Now that we’re in late August and peak harvest season is upon us, farm-to-table cooking is hotter than ever. But what about drinks? Could the same buy-local philosophy also help operators sell more beverages? A few savvy operators are proving that a farm-to-bar approach can work. The nominal virtues of farm-to-table sourcing are that it underwrites and encourages local farmers while delivering fresher, higher-quality ingredients to restaurant operators. That it does. Farm-to-table also ...

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