The farming landscape across Kentucky has changed greatly over the past decade. While tobacco was a mainstay for farmers in many Kentucky counties years ago, now a variety of crops come from the fields. Farmers are hopeful that more restaurants will use their produce. Lexington Chef Jonathan Searle is a believer is using local items in his kitchen. “There is so much special stuff being grown around here," said Searle. "This Ohio River Valley area, the soil and everything, you really can’t beat it. So we’re in a really blessed area geographically to put those products on the table.”
Searle is serving up dishes at the new ‘Lockbox’ restaurant in the heart of downtown Lexington. It is a part of the soon to open 21c Museum Hotel. One of the restaurant’s unique features is its dining area inside a former bank vault.?
