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Emphasis on healthy and organicFARMER’S TABLE


At Farmer’s Table in Boca Raton, the emphasis is on healthy and organic. Two noteworthy dishes come from this kitchen – the Baked to Order Bison Meatloaf and the Fig Roasted Young Chicken. Comprised of grass-fed bison meat procured from Durham Ranch in Wyoming, the bison meatloaf is baked with a hole in the middle, which is filled with a butternut squash and parsnip mash and topped with an egg sunny side up. Over this is a mushroom black skillet bordelaise. The eggs are sourced from South Florida’s favorite farmer, Farmer Jay, who also tends the herb garden at the front of the restaurant. The Bison Meatloaf was originally to be called a bison “bundtloaf,” but when Executive Chef Wilson Wieggel couldn’t find the perfect-sized bundt pan, he adapted small individual deep-dish pizza pans with upside-down ramekins to bake the meatloaf with a doughnut-shaped hole.

Marinated in a thick garlic brine (and paleo-friendly) slather for 48 hours, each Springer Mountain Farm whole chicken is fig roasted and served with organic Tuscan kale sourced from Chef Roderick Smith, toasted wheat berries and winter squash and served in a natural jus. Both of these Farmer’s Table dishes are cooked to order, and all prep and production is done daily, just like back on the farm.