Monday, January 31, 2011

yellow-brick road? cheese!

This week, Winston is wiling away the hours with cheese-makers, fraternizing with produce farmers, and conferring with egg people. Soon, amazing local cheeses will appear in two grand cases, and crisp, ripe produce will fill the bins at Green Onion. The folks at Fresh McKenzie are ramping up their egg production to accommodate us. And we’re meeting with our meat purveyor to choose the best-tasting all-natural, hormone- and antibiotic-free meats for our butcher shop. Forever Endeavor Farm will supply grass-fed organic beef and milk-fed pork, which has a sweetness and fullness that can be explained by science but is better to think of as magic. Meanwhile, back at the Clementine ranch, Winston and the boys are tweaking the stocks and soups, sauces and dressings, perfecting them for sale.


  1. Will the food be local enough to satisfy these diners?