Dundee restaurant serves "hyper-local" food

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Tuesday, June 05, 2012

Paulée, a new restaurant in Dundee, identifies as a "hyper-local" seasonal restaurant, and will raise much of its own ingredients.

The brainchild of James Beard-nominated Chef Daniel Mondok and sommelier Brandon Tebbe, Paulée offers a two-room restaurant — one with a formal, upscale vibe and the other a casual where “muddy boots” can be worn — that has a menu shot through with uber-local food sources. With a French-American theme, Mondok and Tebbe teamed up to try to prove that quality ingredients don’t have to be accompanied by a “stuffy” atmosphere.

In a Portlandia-ish effort to embody the farm-to-fork movement, the restaurant sources nearly all meat and produce from local farms and ranches. Paulée plans to eventually grow its own produce in nearby plots, including a one-acre garden next to the restaurant.

Read more at Sustainable Business Oregon.

{biztweet}local food{/biztweet}

 

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Old power works like a currency. It is held by few. Once gained, it is jealously guarded, and the powerful have a substantial store of it to spend. It is closed, inaccessible, and leader-driven. It downloads, and it captures.

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