Farm to Fork.  Everything we consume should be that simple!  I was fortunate enough to recently attend and document this event at Gamble Creek Farm in Parrish, Florida-- a hydroponic and organic farm that supplies produce to local restaurants.  Farm to Fork began with a tour of the farm led by farmer Eric Geraldson.  Arugula, eggplant, tomatoes.  Later this produce we had just been introduced to was finessed and presented to our table by Chef Jose Martinez, the Michelin star chef of Maison Blanche in Sarasota. When he was asked for the recipe behind one of our small plates, he listed only three ingredients: potatoes, onions, and eggs.  Certainly there was something else.  Yes, he said.  Love.  Our afternoon concluded at the USF Sarasota-Manatee Culinary Innovation lab with a chocolate demonstration led by a pastry chef at the Fontainebleau Miami Beach.  Maybe now I will finally have the courage to attempt making macaroons…