Wolfgang Puck is going green. The famed California chef said he is switching within all his restaurants and feeding venues to meat and produce from organic, all-natural sources. In addition, the creative force behind landmarks like Spago and Chinois on Main is adding his marquee name to the list of restaurateurs who have agreed to buy their meats and eggs from vendors who follow humane animal cultivation practices. Foie gras has been eliminated from all menus, and Puck’s operations ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com