From soil to plate, minus the chemicals - Gainesville Times

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From soil to plate, minus the chemicals

Local restaurant, farm team up to provide fresh, homegrown ingredients

Nicholas St. Clair, chef and owner of Antebellum Restaurant in Flowery Branch, uses locally grown produce in his Southern cuisine. - photo by Tom Reed

0109antebellum2 — Nicholas St. Clair, chef and owner of Antebellum Restaurant in Flowery Branch, uses locally grown produce in his Southern cuisine. - photo by Tom Reed

Cooking with farm fresh ingredients isn’t exactly a new idea. People have doing it for centuries. Yet in recent years, modern convenience has made the practice of cooking with seasonal vegetables a thing of the past.