We're excited to report that Modern Luxury has unveiled a new online series called Farmed Out, which gives a behind-the-scenes look into the direct farm-to-table source from the chefs themselves.
The premier writeup follows Namu Gaji Chef/Owner Dennis Lee to his restaurant's dedicated East Bay farm locale to source ingredients for his tomato salad.
While many chefs in the Bay Area who tout the farm-to-table tagline have proprietary farms but don't produce enough to fill each dish, Lee's local farm connect has allowed him enough produce to include fresh ingredients every night. And when it comes down to it, isn't that the most important thing? Read More