Local News

February 13, 2013

Farmers and chefs to network



She said there are lots of opportunities farmers and producers may not have thought about, which encourages her “eat, drink and buy local” philosophy.

“A diner could be using local jams,” she said as an example. “Or I’d love to see local honey in all local restaurants or see them use local flour or local eggs.

“If a restaurant uses local potatoes, it sets you apart because you offer fresh, local hand-cut potatoes,” she said.

And for the consumer, “it makes you feel good because you’re reinvesting in the local economy, and I can’t stress this enough.”

Email Denise A. Raymo:



  • Display space for "Speed Dating for Farmers and Chefs" is limited and can be reserved until March 1 by calling 483-7403, Ext. 312.
  • Products that will be used as ingredients for appetizers at the March 5 event must be Donovan's Steak and Ale by Tuesday, Feb. 26.

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