seasonal ingredients

Chef Nick SchneiderUnderground dinners are becoming more and more popular, and not just for those who are “in the know.” These multi-course meals take place in private settings -- from art galleries to backyards to home dining rooms -- and give adventurous diners (who expect to eat with people they don’t know) the opportunity to be served in an unconventional, intimate setting, allowing for more personal connections between chef, wait staff, and eaters. Underground dinners also provide enterprising chefs with unmatched creative freedom -- in many cases, menus (and even locations) are not revealed until the last minute.

The only reasons why I do anything are because it is fun now, it allows things to be fun later, or it ensures that things will continue being fun. Eating? Fun now. Working? Fun later when I eat what I bought with my paycheck. Shoveling the walk? Ensures that when I haul my groceries into the house, I don’t slip, fall, and ruin the fun of eating them.

So, obviously, the main reason why I’d buy local food is because it’s fun in so many ways: