Las Vegas Weekly

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North Las Vegas pig. Overton honey. Pahrump arugula. Just a few of the delicacies on the menu at chef Sammy “D” DeMarco’s latest Farm to Strip dinner at First Food & Bar.

DeMarco and his staff are taking advantage of the Valley’s burgeoning locavore movement, featuring local ingredients for a special meal served the first Friday and Saturday of every month. Menus for the family-style events aren’t set in advance, since farmers’ market selections vary from trip to trip.

The July edition began with a Downtown 3rd Market Salad—rectangular cuts of pink and yellow watermelon layered with arugula, fresh goat cheese, Kalamata olives, pine nuts and an ethereal white balsamic vinegar. It might have been the best dish I’ve had all year. Entrées included a grilled red snapper and succulent pig from RC Farms. I’m fairly certain the snapper wasn’t fished locally, but we’ll give it a pass since its heirloom tomato broth came straight from the Downtown Farmers’ Market. As for the swine, it was roasted all day, served alongside the most addictive of chicharrónes and perfectly paired with a PBR in a brown paper bag. DeMarco is nothing if not classy.

Platters of grilled asparagus, Okinawan sweet potatoes and rainbow cauliflower slaw brightened up the table with a colorful medley, and dessert—a grilled-peach compote French toast served with honey, almonds and crème fraîche—continued to astound the eyes (and mouth).

Dinner cost $48 with a $21 beverage pairing, but future pricing will vary with the menu. Be sure to make reservations early, as each Farm to Strip only has room for 12.