You won't find many processed ingredients in chef Andrea Griffith's kitchen at The Grille at Pursell Farms in Sylacauga, Ala., where she uses produce grown on the restaurant's grounds. Griffith specializes in authentic Southern cuisine, such as grits and collard greens, and avoids any complicated cooking trends. "I'm excited for the molecular gastronomy to go away," she said. "The big trend now is farm-to-table. It's what everyone wants."
Chef Andrea Griffith's passion for simple, farm-to-table cuisine
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