Tropical foods can brighten a menu with color and flavor, but they can also fit in with a sustainable ethos. Even though flavors like island curries, exotic fruit drinks and hot peppers come from faraway islands, chefs can use those concepts with local ingredients. That is what Daniel Orr did this March at FARMbloomington, his restaurant in Bloomington, Ind. The farm-to-table-focused spot dedicated its menu to Caribbean dishes March 14-22. Orr is focused on sustainable, ...

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