Restaurant operators who want to dip their toes into locally sourcing ingredients don’t have to do it whole hog, a foraging authority advised. Valerie Broussard, forager for the W Austin hotel’s Trace restaurant, told attendees at the recent Southwest Foodservice Expo that operators can start small. “The great thing about local sourcing is that it’s not all or nothing,” Broussard said. “You can gradually add. You can start with the menu you have now ...
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