Aaron Dorman

FAIR OAKS — Underneath the shadow of a hotel shaped like a barn, dozens of Northwest Indiana’s best chefs were showcasing everything from chocolate stout short ribs to vegan “mac and squash” to blackened alligator.

But what makes the annual Taste of the Farm – held for the second straight year at Fair Oaks Farm's sprawling resort – unique is that among the guests are those who’ve produced the ingredients from the ground up.

That includes Steve and Jennifer Howe, whose pasture-raised meat can be found in many of NWI’s best restaurants, including Provecho , Fuzzyline and Burn 'Em Brewing .

According to Steve Howe, events like Taste of the Farm – and the organizations behind it – are crucial for local, independent farmers to find partners in the culinary industry.

“We’

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