Locally minded chefs Tony Maws of Cambridge, Massachusetts; Brooklyn’s Andrew Feinberg; and Champe Speidel of Bristol, Rhode Island, divulge their favorite regional food finds.
Captain Marden’s Seafoods
Kim Marden’s relationships with area fishermen ensure the freshest possible quahogs, haddock fillets and other New England favorites for home cooks and chefs like Tony Maws of Craigie Street Bistrot in Cambridge; Captain Marden’s will also overnight anything it sells in its retail store.
Iggy’s Bread of the World
Maws buys produce from Verrill’s; the farm store also carries local Stonewood Farm turkey and Shattuck’s Sugar House maple syrup.
Guy and Cindy Jones supply their Hudson Valley farm stand, CSA and chefs like Andrew Feinberg of Franny’s in Brooklyn, with produce from sorrel to cardoons; in return, chefs cook monthly reservation-only dinners at the farm.
Third-generation dairy farmers Dave and Sue Evans produce exquisite organic milk from grass-fed Jersey and Ayrshire cows for chefs like Feinberg and customers at their farm store.
Speidel likes the cheeses, honeys and oils at Tom and Jennifer Jansen’s shop; check out Rhode Island favorites like Shy Brothers’ Hannahbells cheese and wildflower honey from Tiverton’s Beebop Apiaries.