Chef Michel Nischan is the owner and founder of Dressing Room, a restaurant in Westport, Connecticut, and the author of the award-winning cookbook Taste Pure and Simple as well as the recently released Sustainably Delicious. A longtime leader in what he calls “the movement to honor local, pure, simple, and delicious cooking,” he is the CEO and president of the Wholesome Wave Foundation, a nonprofit organization “dedicated to nourishing neighborhoods by supporting increased production and access to healthy, fresh, and affordable locally grown food for the well-being of all.” In 2008, Michel won a James Beard Foundation Award for his work on the PBS television series Victory Garden.
I love Christopher's work because he is passionate and creative, yet accurate when preparing recipes that celebrate culture. And, his recipes work!
I love Michael's because of Michael Schwartz's deep commitment to Florida farmers and fishers, especially in a city where offerings of Chilean sea bass (non-sustainable) and grouper (super-non-sustainable) are ubiquitous. Michael supports farming and fishing families, while staying on top of sustainability—all in a very comfortable, cool and laid-back atmosphere.
All books by James Beard.
His true love of food and belief of the importance of food in everyday American life is well steeped onto every page and in every head note of his treasured work. If I had to pick one, it would be Beard on Bread.
Of all the larger cities in America, Atlanta is special in that nearly all of the widely recognized "top" restaurants are farm-to-table in format. From Restaurant Eugene, to Holeman & Finch Public House, Bacchanalia, Abattoir, Woodfire Grill, Float Away Café, Cakes & Ale (Decatur), all are clearly heads above the notoriously famous branded-chef operation that recently descended on the city in terms of level of execution, originality, true sense of place, and all support and celebrate local and organic growers and producers significantly on their menus.