1 THE RESTAURANT SCENE
We have great produce, so farm to table has always been very strong here. But chefs realised it didn’t all have to be all shrimp and grits and fried hoe cakes, and they could use local ingredients to create amazing Asian food or rustic Italian menus. Take City House with chef Tandy Wilson. He would substitute grits for polenta or catfish for whitefish in a traditional Italian dish.
2 PRESERVING
It’s trendy in restaurants now