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As consumers care more and more about their food, two words are often used as easy descriptors for higher-quality products: organic and local. One is an indicator for how the food was treated before it got into customer hands and one shares the ideal that closer food is better food.
But is one preferable to the other? When given a choice in a restaurant, should the owners focus more on organic (even if it isn't close by) or local (even if they may not have any certifications indicating what they are using to grow the food)?
In our Restaurant Roundtable we got three restauranteurs with different perspectives - Leah Cohen, the chef and owner of Pig & Khao; Patrick Cappiello, the Wine Director and a partner in Pearl & Ash; and Stephanie Lempert, the co-owner and General Manager - to give us their take on which they focus on.
Watch the video above to see the whole discussion!