The Food Issue

March 16, 2013 10:41 PM

Moving beyond ‘farm-to-table’ as a restaurant ideal

When it comes to local food, there’s more to the story than farm-to-table. In the restaurant kitchen and, more recently, behind the bar, the best Kansas City chefs, restaurateurs, bartenders and artisan food producers are feverishly redefining Midwestern cuisine, ingredient by ingredient.

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