Head Chef of Savoy Bar and Grill, Bob Peterson, sources many locally grown ingredients and he is always looking for more. Like many chefs, he values the flavors and textures that local ingredients bring to his menu, and his customers love the fresh taste.
Savoy currently serves Talus Wind Ranch lamb and Old Windmill Dairy goat cheese year round, and last year they had fresh local produce on their menu from March to December. They are able to source more produce during the harvest season, but work with local growers to include cool season crops during the spring and late fall.
If you are a chef or food service provider and you would like to learn more about their model for sourcing local, email Bob Peterson. Local growers interested in selling to restaurants are also encouraged to email.