Once upon a time farmers had to beg restaurants to use their produce, now they're "courted" by prominent chefs, who "can't be lip-service locavores any longer." Following chef Jonathan Benno as he sources ingredients for his new restaurant, Lincoln, in rural areas around New York City, the Times does mention that Benno went to Italy to locate ingredients as well. [NYT]
Filed under:
Chefs Court Farmers
The Latest
Filed under:
The Feasts We Remember
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
Your Neighborhood Restaurant Now Serves Caviar
Once a luxury reserved for posh dinners, fish roe has become the snack du jour at restaurants across the country — and it’s blurring the lines between casual and formal dining
