As the world celebrates Earth Day/Week, we are reminded that at French Meadow every day is Earth Day. From our beginning three decades ago, we’ve made it our mission to engage in ethical practices that reflect our love for the earth and commitment to sustaining our planet’s resources.
A true farm-to-table establishment since before there was even a name for it, we’ve sourced our food from organic farmers we know and trust. French Meadow crafts our signature organic dishes from scratch, and from our hand-made pasta to our fresh sourdough pain levain and farm-fresh vegetables, we communicate through our food the cycle of respect for our shared home on earth.
This is why we say every day is “Earth Day” at French Meadow: With each meal we prepare with love for our customers, we celebrate the earth and our connection to it.
Chef Samantha Jensen brings out brilliant specials this February with something for everyone.
Pictured above (left) is house-made Red Pepper Tagliatelle with Braised Beef, mushrooms, spinach, and peppers in a champagne cream sauce; and (right)Quinoa Stuffed Pepper with braised greens, spiced tomato sauce, roasted cauliflower, and grilled shard stems.
Below (left) is Mediterranean Stone Bass with Barley Risotto, broccoli, kale, roasted micro bulls blood carrots from Dragsmith Farms, and a balsamic tomato sauce; and (right) Stonebridge Farm Grilled Ribeye with Savory Bread Pudding, sauteed greens, caramelized onions, and garlic herb butter.
French Meadow Bakery & Cafe is honored to have received the first 30 Year Award from Larry Schultz Organic Farm & the Schultz family, commemorating our partnership of over three decades. Since French Meadow's beginning, all eggs used and served in our cafe have been from the Schultz family farm's truly organic, hormone-free, free-range chickens. Although "organic" has become a common buzzword, the Schultz farm and French Meadow actually remain committed to the strict organic standards they started with -- long before others had even heard of the term.
As Larry Schultz explains, "Back in the early 80s, organic wasn’t a thing yet, so it was unheard of for a restaurant to seek out organic eggs as Lynn did by reaching out to my mom [Helen Schultz]. My parents have always farmed organically, and Lynn truly pioneered bringing organics into restaurants, so it was a great partnership." Larry took over the organic egg farming when his mother, now 88, retired, and...