
Brandon Johns, left, buys produce from Mark Wilson of Wilson's Farms at the Ann Arbor Farmers Market earlier this summer. The chef and partner at Vinology is committed to buying local ingredients for the restaurant.
This morning you might spot Brandon Johns at the Ann Arbor Farmers Market around 7 a.m., in Saline’s market a bit later, and up at Brighton by 10 (actually, if you spot him at all three places, let’s hope you’ve got a good reason to be following him around). Since becoming partner and chef for Vinology restaurant in May, Johns has pushed to use as many locally produced ingredients as possible, from radishes and rabbits to peaches and pigs.
On Wednesday, Sept. 24, he’ll put an even brighter spotlight on locavores with a 100-mile dinner - no food allowed from farther than 100 miles away. Most of the food actually comes from within a 25-mile radius of Ann Arbor, Johns says. The only totally non-local ingredients are olive oil, pepper and salt, though “I could probably get Michigan road salt and purify it,” he quips. Uh…no, thanks. [Full Story]