photo by Amy Tierney
By now most of us in Foodservice have heard of Farm to Table, an important and deliciously sustainable trend that’s changing the way restaurateurs and the dining public look at the role of foodsheds.
At Wood Stone, we’ve noticed there is another movement afoot that has some parallels – we’d call it Street to Table. This is the introduction of various traditional street foods from different cultures in to brick and mortar restaurant settings; bringing the street to the table, if you will. A great example is Chef Bryant Ng’s the Spice Table in Los Angeles. Julie Wolfson wrote a great article about Chef Bryant in her column The Nosh, we invite you to give it a read.
Chef Bryant, who was named one of Food and Wine’s Best New Chefs for 2012, puts his culinary chops to work on this goal by bringing Asian street foods, such as Satay, to the dining room. Wood Stone was very pleased to help him develop the right piece of equipment — a multi-tiered grilling station that incorporates aspects of both Japanese Robata Grills and Malaysian Satay Racks.
If you are contemplating a Street to Table application, give us a shout. Perhaps we have the right tool for your kitchen.