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America's Food Renaissance

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During the warm weather months, Oleana's garden dining is full within 30 minutes of opening. “Locally grown food” and “in season” ingredients are the rage among restaurants in every region. Ana Sortun, the head chef and owner of Oleana's as well as Sofra Bakery in Cambridge, Mass. has earned a James Beard award and a spot on “Top Chef Masters” for her Eastern Mediterranean cuisine made with produce from her husband Chris Kurth's Siena Farms.

PHOTO: Joanne Ciccarello/Staff

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