When Andrew Black arrived in OKC as the Executive Chef of the Skirvin Hotel, he immediately began to explore local sources for fresh ingredients.

This book is the story of a series of trips he took to visit farms, ranches, and bakeries in search of the best locally produced foods for his kitchen.

Along the way, he met a fascinating group of farmers and gardeners that have become his friends.

This book also contains many personal recipes of Chef Black.