Field Fresh at Farm Provisions
Writer Amanda Christmann
Photographer Bryan Black
If summer heat has got you down, a taste of the Valley has moved to the cool pines of Prescott. Just an hour or so from Phoenix, Chef Ryan Peters and his wife Brittany, who kept crowds coming to Tonto Bar and Grill, have opened the doors to Farm Provisions, one of the newest farm-to-table ventures in a growing list of restaurants focused on fresh, local fare.
In just two short months, even the most discriminating diners are crowing about Farm Provisions.
Located on downtown Prescott’s Montezuma Street just a block from courthouse,Fdi Farm Provisions’ trendy industrial décor feels modern and clean. Garage door windows and sleek, black metal surfaces are anchored by warm wood accents.
Special care has gone into choosing just the right combination of rustic and contemporary. Mason jars mingle with clean, white serving dishes, and fun farm-inspired artwork and bucolic sprays of dried flowers cover the walls.
The menu is the real star of the show. Formally trained at Scottsdale Culinary Institute/ Le Cordon Bleu, the Ohio native has managed to add his personal signature to traditional dishes, much as he did at Tonto Bar and Grill, creating unexpected twists on old favorites.
Peters eschews pre-packaged ingredients, and instead opts for locavore approach. He sources ingredients from nearby purveyors, including Whipstone Farm, Nowhere Farms, AZ Grass-Raised Beef, Mt. Hope, Crows Dairy, and many more. Pasta is made by hand, and sauces are produced in the kitchen.
Options change by the season, just the way they have for generations of ranchers and farmers. While there is no doubt the entire year will be filled with fantastic choices, this summer’s offerings are clearly a hit among diners.
Deviled eggs are deep fried and served with maple peppered bacon jam and sriracha crème fraîche.
Peters’ “Not Your Mom’s Chicken Pot Pie” features a heavenly flaky crust with roasted all-natural chicken, mirepoix, fresh peas and rosemary thyme veloute.
Heritage Pork Tenderloin is served with asiago herbed polenta, roasted baby heirloom carrots, bacon onion marmalade, and Arizona apple cider rosemary gastrique.
There is also a gorgeous selection of bountiful salads, and an impressive list of vegan and gluten-free options that won’t leave alternative diners hungry.
The menu is rounded out nicely with a solid selection of domestic and imported wines, handcrafted signature cocktails and refreshing craft beers.
While Peters’ work is behind-the-scenes, it’s his wife, Brittany, who holds it all together at the front end. A Cave Creek native, she brings with her a wealth of knowledge in everything from wine and beer pairings to event coordination.
Customer service is just as important to the two as putting delicious food on the table, and Brittany runs a tight ship. They’ve hired and trained employees who take pride in their work, and who truly care about their customers’ experience—not a small feat for a new establishment.
It’s all part of their motto “simple food elevated,” and diners are loving it.