Summary
Chef Kevin Kohler plucks a red oak lettuce head from the soil, leaving behind the wilted outer leaves. Before adding it to his salad basket, he pauses to admire its glossy ruffled leaves. "Look how vibrant and bursting that is," he said.
You'd think the lettuce was breathing in his hand.See the full content of this document
Extract
Passion for Produce
At least that's the way Kohler, owner of Ramsey's Cafe Panache, treats the fruits and vegetables he serves -- as living beings. And the closer to dinnertime he pulls them from the earth, the better they'll taste. "They're dropping vitamins and minerals the second it comes out of the ground," said Kohler.
Long before sustainability, slow-food, and farm-to-table became trendy terms ...See the full content of this document
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