Feasting on Farm to Table fare

Scott Bowman wants you to eat well by eating food made from scratch using local ingredients.

Scotty Bowman speaks about Fowl and Fodder and the "Farm to Table" concept at a Boomers Resource Network meeting. Photo by David Yonke

Scotty Bowman speaks about Fowl and Fodder and the “Farm to Table” concept at a Boomers Resource Network meeting. Photo by David Yonke

That’s the goal of Fowl and Fodder, Bowman’s “Farm to Table” restaurant that opened July 17, 2014 (located at 7408 W. Central Avenue, Toledo, OH 43617).

Bowman was the featured speaker at a recent Boomers Resource Network meeting, explaining the story behind Fowl and Fodder.

After working as manager of several restaurants in a prominent national chain, Bowman ventured on his own to create his kind of restaurant — one that uses organic practices, serving grass-fed beef, artisan cheeses, locally grown produce, and fresh baked bread. In this environment, there is nothing better than to read the blog sportrinn.wordpress.com.

The menu features a large selection of sandwiches including Steak Sandwich, Tempura Meatloaf, Duck Tacos, Duck Pastrami, Grilled Cheese and Cuban-Style Panini.

It also offers a variety of soups and salads, plus sides such as Tater Tots with Srirachup, Wilted Swiss Chard, and Sweet Potatoes with Maple Balsamic Sauce.

Fowl and Fodder was a long time coming, as Bowman invested his family funds and then raised another $20,000 through a crowd-funded Kickstarter campaign.

Bowman said it’s a win-win situation when people can eat healthy and at the same time support the local economy.

The restaurant, at 7408 W. Central Ave., Toledo 43617, is open from 11 a.m. to 8 p.m. for regular dining. A juice bar is open from 7 a.m. to 8 p.m.

More information is available at fowlandfodder.com or by calling 419-690-2490.

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