Farmer’s Table Promotes Healthy Eating With New Elixirs


Staff report

Not everyone wants to drink alcohol during a lunch meeting or even dinner.

And with more folks skipping soda, Farmer’s Table staff wanted to come up with a way to keep their bartenders busy and their health conscious guests satisfied.

The result: apothecary-style elixirs.

The six healthy beverages are packed with fresh herbs and produce, most of it locally sourced. Some herbs are grown on-site and are picked fresh from the herb garden.

The drinks are served in glass beakers and those wishing to indulge with a splash of alcohol can do so at no additional charge.

Elixir options include:

The Essential blackberry, raspberry, fresh rosemary leaves, aloe vera, cold-pressed beet, carrot, apple, ginger and lemon juices ($9)

Sunny Day mango, pineapple juice, aloe, coconut water, lime juice, turmeric, black pepper, cilantro ($9)

Cuke of Earl smashed cucumber, coconut water, plant chlorophyll, mint, lemon juice, agave nectar ($9)

The Remedy raspberries, blueberries, mint leaves, pomegranate juice, lemon juice, green tea, agave, splash of club soda ($9)

What’s Up Doc carrot juice, pineapple juice, mint leaves, aloe vera, agave nectar, turmeric, ginger, lemon juice, apples ($9)

One in a Melon blueberries, raspberries, mint leaves, agave, aloe vera, cayenne pepper, coconut palm nectar, cold pressed watermelon and lemon juices ($9)

Co-owner and founder of Farmer’s Table Joseph Giannuzzi said the sales of the non-alcoholic drinks are nearing the amount of alcoholic beverage sales.

To pair with the fresh drinks, chef and culinary director Michael Schenk, creates health conscience dishes that use two-thirds less salt than other restaurants, no cream or butter and no deep frying or microwaving.

Menu items appeal to all types of diets including vegan, gluten free and any allergies. Produce is 100 percent organic and seafood is sustainably caught, captured or raised.

Lack of butter or cream doesn’t mean flavor profiles are compromised. During a recent media dine to taste the elixirs, several menu items were served.

Buffalo caulifower “drumettes” appetizer packed a punch of heat and were vegan and gluten free. ($11)

While not vegan, the maple pepper glued baby back ribs were gluten free and a table favorite. ($15)

For main dishes, the rainbow trout was the favorite. Served with a red beet horseradish sauce, the flavor combination of the delicate fish with the slight heat from the horseradish and sweetness from the beet was a well-rounded healthy meal. ($25)

Farmer’s Table is open breakfast, lunch, mid-day and dinner. The restaurant also has an express area where you can take home prepared meals that are vacuum sealed and can last up to three weeks in your refrigerator or a year in the freezer.

Some items are from the menu and others are exclusive to Farmer’s Table Express.