For Food's Sake

September 22, 2010 Chef Betsy Pitts & Farmer Colleen Dudley Botanical Edible Gardens Appetizer Chickpea hummus with roasted red peppers, basil oil and grilled pita bread Montasolo Pinot Grigio First course Georgia peaches, local heirloom tomatoes, grilled Vidalia     onions and basil with  organic apple cider vinaigrette Montasolo Pinot Grigio Second course Local farm greens, medjool [...]

Why is sourcing local and or organic produce important to you & your restaurant? I’m a huge proponent of living a healthy lifestyle and what we eat is the cornerstone. The quality of product consumed affects the mind, body, and spirit. If I’m going to ingest something into my body for strength, nutrition, and health…I [...]