The Farm to Table Restaurant philosophy means taking the best of what the earth gives you and making something remarkable, and that is exactly what Chef Allen does. Nearly 90 percent of the edibles served at Edge come fresh from one of nearly 75 local farms around the region.
His passion for cooking and creating dishes from local farms started as a way to give back to the local rural farming communities similar to the one in which he was raised.
“My passion is just to help even one family stay on their family land and not be removed by industrial farming.”
Fast forward to today, Chef Allen works with local food initiatives, community and government leaders, health professionals and the local community to popularize sustainable foods that are healthy and grown locally.
“This puts more dollars back into the economy and helps more families in the area by providing opportunities for growth, not only on the family farm but throughout the whole community. That’s what “farm to table” is all about.”
Freshness, variety and availability are all factors that lend themselves toward Edge’s diverse and ever-changing farm to table restaurant menu. From fruits and vegetables grown in the Midwest to specially-cultivated plants and herbs, Chef Allen blends locally-grown ingredients with flair to create dishes that give back to the community in more ways than one.
For a fine dining experience, stop in for dinner or call ahead and a make reservation. Contact us at 309-692-3343!