At Gibbet Hill Grill in Groton, Mass., chef Tom Fosnot need look no further than the restaurant's own backyard for inspiration. The restaurant is set on a 500-acre preservation site with an extensive produce farm to supply the kitchen with everything from sorrel, mint and cilantro for the Asian salad to the pumpkins needed for a fall pasta recipe. One challenge is getting creative with recipes when too much of one thing -- such as kale -- floods the kitchen.

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