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Taking the menu organic and clean

Timh

By Timh
in Restaurant Life

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Timh

Timh

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So the owner of my restaurant has given me the dictate to go natural and organic. My proteins are already all natural, even the veal(which is produced here in New England, and upstate NY) The produce I'm assuming will be a easier road to travel, but verifying the provenance of the meats is my biggest concern. I have no illusion that purveyors will label whatever to make the sell, especially since we are a small boutique restaurant. Anyone else with experience in this ? all input greatly appreciated, as well as a good meal if you stop in.

Timh

Timh

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William & Co. right now. I am looking into direct dealing with some farmers that I've dealt with in the past. Jim Jamison produces great lamb in PA, but also theres great stuff out of Oz and NZ.

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