Quinn's Blog  

What does it take to be a top restauranteur around the world? The whole food movement is sweeping the country, what's it all about? Daniel Orr is the chef/owner of FARM in Bloomington, IN. This establishment is the result of his work around the world, from New York, to France, to the Caribbean. As a chef, Orr draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training. Orr settled in at New York’s famed French restaurant, La Grenouille. In 1997, as the executive chef at age 34, he earned a three-star review from the New York Times. That same year, Orr published his first cookbook, Daniel Orr: Real Food (Rizzoli). He also created Kitchen D’Orr, a line of ten spice blends perfected in his own kitchen. In 1999, Sir Terence Conran asked Orr to become the executive chef of his first U.S. restaurant: Guastavino’s in New York City. Dani will be releasing a new cookbook later this year on organic foods. www.farm-bloomington.com