Desert Abundance

I'm drawn to the connection that Chefs have with their food and ingredients. Sourcing for a restaurant or product in a desert climate makes can make for a striking visual contrast.

One ice cream from Chef Douglas Taylor at Art of Flavors led me in two directions. First to the Demonstration Orchard in North Las Vegas. Then next to Fallon, NV. six hours north of Las Vegas to a family run dairy farm called Sand Hill.