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Taste With The Eyes

Tag: field to table

Meriwether’s “it’s our farm!”

“At Meriwether’s, we have spent the last four years shortening the distance
between field to table by operating our own 5-acre vegetable farm.
We encourage you to try a new vegetable with each visit!”

Continue reading “Meriwether’s “it’s our farm!””

Author Lori LynnPosted on September 6, 2010Categories Chefs/RestaurantsTags farm fresh produce, field to table, meriwether's8 Comments on Meriwether’s “it’s our farm!”
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Work with Lori Lynn

Lori Lynn

Welcome Friends!

CHEF services are now available for LAS VEGAS Private Parties, Cooking Classes, Expos and Conventions!

Lori Lynn is also a Las Vegas based photographer specializing in food and food product photography globally.

Read more about Lori Lynn or contact me here.

Recent Posts

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Palos Verdes Pastoral: A Garden-To-Table Dining Experience

Terranea Resort

Once again, I am honored be the Food Photographer at “Palos Verdes Pastoral: Garden-to-Table Dining Experience.”

Nestled amidst the pristine beauty of the Palos Verdes Peninsula in Southern California, Terranea Resort, a world-class coastal haven, was the stage for the annual garden-to-table gala that marries a heavenly dining experience with environmental consciousness. Read all about it HERE.

Julia Child's Coquilles Saint Jacques

Julia Child Birthday Tributes

2025 Julia Child’s Escargots à la Bourguignonne at a Parisian Bistrot (here)

2024 A Ladies Birthday Luncheon in Paris and Julia’s Coquilles St. Jacques Recipe (here)

2023 Chicken Liver Pâté at a Birthday Luncheon with Jacques Pépin (here)

2022 Julia and Jacques Prepare Gravlax Together (here)

2021 Julia’s Cambridge Kitchen and Recipe for Vichyssoise (here)

2020 Julia’s Upside-Down Martini (here)

Julia’s First Meal in France and Her Famous Recipe for Sole Meunière (here)

Figs and Sabayon à la Julia Child (here)

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Les Dames d’Escoffier

Les Dames

Les Dames d’Escoffier International is a philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The membership, composed of over 2,300 members in 42 chapters in the United States, Canada, the United Kingdom, France, and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.

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