Chef
Cindy Hutson
Cindy Hutson may have been born and raised in New Jersey, but in Florida this self-taught chef has mastered what she calls “cuisines of the sun,” the southern, Mediterranean, and Caribbean flavors that color her cooking. Her Coral Gables restaurant, Ortanique on the Mile, which she opened in 199...
Chef
David Kinch
David Kinch, chef-owner of Manresa restaurant, in Silicon Valley’s Los Gatos, California, has been called a lot of things: a genius (by pal and jazz musician Wynton Marsalis); a culinary Mad Hatter (GQ magazine); big-hearted…and a veritable courtier of vegetable material (French chef Alain Passa...
Artisan
Copper River Seafoods
Copper River Seafoods began in 1996 to keep Alaskan rivers fished sustainably, to market more directly to buyers, and to keep Alaskan fishermen and women earning a fair price for their catch. Founded by Alaskan fishermen Pip Fillingham, Bill Bailey, and Scott Blake, who each had his own company, th...
Chef
James Babian
On the Big Island of Hawaii, homemade Italian meets Hawaiian at chef James Babian’s Pueo’s Osteria, Waikoloa Village. “One of our biggest-selling dishes is wild-boar pappardelle,” Babian says. “We braise local wild boar and serve it with braised Kekela Farms kale and toss it with homemade ...
Artisan
Big Island Abalone
Pan-fried, stir-fried, or sautéed, abalone (sea snail) is a meaty, delicious mollusk that American and Asian chefs love to cook with. Overfishing, however, led to a drastically decreased supply. But sustainable abalone farms like Big Island Abalone, on the sunny Kona coast, have helped the abalone ...
chef
Matt Bolus
At Nashville’s 404 Kitchen, where chef Matt Bolus is manning the stove, the menu might offer rabbit with ricotta gnudi or dry-aged tri-tip with ramps. Bolus has relationships with the producers of both those meats, the Rabbit Man and Bear Creek Farms, among the many farmers and culinary craftspeop...
Artisan
Wedge Oak Farm
Farmer Karen Overton’s great-grandmother bought and named Wedge Oak Farm back in 1904, and generations of the family have farmed it ever since. These days, the pride of Wedge Oak is sustainably, humanely raised, pasture-fed hens, turkeys, guineas, ducks, and hogs (Poland Chinas, Yorkshires, and th...
Artisan
Rocky Glade Farm
Jim and Julie Vaughn believe in the power of grass at their Rocky Glade Farm, in Eagleville, Tennessee. Grass is what their Beefalo and Black Angus cattle and their Katahdin sheep pasture on, from start to finish, and the animals are rotationally grazed so they always have a fresh supply of the gree...
Chef
Lindsay Autry
She can cook up a mean bouillabaisse with fennel and Pernod. Which is what snagged an episode win for cheftestant Lindsay Autry on Top Chef Season 9 (she finished the season in third place). But anyone who’s eaten Autry’s food knows that’s just the beginning. In 2015, she launched her own cate...
Artisan
Fruit & Spice Park
A one-of-a-kind tropical botanical garden, Preston B. Bird & Mary Heinlein Fruit & Spice Park sprawls across 37 acres, showcasing more than 500 varieties of fruits, vegetables, spices, herbs, and nuts from the world over. (There are 160 varieties of mango and 75 of bananas alone!) Owned and ...
