By TERRA WALTERS, Correspondent
Awesome places to dine don't always have gleaming tableware and leather-bound wine lists. They don't always have stylish hostesses and fresh flowers, and they don't always have menus sprinkled with all the current buzzwords.
One thing they will have? Good eats.
An important way to guarantee that food tastes delicious is to use only the best and freshest ingredients. At A Cook's Café, chef and owner Craig Sewell goes the extra mile to make sure that's the case.
Sewell, who was committed to using only local purveyors long before the term locavore was even well known, is proud to use more than 50 suppliers from our area.
This becomes even more important within the context of typical restaurant business plans. Most restaurants strive to deal with the fewest possible number of purveyors. The reason? Cost efficiency, advantages of bulk buying, less hassle with regard to billing, etc.
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