Farmers markets cater to local chefs

05/9/2012 | Market to Table - Restaurant Management online

Cedar executive chef Aaron McCloud takes advantage of the FRESHFARM Market that opens just outside the door of his Washington, D.C. eatery each Thursday. He's one of a growing group of chefs around the country turning to farmers markets to connect with sources who can supply the local ingredients customers increasingly crave. "They are the ultimate in fresh, seasonal, and local," says John Ivanko, co-author of Farmstead Chef.

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