Locavore, have you heard of it?
It’s the movement of consuming foods that were grown locally. It’s currently trending at restaurants, hotels, and conference centers – and on an individual basis consumers are shopping at farmers’ markets and purchasing locally grown foods at the grocery store (despite slight cost differences). In early December 2010, Executive Chef Craig Mason predicted the meal trends of 2011, one of them being sustainable local foods. Our Spring tasting for clients received a great turn-out with a menu that featured local Spring ingredients from nearby farmers. Here’s a quick glimpse of Chef’s cooking demonstration at the tasting: