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!
Today we check in with Jenny Hui, Executive Chef at The Lazy Gourmet, to see which local supplier is adding spice to their spread of artisanal meats this season…
Which one of your suppliers do you want to give a shout out to? Brad Hendrickson of Biota Fermentation.
What does this supplier supply you? Biota Charcuterie Mustard. The mustard is tangy when you put it in your mouth and then as you bite the seeds, a little heat finishes the flavour.
What makes this supplier so special? Brad uses local ingredients to make his product. He makes all his product, but in small batches to ensure proper flavour.
How is it featured on your menu? We pair this with our Charcuterie board ($200, available within 48-hours notice).