Chefs
What it Takes to Run a Farm and a Restaurant
September 14, 2016
Farm-to-table is one of those menu clichés that makes most of us glaze over when we see it. So you buy produce from local farms—at this point, that isn’t big news. But the phrase takes on a new dimension when the people running the restaurant also run a farm. This combination of growing and cooking offers plenty of culinary opportunity, but along with it, some trial, error and heartbreak.
Matt McNamara...