Eating As a Locavore.

Enjoyed a fine, five-course dinner last Friday at Loews Eleven restaurant. The focus was on frommage from Georgia's own Sweetgrass Dairy Farm.

Though the blue cheese ice cream was a bit outre for my tastes, the restaurant's gouda and aspargus risotto was served perfectly al dente, rich and creamy when paired with a mineral-ly quaff, vineaux blanc from North Georgia's Frogtown Winery.

It's heartening to see local restaurateurs embracing our state's farmers and vitners. Do you part and order local.