World Chefs: Adams' cooking aims to make farmers shine
By Richard Leong
NEW YORK, April 6 (Reuters Life) - Josh Adams wants his modern cuisine to showcase the hard work of the network of farmers he works with.
His restaurant, June, is located close to the farmers in Peoria Heights, Illinois, so he has access to the freshest meats and vegetables for his constantly changing menu.
The 29-year-old said his commitment to local farmers is a natural outgrowth from growing up on his family farm.
Adams spoke to Reuters about his culinary inspiration, hurried lives and his farm-to-table message.
Q: How do you describe your cooking?
A: "We try to be very in tune with the seasons and what the farmers are doing. It's very farm-to-table. Whatever the farmers bring drives our menu and what I want to cook is what I want to eat."
Q: What attracts diners to your restaurant, which is located in a suburb outside of Chicago?
A; "What is unique about us is that we are really, really close to the farms, and we can get ingredients super-fresh and constant deliveries from farmers. You don't necessarily get that in a big city because there's always some distance with the farms." Continued...