Brandon Canfield

No 7 – The pasture-to-plate mantra drives every ingredient on your plate, from the grass-fed livestock to the freshly plucked ground cherries.

How the dairy takes its organic, 100 percent grass-fed, and full-fat milk from pasture to plate

What do the top chefs in town have that you don’t? These handy tools.

If the farm-to-fork restaurant wanted to coast on the grounds’ pastoral allure, it would probably do just fine. Fortunately, chef Brandon Canfield gives the kitchen the respect it deserves.

See the full tasting-hour and sit-down dinner menus from our April 24 event celebrating many of the city’s top chefs and restaurants.

Waiting a quarter-hour for the mix of shrimp, tilapia, Peruvian-grown corn, and potatoes feels relaxed when you know it’s being made with the love of a matriarch.

Items range from Midwestern chow chow at The Loft to curried broiled salmon at FARM Bloomington to oysters Rockefeller at Weber Grill.

Casserole is a one-pot dish that can be prepped ahead. Self-reliant and relaxed, it takes care of itself in the oven by bubbling and browning away, allowing you to get on with your life.