NEWPORT BEACH, Calif. – From farm, to table, in a slightly different fashion. Chef Rich Mead’s dining space at Farmhouse at Rogers Gardens serves a different purpose nowadays.
“We had this beautiful outdoor restaurant, flowers, and you know sitting on the patio. It was just so pretty it was so wonderful. In essence we just turned the dining room into part of the kitchen” says Mead.
Like many restaurants and businesses, Farmhouse has been forced to adjust during a difficult time. In addition to providing takeout options, Chef Mead picks up fresh produce from the Santa Monica Farmer’s Market to prepare and sell bi-weekly produce boxes for local customers.
“Everything in this whole thing has got to be something that, it’s a challenge you push through, and in some sense you know it’s exciting to come up with ideas that work,” said Mead.
The items vary from week-to-week, but are generally packed with leafy greens, potatoes, tomatoes, and sometimes a surprise vegetable or two. It is a way for Mead to maintain work for some employees, while also supporting local farmers he has been close to for years.
“These guys are family. We’ve all known each other forever and we’ve worked together and they sweat, I sweat. They’ve made me a better chef, and hopefully they’ve probably made me a better person to a certain extent,” said Mead.
But he won’t sugarcoat the harsh realities of the pandemic.
“Before this happened we had about 100 people working with us…and we’re down to 17,” Mead said. “There are days you sit out there and you feel like you want to cry. And, when you laid off all the people that was really hard.”
But he is doing what he can to keep his team and the community together. Farmhouse has increased its number of produce boxes each week. On this day, 120 customers will pick up their boxes.
“You know everybody is looking for the community, and we’re trying to create a community. You have friends through the years that have eaten in your restaurant, and you have friends because I live around here. And people drive up and you get a chance to say hi, and see what they’re up to,” said Mead.
After all Mead says relationships are what the hospitality industry is made of.