In Pursuit of a Material: Local Manufacturer

The producer we interviewed last week smiled as he explained why he picked the tomatoes smaller this year: The rain came late, but the aroma is good. This sentence summarizes the effort behind many of the products we use in the kitchen.

The best part of working with local producers is not choosing products from the catalog. We evaluate the reality of the field, the weather and the harvest day together. Sometimes a large amount of products arrive, sometimes only a few cases. The menu breathes accordingly.

We do not see this relationship only as supply. We talk about how to use the product and think together about how we can evaluate the shells and stems. Thus, less waste is created in the kitchen and more character on the plate.

When you know the journey of an ingredient, it becomes difficult to throw it away or cover it with unnecessary sauces. Respect is a bit like that; turning the product into a good plate without tearing it from where it came from.