Giving Thanks - Farm-to-Table

By Mara Papatheodorou, Your Tastes & Traditions Expert

‘Tis the season to be thankful. November 1621 is when the first Thanksgiving meal took place in Plymouth Massachusetts. Governor William Bradford organized a “giving of thanks” celebration to honor the New England Colonials successful transition to the New World. He invited the neighboring Wampanoag Indians to join the meal as a thank you for teaching the Pilgrims how to cultivate and harvest the land for food and crops. Then like now, it was an abundant feast but at that first gathering there was no turkey, stuffing or pumpkin pie! The sharing of delectable dishes lasted three days and guests ate what they sowed, caught and hunted. Fare included lobster, rabbit, chicken, beans, eggs, corn, mushrooms and onions. Hence the start of the Farm-to-Table movement!

Today, that concept is thriving. Chefs eagerly source the purest of pure and the freshest of fresh ingredients from farmers, fishermen and purveyors to cultivate and create their culinary sensations. We wish you a Happy Thanksgiving!!

For a modern and inspirational seasonal dish, check out this month’s featured spotlight with Executive Chef Jason McClain. His Chef’s creation includes lobster, corn and chanterelle mushrooms just like the first farm-to-table celebratory feast!!

As a professional chef, you are guaranteed a perfect outcome for your own Farm-to-Table creation when you use Matfer’s Exoglass® Pelton Spatula, Exal Aluminum Non-Stick Baking Sheet, and Exoglass® Skimmer!


And we’re celebrating with over 200 Prizes and 200 Winners! 

What better way to create your culinary masterpieces than when using Matfer tools in your professional kitchen.  To celebrate Matfer’s Bicentennial there are over 200 FREE Matfer must-haves available as prizes for you!! Enter the Matfer Celebrates 200 Years Contest Today!