Students at the Greystone CIA campus are opening a new "crop-up" restaurant in August that will feature farm-to-table gourmet creations under the direction of chef and CIA alumnus Larry Forgione. "I want students to learn the phrase 'farm to table' is not just a tagline or a marketing ploy," said Forgione. "I want them to learn it’s a way of life. Only at the CIA will they get the chance to work with some of the greatest names in American food and develop an increased awareness about creating fresh food made with sustainable ingredients."
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