In the past, farmers used to bring their produce to top chefs, begging for them to it. Today, chefs are courting farmers with high quality produce in order to ensure they get the best product possible when a million other restaurants want the same thing.
Source: July 20, 2010 NY Times article
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
