IN THE KITCHEN
Mother-and-daughter team Lynn Tripp, 57, and Olivia Tripp, 25, have a lot in common: The elder Tripp is an associate professor at Johnson & Wales University in Providence, the daughter a 2014 graduate of the school with a degree in culinary nutrition. In October, they partnered to run The Farmers Table in Plymouth, a small café-style restaurant, designing a menu reflecting their farm-to-table culinary philosophy. Lynn Tripp once ran The Wine Cellar and Dessert Bar in Plymouth, and was a food scientist for Ocean Spray for 10 years, allowing her to “know the science of cooking,” she said. Her daughter worked as a chef and nutritionist in New York City; her boyfriend, Marty Brent, works with the Tripp team to run the restaurant. The Farmers Table is open for lighter-fare breakfast and lunch, and small-plate dinners Wednesday through Friday. It also offers “What’s for Dinner?” take-home specials for two people ($20) which changes weekly, and has included slow-braised St. Louis-style ribs and whole roasted chicken. “Our goal is to see that prepared-meal component pick up, along with our catering,” Lynn Tripp said. “We like the idea of this being a place for the community to meet, where you run into friends as you’re picking up dinner.”
Lynn Tripp has put a lot into her new endeavor. That includes one of the antique tables she had at home and brought in to complement others she’d bought to decorate the space at the restaurant that features towering windows, barn-board walls dividing the 30-seat dining area and kitchen, high ceilings, and various farm tools leaning against walls.
It’s a bit out of the way, tucked within the new Redbrook housing development, which has plans to build up to 1,200 homes over the next decade. Meanwhile, there’s a huge new YMCA across from The Farmer’s Table, ensuring a steady flow of breakfast and lunch customers, according to Lynn Tripp, who also expects to start hosting cooking classes this year. Tripp grew up cooking and likes the communal nature of her new business. “Dinner was an event every night at home, with candles and cloth napkins,” she said. “It was engraved into our family. Food is what brings everyone together, and we want to have that feeling here.”
ON THE MENU
Nearly everything on the menu reflects the season and is made in house or bought locally, including Wareham-based Jim’s Organic Coffee. The small-plates menu served Wednesday to Friday nights is a great place to get a literal flavor of what the Tripps do, creating a variety of dishes with what they have readily available. One night that was a delicious dish of gorgonzola-stuffed dates ($10), oven-roasted and wrapped in bacon; small but filling homemade Italian meatballs ($10) in marinara topped with shaved parmesan cheese and served with fresh hearth bread; a very tasty bowl of turkey chili ($7) with thick chunks of bird, along with three kinds of beans, onions, celery, and a just-right kick of chili powder; and smoked salmon salad ($14) with roasted red and golden beets. Desserts include homemade pies, cupcakes, cookies, and fruit cups.
Breakfast here includes items such as granola served with yogurt ($7) and quiche of the day ($7). Typical lunch fare is smoked butternut squash soup ($7); vegetarian chili ($7); a variety of sandwiches ($6-$10); and salads ($9-$12), one version being made with cranberries and Great Hill Blue cheese from Marion-based Great Hill Dairy. The Farmers Table also makes pastries, including a range of seasonal fruit pies that sell for $15-$20 each, and can be ordered ahead of time for pick up.
The Farmers Table, 1 Greenside Way, Plymouth, 508-224-2400, www.farmerstableplymouth.com.Paul E. Kandarian can be reached at email@example.com.