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by Katie Machol
Chef Joe Voller has taken over Peg's kitchen to create rotating weekly 'farm-to-table' menus that consist of local, seasonal, sustainable fare -- with proteins and vegetables being sourced "as much as possible within 100-miles of the restaurant," says Voller.
- Tags: Restaurant News, Green Living, Gulfport, Restaurant News, local, local food, sustainable, Green Living, peg's cantina, slow food, mexican food, suncoast food alliance, farm to table