Leave a Comment

Savory Corn Pudding, part of my Local Grill-Off entry
Not Eating Out — ... Because the event was all about local food, each contestant stepped up to the mic to introduce their dish and tell which farms they got their ingredients from. So, aside from said rooftop farms for the flowers, my corn was from Maxwell’s Farm, via Union Square Greenmarket. Black plums were from Red Jacket Orchards. The pastured, all-natural pork belly, from Mountain View Farm. Basis Farm to Chef is the thoughtful provider who’d hooked me up with their meat, a business that does exactly what its name sounds like — facilitate access to farm-fresh ...

Scenes from Slow Food's Rainy, Porky Grill-Off at Water Taxi Beach LIC
Serious Eats: New York — ... Where it Came From: Those luscious chunks of apple wood-smoked pork belly came from Mountainview Farms in Vermont via Basis Farm to Chef. The lettuce was from ...

Good Beer at BAM
Eat It: The Brooklyn Food Blog — ... Basis Farm to Chef were offering mini cheeseburgers put together from an extensive list of local-ish, organic farms. As a "good food" distributor, their aim is to connect small and mid-range farms with chefs, retailers & institutions. I really liked them and hope to see more places utilize their services. ...

Support Urban Farming at Roberta’s Pizza Tonight
Not Eating Out — ...  commonly part of the everyday menu at Roberta’s, too. The kitchen team is currently toying with hot peppers from Eagle Street Rooftop Farm, squashes from Queens County Farm Museum, root vegetables and all sorts of greens from East New York Farms and Added Value Farm — as well as produce from that garden atop the radio station itself. The rest of the food is from sustainable purveyors and small farms, like Heritage Foods USA and Basis Farm to Chef. The beer is all from Brooklyn’s own Sixpoint Craft Ales, ...