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 ...

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