An alert reader pointed me to the local rag stuff@night’s latest issue, which has a number of food-related items. Of greatest personal interest is the article detailing some local chefs’ food sources. Meat and fish sources are all over the place, but some interesting trends emerged from the 10 interviewees:
- Russo’s is the overwhelming favorite for produce
- Iggy’s dominates in the bread category
- a few of the restaurants have more or less exclusive relationships with local farms for their produce
- Christina’s gets the most nods for spices, Eva’s Garden for herbs, Formaggio Kitchen for cheeses
Special props to Tim Wiechmann of T.W. Food for his particularly local stance on meat, fish, and everything else. Having said that, the overall level of local food sourcing was impressive. The profiled restaurants are relatively high end, so it’d be interesting to see how more affordable places measure up.