The cheese market
The supply and selection of cheese for foodservice is more abundant than it has ever been.
Distributor envy
Is your broadliner going the extra mile for you—like these guys do?
The locavore movement has shortened the distance from farm to fork. Some chefs have gone further, tending farms of their own. “A lot of heirloom vegetables never make it to restaurants; here’s a chance to grow them,” says Jose Garces, chef-owner of J.G. Domestic and other Philadelphia restaurants. He and others have taken hoe in hand to cultivate plots.