Bart Hosmer, a graduate from the Hotel and Restaurant Department at City College is the executive chef at Parcel 104 in Santa Clara. June 2nd, he will be cooking up a very special dinner with ingredients grown or raised within 104 miles from his restaurant. It is part of the “Eat Local Challenge.” Aside from providing local ingredients, the restaurant is also working with Planktos, a company that specializes in restoring ecosystems to erase the carbon footprint or greenhouse gases emitted from transport.
Check out the full article from the San Jose Mercury News dated May 9, 2007.
