Catering, Foodservice & Events Magazine

The leading trade publication for food service and event professionals

farm-to-fork

Desert Bounty

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How Executive Chef Paul Hancock is establishing a farm-to-fork culinary oasis at Southern California’s Miramonte Indian Wells Resort & Spa By Sara Perez Webber Growing up on a small North Carolina island, Paul Hancock remembers exchanging fresh eggs with neighbors for goat cheese and milk, and standing on a chair next to his grandmother as she made collard greens and … [Read more...] about Desert Bounty