With three restaurants pooling their purchase orders, they are able to buy enough of any one item to make it worth the farmers while to devote time and space to the crop. Costello considers the local-farm connection an important part of the dining experience for his customers. On my menu, almost every single item is identified by which farm it is from. Our customers are very receptive to that. It draws them more into the meal.
Waiters often come back to the kitchen with a lot of questions.
What part of the valley was it grown in. That's what I wanted to bring more into our restaurant group.