Three chefs. Three courses. One challenge.
Local chefs take on the Sustainability Week cooking challenge, to cook an appetizer, a main course, or a dessert using foods provided by the Blacksburg Farmers Market.
Chefs:
3 p.m. - Randall Spencer, Blue Ridge Mountain Catering
4 p.m. - Bobby Bonds, Catering Manager, Bud Fosters Restaurant
5 p.m. - Mark Bratton, Executive Chef, West End Market at Virginia Tech
The Chef Roulette kitchen provided by Ferguson.