CHEF’S TABLE
HOW ARE YOU CELEBRATING SUMMER?
Compiled by Chiara Evans
ANDY PIGNATORA Breakaway Cafe
Incorporating local and organic produce into the menu. Tomatoes from Jimmy Acres farm are usually a highlight. We put them in every possible thing we can. Any [dish] we use tomatoes in, we start using their tomatoes. We’ll get their second-grade tomatoes and make them into pico de gallo. I look forward to using a lot of fresh local ingredients. We use a lot of fresh stuff anyway – it ups the game when it’s coming from down the road.
Hungry yet?
SERA CUNI The Root Cellar Cafe & Catering
Since COVID-19, we’ve been doing weekly pop-ups from all over the world. Every week is a different country or nationality [like German and Indian]. We’re going to continue that throughout the summer. It’s like a little vacation, but you don’t have to leave Chatham County.
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CHATHAM MAGAZINE
SUMMER 2021
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