By Alyssa Patrick, Economic Development
MOUNT VERNON, Wash. – Bringing tradition and innovation together to highlight natural flavors is the future of good food, said award-winning chef Marc Vetri at a lecture in Mount Vernon last week.
Flavorful wheat varieties that are gaining new life at Washington State University’s Bread Lab have been bringing the Philadelphia-based chef to the small western Washington city for the past two years.
“What I do is very simple cooking,” Vetri said. “There’s … » More …