TITLE

Harbour

AUTHOR(S)
Cobe, Patricia
PUB. DATE
April 2009
SOURCE
FoodService Director;4/15/2009, Vol. 22 Issue 4, pFSB3
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article explores how Joe Isidori, chef of Harbour restaurant in New York City, gets the best produce for his restaurant. Isidori has invited farmers for show-and-tell sessions with the staff and plans to take his staff on field trips to nearby farms so the cooks can learn more about farm produce. Isidori shares that his restaurant's kitchen preserves radishes and tomatoes for winter use. Some of the sources of produce used in the restaurant include Chef's Garden in Ohio and Union Square Greenmarket.
ACCESSION #
43205804

 

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