Thanks to a large glass house (and Dutch technology) just outside Chicago, our restaurant was able to serve ripe locally grown tomatoes all winter. Chef Wil invited the managers and sous chefs to visit the facility, built and run by the company MightyVine. It must have been a tough weekend, because the only taker was this guy, former manager of Xoco.
We took a pre-spring Monday drive deep into the farmlands of Illinois (3 tolls deep, to be specific.) Once arrived at MightyVine, we were greeted by Renee, who used to work as chef at Frontera Foods, and some of the partners. To protect the tomatoes from contaminants, we donned sterile clothing. Seeing that the last hat had been taken, I put a booty on my head.