Jeff Muldrow, the executive chef of The Mather, in Evanston, Il., has an unusual way of recognizing and engaging patrons of the restaurant, and helping them influence the menu selections as well. Mr. Muldrow’s establishment provides raised beds for gardening in which residents can grow vegetables. Patrons may then prove fresh vegetables to Mr. Muldrow, which he attempts to use in one of the dishes he prepares. If Chef Muldrow uses the patron’s veggies, he gives the patron a credit on the menu.
Read more: Let diners contribute with on-site gardens
