TDN Weekend December 2016 Issue 9
Issue link: https://www.e-digitaleditions.com/i/974613
It perhaps shouldn't come as a surprise that when a group including three physicians would come together to open a restaurant, healthy, organic offerings would be a top priority. At the Castle Farms Restaurant at The Kentucky Castle, Danny Bramer and his partners–with head chef Jason Walls in the driver's seat–are in the process of creating the ultimate farm-to- table experience. "We think it's super important to know where your food comes from, so our goal here is to grow as much as is humanly possible on the farm," Bramer said. "We truly believe that you're not only what you eat, but you are what you eat eats. A lot of people think food comes from a grocery and that's just not true; food comes from a farm." The Kentucky Castle property purchased by Bramer and partners last July includes 60 acres, and already on-site are chicken coops, beehives and a certified organic garden. Plans are in place for a paddock for the Castle Farms "flerd" of goats, sheep and cattle. A pond will be dug for aquaculture, and plans are in place for Castle Farms to try to grow its own truffles. "Next month, we're flying in a PhD from Oregon," Bramer said. "Oregon is one of the best soils in the world to grow truffles, but what most people don't realize is that Kentucky is one of the other best places to grow them. We're flying them in and we're going to set up an event around that; how to prepare them, and the nutritional value of them. Hopefully in about four years we'll have some good truffles.