These area restaurants are going "green" by growing their own ingredients, or by buying from local farmers and vendors. That way the produce is super fresh, doesn't have a long way to travel, and they can support local growers.
Virgils Café literally pulls their ingredients right off the property: they have a garden out back with lettuce, mustard greens and tomatoes. They also get a truckload of locally-grown items, including eggs, which come out of Brown County.
Chalk Food + Wine
Now more than ever, Chalk Food + Wine uses local farms for ingredients. They also have an urban garden right by Grammer’s, where the chef goes there every day to pick things for the menu, to be served that evening.
Located in Findlay Market, World Food Bar uses local and organic ingredients in most of their menu items. They buy as much as possible from the vendors and use a lot of local farmers for ingredients as well.
Honey
Honey of Northside uses as much local, seasonal produce that is available plus they also like to support local Findlay Market vendors.
Nectar
Nectar supports local farmers and fresh ingredients by hosting a Locavore dinner series: The next one coming up July 23 on "Delicate Sweetness of Berries" with Vicky Tewes, the owner of Thistlehair Farm in Union, Ky. On August, 13 and 20, learn about "Peaches, The Flavor of Summer" with Beiersdorfer Orchard of Guilford, Indiana. All dinners start at 7 p.m. and are $55 per person. Call for reservations.
Wildflower Café and Coffee House
The Wildflower Café in Mason is passionate about local and organic foods that are healthy, good for the environment and delicious, too. The family-owned café is located in a 100-year-old yellow farm house that was renovated and now includes a dining area and coffee room. Their menu changes daily, but some items you might find on your next visit are made-from-scratch soups, salads with edible orchids (really!) and a burger served on pretzel bread. Their entrees include items like apple chops, steak, seafood and pasta. Wash it all down with an organic beverage, like pomegranate blueberry juice or honey green tea.
Bouquet offers summer's sensory delights for vegetarians. Currently, Bouquet's chef/owner is growing his own vegetables in a Covington community garden planted on Seventh Street. Spinach, squash, tomatoes, and other vegetables will be chopped and sautéed to make small plates and entrees offered on July's menu. Bouquet's summer menu includes Tofu Napoleon, composed of sautéed spinach, Roma tomatoes, and basil oil.
Katie Maurer and Maureen O'Hara contributed.
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