Behind the scenes: Sbrocco
Two things drive Chef Andrew Meek's culinary force at Sbrocco: Local, fresh ingredients and sharable food. So when we asked him to prepare us a meal from scratch, it was no surprise when he offered to make us a seasonal social plate, made from local produce he received just hours before we arrived.
Chef Meek's passion for farm-to-table meals translates into his delicious menu, from the wildly popular Fox Hollow Farm duck breast to the Berkshire Farms acorn-fed pork belly. Produce, from asparagus to tomatoes to nettles (yes, the weed found growing in several Iowa ditches), arrives from small farms across central Iowa two to three times a week.
'My farmers market has four wheels and comes right to my back door,' he said.
