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Food Sourcing

traceaustin150.jpgTRACE at the W Hotel's official "forager," Valerie Broussard, talks to National Restaurant News about how chefs can begin incorporating local ingredients into their menus. Apparently locally sourced food is a "hot" menu item, who knew? Says Broussard: "Local sourcing does take some flexibility and spontaneity on your menu." [NRN]


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