Farmers and Chefs Team to Serve Fresh Local Food

Farmers team up with Chef Rick Bayless and the Chefs Collaborative to use in-season, fresh local food for the meals served in their restaurants.



Chef Rick Bayless of Frontera Grill in Chicago receives fresh local food including a mesclun mix from grower James Welch of Avalanche Organics in Viola, Wisconsin.
Chef Rick Bayless of Frontera Grill in Chicago receives fresh local food including a mesclun mix from grower James Welch of Avalanche Organics in Viola, Wisconsin.
PHOTO: GLENN KAUPERT
Chef Susan Spicer of Bayona restaurant in New Orleans finds fresh tomatoes at the Crescent City Farmers Market there.
Chef Susan Spicer of Bayona restaurant in New Orleans finds fresh tomatoes at the Crescent City Farmers Market there.
MATT ROPPOLO
Grower Chris Covelli of Tomato Mountain Farm, Brooklyn, Wisconsin, unpacks his fresh produce at Chicago's Frontera Grill.
Grower Chris Covelli of Tomato Mountain Farm, Brooklyn, Wisconsin, unpacks his fresh produce at Chicago's Frontera Grill.
GLENN KAUPERT
Frontera's managing chef, Tracey Vowell, left, and grower Rink DaVee, owner of Shooting Star Farm, Mineral Point, Wisconsin, unload a box of fresh watercress at the restaurant.
Frontera's managing chef, Tracey Vowell, left, and grower Rink DaVee, owner of Shooting Star Farm, Mineral Point, Wisconsin, unload a box of fresh watercress at the restaurant.
RINK DAVEE
Chef Susan Spicer selects a Louisiana-caught blue crab at New Orleans' Crescent City Farmers Market. Collaborative members serve only sustainably harvested seafoods.
Chef Susan Spicer selects a Louisiana-caught blue crab at New Orleans' Crescent City Farmers Market. Collaborative members serve only sustainably harvested seafoods.
MATT ROPPOLO











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