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!
At Victoria’s The Courtney Room, the kitchen crew is applying a whole-flower approach to one of the restaurant’s current fresh menu items. Today, Chef Chris Klassen gives a shout out to the small but diverse local farm providing them with this dish’s feature ingredient…
Which one of your suppliers do you want to give a shout out to? Littlest Acre Organics.
What does this supplier supply you? We get a whole range of vegetables, fruits, eggs and flowers from them.
Which current ingredient would you like to highlight? Sunflower. The seeds, the flower bud and the petals are all edible.
How is this ingredient featured on your menu? Sunflower and Summer Squash Salad ($10, available for at least another month): Marinated zucchini, pickled jostaberries, confit lobster mushrooms, ricotta, Mason St. greens, tempura squash blossom, braised sunflower hearts, young sunflower seeds, sunflower petals. We use the flower petals for garnish on the salad. The flower bud can be braised like a globe artichoke and are used as such. The seeds are young, tender and smaller than the commercial variety.
What makes this supplier so special? They are a small farm with an oddly large range of product that makes them such a joy to work with. We have a close working relationship that helps us help them. When they have extra of something we try to buy what we can and when they have something special we tend to get that as well! Our kitchen management team also all gets their CSA farm box every week for personal use.
Is there a local glass of wine or beer that you like to suggest pairing with this dish? JoieFarm‘s Gamay.