Ann Arbor restaurants are taking eating local to a whole new level, tapping local farms and dairies for their menu selections. It's a trend that's good for the environment, good for the economy and oh-so tasty!
Excerpt:
If Brandon Johns has his way, never again will a semi-truck pull up to the back of the Vinology Wine Bar and Restaurant in downtown Ann Arbor to deliver bulk food from a faraway place.
Instead, Johns will fill his customers' plates with fare similar to what he's been making recently - squash blossoms grown in his own Ann Arbor garden, cheese aged at the Four Corners Creamery in Tecumseh, potatos grown at Tantre Farm and chicken raised at Back Forty Acres, both near Chelsea.
"It's just the natural way to eat. What's best now is what's best now - the closer you get to when it was pulled out of the ground or when it was picked, the better it's going to be," said Johns, the former executive chef at The Chop House who's now head chef and part owner in Vinology.
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