never aware, growing up, that carrots are only available at a certain time of year. If you are getting them a year-round, they are not organically grown and they are not in season.
“If we are going to be pumping money into the economy, especially right now, why not put money into our neighbors’ pockets. Wal-Mart is going to be fine. Publix is going to be fine. What about our neighbors? What about the farmer down the road who can’t move his crop because restaurants are closed or because people don’t have the money to buy local?”
Nutrition
Taylor stressed the importance of the increased nutritional value of eating fresh local food and ingredients.
He said, “There’s two things about the nutritional side of it. That’s the taste and the chemical makeup of food. When you are eating food from anywhere else, it’s been on the back of a truck for a few days. It has to be sprayed with preservatives to keep it fresh. It is still fresh in that it’s not rotted, but it’s full of preservatives. It changes the taste and it also changes the nutritional value you are getting from that food.”
Right now, greens are in season and those are featured in the to-go meal kits Dreher’s is currently offering. Taylor hopes to be able to keep up a “sustainable model of picking fresh every morning” and is pleased to be serving food that is free of preservatives.
He added, “It is out of the ground, here in Cullman County, and straight to your table from us. We are the purveyor here.”
Seasonality
Greens are in season now, but that will change throughout the year.
Said Taylor, “In two weeks, we’ll have green tomatoes coming in, and in four weeks, we’ll have red tomatoes coming in. We are going to serve those locally, but if someone comes in now and wants green tomatoes, we can serve them green tomatoes. It’s a learning curve for everybody, seasonality is.”
Relationships
Building relationships with local farms is the last of the four pillars, and as Dreher’s continues to build these relationships, more of its menu will feature locally produced food, including fruits and meat.
Taylor said, “If you are going to be building relationships with people through the means of doing business with them, why not build relationships with your neighbor?”
Right now, Dreher’s is partnering with Burks Farm for the fresh greens in the meal kits.
Transitioning to farm to table will result in a constantly evolving menu and that is something Chamblee is very excited to see.
She explained, “Our kitchen will have to get creative with what comes in season.”
Building up to a full farm to table menu will take time, but Taylor and Chamblee agree that now is a great time to try.
Said Chamblee, “People are starting to think a little bit more about what they are touching and what they are putting into their body.”
Taylor added, “I think it might be a Southern mom thing, but my mom would talk about this, but have you heard that if you eat local honey it will help with your allergies? Why don’t we apply the same principle to the rest of your foo? It’s not going to help with your allergies, that has to do with pollen in the honey, but if you eat locally sourced food that is coming out of Cullman, Alabama soil, you are getting local nutrients.”
The food menu isn’t the only change at Dreher’s as it transitions to farm to table. There will be fresh locally grown herbs and blackberries from Burks Farm and others.
“All the mint, basil, rosemary and thyme that I use in the cocktails behind the bar, those will swap to local,” said Chamblee.
Local blackberries will also be used in the most popular cocktail at Dreher’s: The Twisted Blackberry.
As restrictions continue to keep restaurants from allowing people to dine inside, Dreher’s has to-go meal kits that will feed a family of four. There are also beer, wine and cocktail kits to go. The steaks featured in the different meal boxes are all-natural grass-fed cattle. Customers are encouraged to send pictures of their meals and to be creative. Those who do will be eligible for a drawing for a free appetizer when the restaurant is able to fully reopen.
Dreher’s is open Wednesday-Saturday from 11 a.m.-6 p.m. It is located at 216 First Ave. SE Cullman. Find the restaurant on Facebook at www.facebook.com/dreherscullman.
Chamblee is excited for customers to see the updated menu and fun new summertime cocktails.
Copyright 2020 Humble Roots, LLC. All Rights Reserved.
