Joining the two in their efforts are chefs Alice Waters and Jerôme Waag at Chez Panesse (Berkeley, CA), Alison Price Becker (Alison Eighteen, New York City), Stephanie Pearl Kimmel (Marche, Eugene OR), Francois de Melogue (Figue Mediterranean, La Quinta CA), Mark Grosz (Oceanique, Evanston IL), Paul Fehribach (Big Jones, Chicago IL), Jamie Leeds (Hank's Oyster Bar and Lounge, Washington DC), Nora Pouillon (Restaurant Nora, Washington DC), Norman Van Aken (Tuyo, Miami, FL) and Sarah Stegner and George Bumbaris (Prairie Grass Cafe, Northbrook, IL) and Rick Bayless (Frontera Grill and Topolobampo). The list will continue to grow.

For more information about National Eat Local Day, please visit the website at http://www.nationaleatlocalday.com.

Restaurants participating in National Eat Local Day, along with their featured menus for the day, are listed by state:

California

Chez Panisse Restaurant - Celebrating National Eat Local Day on Saturday, September 21Alice WatersChef Jerôme Waag1517 Shattuck Ave.Berkeley, CA 94709510-548-5525http://www.chezpanisse.com

Prix Fixe Menu*Sheep's-milk ricotta ravioli with basil and squash blossomGrilled pastured duck breast with red wine sauce, fried sage, Chino Ranch green beans, and onion ringsPlum sherbet and raspberry ice cream meringata(Prix fixe, $100 per person not including tax, service and beverage)

*Chez Panisse's full menu is 100% locally sourced

Why is it important to offer locally sourced foods?"Chez Panisse and I are convinced that the best-tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations," said Alice Waters.

List of local ingredients and sources:Green Beans - Chino Ranch, Rancho Santa Fe, CASquash Blossoms - Star Route Farms, Bolinas, CADuck - Salmon Creek Ranch, Bodega, CASheep's-milk ricotta - Bellwether Farms, Petaluma, CASage and onions - Bob Cannard Farm, Sonoma, CAPlums - Frog Hallow Farm, Brentwood, CA

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Figue Mediterranean - Celebrating National Eat Local Day on Sunday, September 22Chef Franςois de Melogue47474 Washington St.La Quinta, CA 92253http://www.eatfigue.com760-698-9040

Menu*Diver Scallops, Piquillo Pepper Granite and Lime CrudoMexican Diver Scallops drizzled with Kaffir Lime Ginger vinaigrette, Chocolate Pepper Granite, and Bautista Creek Finger Limes ($16)

*Figue Mediterranean's full menu is primarily locally sourced

Why is it important to offer locally sourced foods?"Growing up with French parents, I was instilled with the value of using local - whatever is the best - for ingredients in our meals. We were farm-to-table long before it became a cliche," says François de Melogue of Figue Mediterranean in La Quinta, CA.

List of local ingredients and sources:Mexican Diver Scallops - MexicoKaffir Lime - Bautista Creek FarmChocolate Peppers - Jaime FarmsFinger Limes - Bautista Creek Farms_______________________

Florida

Tuyo - Celebrating National Eat Local Day on Saturday, September 21Chef Norman Van AkenAt the rooftop of Miami Culinary InstituteMiami Dade College415 NE Second Ave.Miami, FL 305-237-3200http://tuyomiami.com

Menu

First PlateLocally Gigged Hogfish Ceviche with Salsa of Life ($16)

Main PlatePan-Cooked Fillet of Key West Yellowtail on a "Belly" of Mashed Potatoeswith Citrus Butter and Paradise Farm's Malabar Spinach ($32)

Sweet PlateHomestead Grown Guava Stuffed Donut Biteswith Housemade Cajeta and Cream Cheese Ice Cream ($10)

 Why is it important to offer locally sourced foods?My son had me read a book that answers these questions in a wonderfully informed and poetic way. It is titled Animal, Vegetable, Miracle and written by the well-known author Barbara Kingsolver.But in a nutshell it is community building, health insuring, flavor giving and...very valuable. It keeps the texture, language, idiosyncrasies and PERSONALITY of our nations distinct and ever intriguing!

List of local ingredients and sources:Trigger Fish Co. - fishVerde Farms - Malabar spinach Paradise Farms or Teena Borek Farms - tomatoesRobert is Here - guava_______________________

Illinois

Big Jones - Celebrating National Eat Local Day on Sunday, September 22Chef Paul Fehribach5347 N. Clark StreetChicago, IL 60640773-275-5725http://www.bigjoneschicago.com

Menu

Fried green tomatoes with baby lettuces, aioli and deviled egg puree ($12)

Why is it important to offer locally sourced foods?Buying locally sourced products is important as it's more sustainable and tastes better.

