By Paul E. Kandarian GLOBE CORRESPONDENT FEBRUARY 17, 2017
IN THE KITCHEN
Mother-and-daughter team Lynn Tripp, 57, and Olivia Tripp, 25, have a lot in common: The elder Tripp is an associate professor at Johnson & Wales University in Providence, the daughter a 2014 graduate of the school with a degree in culinary nutrition. In October, they partnered to run The Farmers Table in Plymouth, a small café-style restaurant, designing a menu reflecting their farm-to-table culinary philosophy. Lynn Tripp once ran The Wine Cellar and Dessert Bar in Plymouth, and was a food scientist for Ocean Spray for 10 years, allowing her to “know the science of cooking,” she said. Her daughter worked as a chef and nutritionist in New York City; her boyfriend, Marty Brent, works with the Tripp team to run the restaurant. The Farmers Table is open for lighter-fare breakfast and lunch, and small-plate dinners Wednesday through Friday. It also offers “What’s for Dinner?” take-home specials for two people ($20) which changes weekly, and has included slow-braised St. Louis-style ribs and whole roasted chicken. “Our goal is to see that prepared-meal component pick up, along with our catering,” Lynn Tripp said. “We like the idea of this being a place for the community to meet, where you run into friends as you’re picking up dinner.”
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