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Chef Daniel Orr – Semi-Finalist James Beard Foundation Awards
It’s Global Foods with Local Ingredients.
Farm-Bloomington Restaurant
Farm to Fork Menu
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We couldn’t help wondering if anyone was using local fresh products and creating worldwide recipes. It wasn’t long before that question was answered. The James Beard Foundation was awarding honors to the top chefs in the country, and Chef Daniel Orr was selected as a semi finalist for his delicious cuisine featuring local products with global flavors. Since his restaurant Farm Bloomington was located in Indiana, we decided to stop there and experience his “Hoosier Farm to Fork Venue,” featuring locally grown ingredients.
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Cocoa and Chili Spiced Baby Back Ribs
by Chef Daniel Orr
Chef Orr’s Cocoa and Chili Spiced Baby Back Ribs- Farm-Bloomington Menu Item
‘Chef Orr says, “A wonderful blend of cultures comes together in the kitchen when you make this recipe. Friends and family comment on the aroma.” Flavors of coffee, chocolate, sesame, and cinnamon intermingle creating unique baby back ribs. The marinade can be used on pork loin, duck, game, or even chicken. Say “Hello” to a new taste experience.
Link to Recipe of Cocoa and Chili Spiced Baby Back Ribs
by Chef Daniel Orr
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Farm Bloomington Restaurant
Chef Daniel Orr – Farm Bloomington Restaurant
Farm Bloomington – Restaurant – 108 E. Kirkwood, Bloomington, Indiana
Spring Menu Farm Bloomington, Restaurant
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Farm Bloojmington Restaurant featuring Chef Daniel Orr
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Congratulations Chef Daniel Orr!
Chef Daniel Orr was a Semi-Finalist for the James Beard Foundation Award Great Lakes Region in 2015. Using local ingredients in creative ways, he calls his cuisine “real food.” By working in exotic places and traveling throughout the world, Chef Orr gives his “real food” a truly global accent.
His many cookbooks include “Real Food: Smart and Simple Meals and Menus for Entertaining”, “FARMfood Green Living with chef Daniel Orr”, “Paradise Kitchen Caribbean Cooking with Daniel Orr” as well as Kitchen D’Orr, a line of spice blends perfected in his own kitchen.
Link to Chef Daniel Orr Cookbooks
Chef Daniel Orr has worked at some of the top restaurants around the world, from New York to France, Belgium and the Caribbean. He trained in the renowned kitchens of Auberge des Templiers, Restaurant Daguin, and the three star L’Esperance in France, the three star Restaurant Bruneau in Belgium, and earned his own three stars from the New York Times as executive chef of Manhattan’s famed La Grenouille, Guastavino’s in New York, and executive chef of the CuisinArt Resort and Spa in Anguilla. He is presently the owner and chef of the restaurant FARM in Bloomington, Indiana.
FARM Bloomington celebrates the best of the heartland culinary cuisine. Products and produce are utilized in dynamic, innovative and flavorful dishes that translate into “real food for real people!”
Chef Daniel Orr Spice Blends
Link to Farm Market for Chef Daniel Orr Spices
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Beautiful Baked Brie with Fig Spread and Crispy Crunch Topping
Beautiful Baked Brie with Fig Spread and Crispy Crunch Topping. Serve with Crackers
‘If you serve one appetizer, make it this one. It’s Beautiful……Delicious……….A Real Flavor Winner!
