Woolson Article “Carrots Becoming More Popular on the Dinner Plate” Featured in Summer Issue of Carrot Country Magazine

Two of America’s top chefs share their perspectives on the carrot’s growing popularity on restaurant dinner plates in an article written by Eric Woolson for the Summer 2013 issue of Carrot Country magazine.

Chef Brian Huston of The Publican in Chicago’s West Loop and Chef Matt Kuerbis, who teaches at the world-renown Le Cordon Bleu College of Culinary Arts, note that in today’s challenging economy when restaurant owners are balancing more competing interests than ever, the versatile and popular carrot has nudged its way into a prominent place on the dinner plate.

Please click on “Carrots Becoming More Popular on the Dinner Plate” to read the entire story.