Chefs are more committed than ever to micro-sourcing their ingredients. In Napa, Ubuntu chef Jeremy Fox works with horticulturists and farmers to find obscure produce. "The garden is where all the menu ideas start," he says. "We grow ingredients that we've never used before, like mashua from Peru and Bolivia." Chef Michael Anthony, of New York's Gramercy Tavern, loved the carrots in Kyoto so much that he is having a farmer friend cultivate them in the United States. The new Eno, in Durham, North Carolina, has its own farm where chef Marco Shaw and staff tend to the pigs and bees themselvesUbuntu in Napa is pictured above. They also have yoga!
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Photo credit: San Francisco Chronicle.