A Chef Needs a Farmer

10/02/23 • 6 min

At a recent dinner at Farrand Hall, Roselily chef Eamonn McParland featured the freshest selections from Butternut Farms just a few miles away—a collaboration between chef, farmer, and the weather.

Read the article on Food Belt

Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.

This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

At a recent dinner at Farrand Hall, Roselily chef Eamonn McParland featured the freshest selections from Butternut Farms just a few miles away—a collaboration between chef, farmer, and the weather.

Read the article on Food Belt

Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.

This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

Previous Episode

Peppermint Not Included: A Dispatch from Roselis

Flush with the first glass of wine, we were feeling conversational. “Do you think,” began my companion, “that somewhere in France, right now, there’s a little brasserie where the staff was similarly hoping to spruce up their January, and settled on Indiana cuisine?” Our server laughed, either genuinely or with the practiced caw of one who spends too much of his time forced to be polite.

Read the article on Food Belt

Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.

This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

Next Episode

The Huldra Latte from Revenant is Very, Very Good

I must admit, The Huldra latte is quite tempting. And appropriately so, considering it is named after a seductive forest spirit in Norse mythology, a long-haired blonde maiden who offers reward to those who please her but death to those who fail to do so. It’s an impeccable balance of umami, sweet, bitter, smoky, and creamy, with a little hint of spice. The warmth calls to me.

Read the article on Food Belt

Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.

This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

Food Belt - A Chef Needs a Farmer

Transcript

Late one afternoon in June, we left South Bend, heading east past the farms and over the rivers of southern Michigan. We had tickets to a five-course dinner by Roselily chef Eamonn McParland at Farrand Hall. We were running late and could’ve (should’ve) taken the interstate, but there’s so much to miss on the interstate. The drive was quiet as I peered out the window,