A Note from Chef Mario: May 21, 2018

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What is more important in creating a great dish? Technique or ingredients?

I tend to fall into the ingredients category. I have eaten many great dishes, cooked by great chefs at great restaurants, but nothing in all of those great places has matched the intensity of flavor as a just-picked Brooks cherry, that is still warm between your fingertips from the afternoon sun. Sourcing, knowing who grows and picks your produce and knowing your local seasonality, is good cooking.  Sourcing, knowing who grows and picks your produce and knowing your local seasonality, is good cooking. No amount of butter or salt will mask what is lacking in the product. I am surrounded by immense talent and tireless people who care about quality and flavor. We here at the farm believe that by only eating the best, can you truly judge what is the best. I had the honor and pleasure of eating a just-picked first of the season Brooks cherry between preparing dishes for a brunch that is taking place over the weekend. As I placed the cherry in my mouth and tasted the overwhelming fruitiness and perfect balance between sweetness and acidity, I thought to myself, "We should wipe out the whole menu and just serve a giant bowl of the Brooks cherries at the brunch and be delighted by our guest's reactions".