Locally sourced pan-seared scallops and wild mushroom risotto at Braxton's Restaurant & Bar inside the Algonquin Resort.
Not only do homegrown ingredients often taste better, but guests are willing to pay more for food that is locally sourced, according to multiple sources researching the local movement. In a recent study of consumers conducted by consulting firm A.T. Kearney, “fresh” was the most important factor in determining how much respondents were willing to pay for food. “There is a very strong correlation between fresh and local,” says Mike Goldblatt, a consultant at A.T. ...
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