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23 April 2010
Posted in
4) Spring Health, Naturally
by Chef Graeme Ruppel - Brooklyn Warehouse Ethos
At the Brooklyn Warehouse we are very concerned with getting and serving the best food possible. And not just today, but tomorrow and in the years ahead. Here's how we do it...
To do this, we track down and work with numerous farmers throughought the province.
Working to Support Our Local Farmers
Working directly with the farmers brings a much greater understanding to me and my team about what has gone into growing or raising the products that we use at the restaurant. Meeting them reminds us that they have a direct investment in the continued viability of their land.
Farmers That Grow for Quality & Longevity
A large company that owned the land would look to turn a maximum profit in a short time, whereas a family-run farm will be more concerned with being able to continue year after year. Also the pride and concern for their product shines through.
Tasting The Difference of Grass, Nuts & Sunshine
A pork chop from the supermarket will taste bland, of steel and fluorescent lights. A pork chop from your farmer will taste of grass and nuts and sunshine.
Spring Recipe: CRUSISIS Eco-Chef for Spring 2010
The Brooklyn Warehouse has been selected as the CRUSISIS Eco-Chef for Spring 2010. As such, they have provided a delectable recipe for Grilled Pork Chop, Barley Risotto & Whiskey Apple Sauce. Along with it, Chef Graeme Ruppel included a very noteworthy bit that you don’t want to miss to make your dish most sustainably: Important Sustainable Ideas From This Dish.
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