Little Savannah

When you visit a restaurant that has an active herb and vegetable garden growing just outside the back door...how much more local can you get.

I applaud the owners for making every effort possible to buy and use local products year round. I have had the pleasure of meeting John Wesson from Averiette branch farm while he delivered watercress, eggs and arugula one afternoon.

They recently hosted an event at Jones Valley Urban Farm to raise awareness of the farm and the blossoming agricultural needs of this city. I have recently signed up for 2 of their 'market to the kitchen' cooking classes this spring where the chef actually guides a few 'students' through the local farmers market and then returns to Little Savannah to prepare the ingredients-unique!