Farm to table? That’s rookie stuff. Farmhouse, a brand new restaurant opening adjacent to LA’s Beverly Center takes the eat local ethos to a new height with a highly hands-on ‘seed to plate’ approach.
Farmhouse LA will feature local farms like superstars. Working with a hyper-local network of high-quality producers, Farmhouse’s monthly menu showcases ingredients at their peak proving that great food is about well-executed simplicity. The brand new spot is led by “Executive Farmer”, Nathan Peitso of the beloved, local Kenter Canyon Farms. Peistro is a second-generation farmer and the go-to guy for Los Angeles’ pro foodie elite.
We’re in the kitchen with Nathan below and sharing his favorite local resources, pro kitchen secrets and – our fave topic – go-to condiments…
In my kitchen you’ll find plenty of:
Recipe staples always on hand:
Savory, Espelette, Maldon, California olive oil, shallots.
Ingredient that makes everything taste better:
Best food memory:
Roasting our own lamb over an oak fire on my family farm in Ventura. We used a bundle of fresh savory with the meat. It was fantastic.
Anything by Ottolenghi.
Food philosophy in one sentence:
Simple things done well.
Fave ingredient lately:
I’ve been loving my brother’s special Espelette chili flakes. They make everything brighter.
Rice with sunny-side-up eggs.
Food you love to eat with zero prep/additions:
Alex Weiser’s baby carrots.
Most impressive dish:
Ever: my best friend’s father’s goat curry. On my menu: huge, grilled oysters.
Healthiest habit in the kitchen:
Huge salads with every dinner.
Whole-grain mustard, horseradish, lebni, zaatar.
Best bargain tip:
Roast a chicken for dinner, make sandwiches with the leftovers and soup with the carcass. That’s three meals for the price of one.
Fave veggie + what you make with it:
Radicchio. I like to make a bitter salad of radicchio, arugula and Parmesan.
Craziest thing I buy at the market:
Your idea of an ideal dinner setting…
Sitting around a kitchen table with my friends, family and many bottles of wine.
For last minute entertaining, I...
Throw together a cheese, olive, cracker, prosciutto and nut plate and make sure the wine keeps flowing.
Simple go-to recipe:
Cacio e pepe.
Learn from other top chefs, cookbook authors and foodie innovators with our ‘In The Kitchen’ series here.