Page 22 - The Peorian, Vol 3 Issue 2
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thePeorian.com
The Present
Allen said Edge is “very
customer-driven” in that he talks
with them each night and tries to
accommodate their wishes. “You
have to be smart and listen to
them. One thing I already knew
is that society is becoming more
and more health conscious. So
the fact they know they will get
fresh food made from scratch
when they come here is a big
selling point. We can adjust on
the fly when somebody says they
want something cooked a certain
way or if they have dietary re-
strictions,” he said.
Allen said just as his customers
have very high expectations of
him, he has high expectations of
himself and his staff. “We have
to meet those expectations and if
we do, everybody benefits. Peoria
has an opportunity to have a
great culinary scene, so I think
we will see the trend of demand-
ing healthy, fresh food continue. I
hope it does,” he said.
Already, he added, Edge is
drawing customers from a radius
of about 150 miles and has even
had customers who said they
came from Chicago to dine here.
“What a role reversal that is. And
we’re not the only restaurant ca-
pable of doing that here,” he said.
Like all the local farm-to-table
restaurants, getting fresh veg-
etables in the winter months can
be difficult. “We manage as best
we can. But having them clean
of chemicals is most important.
I would like to someday start a
community garden. Growing
your own food is a lost art. I want
to do something to benefit the
whole community,” he said.
He also wants to pass his love
of fresh food to his children. His
youngest, 4½ year-old Addilynn,
is already showing interest in the
restaurant business…well, the
food side of it.
“She comes in and helps with
the prep. She tastes things. She’ll
try anything at least once. Not
many kids will do that. Now I
have to find her a purple chef’s
coat,” he said, grinning.
EDGE BY CHEF DUSTIN ALLEN
Located in Suite K
Junction City Shopping Center
(309) 692-3343
Hours: Mon - Thu, 5 to 9 p.m.
Fri & Sat, 5 to 10 p.m.
Closed Sundays
Josh Wilson, one of the cooks at Edge, pulls thyme while preparing dishes
for a recent evening menu. Because the restaurant serves the freshest
ingredients it can get, the menu may change day to day, making daily prep
work even more important.
