A behind the scenes look into the kitchens of your favorite local restaurants. Who are the chefs? Where do they come from? What inspires them to cook?
Take a look.
Big Grove Tavern
"Not only is the burger hand shaped in house with local meats, but we actually make all the buns in house, we make all the condiments that are on the burger in house, from scratch, we hand cut our fries, so there is just a lot of effort that goes into every dish. Everything is fresh and made from scratch."
"We gather flavors. I don't really focus on one cuisine, I mean Latin Fusion, but like you see a dish that reminds you of French, for instance, I was serving a Black Bean Ravioli with Cilantro and Chilis but for that I made a Burbunk sauce that is real French and to that I flavored it with a little chipoltle, cilantro, lime juice, so give it a little kick, so that's the difference."
Pekara Bakery & Bistro
"We pride ourselves on using all-natural meats and cheeses, organic EGGS, small batch coffees and teas, and real fruit smoothies.
Our breads, pastries, croissants, cakes and cookies are baked at our own CLEAN LABEL BAKERY, just two blocks away. Clean Label means our artisan breads are baked with only all natural ingredients…including ‘’untouched’’ flour-never bleached, never bromated. We never use preservatives, so you know our breads are wholesome and delicious. A long fermentation process gives our bread a true old-world taste, texture and color. Check out the label on our bread: simple ingredients… that you can pronounce!"
The Land Connection
The Land Connection trains farmers in resilient, restorative farming techniques; informs the public about the sources of our food and why that matters; and works to protect and enhance farmland so that we, and generations to come, will have clean air and water, fertile soil, and healthy, delicious food.
The Land Connection envisions community-based food systems in which every farmer has the opportunity to grow food in a sustainable manner, and every person can access local and organic foods.