Q&A with 2 dairy fans

August 2010
FoodService Director;8/15/2010, Vol. 23 Issue 8, pFSB4
Trade Publication
An interview with Mimi's Café vice president of food and beverage Adam Baird and Restaurant Eve chef Cathal Armstrong is presented. When asked about his major dairy purchases, Baird mentions that he buys all kinds of milk, half-and-half as well as unsalted butter. Armstrong states that he usually purchase cream, local milk and artisanal cheeses from small producers because his restaurant offers tasty cheese plates. They also note some of the buying challenges they encounter.


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