Fresh and Local—the confluence of great food and great chefs

The American dining scene has been through a revolution in the past twenty-five years or so. It's a revolution of ingredients as well as technique, of content as well as style. The weapons have included the spade and digging fork as well as the chef's knife and whisk; the battlefield, an organically farmed garden or ideally situated vineyard as well as a Wolf range, a wood-fired stone oven, and a white linen tablecloth.

Fresh and Local is a celebration of what this revolution has brought us: a confluence of incredible skill with unparalleled ingredients, a fusion not only of the cuisines of different cultures, but of the disparate skills involved in growing and producing premiere ingredients on the one hand, and turning those ingredients into new, cutting-edge dining experiences on the other.

Soil. Climate. Passion. These are the holy trinity of great food. And at Fresh and Local, we'll explore what happens when you combine the commitment to producing the best ingredients with the obsession for turning out perfect new dishes.