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COLUMBIA (WACH) -- Restaurants turning to Midlands farmers for everything from produce to proteins.

“I am a huge fan of trying to use every cut of meat I can,” says Chef Henry Griffin of Hunter-Gatherer.

Inspired by local items, Griffin is excited to see the Slow Foods movement gaining ground in Columbia.

On Wednesday, Griffin and chefs from ten other restaurants gave the public a taste of what they believe is Slow Food.

“Keeping money in the community is to me one of the main things,” says Katie McKinney of Rosewood Market.

“The beauty for me is getting it as fresh as possible,” adds Chef Mike Davis of Terra.

The Sustainable Chefs’ Showcase attracted nearly 200 people, which is also the kickoff party for the 5th annual Indie Grits Festival.

The event featured chefs from restaurants that frequently buy, serve and promote food produced locally.

“It’s far more sustainable on so many levels for you to buy your food very close to where it was produced rather than having food trucked across the country or flown in from around the world,” according to Kristen DuBard, leader of Slow Food Columbia.

Organizers and participants viewed Wednesday’s event as a success.

“And I think it definitely has the ability to grow,” says Chef Blake Faries of Saluda’s.

If anything, Slow Food has the ability to increase your appetite.