Food & Drink on IndyStar.comRestaurants that use food from local farms are putting the farms on the menu, too. The biggest challenge when buying locally is making sure the farms can keep up with day-to-day demand. ...
... More chefs are seeking locally grown meat and poultry, turning suppliers into food-world stars. Mustard-braised rabbit. Pork shoulder in apple cider. Heritage-breed rock hen. Skirt steak with tomatillo salsa verde. These dishes - all featuring Indiana-raised meats and poultry - appear on the menus of Indianapolis' and Chicago's trendiest restaurants. They represent the future of Hoosier farmers who've begun to market directly to chefs, first to survive and now to thrive. ...
Full Story: High-end local restaurants create a new farmers market; By Jolene Ketzenberger
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