How do restaurants serve up the freshest produce in the winter? They can, store and preserve, says the New York Times, which prominently features Woodberry Kitchen in its feature on how restaurants are saving up for the winter.
"At Woodberry Kitchen, the chef Spike Gjerde collaborates with local growers to stock an abundant pantry, serving diners at his 162-seat restaurant," the Times writes.
" 'We got in the kitchen and froze 10 cases of tomatoes and roasted, peeled and seeded 10 cases of peppers,'” Gjerde tells the Times.
The story also mentions Carroll County's Black Ankle Vineyards, which supplies grapes to Woodberry.
You can read the entire story here