Knowing Your Sources

The other night, I had the pleasure of a terrific (and private) fine dining experience.  Chef Jonathon Johnson (PapaBeav from Beavers) and Randy Rucker (Rainbow Lodge and Greensandbeans) came to a private residence to prepare a wonderful 6 course dinner.  We also were served (at least) 6 different Riazul Tequila cocktails to compliment each dish.  We had everything from Seviche to smoked Rabbit,  pulled pork and beans (Carnitas) , corn polenta with a mustard green marmalade, pumpkin Shrimp/flounder bisque and Churros with chocolate for dessert.  Each dish seemed more delectable than the next.  

When I talked to the chefs, they took me through the timeline of preparation.  The flounder and the fish was caught 2 days before and was very fresh.  In fact, Randy himself caught the fish in the Gulf.  And to that end the flounder was amazing.  Jonathon shops for fresh produce (Monica Pope's T'afia) when he prepares his menus.  He uses organic eggs, meat, and vegetables.  His goal is to support the local farmers and farmers markets in the area while of course, getting the freshest, best quality produce.  And yes, I CAN taste the difference!

Beavers uses grass fed beef in their food and offers a vegan selection on their menu.

This is a perfect example of looking for a dining experience where a chef values organic cooking and knowing the source of your food.  That being said, the carnitas had a great deal of fat, but it  had been marinating for many hours.  The meat was tender and the flavor pure heaven.  However, saturated fat IS good for you, so I say, "It's the holidays!  Have a little fat and be HEALTHY!!!"

For more information on your local farmer's markets, go to www.urbanharvest.com

A Votre Sante!

Jennifer