The local-based menu at Tao Yuan is varied, exciting, and last week, executive chef Cara Stadler discussed the thought process behind her kitchen in a talk with the Bowdoin Food Co-Op.
When considering one ingredient over another, Stadler spoke of balancing both availability and price. Those savoring the dumpling appetizer or the duck confit may pay little attention to the journey from farm to plate, but it is a major concern for a restaurant owner as environmentally conscious as Stadler.
Given the difficulty of growing in Maine’s winter season—just look outside—many restaurants source food from places with milder climates like California.
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