Sourcing the good stuff
Posted 16 February 2004 - 08:18 AM
One of the things that always amazed me about Craft (and similarily with Hearth as well) is how you were able to source such amazing produce for use in your dishes.
Even for a high end restaurant, finding top quality mushrooms (oh, the mushrooms!) and other vegetables can be a huge challenge. How do you guys do it?
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Posted 16 February 2004 - 02:05 PM
When I first opened La Cucina, a seasonal restaurant on Martha's Vineyard, it was amazing how all the purveyors tested me. It wasn't until after I sent orders back, called them to complain about the quality, and became a regular tyrant that I began to see a difference in what I received. It was obvious to me that the caliber of any given purveyor's ingredients ranged from poor to pristine and they need to find someone to sell their mediocre product to. As a chef you need to establish the reputation of someone who won't accept anything less than great ingredients.
Posted 16 February 2004 - 03:23 PM
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
Posted 16 February 2004 - 03:48 PM
Have a look at my website, fluteperformer.com!
Posted 17 February 2004 - 02:05 PM
Eight months out of the year most of the ingredients I use are local, but during those four cold, dreaded months of the year, from late November through early March, we have no choice but to source products from elsewhere.
When it comes to purchasing certain specialty items, being a New York City restaurant chef is a lot of fun because you have access to products the world over. For example, I always get bay scallops from Nantucket when they are in season, dried oregano from Sicilily and miatake mushrooms and hamachi from Japan.