Amazing. With in 2 weeks I have worked with 3 of the best chefs in town.....2 doing demos at the market and one doing a chef farmer dinner....The criteria is use what is local and in season. Easy enough. Well, one of the demos had sea scallops (I live in St. Louis) saffron, plum tomatoes from who knows where... The next just left a message on my machine saying asparagus, porcini and domestic shrooms in creams served in puff pastry....um chef asparagus have been off the market for 6 weeks, we don't have porcini in MO. and I have no oven in the middle of the road for your puff pastry demo. Ya know I went through what was on the market and the whole gist of the gig. Chef Farmer dinner....same thing, we don't have asparagus now we have corn, tomatoes, squash, arugula, fennel, beets, carrots, greens, potatoes, shallots, green onions, lettuces, leeks, peaches, nectarines, blackberries, onions....These are top notch guys...I mean $80 pp in their restaurants, and sharp, creative....So the question is do you know what is available to you locally? Truthfully? Not to put anyone on the spot but am I that out of touch with reality?