Florida Farm to Table: An Evening of Fresh Flavor

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Florida Farm to Table: An Evening of Fresh Flavor
PHOTO COURTESY DENISE CLONTS OF BIG DADDY'S FARM<br> FRESH — An example of the bounty of vegetables that are grown at BigDaddy’s Farm in Oviedo. Attendees of the April 16 “Florida Farmer Showcase… With Wine” dinner enjoyed fresh seasonal crops, including fennel, celery and Italian flat beans direct from BigDaddy’s Farm. BigDaddy’s Farm is one of more than 10 Florida farms and purveyors whose locally sourced delicacies were featured in the April 16 dinner organized by sommelier Carol López-Bethel of Swirl Wine Consulting, Salted Goat restaurant owner Kat Aymar and executive chef Stopher Condry.

On April 16, guests of the “Florida Farmer Showcase… With Wine” dinner were treated to a bevy of local produce and protein, hosted at The Salted Goat restaurant, located at 2 S. Charles Richard Beall Blvd. in DeBary.

The seven-course meal, presented by The Salted Goat’s owner Kat Aymar and executive chef Stopher Condry, was paired perfectly with a wine selection curated by wine consultant and sommelier Carol López-Bethel, of Swirl Wine Consulting.

Aymar, Condry and López-Bethel worked together to craft a flavorful pairing that illustrated the fresh and bountiful options that are available to those who are looking to support local farmers, restaurants, and locally owned businesses located in Volusia County and surrounding areas.

The April 16 dinner highlighted more than 10 Florida farmers and purveyors whose locally sourced delicacies can be enjoyed on a daily basis at The Salted Goat. 

López-Bethel recounted how she learned from a friend that Aymar was interested in running her business based around utilizing “clean, natural, largely organic or sustainably grown food from close by,” and Aymar needed some help in crafting a wine list that would complement the restaurant’s menu.

López-Bethel described the professional growth and creative fulfillment that can accompany collaborating with fellow passionate and driven individuals. “The wine list [at The Salted Goat] is probably one of the things I’m most proud of, that I’ve done since I’ve been in the business. It is not only eclectic, but it is largely organic, sustainable… and works well with [Aymar’s] food,” said López-Bethel. “Clean food, clean wine… it was a joy to do.” 

“It was the beginning of a match made in heaven I would say, because we share that interest, and I have watched her grow,” said López-Bethel of Aymar.

Aymar’s career evolution has taken her from Florida Gulf Coast clam farmer and purveyor to restaurateur in a few short years. 

“Clam farming came into the picture in 2018 – that’s when we really started putting the idea into action – coupled with my background in environmental studies. I have an education in environmental management, and clam farming is such a sustainable endeavor. It cleans up the waters, it’s a very sustainable protein source,” said Aymar. “While we were clam farming, the pandemic happened, and our first harvest came up. We didn’t have connections with processors… we were out of luck when it came to selling our clams.”

“We had to pivot very quickly and figure out how to sell them directly to consumers and to restaurants themselves. So we established a restaurant route… we created a distribution company from our clam farm, and met some really cool chefs along the way… and I’ve always had this idea of having a restaurant,” said Aymar. 

Aymar’s varied professional experiences help inform an appreciation for the symbiotic relationship between local farmers and retail or restaurants.

While Aymar no longer owns the clam farm, she still has direct ties to the Florida shellfish industry. In fact, as Beacon staff caught up with Aymar following the April 16 dinner showcase, she was on her way to pick up a fresh batch of Gulf Coast Yankeetown oysters for The Salted Goat’s weekend raw bar. 

Aymar described how, as a restaurant owner, she wants to help bridge the gap between chef and farmer and has a goal of “getting [a product] from a farmer to the chef that makes sense for both business models. I’ve seen both sides, and I’m trying to connect the dots here,” said Aymar. 

“Kat is a relationship builder. That is very intentional – in keeping relationships and keeping the farms going. Her idea was to find a way to create a market for local vendors through her own business and extending that to others as well,” said López-Bethel.

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