There's a lot that's exciting about a checking out a new restaurant in unfamiliar locales - even if that locale is just 30 minutes away. However, hearing from the head chef that they receive and use all their produce daily to ensure that all their dishes are as fresh and the operations are as sustainable as possible, is one of the most exciting. This is exactly what Chef Mitch Ferron, formerly of Ristorante Julia, told Todd of Steeltown Chowdown and I as we sat down to check