Since Jim Leonardo took over as executive chef at Vinology in Ann Arbor, Mich., four years ago, he has transformed the menu to include mainly locally sourced ingredients, substituting fresh produce in the summer for venison, squash and duck in the winter.
"Taking myself out of the season I am in and trying to get my head into the next season can be a challenge," Leonardo said. "It's an imaginative process. I have my notes. I seclude myself as much as possible and surround myself with inspirations for the coming season. We pretty much throw the whole menu away every three months and start over with a whole new palate."

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