How Houston Chefs Collaborate With Refugee Farmers to Produce Some of the City’s Best Dishes - Eater Houston
"Once the bright greens wilt into dark tendrils, Chef Adam Dorris of Presidio Restaurant will braise the coils of baby bok choy in the juice of a cut of beef chuck from a nearby cattle ranch. But for now, the leaves and stems sizzle on a flat top cooker, waiting to take their place on a new special that features sweet potatoes and pureed sunchokes." - Cat Modlin-Jackson
