Barton Seaver is one of the ever-growing number of American chefs that supports locally grown foods. What makes Barton unique is his unwavering, and articulate commitment, to local, sustainable ingredients in his restaurants, which garnered him the title of Esquire Magazine’s Chef of the Year. Esquire’s reason for the choice of Barton and his restaurant Blue Ridge? Its “A Restaurant for Our Time”.
“In Search of Food”
, sees Barton Seaver host three extraordinary meals in three American cities: San Francisco, Minneapolis and New York. Each one-hour episode will take a journey from farm to table to deliver a mouthwatering meal in a breathtaking location using sustainable local ingredients. (Source:
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