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.
Now that’s a winning team! Come with us into the kitchen for a look at how these chefs are adding up the culinary victories.
Call it an especially sweet collaboration: How a family-owned restaurant group and a multigenerational farm are bringing local dairy products to diners.
Which restaurant group team ranked No. 1 in casual and fine dining in The Local Best? Which restaurant group is the one where you should grow your career? This one.
“I think it’s absolutely essential to integrate local farms into the local food economy as much as possible.”
What to eat on an especially summerlike week? These features.
This is what can happen when a grower and a restaurateur share the same values.
From a grilled peach and berry salad to jalapeno brisket poppers, there’s something for every taste in the new summer features at Grille 26.
“Come up with a menu, do whatever you want, have fun, and go against the grain a little bit.” And that’s exactly what this culinary team did.
“We identified an opportunity, and it’s a meaningful one.” How this restaurant group is partnering with area farmers and ranchers on one delicious dish after another.