Peg's Cantina in Gulfport may be known for their homey Mexican fare and hand-crafted brews, but as of this evening they're putting a more sustainable spin on their menu — offering dishes with locally-sourced ingredients.
Chef Joe Voller has taken over Peg's kitchen to create rotating weekly 'farm-to-table' menus that consist of local, seasonal, sustainable fare — with proteins and vegetables being sourced "as much as possible within 100-miles of the restaurant," says Voller.
Working with the Suncoast Food Alliance, Voller is acquiring the local ingredients to feature on these special menus that will be available at Peg's on Tuesday through Thursdays and Saturdays.
This article appears in Feb 17-23, 2011.