Link to Recipe of Beautiful Baked Brie with Fig Spread and Crispy Crunch Topping
Link for Recipe for Crispy Crunch Topping
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Smoky Sausage Gravy w/ Sweet Peppers, Onions, & Thyme
Smoky Sausage Gravy w/Sweet Peppers, Onions, & Thyme
A casual supper dish flavored with thick bacon and smoked sausage is served in light creamy gravy. Festive red, yellow, and green peppers combine with onions to add an attractive style and delicious flavor. Serve with down home gluten-free biscuits and a garden fresh salad’
‘Link to Recipe for Smoky Sausage Gravy w/Sweet Peppers, Onions, & Thyme
Link to Easy Gluten Free Biscuits from King Arthur Flour
Product Shoutout – King Arthru Gluten-Free Multi-Purpose Flour
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Chicken-Fried Squash Blossoms w/Basil &Mozzarella
Chicken-Fried Squash Blossoms with Basil and Mozzarella
Take a quick trip to Italian. Locate some young zucchini or squash blossoms; stuff them with some risotto or cheese, and give them a crunchy coating. Nestle them on some warm Italian tomato sauce and enjoy a most wonderful tasting dinner dish. Magnifico!
Zucchini Blossoms at WL Farmer’s Market
‘Chef Orr uses the delicate blossoms to step in for meat. This is based on a dish that he learned about in Milan, Italy.
Cook’s Notes: Adjust your recipe according to the size of your squash blossoms
*I filled my blossoms with some prepared risotto. You could also mince a small amount of fresh mozzarella with the risotto if desired.
**I omitted the garlic, spices, olive oil, and salt. You could just substitute some small marinated mozzarella balls from the deli counter.
Link for Recipe of Chicken-fried Squash Blossoms w/Basil & Mozzarella
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Community Gardens
For Those Who Want to Get Closer to Mother Nature
Community Garden – West Lafayette, Indiana
Community Gardens – Rules of the Road
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Charlie and Pat Short Community Gardeners
Pat and Charlie Tending their Plot
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‘These community gardens produce a sense of belonging and being part of the neighborhood along with fresh vegetables and fruit. The gardens are usually operated by non-profit organizations. Plots may be rented for a nominal fee or tended by volunteers, who share the produce, gardening hints, and seeds. Gardening information and tools are shared. Many times, the produce is donated to local food banks or soup kitchens. They are really valuable for people who don’t have access to fresh produce.
Consumption of locally grown food is a key driver towards sustainable living and local food security.
Nurturing Community, Lafayette Magazine, Nurturing Community, Radonna Fiorini, pp.52-59
Pat and Charlie Short have been participating in the West Lafayette Cumberland Park Community Gardens for over 3 years and have learned so much about gardening through trial and error. And as you can see, they are enjoying every minute of their participation. What they have learned is to stay on top of problems like pests and weeds while they are small and talk to your neighboring gardeners, who will share their helpful knowledge and experiences with you.
10 Best Crops for Beginning Gardeners
Why Community Garden Plots are Important!
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Community Gardens Spicy Summer Soup
Community Garden Spicy Vegetable Soup’
‘Crisp, cool, and refreshing! It’s the perfect chilled soup to serve on those hot days for a quick pick-me-up. Six different vegetables from the garden combine their flavors in the snappy flavored tomato juice. Bring it on your next picnic or out to the Community Garden for a lunch snack with your favorite sandwich. Enjoy!
Cook’s Notes:
*Let the vegetables marinate overnight.
**Can’t eat spicy foods, use plain vegetable juice and flavor with your favorite herbs.
***Try to use for a delightful salad: With a slotted spoon, serve the vegetables over lettuce or shredded cabbage. Then just add more vegetables to the soup. A two-in-one! Is there anything better?
Link to Recipe for Community Garden Spicy Summer Soup
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Strawberry Rhubarb Lemon Crumble Ice Cream Sundae
Strawberry Rhubarb Lemon Crumble Ice Cream Sundae
A top flavor blend, rhubarb and strawberries, combine to form a creamy ice cream sprinkled throughout with candied lemon crumb streusel. What a surprise that is! It’s a winning combination. Serve it as a dessert with fresh, juicy strawberries sauce. Frosty sweet ice cream is such a delight on those hot sizzling days.
Link for Recipe for Strawberry Rhubarb Lemon Crumble Ice Cream Sundae
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