Daniel Fox, chief chef  of the Madison Club in downtown Madison believes that supporting  the local economy and rural community is a big deal - and he's doing more then just talking about it!

 

In an interview with Pam Jahnke, the executive chef said that providing locally produced food items on your menu is more then just marketing.  Fox says as a chef, he notices a quality difference, and it also allows him a lot of flexibility in what will be featured at the Madison Club.  How serious is the "foodie" nation?  Serious enough for an upscale restaurant in downtown Madison just blocks from the capotol to dedicate some of its own prime real estate to growing their own.

 

Fox told Jahnke that aside from a patio garden that they have on their downtown property - the Madison Club also grows and manages an acres' worth of garden produce at Fountain Prairie Farm in Fall River.  It doesn't stop at garden produce either.  Fox and other Madison Club staff members also make the 40 minute trek north to Fall River to manage 7 pigs, 10 goats, 200 meat chickens, 25 lambs,  15 ducks and 30 geese - all being raised for the Madison Club's use! 

 

Fox said its been interesting to watch the Madison Club staff come together over this project.  "I'm not a farmer but this has been an extremely pleasant surprise.  I always tell the farmers I work with that I have peers in Madison but I have to come to the farm to really learn." Fox and three other chefs from Madison restaurants will be preparing some locally grown food during an on-farm event in Argyle, Sunday, July 18th  from 11-3 pm at Jordandal Farms in Argyle.  Fox has had a long standing relationship with the farm couple, and is excited to be back for a working visit.

 

"It's great that people will be able to come out and see where their food comes from - how clean it is, and how everything is done," according to Fox.  He says its all about creating an attractive learning experience for todays consumers. Being able to prepare a meal at the farm allows for the full connection. 

 

Make your reservations for the event at reapfoodgroup.org.  Entry is $20 per adult, $12 for kids under 12, and kids under 3 get in free.

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