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|Bringing Local Farms to the Table at M Bistro in New Orleans|
|Written by Ann Shepphird|
There may be no city more beloved by foodies than New Orleans. And, while the city has always been known for its fresh local fish, not as much of the attention has been focused on the area’s farms and farmers. Matt Murphy (pictured right), executive chef at the Ritz-Carlton, New Orleans, is helping to change all that with his M bistro restaurant. Named one of the top farm-to-table hotel restaurants by Travel + Leisure magazine, Chef Murphy recently launched a new seasonal menu with items that include cauliflower bisque, roasted sweet corn cioppino, grilled quail and arugula salad, and chanterelle and morel mushroom gnocchi – from local farmers that include Anne and Sandy Sharpe at Covey Rise Farm (mixed greens, baby veggies and heirloom tomatoes), Nick Usher at Grow Farms (greens, root vegetables and herbs) and Costa Family Farms (broccoli, cauliflower, citrus).
For us, Chef Murphy has kindly provided a great recipe for crab-stuffed artichoke heart with organic mixed greens and Meyer lemon sauce. (Click "Read More" for recipe.) Enjoy!
Crab Stuffed Artichoke Heart with Organic Mixed Greens and Meyer Lemon Sauce