Locavore VS The Imports

October 1st, 2015 § 2 comments

Yes, HG is very much in favor of the new stress on local farm-to-table eating. Alice Waters started the trend at her immensely influential California restaurant, Chez Panisse. Marc Meyer, HG/BSK’s favorite chef, is a leading advocate of this philosophy at the four New York restaurants he owns with wife/partner Victoria Freeman (HG’s talented daughter) : Cookshop, Rosie’s, Vic’s and Hundred Acres. However, when dining at home, HG/BSK bend the locavore rules A LOT and certainly do utilize imports. Last night’s meal mixed local and imported foods and was outstanding. Started with a platter of tomatoes and basil (both from BSK’s New Mexico garden) plus mozzarella (An import, sadly, Not to be compared to the fresh made daily cheese HG would purchase at Belgiovine’s Grocery in Montclair, N.J.). Main dish was lamb chops (Featured at Trader Joe’s, they are a New Zealand import. Superb. Comparable to the chops HG/BSK would savor at the long closed Coach House Restaurant in New York’s Greenwich Village). Accompaniments were fingerling potatoes (local) and a big surprise, haricot verts imported from Guatemala. BSK steamed them and then gave them a quick sauté in Sicilian olive oil with a melange of herbs from BSK’s garden. These were the best haricot certs HG ever tasted, far superior to Paris’s best. (go figure). HG mixed a bowl of Fage Greek Yogurt (Despite the name, it’s made in the United States) with garlic, olive oil, sumac cumin, zaatar, smoked black pepper. All of these imported spices gave the yogurt a Middle Eastern flavor that enhanced the tastes of lamb and potatoes. Before the meal, HG drank Polish vodka. With the meal there was Spanish Garnacha red wine. International and local dining at its best.


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§ 2 Responses to Locavore VS The Imports"

  • Charles Curran says:

    Next time you are in Costco, check out their Lamb Chops. They are very good off the grill. Marco White has a great recipe for ‘Buttered Potatoes’ with mint.

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