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Making guests one with sourcing practices

Making guests one with sourcing practices

Eating local seems like a cliché, but I support seasonal food and local farms because it is our diligence as chefs to do so—not because it’s a trend. As chefs, we have the ability to shape consumers and their insight into culinary trending. At SUGARCANE, we try to enlighten our guests through menu education, which credits our farmers, to harvesting from my mom’s farm and even down to having an organic edible garden directly in our patio seating. Help make a stand for our national industry by supporting as much seasonal and local farming as possible.

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