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Field To Fork: Fresh Food Benefits Farmers and Foodies Alike - Feast On This! Blog
Imagine standing in a walk-in cooler, 9:00 am on a Friday morning and you are tasked with trying to find space for 2 bushels of scarlet runner beans, a case of duck eggs and 3 whole freshly harvested lamb. This is the dream scape that you may imagine as an avid diner, a foodie who fancies a farm-to-table menu and someone who values fresh seasonal food. To a young sous chef faced with a full reservation book, an understaffed kitchen and a 700 cubic foot walk-in cooler it can be a nightmare.