Knowing your farmer is now easier than ever.
All the fresh lettuce that chef Matthew Connors could serve at his Bay Shore restaurant, the LakeHouse, grows just nine miles away at a CSA on the grounds of the Bayard Cutting Arboretum, a New York state park. This synergy is a brilliant exemplification of the farm-to-table movement at its best.
Since he was a little boy at his great-aunt Rosie’s Christmas Eve feasts, chef Steve Cardello has lived for the food that gathered his family together. He recalls his relatives cooking and enjoying the fruits of their labor on many occasions, the dinner table always a centerpiece to his memories, and the food they shared, a staple in his upbringing.