
And now, a New York story from our very own General Manager Jodie Battles who's working with the fine folks at Tom Colicchio's Craft restaurant.
Yesterday I visited the Union Square Greenmarket, which the BOH team at Craft visits 4 - 5 per week to obtain all the fresh, local items they can get there hands on. Much like at Fish, they also use local, seasonal, sustainable items whenever and wherever possible on the menu...and yesterday I actually got to see some of the snapper they were serving on the menu that Tom caught on recent fishing trip!
The kitchen trail during dinner service last night was incredibly informative...filling! I thought I was going to have to be carried up the stairs by the time the last plates of the evening went out! As I manned my expo post next to Chef de Cuisine, James Tracey, and walked around observing at the various stations, there were samples of menu items in from of me each moment I turned the corner! From roasted chanterelles and morels to suckling pig, squid ink risotto and pancetta wrapped monkfish, hamachi, foie gras with wild plums and fresh bay leaf, lamb agnolotti, sorbet samplers...you get the point...I'm not going to need to eat for the rest of the trip...!
P.S. I'm officially jealous. FOIE GRAS WITH WILD PLUMS?! Where did I go wrong?
1 comment:
very cool.
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