Circa's head chef Alicyn Hart of Cazenovia along with the restaurant staff has a "year-round focus on local sustainable" sources to make their food stand out. Circa has been using the local markets to their advantage since February 2006 when the restaurant opened.
"I write a new menu every week based on availability and seasonability of produce and meat and cheeses," Hart said.
Circa purchases from Alambria Springs, Aunt bees farm in Fenner, Maple Avenue Farm in Earlville and Ingalside Meadows Farm in Canastota. Hart said she also uses produce grown in her home garden in Nelson.
"Mostly we adhere to the philosophy of local first," she said. "Knowing our farmers to ensure quality and knowing that the farmers receive 100 percent of the money. Also we feel it's important to have a relationship with our farmers."
Since the Circa staff participates in buying local 365 days of the year, they feel that it is a way of life and the principle of our family and lifestyle, Hart said.
"I encourage people who have interest in participating in Buy Local Week to use the resources we have all year long," Hart said. "And make a conscious effort to make small changes in lifestyle towards local sustainability."
Ruben Lopez of Oneida, head chef at Zabroso, will be serving up Spanish and Latin American cuisine for Madison County's Buy Local Week. Zabroso will be celebrating two years of business in October.
To keep their cuisine fresh and local, Zabroso visits the markets in Cazenovia and Clinton. Giving local farmers support helps the restaurant boost the economy and boost the fresh taste in their dishes, he said.
"Supporting local farmers in their efforts to supply fresh and healthy products," Lopez said.
Lopez said its important to know where the food is coming from and the way in which they were produced, using sustainable and humane practices.