Trend Alert: Eating Local Year-RoundBy Olga Boikess | October 18, 2013 By Olga Boikess | October 18, 2013
For locally minded chefs, shopping at farmer's markets - and even growing produce on rooftop gardens - are just the first steps along a path that connects the food they serve with the area’s agricultural economy. Canning thousands of pounds of tomatoes; shucking, dehydrating and grinding corn for polenta; preserving, pickling and making charcuterie - these are some of the things restaurant kitchens are doing now, so that diners can have a taste of summer and fall bounty next February. What’s more, the chefs are discovering that traditional preserving methods, like marinating fruits, herbs and vegetables in grain alcohol, produce exciting new ingredients to flavor the cocktails and sauces they are serving this season. Read on to see how five top restaurants preserve fresh flavors.