MARION -- The "farm-to-table" trend has found its way to Southern Illinois and it's proving to be popular with diners.
The third -- and final -- "Farmers Market" buffet was held at Marion's Kokopelli Golf Club on Saturday evening and the constant flow of diners during the two-hour event suggested that the 150 or so attending like the idea of locally-sourced food.
"We've done three events and they've been very popular," said general manager David Hays.
Hays said preparing the fresh food brings back memories.
"It reminds me of my grandma," he said. "I remember sitting in a garage on 90-degree days to shuck corn and snap beans."
Hays also said there's nothing like local flavors.
Preparing the locally-sourced food requires more work, but it's a "labor of love" that Hays and his staff enjoy bringing to the patrons.
Saturday's buffet featured a variety of local products, including pork from Gary Tretter of Murphysboro, peaches from Lipe Orchards, and Rendleman's apples. There was also locally sourced beef, sweet potatoes, squash, tomatoes, cucumbers, and sweet corn.
Sean Koller, who works as a server at Kokopelli, said he has heard nothing but positive comments from customers about the series of farmers market buffets.
"People love it," he said, noting the numbers have gone up with each event.
Linda Dudley, a diner from Pittsburg, agreed.
"It's very, very good," she said.
Although Dudley is a frequent guest at Kokopelli, Saturday was her first visit to the farmers market buffet.
"I'll come again," she said, as she prepared to enjoy her apple bread pudding dessert.
Jo Davis of Johnston City was also a first-time guest at the event.
"I really like it," she said.
Another popular Marion restaurant has taken the concept a step further.
"My claim to fame is that we have developed a commercial farm operation to raise our own beef," said Jeff Diederich, owner of The Hideout.
Diederich owns two farms south of Marion and leases additional land, totaling about 300 acres in production.
"We can literally take you to the farm and show you the cattle," he said, something he occasionally does for school and civic groups.
His staff is also required to spend time on the farm learning about the process used to bring meat to The Hideout.
He said that raising his own beef allows him to control the feed and care of animals.
"You can't control those by buying from someone else," he said. "Our objective is the highest quality meat we can get."
Diederich said the feed is controlled and his animals get no hormones or antibiotics.
"Obviously, if an animal gets sick, we treat it," he said. "But when an animal requires an antibiotic, it is treated, cured, and sold off. It's not part of our beef production."
Diederich said when it's time to process, the animals are shipped to an FDA processing center in St. Louis, where it is processed into quarters. Those are held and aged for 21 days. His staff hand cuts the meat each morning.
In addition to the beef, Diederich has added a flock of sheep.
"Starting in the spring, we'll have lamb," he said. He has also added beehives and will begin producing his own honey.
"We're expanding beyond beef," he said.
