A nice article in the New York Times describes efforts made by some Denver chefs to keep their offerings local. I attended a social entrepreneurship event last night and met a man from Seattle who told me the local fare is increasingly being sold in restaurants in his city, too. From the article, we learn that many cities are favoring the "farm-to-table ethos."
Excerpt from "Denver Chefs Head for the Garden":
[A]n increasing number of hometown chefs are not only celebrating Colorado’s farmers, ranchers, cheesemakers and foragers, but also growing produce and other food themselves. Their restaurants, many of which opened in the last few years, are bringing Denver in line with the farm-to-table ethos already consuming so many American cities. And the ambitious chefs are taking advantage of the urban gardens multiplying all over town.
Frank Bonanno, a veteran Denver chef and restaurateur, [his blog] recently bought land in the suburbs that he hopes will supply “favas, lettuces and haricots verts” to his four downtown restaurants. “If you’re not growing stuff to eat, you’re not a great chef,” he said.
Image credit: Westword.
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