That’s just one example of a trend that’s happening right now… people are starting to CARE about what they put into their bodies. You’ve heard me talk about this before, but it’s exciting that other people are also starting to care about where there food comes from, the safety and quality of it… and also the TASTE! You pick up a berry or vegetable at a local farmers market and it tastes different than something that was shipped from another state and then plopped in your grocery store. It just does… and that can help us all eat more of the real goods vs. the processed nonsense.
So, what does this have to do with this chef? And restaurants? And Chicago Gourmet? Well, the more people care about locally sourced ingredients, farmer’s markets, and real/fresh foods, the more people start to care about a restaurant trend known as “Farm to Table.” Some people might scoff at this and just say it’s an excuse to make food more expensive, but chefs (especially in the midwest) know better than that. We are lucky that Chicago is surrounded by SO many farms – we would be silly not to utilize them. And not just for produce, but for quality/sustainable meats and cheeses, too. Diners might pay a little bit more, but Farm to Table restaurants don’t need to be stuffy. It’s not about smoke and mirrors, it’s just about letting quality ingredients shine through. That = my jam.
This is a sponsored conversation written by me on behalf of COUNTRY Financial. The opinions and text are all mine.