By David Cederstrom, Chronicle Staff Writer
AJ Richards, executive chef at Dunham’s Bay Resort in Queensbury, said he’s been working on expanding use of local and regional farm ingredients at the resort’s restaurant since arriving there three years ago.
“We’re not claiming to be 100% ‘farm to fork,’ but of the produce, we’re at 95%,” Chef Richards said. “This has always been a passion of mine. I’ve always wanted to …Read More »