Reserve Wine and Food
"I saw the invitation to participate in this survey, and it was a no-brainer for me. We are already practicing a more sustainable low-impact purchasing program, so why not share our efforts with the rest of the culinary community. It is our duty to educate the public about the importance/impact of buying locally, so the transparency of this program was very attractive to me."
2016 Slow Food Snail of Approval
Chef: Luke VerHulst