Gardeners along the Front Range are harvesting the fruits of their labors -- and those gardeners include many local restaurateurs, who are supplying much of the produce for their own kitchens.
The best thing about the Black Cat is that Eric is more passionate about food than about building a restaurant empire. So when you go for dinner, he's almost always there. And the best thing about running into him at the Farmers' Market is that you can get a free mini-cooking lesson with every item you buy from his stand.
Do you have a favorite restaurant kitchen that's serving up its own farm-fresh ingredients? Post your suggestions for an interview below.
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