Tomorrow the Red & Black is running a story on “Eat Local Week.” Apparently Farm 255 is at the forefront of all of this so I went there and was able to get some photos of the food they were preparing.
The main idea behind the story is that Farm 255 and other restaurants will feature items on their menu from local farms.
Anyways, click here to see all the photos or “Continue Reading” below.
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| A bowl of Shrimp Bisque at Farm 255 in Athens, Ga. It is served with creme fraiche and thyme and costs $7. |
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| The announcement board at Farm 255 in Athens, Ga. on September 19, 2007. |
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| The “Veg Plate” at Farm 255 in Athens, Ga. waits to be served to a customer. The plate comes with grilled squash, okra, jerked seitan with minted brown rice, salad, eggplant caponata, falafel and tahini dressing. The dish is $14. |
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| Chef Jerrod Sellers, 21, chops grilled eggplant at Farm 255 in Athens, Ga. |
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| An unfinished Tagliatelle at Farm 255 cooks on the range while Michael Walker, 26, sprinkles the dish with seasonings. |
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| A plate of Fried Green Tomatoes at Farm 255 in Athens, Ga. The dish is served with a creamy caper dressing and cost $7. |
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| Two potatoes poke out of a box at Farm 255 in Athens, Ga. All the food prepared at Farm 255 uses ingredients produced locally. |
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| A stack of grilled eggplant sits on a cutting board next to a chopping knife in the kitchen of Farm 255. |
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| A finished plate of Tagliatelle at Farm 255 in Athens, Ga. The pasta is served with grilled squash, eggplant, Grana Padano, and cream. The dish is $11. |
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