In my interview for Food Farmer Earth with Lisa Mygrant, she relates her journey from a home where fresh food played a central role to starting her own restaurant where sustainably raised, local ingredients are a prominent feature.
Lisa Mygrant admits that buying a 7,000 square foot, high-profile historic building in the center of downtown Portland was a larger project than she’d envisioned for her first restaurant.
“Terrifying,” she said when asked how it felt when the deal went through. “But really exciting. It was an amazing opportunity and such a special building.”
She described the menu for Raven and Rose as “American farmhouse cooking with a nod to the British Isles.” The goal for the kitchen and the bar would be to source ingredients as much as possible from local and sustainable sources.
“It’s really important for us to have direct relationships with farmers,” she said, emphasizing that it isn’t a marketing angle but something she feels passionately about because of the way she was raised.
Read the rest of the article.
In part two of this interview, Mygrant explains why sustainability and buying from local suppliers is at the foundation of her restaurant. Get an easy recipe for Ham and Cheese Sandwich with Ale-Braised Onions from Raven and Rose chef David Padberg, then get tips from master bartender Dave Shenaut on "How to Make an Irish Coffee." To get regular updates on local producers featured on Food Farmer Earth, consider a free subscription.
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