List of local ingredients and sources:Spence Farm, Livingston County, IL - Green tomatoes Green Acres, North Judson, IN - Baby LettuceLittle Farm on the Prairie, Saunemin, IL - EggsThree Sisters Garden, Kankakee, IL - Corn meal

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Oceanique - Celebrating National Eat Local Day on Monday, September 23 Chef Mark Grosz505 Main St.Evanston, IL 60202847-864-3435http://www.oceanique.com

 Menu - A La Carte

Eggplant, Heirloom carrots and tomatoes, seasonal mushrooms, Tropea onions and a leek-basil broth ($23)Fennel, Arugula, Tropea Onion and Peach Salad ($12)

Why is it important to offer locally sourced foods?"Buying local is important because to use what's in season provides the freshest and best flavors. It's also important to support the local economy. We utilize local farmers markets and farms and plan our menus around what's available. We don't use produce out of season because the quality isn't there and prices are higher," says Mark Grosz, Oceanique in Evanston, IL

List of local ingredients and sources:First Orchards - Eggplant, tomatoes and peachesNichols Farms - Heirloom carrots, mushrooms, Tropea onions, leeks and basil

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Frontera Grill and Topolobampo - Celebrating National Eat Local Day on Saturday, September 21445 N. Clark St.Chicago, IL 60654312-661-1434http://www.fronteragrill.com

Menu - A La Carte

Frontera Grill:

Grill-Roasted Corn: From Three Sisters Garden & Nichols Farmstand. Homemade sour cream, Anejo cheese & chile OR Serrano mayo, cilantro & fresh cheese. $5

Chicken in Oaxacan Green Mole: Smoked Gunthorp chicken breast, Oaxacan green mole, local vegetables (chayote, tatume, corn), masa dumplings (chochoyotes), hoja santa. $11

Topolobampo:

Ensalada Clasica: Bayless Garden greens, La Nogalera walnut oil, fresh lime, toasted walnuts & chile threads. $11

Borrego en Salsa Borracha : Crawford lamb three ways (grilled leg, slow-cooked shoulder Barbacoa, smoked sausage), Borracha salsa (pasilla, roasted garlic, pulque), dry-grilled oyster mushrooms, Crowder peas, fresh garnishes. $35 Why is it important to offer locally sourced foods?Investing in our community, our staff, our customers, and the local family farmers who grow for us. Without these people we cannot be sustainable; we are not viable. Sustainability begins with the relationships we have developed with members of our community and it is fueled by their creativity and energy.

Living in balance with our environment and the seasons. We all live off the land, even if we are not farmers or growers. It is essential for us to respect our relationships not only with the people who grow our food, but with the soil that nurtures it. Our aim is to serve flavorful, artisanal food grown responsibly by people we know.

Running our restaurant in a financially responsible way. Without a commitment to our economic underpinnings we cannot continue to support local agriculture, nor maintain and grow our staff. In our restaurant, managers are committed stewards of their budgets. Together we work from month to month, and year to year, to sustain healthy, manageable growth.

List of local ingredients and sources:Three Sisters Garden and Nichols Farmstand - corn, cheese, chile, Serrano, cilantroGunthrop - chickenBayless Garden - greensCrawford - lambCrowder - peas_______________________

Prairie Grass Cafe - Celebrating National Eat Local Day on Sunday, September 22Chef Sarah Stegner and Chef George Bumbaris601 Skokie Blvd.Northbrook, IL 60062847-205-4433http://www.prairiegrasscafe.com

Menu - A La Carte

First Course(choice of)"Nichols Farm and Orchard" Heirloom Cherry Tomato and Bread Salad with Sweet Peppers, Cucumbers and Basil ($10)Salad of Green and Wax Beans with "Three Sisters Garden" Pea Shoots, Pleasant Ridge Reserve Cheese and Fried Crispy Onions ($9)

Entrees:(choice of)Homemade Lamb Sausage with Grilled Honey Glazed "Three Sister's Garden" Heirloom Luxury Pumpkins and Crumbled "Capriole Farm" Goat Cheese, Sauteed Greens ($19)Lake Superior Whitefish with Sauteed Local Potatoes and Heirloom Tomatoes Coulis ($21)

Dessert:Warm Plum Crumbles with "Three Sisters Garden" Oats and Crème Anglaise Sauce ($8.50)

Why is it important to offer locally sourced foods?"We want to make sure that we have access to local food for future generations. It makes our restaurant that much better by offering the best tasting products that we could find," said Sarah Stegner, Prairie Grass Cafe

List of local ingredients and sources:Nichol's Farm and Orchard - Tomatoes, Green and Wax Beans, Potatoes, Heirloom TomatoesGenesis Growers - KaleThree Sisters Garden - Pea shoots and pumpkinMint Creek Farm - LambMaple Creek Farm - PorkMick Klug Farm - PlumsHomestead Dairy - DairyCapriole Farm - Goat cheeseUplands Cheese Company - Pleasant Ridge ReserveBill Kurtis and Donna LaPietra "Mattewa Prairie" - Honey

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New YorkAlison Eighteen - Celebrating National Eat Local Day on Saturday, September 21Alison Price BeckerChef Roxanne Spruance15 W. 18th StreetNew York, NY 10011212.366.1818Reservations: http://www.alisoneighteen.com

