Sonja W wrote:I enjoy reading the details and sources of ingredients on a menu. For me, it adds to the interest and experience of a special meal. I'm also glad when the growers/providers of a product are recognized for their contribution to a wonderful dish.
I also must agree that at most places, the theme is on promoting the"geography" of the said ingredient(local vs. mass produced). I can only assume, as far as using locally farmed, processed or produced products, most patrons like to know that what they are consuming comes from a local purveyor.The chef and local producer relationship is very important. Not only as a marketing tool, but as a way to provide the best(99% of the time)
quality ingredients.
As a chef, I enjoy having the opportunity to showcase what our regional producers have to offer. You cannot pass over the pride that shows with the freshness and quality that our local producers provide on a consistant basis.