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Chef Ben Bebenroth and his crew plate mushroom dishes for their dinner guests.  (Photo by Julie Grant)
Chef Ben Bebenroth and his crew plate mushroom dishes for their dinner guests. (Photo by Julie Grant)

Chef takes diners into the woods

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More and more people are thinking about where their food was grown. Local growers and farmer's markets are seeing the benefit of increased interest in buying locally. More chefs and restaurants are interested in local sources as well. One caterer from northeast Ohio is upping the ante. "Plated Landscapes" takes the restaurant to the woods...or the fields, creating gourmet events "in situ." Julie Grant reports the chef wants people to connect the dots between the environment and their food.

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