By Neal McSpadden
Farm to table is all the rage these days. Discerning diners want to know where their food is coming from, and for good reason! Whether it is the latest chicken recall, e-coli in the spinach, or illegal fertilizers in Chinese milk, our international food distribution system has definite problems. Many chefs in Atlanta have responded with dishes that use local, fresh ingredients that never go through the industrial food system.
But one Atlanta chef goes one step farther, or maybe one step closer: roof to table. Chef Craig Richards and his team at Ecco have taken a wasted resource and made beautiful food out of it. On the roof of the restaurant sit several boxes containing raised bed gardens. These gardens give the chef and his staff incredibly fresh ingredients to make dishes like stuffed squash blossoms, which come from the garden and were picked the same day you eat them.
The menu changes daily at Ecco as the in-season foods from the garden and local farmers change, but you can rest easy knowing you will find something fantastic. I especially liked the rabbit sausage and the rainbow trout when I dined there last Friday.
So go! And ask your server which dishes are from the garden today.