Scout works with a lot of local restaurants to get the word out about the cool and delicious things they’re doing, but they couldn’t do what they do without access to awesome ingredients. To get what they need, culinary creatives depend on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it’s always good to recognize those who have your back, we bring you the Supplier Shout Out!
This week we pay a visit to Chef Dave Gunawan at Ubuntu Canteen to find out more about the Surrey-based farm that’s providing freshness and narrative to his Fraser Street restaurant’s rotating menu…
Which one of your suppliers do you want to give a shout out to? Zaklan Heritage Farm. They supply us with all sorts of heritage veggies and herbs; things that are unique and have good stories behind them.
Which ingredient from Zaklan are you excited about right now? Celtuce. The pale green leaves are super tender and the stems can be eaten raw or stir-fried. It is mild but nutty with a slightly smoky aftertaste. It also high in vitamin C. Celtuce is thought to have originated in the Mediterranean region and then brought to China during Tang Dynasty, about A.D. 600-900.
How can we get a taste? Over the course of a season (or as long as the ingredient is available to us) we will probably work with a given ingredient in a few dozen different ways. One day you might find celtuce in a salad and the next you might see it served raw with oyster cream, buckwheat and cured egg yolk.
Is there a local glass of wine or beer that you like to suggest alongside it? Clot de les Soleres, Xarel-Lo 2015 Pet Nat.