Farm-to-fork foodies tuck into fresh local vegetables at annual harvest celebration
Demeter, Greek goddess of the bountiful harvest, would have done a little jig to see the farm-fresh, jewel-coloured local vegetables used to prepare Homegrown Foods' first annual harvest dinner at Posto Pubblico on Tuesday.
Players in Hong Kong's farm-to-fork food movement were on hand to celebrate, including 10 of the vegetable delivery service's partner farmers, who were honoured with prominent places on its newly redesigned website.
Each of the five all-vegetarian courses, paired with biodynamic wines from Australia and New Zealand, were designed and prepared by leading chefs in the city's raw and locavore community, including Shima Shimizu of Sesame Kitchen, Jeremy Biasiol of The Mirror, Posto's own Josh Chu and Robin Chan, and Yin Yang's Margaret Xu Yuan.
'We had considered some meat on the menu,' said Todd Darling, chief executive officer of IHM, the umbrella company of Posto and Homegrown. 'In the end, we decided to let the vegetables shine on their own. I think our farmers are pretty happy about that.'
The ever-sociable Xu greeted her foodie fans after knocking out an elegant organic potato and choi sum dish. The chef chatted about her soon-to-launch restaurant Cantopop, a collaboration with Darling and the IHM team. The name is a playful reference to the genre of music her supplier's hens listen to while laying their eggs.
'Since Cantopop [the restaurant] puts a twist in our beloved cha chaan teng concept, I thought it'd be fun to do something a little special for our up-coming blessing ceremony,' Xu said. 'I've suggested we do a hip-hop lion dance. Let's see how far that goes'