Purveyors - Find. Eat. Drink.

Chefs’ Rec | H Mart

Fri, 27 Apr 2012 09:00:57 -0400

Find | Asian Ingredients

“H-Mart is like a Costco for Asians” marvels chef Ming Tsai, of Blue Ginger Restaurant in Wellesley, Massachusetts and host of the TV show Simply Ming, when talking about the varied selection at the multicultural megamart. “It’s a gigantic supermarket with everything from 70 different types of kimchee to a whole row of ramen noodles to diamond rings and mink coats.”

H-Mart (H for Han Ah Reum, which is Korean for “one arm full of groceries”) first opened as a small Korean grocer in 1982 in Queens, New York and now has expanded to 47 football field-sized locations in North America, plus an online store. “I love going there” says chef Ken Oringer of this Disneyland of ingredients, “it’s like a Koreatown Los Angeles market.”

The Kimchi Section at H Mart
Photo Credit: taekwonweirdo [flickr]

All Asian cuisines are represented, but Korean products dominate the shelves. Chef Chris Shepherd, from Underbelly in Houston, shops at H-Mart for the “Kimchi section and Bahn Chan section. Also, for picking out different types of pickles.”

If you go to the store, Ming Tsai says “check out the display of meat, seafood and live fish that they butcher right there.” You can also shop for most products online, like packaged Asian ingredients, rice cookers and teas.

Pat LaFrieda

Mon, 2 Apr 2012 09:00:27 -0400

Who
Pat LaFrieda is a third-generation butcher and co-owner of Pat LaFrieda Wholesale Meat Purveyors, a meat supplier company in New Jersey.
Why
Pat LaFrieda Meats was co-founded in 1922 by Pat’s grandfather. They have built a blue chip reputation for supplying top New York restaurants with their speciality hamburger blends.

Butcher Bryan Flannery | Bryan’s Fine Foods

Fri, 23 Mar 2012 09:00:56 -0400

Who
Butcher Bryan Flannery is the owner of Bryan’s Fine Foods.
Why
Bryan is a second-generation butcher who has built a reputation as one of the country’s best for his meticulous sourcing and high caliber products.

Norwich Meadows Farm | New York

Tue, 20 Mar 2012 09:00:15 -0400

Find | Certified Organic Vegetables

Norwich Meadows Farms started out in 1998 with a half acre parcel of land behind their house and have grown to over 50 acres from which they supply multiple farmers markets in New York City, and support a CSA in New York and Norwich. It’s not just the average farmers market goers that benefit from their organic produce, chefs from New York City’s top restaurants pick up their supplies for their dishes.

“Norwich Meadows Farm produces the most complex and satiating food that I know. Because they take such care in tending to their soil, everything they grow is exploding with rich flavor.”
- Chef Michael Anthony, Gramercy Tavern, New York, NY

“Certified organic produce and they are always a good deal. We get braising greens and the arugula is amazing -- large flat leaves, supper peppery. It’s pretty awesome.”
- Northern Spy Food Co. in the East Village in New York, NY

In addition to Gramercy Tavern and Northern Spy Food Co., a number of other New York City restaurants use their products, including:
- Blue Hill at Stone Barns and Blue Hill in New York, NY
- Casa Mono
- JoeDoe
- Il Buco
- Union Square Cafe
- Pure Food & Wine
- The Spotted Pig

Farmers Markets
Norwich Meadows Farms has a presence at the Union Square Market, the Tompkins Square Market and Tucker Square Market. Market details to the right.

What’s Available & When
Check out their full vegetable list and find out when the crops are available.

CSA
Norwich Meadows Farm provides their produce at seven locations in New York City, one in Westchester County, and one in Norwich, the physical location of the farm. Here are the various locations.

The Meadow | Mark Bitterman & Jennifer Turner Bitterman

Tue, 8 Nov 2011 09:00:44 -0500

Who
Mark Bitterman and Jennifer Turner Bitterman are the owners of The Meadow stores in Portland, OR and New York, NY.
Why
Purveyors of flowers, artisanal salts, chocolate and cocktail bitters. Let their expertise guide your selections.

Pas Pour Les Chiens! (Not For Dogs)

Tue, 13 Sep 2011 09:00:42 -0400

Apollonia Poilâne, owner of the premier Parisian boulangerie and patisserie, has created a new line of biscuits in a shape of dog bones called Not For Dogs (Pas Pour Les Chiens). Two French designers, Kuntzel and Deygas, of Add A Dog designed the packaging based on two dog cartoon figures.

Spice master for some of the country’s top chefs, Lior Lev Sercarz of La Boîte À Epice, has created a spice blend called Fourmis Rouge (Red Ant) for these cookies. The La Boite store in New York will be selling the cookies from September 16th for about a month and in conjunction will be displaying artwork.

Articles & Recommendations

- La Boîte À Epice - Custom Spice Blends and Biscuits
- Poilâne Bakery