"I am very proud how our practices benefit the local economy. Doing this survey each year requires a thorough audit of our purchasing practices, which affords us the opportunity reflect on the positive impact that we've had, as well as identify areas for improvement. I am humbled by the impact that this has. Over the past 16 years, we've taught cooks and servers what "good food" is, and they're now running their own restaurants and implementing the same good food philosophies there."
James Beard Award Nominee
James Beard Award Winner
JBF Chefs Boot Camp for Policy & Change Alumni
Slow Food Member
Chef and Co-Owner: Mike Lata