Great Ingredients from Family Farms
The easiest way to get excellent ingredients, as more chefs are discovering, is to have a farmer in the family. Ben Hasty at the Dunaway Restaurant at Strawbery Banke in Portsmouth, New Hampshire, buys pork and veal from his parents’ farm in Maine.
Chefs are finding genius in young ingredients: at San Francisco’s Dining Room, Ron Siegel uses basil seeds; Peter Hoffman serves green wheat at NYC’s Back Forty; Brian Hill at Francine in Camden, Maine, loves spruce shoots.
If 2007 was the year of the meatball, 2008 is the year of the chicken liver. It’s served as "faux gras" at Central Michel Richard in Washington, DC; chicken-fried at Portland, Oregon’s Clyde Common; and chopped at San Francisco’s Presidio Social Club.