Davis (pictured, left) is an avid conservationist with close ties to area fishing and farming communities, which is reflected in his dishes. In October 2008, he released a cookbook titled, "Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta's Table." He also has been honored by the James Beard Foundation as one of the Best Hotel Chefs in America.
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. Visit www.chefscollaborative.org for more information.