New York Times Dining Columnist Florence Fabricant has her eye on Farmstead’s savory Cheddar Biscuit Chips, as featured in her weekly “Front Burner” column highlighting food and drink items to watch from retailers across the country.

Farmstead, Inc. Chef/Owner Matthew Jennings spans the cover of The New York Times’ Dining section in a feature following his experience at Cook It Raw, the invite-only culinary weekend in Charleston, SC.

Garrett Harker, owner of Eastern Standard and The Hawthorne, is the focus of a “Tricks of the Trade” feature sharing insights into how to achieve outstanding service, the value of a knowledgeable staff and the programs at all his restaurants

Marjorie Druker, Executive Chef/Co-Owner of New England Soup Factory and The Modern Rotisserie shares her methods for making the perfect rotisserie chicken, which she learned from working with Boston Chicken earlier in her career.

The Proprietors Bar & Table, Nantucket’s newest dining hotspot owned by the team behind American Seasons, gets a glowing review for its globe-trotting concept in The New York Times’ travel feature.

The house-made vermouths featured prominently on Eastern Standard’s cocktail menu are highlighted in a Wine Spectator feature on taking a contemporary approach to the spirit.

Island Creek Oyster Bar General Manager and Wine Director, Tom Schlesinger-Guidelli, shares his family’s history within the restaurant industry in a New York TimesDining section cover story on restaurant families.

Farmstead, Inc. Chef/Owner Matthew Jennings takesFoodandWine.com on a culinary tour of the Ocean State with a slideshow of ten favorite Rhode Island plates featuring his commentary and photos.