The concept of sustainability and locally driven cooking isn’t new to executive chef Tony Marchetto; he cut his teeth at Cardwell’s at the Plaza, where farm-to-table fare was the rule under mentor Bill Cardwell. Marchetto moved on to Tony’s before partnering with Cardwell to open B.C.’s Kitchen. Now he’s bringing that experience to prasino, a popular, new hotspot in St. Charles. “His knowledge of our local purveyors and dedication to keeping our menu seasonal and evolving has made him a great leader in prasino’s kitchen,” says Brittany Zehr, director of sales. That focus relies on plucking the best of what the region has to offer for prasino’s menu: squash, herbs, baby fennel, berries and lots of arugula.
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