Chefs are always looking for great produce and meats, and farmers and ranchers are always on the hunt for steady relationships with restaurants. These relationships can bring together basic concepts of fine, healthy, and sustainable food systems — concepts like eating seasonally, creating novel surplus recipes, and chefs seeking produce and meats not available on the open market. When a chef features a farm or ranch on their menu, it enhances the restaurant’s reputation and provides a valuable link for consumers to learn where and how the food is grown.
Jack Algiere, Stone Barns Center for Food and Agriculture, Pocantico Hills, NY;
Jesse Cool and Carlos Canada, Cool Eatz/Flea Street Café, Menlo Park, CA.