Farm-to-table refers to a culinary philosophy concerned with producing food locally and delivering that food to local consumers. Restaurants who choose to buy from local food producers regularly yield healthier, better quality meals for their clients.
Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally.
Frank Stitt, III, is a renowned chef, accomplished cookbook writer, and highly successful restaurateur. During the past two decades, he has set national standards for culinary excellence and put Birmingham on the map as home to world-class dining.