By Terry Kovarik
Farm to table restaurants are a new and increasingly popular concept. But even in areas like the Door Peninsula, where farming is big business, such eateries can be limited in number and menu. Kate Sheperd Utziner is co-owner of Kick Coffee in Sturgeon Bay. She’s offered locally made cheeses, locally raised beef and locally grown produce at the restaurant this season. But unlike other restaurants that bring in produce grown nationwide, local farm to table eateries and their customers need to go with what’s seasonal.
Utzinger has contracts with three community supporter agriculture suppliers for produce. She also works with locally raised meat and locally produced cheeses, which allows for consistency on her menu offerings.