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!
In this edition, we head to Main Street’s popular Anh and Chi to hear from the Vietnamese restaurant’s co-founder, Amelie Nguyen, about one locally sourced superfood and its super-special supplier…
Which one of your suppliers do you want to give a shout out to? Hannah Brook Farm.
What makes Hannah Brook Farm so special? Luckily we found Paul and Rebecca of Hannah Brook Farm who share their spectacular microgreens and seasonal harvest with us. At Anh and Chi, we love consciously sourcing supplies from one small family business to another.
What’s your favourite ingredient that they supply you with? Kohlrabi (Su hào in Vietnamese). Kohlrabi is a superfood. Like its cousins broccoli, cauliflower, and kale, su hào is high in nutrients and low in calories. It’s hard to resist the sweet yet crunchy taste and texture, delicate enough to eat fresh or stir-fried with a fun herb like dill.
How is their kohlrabi featured on your menu? Stir-fried organic and locally farmed kohlrabi, garlic, dill ($15). Vegan, gluten-friendly; available on our Family Style dinner menu. Highly encouraged as a sharing plate.
Is there a local glass of wine or beer that you like to suggest pairing with this dish? Culmina’s Grüner Veltliner. This BC take on an Austrian grape varietal perfectly compliments our take on the cabbage-like Kohlrabi vegetable. The Grüner grape is famous for its unique herbaceous/white pepper tasting note and that edge beautifully compliments the electric flavours of fresh dill in our kohlrabi feature.