The Literary Chef on A Local Love Story - Byrd Farm Festival

Now more than ever, dear friends, we need to think globally, celebrate locally, and eat seasonally.  But how do we do that as we move into autumn? Before answering that question, let me tell you a story.

During my restaurant years, I found myself in a terrible bind over tomatoes. July had arrived, and panzanella was on my Best Dish Competition menu at the Yancey House. The dish showcased heirloom tomatoes from the restaurant garden; however, a cold spring followed by a dry summer had delayed production. My tomatoes weren't ready, and the menu depended on them.