by: Ken Thomas (Daily Citizen)
When Blue Zones Project promoters decided to hold a local farm-to-table event, Keith Hill immediately came to mind.
The owner of the Audubon Inn and executive chef at NOLA North Grille in Mayville had already committed to offering healthy choices at his restaurant and is committed to using locally grown products on his menu.
Farm to table, connecting local agriculture producers (often onsite) to local consumers, is near and dear to his heart. Not only will his talents be shared at the special event, but he plans to highlight them with a dramatically changed menu at NOLA North starting July 4.
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