{"id":8933,"date":"2016-06-04T22:18:58","date_gmt":"2016-06-05T05:18:58","guid":{"rendered":"http:\/\/wendyfulworld.com\/?p=8933"},"modified":"2016-06-05T10:17:46","modified_gmt":"2016-06-05T17:17:46","slug":"sustaining-the-planet-one-plate-at-a-time-at-oceans-and-earth","status":"publish","type":"post","link":"https:\/\/wendyfulworld.com\/?p=8933","title":{"rendered":"Oceans and Earth: Sustaining the Planet One Plate At A Time"},"content":{"rendered":"

Long before Oceans and Earth opened its door, Chef Adam Navidi has been planting seeds at his Future Foods Farms in Brea, California. The farm\u00a0produces all organically grown products in a slew of \u00a02,000-4,000 square-feet greenhouses and is one of the largest aquaponic farms in the state. If you have visited the local Farmers Markets, chances are you have purchased produce from his farm.<\/p>\n

\"\"Many restaurants talk ‘Farm-to-Table’ or even ‘Ocean-to-Table’ but few have walked the walk like Chef Adam. He is not only an Award-winning Chef but also a Food Writer, Organic Advocate and Mad Scientist- I mean Innovative Scientist! He\u00a0is the first chef to use the sustainable growing method known as \u2018aquaponics\u2019 in his farm and restaurant.\u00a0\"\"I don’t normally eat farmed fish, especially Tilapia because most fish farms use antibiotics and pesticides among other things. You don’t have to worry about that here. Chef Adam has designed and built a sustainable system that these fish feed only on pure aquaponic-grown Duck weed. Once you taste the fish, you will understand why their meat is so delicate and clean.
\n\"\"\"\"“Aquaponics is the most sustainable farming practice in the world: the cleanest and most efficient environmental farming in the world. Yields are five times higher than conventional soil gardening.” Chef Adam has created and patented a couple of systems that are the most water-conserving systems in the world currently.\u00a0\"\"\"\"\"\"The Salad ‘Bar’ you see here uses only 1 gallon of water per head verses a conventional soil farming which takes about 10 – 15 gallons per head.<\/p>\n

I was in total awe of the amount of plants and vegetables grown here by a one full-time person (Chef Adam) and a couple of his part-time helpers. Every day is started at his farm before he heads to his restaurants later in the afternoon, bringing with him all the fresh harvest.\u00a0\"\"That was exactly what we did, after the tour of the farm, we headed back to the restaurant for a 7-course wine-paired dinner extravaganza!
\n\"\"Tasting of Tides<\/strong><\/p>\n

Foods Farm Tilapia & Ocean Rose Abalone Ceviche\/Greenhouse Tomatoes\/Wild Clover<\/p>\n

Crab Croquettes\/Lobster Grass\/Moss Rose Aioli<\/p>\n

Seared Sea Scallop\/Seaweed\/Orange Ginger Reduction<\/p>\n

Tidepool Sea Urchin\/Stinging Nettle\/Hope Ranch Mussels\/Seaweed\/Mugwort Stock\/Lobster\/House Gluten-Free Twig<\/p>\n

\/Decoy Sauvignon Blanc\/<\/p>\n

\"\"\"\"Future Foods Farm Salad In Backyard Grapefruit<\/strong><\/p>\n

Baby Butter Lettuce\/Avocado\/Saffron Shrimp\/Shrimp Chicharon<\/p>\n

\/Cakebread Chardonnay\/<\/p>\n

\"\"Pan-Seared MSC Chilean Sea Bass<\/strong><\/p>\n

Greenhouse Basil Mashed Potatoes\/Caramelized Shallots\/Red Wine Reduction<\/p>\n

\/Justin Cabernet Sauvignon\/<\/p>\n

\"EarthOcean-77b\"<\/p>\n

Duck Over Wild Mustard Fields<\/strong><\/p>\n

Duck Confit Leg & Breast\/Duck Blood Pate\/Fig Glaze<\/p>\n

\/Cakebread Merlot\/<\/p>\n

\"\"Evolution Burger<\/strong><\/p>\n

Grass-Fed Bison\/Aged Cheddar Cheese\/Tomato\/Onion\/Lettuce\/Wrapped in Gluten-Free Pastry<\/p>\n

\/Stgs’ Leap Petite Sirah\/<\/p>\n

\"EarthOcean-87b\"<\/p>\n

Hot Rock<\/strong><\/p>\n

Native Pink Peppercorn Akaushi Kobe Sirloin\/Avocado Chimichurri\/Lava Sauce<\/p>\n

\/Chateau Montelena Zinfandel\/<\/p>\n

\"\"Sweet Memories<\/strong><\/p>\n

Pie Surprise<\/p>\n

\/Porto Kopke 10 Year Old Tawny\/<\/p>\n

\"\"This was a dining experience like no other. It was both educational and delectable. Lucky for me, Oceans and Earth is only 4 miles away from home. I love the idea of supporting my local business and eating amazing food!<\/p>\n

Many thanks to Chef Adam Navidi and his entire staff for their hospitality! I invite you all to come join me for a night of Eat, Drink and Be Merry!<\/p>\n

Oceans and Earth<\/strong>
\n20305 Yorba Linda Blvd.
\nYorba Linda, CA 92886
\n(714)970-7027<\/p>\n

\"Oceans<\/a><\/p>\n

Visit and like my FB page<\/a> for more current event updates. Follow me on Twitter<\/a> and Instagram<\/a>.<\/p>\n

\"MydoTerra\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Long before Oceans and Earth opened its door, Chef Adam Navidi has been planting seeds at his Future Foods Farms in Brea, California. The farm\u00a0produces all organically grown products in a slew of \u00a02,000-4,000 square-feet greenhouses and is one of the largest aquaponic farms in the state. If you have visited the local Farmers Markets,...<\/p>\n","protected":false},"author":1,"featured_media":8963,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"pp_embeds":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1000],"tags":[1232,772,1234,1233,1048,1230,278,1231],"class_list":["post-8933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media-tasting","tag-aquaponics","tag-farm-to-table","tag-future-foods-farms","tag-hydroponics","tag-non-gmo","tag-ocean-to-table","tag-organic","tag-sustainable"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t