Restaurants Harvest Homegrown Eats Slideshow

Two years ago, Guillaume Delaune arrived from France at the Kingsbrae Arms, a circa-1897 country house. Having trained under Roger Verges at the Michelin-starred Le Moulin de Mougins and with stages at La Chvre dOr and La Villa Gallici, he set about incorporating his Provenal roots with the fresh local produce to create his Chefs Garden-Farm-&-Fundy-to-Table dinner menus. Delaune incorporates fresh produce and herbs from the Kingsbrae Arms garden.

"My passion for cooking started when I created my first menus from fish I caught myself. I loved the way my cooking made people feel, enjoying life in its most elemental way," said Guillaume Delaune. The chefs Garden-Farm-&-Fundy-to-Table dinners are open to the public and change daily with the seasons, from Mothers Day weekend in May until early October.

The rotating restaurant inside The Land Pavilion at Walt Disney Worlds Epcot theme park features American fare, some of which is plucked straight from the on-site hydroponic gardens and fish farms.

Diners can take a tour through the Living with the Land attraction and see the source of their meals before tucking into Chip 'n Dale's Harvest Feast, an all-you-care-to-eat, family-style dinner including grilled steak, roast turkey, and a sustainable fish of the day. While guests eat, they can peer out the windows of The Garden Grill Restaurant to see scenes from the Living with the Land greenhouse.

For seven years, Shipwright's has served hearty fare from the farmhouse-cum-restaurant that is surrounded by 3.3 acres of organic garden, animals, and history. The woodwork, windows, and architecture of the farmhouse reflect the workmanship of a time gone by and the soil has never been used for modern agricultural cropping.

Shipwright's name comes from the owners original restaurant location in the village of Tyne Valley, a half-hour west the current location. Shipwrights produces as many of its own vegetables and meats as possible. Some of the restaurant's most popular dishes are its seafood chowder and lamb.

Once a dilapidated finca, La Paloma is the center of activity in San Lorenzo, a small village in central Ibiza.

Situated in a citrus orchard, La Paloma is a family-run restaurant serving Italian fare from March to October. The small menu changes weekly and La Paloma tries to self-source as much produce as possible. The mixed salad from La Palomas vegetable garden and the fillet of steak with balsamic and thyme sauce are popular.

Located next to the Mutianyu section of the Great Wall, The Schoolhouse grows 15 percent of the fresh produce that is used in its restaurant in its 6,000-square-foot kitchen garden, with another 70 percent coming from the local district.

The aptly named COLTERRA (the Latin words collo and terra mean "to cultivate the earth") is the work of chef Bradford Heap, whose lifelong dream was to set a table that would feed the body, mind, and health of his guests. An on-site vegetable garden provides seasonal ingredients for the southern French and northern Italian-inspired dishes that are served on a stone patio beneath a canopy of 100-year-old trees.

Uncommon Ground has Americas first certified organic rooftop farm, which grows vegetables and herbs that populate the contemporary American menu. Uncommon Ground has two locations, one in Wrigleyville and one in Edgewater, that serve breakfast, lunch, and dinner.

Justus Drugstore, a James Beard semi-finalist for Best New Restaurant nationwide in 2007, is a 600-square-foot restored timber house surrounded by a one-and-a-half-acre garden that serves "very modernist cuisine in a very natural way," said executive chef and co-owner Jonathan Justus. The garden is used to source the herbs and greens served in the original compositions, which are conceived and developed in-house by Justus.

The menu changes seasonally, but the pork two ways, served with a savory goat cheese flan and asparagus, is a popular plate. Justus Drugstores commitment to self-sustainability even extends to the bar, which serves house-made vermouths and bitters. All food scraps are composted and oil is turned into biodiesel.

Tsao Yung-sien, owner of the Shanlinmu Chicken Restaurant, converted his farmhouse into a chicken restaurant 20 years ago. He raised his own free-range chickens in the mountains of Yangmingshan in northern Taipei. The house specialty is three cups chicken (, san bei ji), which is chicken simmered in an earthen pot of soy sauce, rice wine, and sesame oil.

The Schoolhouse also sources ingredients from its acre of chestnut trees and other edible shrubs, including apricot, hawthorn, pear, persimmon, and Sichuan pepper, from its properties around Mutianyu Great Wall. The restaurant also purchases foraged greens and mushrooms from its village neighbors. Top sellers like stewed pork belly with chestnuts and the Great Wall burger are served on a terrace overlooking the Great Wall.

"You have to start somewhere to help the world deal with climate change, foods that harm instead of nurture, and the impact of the modern world on rural communities. We subscribe to the basic principles of the Slow Food movement namely sourcing and serving food that is to the very best of our ability good, clean, and fair," said Jim Spear, partner of The Schoolhouse.

Other green initiatives include composting its organic waste, recycling, and energy conservation.

Situated in a citrus orchard, La Paloma is a family-run restaurant serving Italian fare from March to October. The small menu changes weekly and La Paloma tries to self-source as much produce as possible. The mixed salad from La Palomas vegetable garden and the fillet of steak with balsamic and thyme sauce are popular.