October 2010
FoodService Director;10/15/2010, Vol. 23 Issue 10, pFSB2
Trade Publication
The article looks at how restaurants and purveyors in the U.S. are maximizing the availability of fresh produce in their menus. Paul Steck of Saladworks describes how the restaurant sources fresh produced during winter. Chef Steve Farley of Artisan's Brewery & Italian Grill offers daily special menus of the produce in season.


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