Gramercy Tavern Chef Michael Anthony shares his sourcing story on episode 1 of OpenTable's "The Cultivated Plate," discussing how he uses ingredients to tell Gramercy Tavern's unique story, the challenges and opportunities in relying on food from the farm, and why he eschews truffles.
Tags: Food, Chefs, Farm to Table, Gramercy Tavern, Michael Anthony, Greenmarket, Sourcing, Open, Table, Video
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