“Clean plates don’t lie.” — Dan Barber
Dan Barber is one of the more famous modern pioneers of the “farm to table” restaurant movement currently popular not only in America, but around the world. More chefs are realizing that the closer the farm and restaurant are allied, the better business both will do, and the happier the customers will be with their meal. Dan, a chef, has kept his family’s farm, using it to grow the kinds of foods he wants to cook with: organic, local, and fresh.
Husk Restaurant
Another such entrepreneur is Chef Sean Brock, whose Husk Restaurant in Charleston, South Carolina, is featured in the following video.
