It’s that time of the year and we have our first shipment!!!!

Thank you to Scenic View Orchards for dropping of this mushroom. It was found on a camping trip by the farmer who owns the orchard. Great find! We will be including on the menu through the weekend.

This is a first for me. plan to work with them through the weekend and see what we come up with. I have only used wild since I can remember. These we just introduced to me this week.

We just started working with Clean Fish Alliance recently at VOLT. They introduced us to some great product that we can rely on regular supply and also we can trust that it is farmed and or caught using sustainable methods. Our relationship opened the door for us to start using Nunavut Arctic Char as well. That fish is wild caught only during summer months during a 15-18 week period, depending on weather and quotas. The sturgeon is currently a part of our 6 course Kitchen Menu.

American White Sturgeon
Latin: Acipenser transmontanus
French: Esturgeon
Availability: Year round

Thirty years ago, the founders of this farm recognized a problem — the world demanded sturgeon and wild stocks were paying the price. Their solution? These pioneers built a farm that cultivates sturgeon with respect for the environment and for the revered fish they raise. Their diligent work has paid off.
American White Sturgeon is a high quality, incredibly delicious fish you can enjoy year round.

I got a new source for pork this week. I met up with Bev Eggelston at the dupont farmers market this past Sunday. He owns and operates Eco Friendly Foods who is committed to working with humanely raised pork, beef, and chicken. This week I got a whole cross bread pig, except the hams, that is 50% Iberian and 50% Red Wattle. The fat ratio is very desirable for charcuterie. We have been working on a few things over the past few months, however we were also looking for the right pig. Next week I am trying another one of the breeds he has available.