As the summer slowly evolves, our spirits are lifted each week as purveyors start to bring us treats from the summer harvest. The lengthening days and the anticipation of the best of the summer produce perk up everyone at the restaurant.
The Chef’s Garden in Huron, Ohio, is a great source for zucchini squash blossoms, heirloom tomatoes, micro-field greens, fresh cut herbs, French string beans, English peas and summer root vegetables such as beets, carrots, turnips, and radishes. For fresh chanterelles, king oyster, hedgehog, porcini and black “summer” truffles we go out west with Fresh & Wild in Vancouver, Washington and Mikuni Farms in Oregon. These two purveyors also supply us with bing cherries, mountain huckleberries, and black currants. We are blessed to have the Novotny Farm Market so close to us. Brian Novotny sources locally and organically-grown fruits and vegetables. Huron County gives us sweet corn, heirloom tomatoes, summer squash, melons, and raspberries. Quarry Hill peaches and apples are from Berlin Heights, Ohio. For blueberries and blackberries, we turn to The Blueberry Farm located off Baumhart Road in Vermilion. The farm is owned by Donel Sprenger, a local businessman who has a passion for these wonderful fruits. We love dealing with people with passion; for us, passion means perfection. Dion Tsevdos, proprietor of Chef 2 Chef and The Cheese Shop at the West Side Market supplies us with cheeses and specialty items from around the world.
We are the first called when the Catanese Brothers receive their initial shipment of Soft Shell Crabs from the Cheasepeake Bay and Alaskan King Salmon from the Pacific Northwest. We know then that summer is here! The brothers also supply us with Hog Snapper and Chilean Sea Bass from the Gulf of Mexico and Maine Lobster for our Lobster Thermidor. These fresh seafood items are Chez classics and remain on our menu throughout the summer months.
Mr. Jim Shupe provides us with local wildflower honey from his farm in Berlin Heights, Ohio. We use this honey to blend with lively cocktails, certain sauces and our house butter with fresh chives.
For specialty meats such as Hudson Valley foie gras and Maple Leaf Farms duck, we use D’Artagnan from Hudson Valley, New York. When these are matched with fresh summer fruits, forget about it… our summer is complete.
For 30 years Blue Ribbon Meats owned by the Radis Brothers have supplied us with “center of the plate” beef products from Certified Angus Beef® to prime steaks.
Julie Spitzley of Storm Mountain Coffee Roasters and Dave Hoffman of Windward Coffee supply us with great single plantation coffees from around the world. The Country Parlour is our source for handmade ice cream; our recipes and their know-how make for truly outstanding ice cream.
Celebrate this summer with us.