Q&A with Andrew Little, executive chef at Sheppard Mansion
When it comes to serving local food, Andrew Little has a distinct advantage. He’s not in a lush, semi-tropical climate with a 365-day growing season, but he is based in the rich farm country of York County, Pa., where he has been the executive chef of Sheppard Mansion since the former family home opened a restaurant in 2006. Like many chefs, Little has developed relationships with local farmers and bakers. But he also grows his own produce and has his servers and cooks help tend the ...
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?