Gus Schumacher went to Hamersley’s Bistro for dinner 25 years ago — almost to the day — and while sitting at dinner, he pulled a beautiful, bright, vine-ripened tomato out of a brown bag. He asked for a plate, olive oil, and serrated knife. Then he made a salad.
Chef-owner Gordon Hamersley, who was buying produce from California, was curious where the plump red fruit was grown. “Twenty minutes from your door,” said Schumacher, grinning. Thus, Hamersley says, was born the local farm-to-table movement.