HERN SOUT Miller Union STAINABLE SU seriously, going efs take quality Atlanta ch in produce beyond to obta above an sources. from the freshes In the last years, there has been a 608 percent increase in markets in Georgia. Georgia annual conference, where chefs mingle with organic farmers, also has grown fom 150 attendees in 2004 to 1,300 in 2010. As a result, the restaurant scene is abounding with farm-totable eateries, many which are gaining national acclaim. Miller Union, recently named one of the Best New Restaurants in by Bon is a prime example. Executive chef and COO Steven creates his menu based on what is in season and available for harvest: Items pay homage to their farms of origin, such as a farm egg baked in Johnston Family Dairy fesh cream or Fudge Family heritage pork, house-made sausages, terrines and pork belly. In addition to individual growers, almost all of Miller produce is supplied by green markets, farm co-ops, employee home gardens and even the patio planters. cooking seems to be experiencing a renaissance right now with the farm-to-table says and consumers are replacing factory-farmed foods that are still currently available to everyone every day with local foods that have character and meaning to A long-time champion of fesh, seasonal fare is chef-owner Anne Quatrano, whose six Atlanta restaurants get many ingredients fom her own Summerland Farm in Cartersville, Georgia. The changing menus at Bacchanalia and Quinones at Bacchanalia are based on using ingredients at the peak of the season, and new restaurant Abattoir ensures it waste any part of the animal by feshly butchering whole fowl, beef and pork to provide dining. features dishes redolent of head cheese, feet and Quatrano says. tripe By Giannina Smith the organic food industry grows, Southern chefs are getting back to basics and putting a greater emphasis on quality farmfesh fare. Working to get food straight fom the farm to the restaurant and onto the table as quickly as possible, chefs and farmers are forging closer relationships. chefs use skill to make dishes, but the ones who go above and beyond are sourcing food that is above and beyond as says Michael Wall of Georgia Organics, a group that promotes healthy, local, sustainable food. not just about what is done in the kitchen; about done out in the November 2010 deltaskymag.com