Sidney’s at Lanier Island’s Resort
From Georgia farms to Lanier Island forks
By: Rachel Pillow
The farm-to-table concept – or “farm-to-fork” as Chef Michael Klein and Chef Richard Sykes of Sidney’s at Lanier Islands like to call it – has become so trendy in recent years that it is almost a cliché in the restaurant industry. So, what does this often-overused term actually mean and how can consumers tell if a restaurant is just dishing up buzzwords or just-foraged greens from down the street?
In my opinion, a true farm-to-fork restaurant should use 80-85% local and fresh products,” said Sidney’s Head Chef, Richard Sykes. He explained the purpose as a trickle-down effect: one that starts with the environment, then a commitment to sustainable farming and then the benefit to consumers. “It’s supposed to benefit everybody,” he said.
Sykes comes from a rich culinary background of fine dining in Georgia, but for the first time, has had to focus on directly developing and fostering personal relationships with food growers. “With this farm-to-fork concept you have to be able to build relationships with a lot of regional vendors: to keep the food local, to keep it fresh and seasonal… that has probably been the biggest challenge for me, but I’m embracing it,” he said. Because of the popularity of locally sourced dining, many regional farmers are committed to stocking Farmer’s Markets or grocery stores like Publix and Kroger – because even the large retailers have caught onto this movement.
While all of Sidney’s produce is Georgia grown and local farms are listed on the menu, they were very candid in their approach and the fact that they will branch out of state at times; all the while maintaining a commitment to supporting regional and sustainable food providers. One such example is their roasted Wreckfish – a deep-water, Atlantic fish that inhabits caves and shipwrecks (thus the name), caught off the coast of South Carolina. The Sidney’s menu will always stay true to its Southern roots by keeping the food pure and identifiable by the Southeast region in which it’s derived from. Even their BLT pays homage to the South with the addition of aged white cheddar, delicious smoked pork belly, crispy tobacco-style onions and a buttermilk pesto ranch dressing.
“The menu in front of you is just a week old,” said Sykes. And while it continues to evolve and adapt depending on what’s in season, there is one menu item that will stay forever. “The fried green tomato. I try to do it a little differently every time but I can’t get rid of it!” he joked. Seriously though, they can’t. Customers specifically request Sidney’s take on the Southern classic: fried green tomatoes topped with Beecher’s handmade white cheddar pimento cheese and a Georgia pecan, peach chutney.
“We are a destination resort and there are a lot of people who visit that aren’t from our area or even the Southeast region,” said Lanier Islands Culinary Director, Chef Michael Klein. “I’ve always felt that it is important to recognize what makes us unique here,” he said. “Aside from being on a lake, which is unique in and of itself, we have the farms the hills, all the different climates that exist in Northeast Georgia – and all of that is tied into the food that’s grown, the food that’s produced and the people who cook it,” he explained. Sidney’s Restaurant at Lanier Islands is saluting its namesake and historical poet, Sidney Lanier, by honoring their history, respecting the environment and by proactively tending towards our future. And if we can join them by enjoying delicious, local cuisine, then I say: more power to us all. Hand over that farm-dusted fork!
