FOOD & THOUGHT 1 AND FOOD & THOUGHT 2
Organics in the Oakes Family of Stores
A
by Linda Sechrist
lthough Frank Oakes, Naples beloved Obi-Wan Kenobi of organic gardening and sustainability, boarded the last starship for the great beyond in 2013, his legacy lives on. Not only in his “militantly organic, so you can shop in peace” philosophy at the Food & Thought general store and café in the Gateway of Naples plaza, but also in the continued growth of the grassroots organic movement he cultivated. Thanks to Alfie Oakes, of Oakes Farms and Seed to Table, who carries on his father’s organic tradition at Food & Thought 1 (F&T1), the movement is gaining more momentum. Aimed at pleasing discriminating diners that have been yearning for a local full-service restaurant with a totally organic menu prepared with locally sourced ingredients free of fertilizers, pesticides and GMOs, the new Food & Thought 2 (F&T2) will give vegans, vegetarians, omnivores and pescatarians a premier sit-down dining experience for breakfast, lunch, dinner and weekend brunch. Adding to the ambiance is a well-stocked outdoor bar with some organic liquors, live music and a pizza oven. The new F&T2 restaurant, owned by Oakes, Anthony High, of Marjon Specialty Foods, and Randy Johns, of Phoenix Associates of Florida is located in the Fountain 22
Collier/Lee Counties
Park Retail center at 7941 Airport Road. The restaurant and the organic store will occupy two 6,000-square-foot buildings that are separated by a large courtyard with decks for seating and a firepit. According to General Manager and Executive Chef Dan Kniola, who recently served as executive chef at Players Club & Spa, in Lely Resort, the food is white-tablecloth quality, with high-end preparations made from scratch. Kniola’s culinary team includes five members that have worked as executive chefs at other area restaurants or country clubs. Oakes compares the four stores, which includes Oakes Farm Market and Seed to Table, which has a F&T organic department, to a family of different brothers and sisters with the same DNA, but different personalities. The new market, which will open in time for the upcoming season, will be very similar to F&T1 with some of the same characteristics, such as a juice and coffee bar. Frank Oakes’ spirit and commitment to bringing back full flavor food with nutritious value carries on in the hearts and minds of the Food & Thought team he mentored. Referring to themselves as more like a family than a workforce, many of his carefully selected hires that in 2005 helped him open the first location are still there today. From preparing quality menu items
swfl.NaturalAwakenings.com
and keeping shelves full of fresh produce, dry goods and supplements to whirling smoothies in blenders and pressing fresh juices, making specialty coffees and serving organic wines and beers, longtime customers still recognize familiar faces and appreciate customer service that comes with a genuine smile. Kitchen magician Freedom Teague at F&T1 and the core members of her food preparation team that fire up the grills and ovens, whip up the recipes, wash the pots and pans and keep the café in the Gateway location spotless have been with her from the earliest days. “Our philosophy is that if we’re going to work long hours, we want to be in a wholesome environment, working for someone that appreciates us and with people that we enjoy being around. In 17 years, there have been bumps in the road, but we’re like a family that sticks together,” says Teague. Some of the time-tested recipes Teague wrote with Oakes in the Food & Thought: Home Cookin’ the Healthy Way cookbook remain on the F&T1 menu, along with newer items. “Customers that have been eating here two and three times a week for years sometimes call me requesting new menu items. We oblige just as Frank would have. He created something special that keeps people passionate about working here. We’re all about a healthy lifestyle, and we continue to uphold Frank’s goal to make everyone who works and shops here, and now at F&T2, a heathier and more self-reliant person.” Teague notes that the present remodeling project covering the opening to the kitchen which will give a fresh new look to the
