BEN BEBENROTH
BEN BEBENROTH

Ben Bebenroth

In the culinary world, the term "farm-to-table" can often be a cliché description used to acquire a hipster seal-of-approval. But, what if the table you were eating at was actually on a farm? Chef Ben Bebenroth knows a thing or two about legit farm-to-table dining. After all, he owns a farm.

In the culinary world, the term "farm-to-table" can often be a cliché description used to acquire a hipster seal-of-approval. But, what if the table you were eating at was actually on a farm? Chef Ben Bebenroth knows a thing or two about legit farm-to-table dining. After all, he owns a farm.

Many might say that Bebenroth, a native of Cleveland, is a bit of an overachiever. After graduating in the top 10 of his class from Johnson & Wales University, he went on to cook in some of the best kitchens in Charleston, SC and Northeast Ohio. Over the years, this up-and-comer has been featured in major media like the New York Times, while winning awards like "Best New Restaurant" (Cleveland Magazine).

But, he doesn't let the success go to his head. Bebenroth is a bit granola. His cooking style revolves around his love of serving local, seasonal foods. The real stuff. The good stuff.

That's why in 2006, he founded Cleveland-based Spice Catering Co., which was created to serve sustainable, homegrown food at upscale events across the region.

Little did he know, however, that Spice would earn its own cult following due in large part to his Plated Landscapes, a farm-to-table dinner concept designed to connect Cleveland foodies with small family farmers.

The concept grew into his widely popular Spice Kitchen + Bar, a brick-and-mortar restaurant that opened in the Gordon Square Arts District in 2012. The restaurant, which is known for its unique and seasonal menu items (the cocktails are divine, too!), gets all of its food from local, sustainable sources—including his own farm.

In 2014, Bebenroth acquired Spice Acres, a 13-acre Countryside Conservancy farm in the Cuyahoga Valley National Park. He, his head chef and farm manager grow everything from ginger and figs to tomatoes and cucumbers—all GMO free. Better still, he hosts events and tours right there on the farm for discerning diners.

Now that's what we call "farm-to-table."

 

 

 

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