Chefs A' Field

Serving 95% organic, 100% locally produced cuisine at his Portland restaurant, Wildwood.

Chef Patrick OConnell is the winner of every major food award and is considered Americas greatest chef.

For her innovative recipes, Chef Traci Des Jardins of San Franciscos Jardiniere and Acme Chop House relies on locally sourced, organic products gathered from farmers she grew up with in California's Central Valley.

The cuisine served by Chef Frank Stitt at Birmingham's Highlands Bar & Grill showcases Gulf seafood, splendid Alabama produce and Southern staples.

Big and gregarious and in love with the food experience, Chef Tom Douglas of Seattle's Palace Kitchen, Etta's Seafood and Dahlia Lounge restaurants heads out to the waters of the Pacific Northwest to savor the succulence of the sea.

For more than 23 years, Chef Nora Pouillon of Washington, D.C.'s Nora and Asia Nora restaurants have been a leader in showcasing the organic food philosophy.

Chef Peter Hoffman's Savoy is a standout among New York's many restaurants, its success stemming from the purity and freshness of each meal served.

Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Caf has a passion for fine ingredients from local family farms.

Chef Stan Frankenthaler of Boston's Salamander restaurant was one of the first chefs in America to remove threatened seafood species from his menu.

Forager Anna Hoffer and renowned Chef Johnathan Sundstrom of Seattles Earth & Ocean Restaurant roam the wilds of the Pacific Northwest in search of Mother Natures finest ingredients.

Chef Odessa Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsins north woods, where organic sheeps milk and underground caves combine to create Americas most prized artisnal cheeses.

From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York Citys Fulton Fish Market.

What is the secret to a great meal? Top chefs agree that the key to any dish begins in the shopping selecting the freshest, seasonal ingredient. If you carefully choose your ingredients, than your success is already guaranteed."