Too much information?

Maybe it's just me, but there is way too much "wordage", in menu descriptions. When I describe menu items, I use words such as succulent, juicy, hearty, etc. Now, you have to explain where the item came from, instead of what it tastes like. Do I really need to know the name of the chicken that laid my "farm fresh, hand cracked, picked this morning, Dixie hwy, egg"? How about the name of the cow that the steak came from? ( I know you named it ) Is this really necessary?

[Robin Garr]

Do we need to know that? Nah. I'm not sure why the idea is troubling, though. Unless you'd really rather not confront the fact that your steak was carved from an animal with a name.

I'm a big fan when they list the farms...

Adriel,

Only for menus labeling Stone Cross Farms, or for other producers too?

Tim,

I also like to see farm/producers names where applicable. There are a number of producers in town that are branded in my mind as very highest quality,( and I also understand a more expensive price if I see that). Some examples that come quickly to mind include: Grateful Greens, Stone Cross, Ashbourne Farms, and Marksbury. Overly wordy flavor-profile is a too much in my book. ( ie. Meat with hints of grassy & sunshine, etc)

If you haven't seen it, you must view the Portlandia episodes about the free-range chicken- it's on Youtube. A classic!
Deb

Adriel,

Only for menus labeling Stone Cross Farms, or for other producers too?

Maybe...

No, I agree Deb, I enjoy seeing farmers getting a little recognition and getting to join in on the menu. The chef spends a week with a filet in his fridge tops! They cook it fifteen minutes after you order, big whoop! I had to raise the thing for a year before they ever saw it!

Seriously though it is great marketing for groups that are small, and in our case family owned, and it helps add some legitimacy to our hard work. I appreciate any restaurant that is willing to recognize that.

I would much rather read a lengthy description than hear a server stumble through it at the table. It seems there is often a lack of sincerity when describing "farm to table" menu items - might as just well be a daily special description in many cases.

Adriel,


If you haven't seen it, you must view the Portlandia episodes about the free-range chicken- it's on Youtube. A classic!
Deb

This. Hysterical!

Also I have found that the more flowery the description of the dish the less impressive it turns out to be. Ah, marketing!

There's an easy and obvious compromise here. Why not list the farm or source after the description in a parathetical?

Ribeye Sandwich
Seared ribeye steak served open-faced on a toasted Italian roll and dressed with lettuce, tomato, and grilled onion and jus by request, with steak fries or chips. (Stone Cross Farms)

Just watch this.

How Many Specials Does This Waiter Need to Read Before You Go Insane?

Just watch this.

How Many Specials Does This Waiter Need to Read Before You Go Insane?

Any Azalea alum here? lol.....no reading allowed though.

I can see where knowing the "source', by name is a good thing, but it should not go in the description. I have seen some menus have an area where they will have a group of logos to advertise their suppliers, with them chipping in on menu costs. That is a good arrangement for all involved. I'm not even sure if that was here in town, or maybe CA. The other post about "foodie phrases" is in line with what I was referring to also. Oh, and for Robin, naming the animal was not an issue. As a kid we had 2 cows we raised, and a huge garden. Dad didn't want us to be too "city-fied". Their names were Icebox, and Deepfreeze, because that is where they would end up!! LOL

Ribeye Sandwich
Seared ribeye steak served open-faced on a toasted Italian roll and dressed with lettuce, tomato, and grilled onion and jus by request, with steak fries or chips. (Stone Cross Farms)

Nice Ronnie. I have seen many places just name the item after the farm. Stone Cross Farm Pork Belly Sandwich, or Ashbourne Farm Bacon Burger etc.

I agree that the overly flowery descriptions are goofy.

The deal with menu printing and savings has to do with the Kentucky Proud program run by the state. They offer cash back incentives on menu printing and marketing for mentioning local farms used by the kitchen. It's a good program and has helped us get in and compete with larger food distros by offering something to even out their cost advantage.