Maxim stated in the article that the North Country's "foragers, cheese makers, chefs, and pork, beef, and poultry producers have put the North Country on the culinary map."
Many other well-known venues were mentioned in Maxim's article as well, such as Elizabethtown's Deer's Head Inn, which also makes use of many local foods. Dogwood Bread Company in Wadhams was also given a brief mention.
"We're very fortunate here because there are such wonderful farms," said Martin. "The love and passion they put into what they produce is equal to the love and passion we have for what we're doing here in the restaurant."
And many of those farms are starting to use new methods to extend their growing seasons. Juniper Farms in Westport, where Martin buys vegetables for his salads, is using high-tunnel greenhouses that allow for the near year-round production of some produce.
"We're still getting greens from him, whereas before he would have ended in September," said Martin, noting they are as fresh and crisp as ever.
"It does not hinder the quality on any level," he added, but noted the flavors do change between what is harvested in the summer and late fall.
Martin hopes that the demand for locally produced food will continue to grow as time goes on.
"That's the philosophy we carry through with the plate," he said. "It's as much personal as it is professional."