Its not often I am asked to forge for my own meal. OK...well....ever.
Here I am on a 25 acre farm, following a man I just recently meet Chef Adam Navidi. We are there to get dinner.
Farm to table gets kicked around a lot in the food world. Recently a few exposes have been done proving what a sham it is at some restaurants with the products coming thousands of miles away.
Meanwhile I'm picking tomatoes 10 minutes from Navidi's place in Yorba Linda. We need a lot of them and I guess I'm good at picking cherry tomatoes (or free labor).
The farm which uses aquaponics is nothing short of amazing. Navidi is growing almost everything he needs for his restaurant Oceans and Earth here. Some produce uses 1/10th the water needed than conventional growing methods.
Using a system where fish provide the nutrients for the plants, Navidi's farm has almost no waste. No harmful chemicals. Everything gets used. If you go to his restaurant you can eat one of the tilapia he raised himself at the farm as fish and chips.
The man can cook too. Navidi is a old hippie who just so happens to be talented with food. Some of his cooking techniques are unusual but in the end they work.
Everything at Oceans and Earth is gluten free. Most everything is organic. Navidi tries to go for natural so much he actually owns a stake in a ranch where he sources some of his meats.
What should you try here? Well nothing seems to be bad. Navidi apparently changes the menu frequently.
Seafood really shines here. I was told the excellent pan seared sea bass is so popular there would be rioting if it was taken off the menu.
Really Oceans and Earth is worth going to try and get a little of Chef Navidi to rub off on you. It makes you think a little more on your impact on the world. It's just a plus that you can do it in a delicious way.
20305 Yorba Linda Blvd., Yorba Linda
|Some of the fish being raised on the farm|
|Gluten free burger|
|Skirt steak on a hot rock|
|Duck with mustard green puree|
|Seabass with basil mashed potatoes|