Local reigns supreme A growing number of chefs said they will do more whole-animal “snout to tail” cooking, and local sourcing is at the top of the list of 2013 culinary trends — same as in 2012, according to chefs surveyed by the National Restaurant Association. Executives at chain restaurants are getting more creative in local sourcing, as well. For example, the 12-unit fast-casual Sweetgreen chain, based in Washington, D.C., has its distributors’ trucks stop at ...
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