Making a Difference, One Plate at a Time

SUSTAINABILITY

It all starts with soil—a windowsill herb garden, a grazing pasture, a vegetable patch. It’s about being part of something bigger. It’s a deliberate choice to live this way, to cook this way, to nurture your customers and your soul. You’re not just preparing food, you’re inspiring change.

In the Kitchen with Rocco Whalen

Go behind the scenes of Chef Rocco Whalen’s celebrated restaurant Fahrenheit to see what makes his kitchen work.

Pork Liver Pate

Pork liver is whipped into a velvety-smooth texture and combined with sweet balsamic vinegar and savory caramel iced shallots.

Articles

Go behind the scenes with amazing chefs and see what they’re creating with fresh, local ingredients. Get inspired. Get organized. Our articles will help you get your business in gear and keep you creating in the kitchen.

Seasonal Ingredients Are Essential

Read how Chef Mike Friedman is keeping things fresh in one of D.C.’s best restaurants.

Working Root Vegetables Onto the Menu

Explore tasty ways to add beets, artichokes, and more to your seasonal menu.

What is the Slow Food Movement?

Get the full story behind this popular whole-food trend, and why embracing it can pay off for your restaurant.

How to Become a Certified Green Restaurant®

Learn how Chef Jonathon Sawyer created the first Certified Green Restaurant® in Ohio.

Waste Reduction in the Kitchen

Practical advice will help you minimize waste and maximize profits.

Tips for Growing Your Own Restaurant Garden

Five helpful hints explain how growing your own garden can also grow your business.

Recipes

From under-utilized cuts of meat to vegetable masterpieces, we’ll help you translate sustainability from the farm to the plate. Explore recipes from well-known chefs and our own culinary team, and feed your passion as well as you feed your customers.