Local produce and organic farms weren’t buzzwords in 1992 when Susan Moses opened 212 Market Restaurant, but the Chattanooga restaurateur said she was committed to providing high-quality natural ingredients from the start.
Twenty years later, the restaurant continues that tradition and will participate in the second Harvested Here Week, a weeklong program where Chattanooga restaurants create special menus highlighting local ingredients.
“For us every week is Harvested Here week,” said Moses. “We are so thrilled that Gaining Ground has taken it more mainstream.”
The event May 14-20 will include 20 local restaurants. An inaugural Harvested Here Week last October was immensely successful, which is one of the reasons Gaining Ground officials decided to repeat the program this spring and hope to make it a biannual event, said Gaining Ground program coordinator Lacie Stone.
“We were pleasantly surprised and thrilled at the amount of positive comments from restaurants, farmers and of course the community,” she said of the inaugural event. “It’s really fun and it’s a great way to shine a light on local food in a way that also gets the community involved.”