Restaurant group, egg producer partner to bring farm-fresh eggs to diners
From the coop to the kitchen, how a local egg producer and a restaurant group are working together to promote farm-fresh dining.
From the coop to the kitchen, how a local egg producer and a restaurant group are working together to promote farm-fresh dining.
“I’ve never sold so many eggs in my life.” It’s not been a bad year to be a local producer — or become one! Take a look at how the ‘yard to table’ movement is taking off.
From the main course and sharable sides to appetizers and desserts, local ingredients help elevate dishes throughout the menu at Morrie’s Steakhouse.
Stephanie Peterson started with 16 baby chicks. She now manages hundreds of eggs from pasture-raised hens for her growing business, Fruit of the Coop.