Locavore chefs are leaving their restaurant kitchens and serving special dinners at their favorite farms.

By Food & Wine
January 01, 2010

Creamery Dinner

When he cooked at Prairie Fruits Farm & Creamery, Paul Virant of Vie in Western Springs, Illinois, made a Prairie goat-cheese mousse.

Barn Dinner

For a recent dinner in the red barn near the goat pasture at Whitmore Farm, Top Chef contestant Bryan Voltaggio of Volt in Frederick, Maryland, served pork with green-tomato marmalade.

Field Dinner

Michael Schwartz of Miami's Michael's Genuine regularly prepares meatless suppers at Paradise Farms, which specializes in microgreens.

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2010 Trends