Perhaps his most prolific cause, though, is sustainable produce sourcing. Local harvests have long been part of Pu’s cooking, and his work at The 502 is a prime example of regional ingredients put to good use. Part of sustainable sourcing is using what’s in season and buying locally, he says. This takes a fair amount of planning on Pu’s part, and he meets with farm managers from Ashbourne Farms, located in La Grange, Kentucky, four times a year to order seasonal goodies. Ashbourne will actually plant what Pu requests, which is essential to his seasonal menu specials. And it’s not terribly costly, Pu says. “Everyone thinks that buying local is expensive, but that’s not true if you plan ahead and buy smart.” Through his efforts, he’s directly – and deliciously – supporting farm-to-table initiatives.
Check out Chef Pu’s work for yourself at The 502 Bar & Bistro, located at 10401 Meeting Street in Norton Commons. Naturally, his autumn menu will feature local produce and sustainable seafood and meats, so you can feel good about eating well. Call 502.742.4772 for reservations.