Jul 17, 2015 11:52 PM
Drought times call for drastic measures. When it comes to the restaurant business, will our taste buds fall victim to water conservation laws?
We're used to only being served water upon request, because of state mandated law, but some restaurants go above and beyond.
At Leon Bistro, in Chico, water conservation is taken to a whole new level.
Water savings don't just stop at the dinner table, from prepping vegetables all at once to minimize dish use, to blanching with coconut oil if at all.
Pots and utensils are washed by hand limiting the use of the dish washer.
As for our dining experience, Executive Chef Ann Leon tells us the flavors are intensified by the modifications made.