The History of Farm-to-Table at Maison May
What farm-to-table means, and why cooking this way is important to Maison May’s owner and head chef
Maison May has undergone quite an evolution since its origins as a full-service farm-to-table restaurant in the Brownstone under a different name, an evolution which many of its loyal customers and neighbors have witnessed and welcomed. Now a full-time café at Vanderbilt and private event space for weddings, bridal showers, birthday parties and everything in between at the Brownstone on Dekalb, it remains a farm-to-table establishment across the board.
In order to give you a well-rounded perspective on what exactly that means, we have decided to interview two people at Maison May about what farm-to-table means to them and why it is important. Catherine, Maison May’s owner, and Armando, Maison May’s chef, both have deep roots in eating and making food that comes straight from the farm – seasonal, local, natural – and they together create the menu at Maison May, sourcing food from local farms.