As a local Chef/owner of a restaurant, my time is limited for sure.  

Also for sure, I want to serve the best dishes, created with the best ingredients I can find.  Herein lies my dilemma... how can I connect with farmers of meats, poultry, seafood, vegetables etc, with my limited time?

Good news is now there are more chances than ever to use technology to break down the barriers to entry in this arena.  Enter Foodem.com, an online meeting place for suppliers and restaurants.  This site sets up a communication pipeline between restaurants who can exist only with supplies and the vendors who supply them. Using this site, the restaurant cuts out countless hours of price comparisons, phone calls, faxes, emails and such and get down to shopping and buying.  It's just that simple.

We are hosting an event on Monday, November 7 to showcase Foodem.com, Full Plate Ventures, Bethesda Green and our restaurant to continue conversations already starting with the Farming community.  Real and valuable connections using the Foodem.com portal promise much better communications, better more efficient buying models and hopefully generate positive economic growth with all concerned.

We are excited and welcome you to come and join in the conversation...

Tapas style plates will be served, and 15% of all proceeds with be donated to the Montgomery Countryside Alliance.

For more details and to RSVP, click here for Eventbrite registration

Thanks for reading!

Chef Tony Marciante

Long story short, I'm a tech geek.  Yep, I realize this must be hard to swallow..Chef, Restaurant owner and where does he have time to be techy??  

True, I wish I had more time for it, but deep down, I love to tinker.

So eternally planning to move the site to Wordpress (don't sweat if that sounds like Russian to you), planning to build a blog platform separate and move over, blah blah blah...here we are years later, and there is so much to say, and yet...no real "home".

So before I sleep tonight, just wanted to setup a blog on the site for now, get it going, and spread the work through my very active Facebook account, Fan Page for Chef Tony's and other places I AM very active usually... My hope is that we'll build a community around things I'm passionate about...

Food mostly, perhaps a sprinkle of tech, lots of Farm to Table stuff, and upcoming events in the resturant.

As usual, I'll write from the hip, speak simply and clearly, and welcome your feedback!

Thanks for listening...now post comments, share and be free!

Chef Tony