Spring is an especially happy season for restaurateurs in northern climates who are dedicated to buying locally produced ingredients. Dean Zanella, executive chef of 312 Chicago, owned by Kimpton Hotel & Restaurant Group, is one of a large group of Chicago-area chefs who find it possible to buy a large percentage of ingredients from regional small farmers during the growing season. “I could not have done this five years ago,” he said.At this time of year, 312 Chicago serves at least ...
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