MenuTo be posted shortly; check the National Eat Local Day website at http://www.nationaleatlocalday.com _______________________

Oregon

Marche - Celebrating National Eat Local Day on Sunday, September 22Chef Stephanie Pearl Kimmel296 E. 5th Ave.Eugene, OR 97401541.342.3612http://www.marcherestaurant.com

Menu - A la carte*

Roasted Chicken Breast lobster mushroom & tomato confit, savory beurre blanc & toasted farro ($29)Wood Oven Roasted Salmon chanterelle, bacon, tomato, roasted potatoes, verjus& smoked salmon croûte ($29)Seared Albacore Tuna blistered green beans, black garlic, rice cakes, sesame-scallion vinaigrette ($28)Corn & Basil Souffle roasted summer vegetables, braised greens & balsamic reduction ($23)Smoked Pork Chop grilled peach, buttermilk-corn mashed potatoes & garlic chives ($28)Lamb Duo grilled leg & sausage, ratatouille, demi-glace & cherry tomato chutney ($30)Grilled Beef Tenderloin buttermilk fried onion, roasted vegetables & sherry-shallot demi-glace ($33)

*Marche's full menu is essentially locally sourced with the exception of lemons and olive oil which are not available in the region.

Why is it important to offer locally sourced foods?"Local food is the foundation of what we do. Marche is about celebrating life and the bountiful Pacific Northwest with locally grown and gathered food, prepared with care and served in a lively and elegant atmosphere.

We take our name for the French word for market - a word that describes not only our location in Eugene, Oregon's bustling 5th Street Market, but also our philosophy of cooking. The menu is based on the foods you would find at a farmers market - fresh, seasonal and regional," says Stephanie Pearl Kimmel, Marche in Eugene, OR.

List of local sources:Laughing Stock Farm and the "fabulous" Paul Atkinson, Groundwork Organics, Lively Organics, Horton Road, Sweetleaf, Lively Organics and more

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Washington DC

Hank's Oyster Bar and Lounge - Celebrating National Eat Local Day on Sunday, September 22Chef Jamie Leedshttp://www.hanksoysterbar.com

Dupont Circle1624 Q St. NWWashington, DC 20009202.462.HANK (4265)

Old Town1026 King StreetAlexandria VA 22314703.739.HANK (4265)

Capitol Hill633 Pennsylvania Ave. SEWashington DC 20003202.733.1971Hanks Oyster Bar now accepts reservations for parties of six or more in the Yacht Room at our Dupont Circle location. You can also call ahead to have your name added to our waitlist 30 minutes before you arrive.Menu

Grilled Chesapeake Rockfish with peach/heirloom tomato relish on a bed of sauteed greens ($28).Produce is from the Dupont Circle Farmer's Market. $28

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Restaurant Nora - Celebrating National Eat Local Day on Saturday, September 21Chef Nora PouillonChef Todd Woods2132 Florida Avenue NWWashington, DC 20008202.462.5143http://www.noras.com

Menu$69 for vegetarian option, $79 for meat option

1st CourseNew Morning Farm Corn and Squash Bisque with Next Step Okra Relish, Cherry Tomato ConfitorLone Willow Farm Heirloom Tomatoes and Lakewood Farm Watermelon with Firefly Bûche Noire Cheese, Baby Arugula, Sherry Shallot Vinaigrette

2nd CourseMaine Peekytoe Crab and Avocado Salad with Cilantro and Red Onion, Ancho Chili Emulsion, Crispy TortillasorSunnyside Poblano Pepper Stuffed With Cherry Glen Goat Cheese, Tomatillo Salsa Verde, Almond Crème Fraiche 3rd CourseAyrshire Farm Grassfed Filet Mignon with Tree and Leaf Farm Fingerling Potatoes, Grilled Sunnyside Patty Pan Squash, Pickled Tuscarora Shallots, Red Wine JusorNext Step Produce Buckwheat Crepes and Locally Foraged Mushrooms with New Morning Farm Corn Soubise, Tuscarora Cherry Tomatoes, Basil from Our Garden, Shaved Pecorino Fiorno

4th CourseRoasted Toigo Peaches with Lancaster Honey Lavender Mascarpone, Rosemary BrittleorSunnyside Blackberry Crustada with Nature By Nature Buttermilk Ice Cream

Why is it important to offer locally sourced foods?"I'm committed to local certified organic food because I believe in having a healthy choice - where fruits and vegetables are grown without the use of herbicides and pesticides and animals are raised without the use of hormones and antibiotics."

List of local sources:New Morning Farm - corn, squash, buckwheatNext Step - okraLone Willow Farm - Heirloom tomatoesLakewood Farm - WatermelonFirefly - Cheese, arugula, shallotMaine - Peekytoe crabSunnyside - Poblano pepperAyrshire Farm - Grassfed beefTree and Leaf Farm - Fingerling potatoesToigo - peachesLancaster - honey, mascarponeTuscarora - Cherry tomatoesRestaurant Nora Garden - basil, rosemary