Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement.
Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components
Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.
Encore Episode: Farm-to-Table: Fresh Eating for Healthy Living
Grow your own food and join the farm-to-table movement.
Additional Info
- Segment Number: 1
- Audio File: code_delicious/cd100.mp3
- Featured Speaker: Vincent Scafiti, Executive Chef/Owner, The Farmhouse at Persimmon Creek
- Guest Website: The Farmhouse at Persimmon Creek
- Guest Facebook Account: www.facebook.com/thefarmhouseatpc
- Guest Twitter Account: @vincesfarmhouse
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Guest Bio:
Vincent Scafiti has been a professional in the food service industry since 1988. Self-taught, his training and expertise are in classic French and Mediterranean cuisine.
Scafiti has been part of award winning culinary teams in a number of exclusive restaurants and resorts nationwide, including being Chef de Cuisine at The Left Bank Restaurant in Fort Lauderdale, Florida from 1997 to 2005. The Left Bank Restaurant has been repeatedly selected by Gourmet Magazine, Bon Appetit, Conde Nast and Travel & Leisure as one of the top ten best restaurants in America.
Scafiti has participated in demonstrations, exhibitions and seminars nationwide, including the International Food and Wine Expo in Aspen, Colorado.
Scafiti now resides in the mountains of North Georgia with his wife, Donna. He is enthusiastic about all things cuisine: his gastronomic creations are flavorful and innovative. They reflect both the fervor and zeal of his Sicilian upbringing. - Length (mins): 26:44
- Waiver Received: Yes
- Host: Mike Fenster, MD
Published in
Code Delicious with Dr. Mike
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