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“Companies like Row 7 and Baker Creek are developing and bringing back heritage seeds that, in the skilled hands of our local farmers, make my job as a chef easy.”Įrnce’s focus on local produce is evident in his strictly seasonal menus, which he rotates out for fresher fare every three months or so. “It’s incredible what our farmers can achieve through their craft and the flavors they can cultivate,” Ernce says. I love challenging that convention and showing that a vegetable can be prepared in a way that is just as memorable, thoughtful, gripping and compelling as any animal.” Ernce explains that, not only does locally grown produce taste delicious-it’s also a chance to pay homage to generations of agricultural tradition. “I also feel people tend to have a bias that animal proteins are automatically or inherently better or more delicious than a plant or a vegetable. “I feel that vegetables have a built-in narrative that is so often lost in translation or taken for granted,” Ernce says. “They truly represent time and place, as well as terroir.”įor the unindoctrinated, terroir refers to the environment in which a crop is grown-its soil, climate and topography, key elements in the story-forward cuisine available at Progress. “I believe that the flavor of vegetables can be much more exciting and compelling than meat,” chef Daniel Ernce says. Now, with a little over a year as a brick-and-mortar, Progress remains proof that produce can be a lot more than just an afterthought. Since their days as a roaming pop-up venture, the Progress team has prioritized vegetables in a way that excites plant-based eaters and carnivores alike.