Food and Wine from Scalo - Just One of the Local Restaurants that Buys from Local Growers

Thanks to a grant from the New Mexico Department of Agriculture, MRCOG's Agribusiness Collaborative held a workshop to provide tools to agricultural producers and processors on how best to sell to local restaurants.

Ten Albuquerque-area chefs shared their needs, experiences and requirements for using local foods with more than 75 agricultural producers and processors. Participants learned that many restaurants like having access to fresh and often unusual foods for a couple of reasons: chefs say they taste better, and it gives the restaurant a competitive edge. Best of all they say, they find that the public is enthusiastic about seeing local foods on area menus and are willing to pay for it.

The workshop also provided specific entrepreneurial support for growers, livestock producers and food processors—all of whom are trying to grow their businesses while contributing to the local food system.

Participating restaurants included: Zinc Wine Bar and Bistro, Vivace, Savoy Bar and Grill, Seasons Rotisserie and Grill, La Provence, Scalo Northern Italian Grill, The Grove Café and Market, La Crepe Michel and Le Café Miche.

The Agribusiness Collaborative meets the second Wednesday of each month.  It is a free and open group of local producers, food processors, food buyers, representatives from government agencies, agricultural organizations, retail operations and manufacturing companies, scientists from Sandia Labs and the University of New Mexico, community activists, economic development specialists, and those interested in agriculture in our region.  The group is committed to improving the sustainability and profitability of small acreage agriculture in the Middle Rio Grande Region.

Contact:  Ann Simon ( This e-mail address is being protected from spam bots, you need JavaScript enabled to view it )