PURVEYOR

pur·vey·or [per-vey-er] - noun

A person who provides, or supplies: a purveyor of foods.

Let's call it the mutual admiration society of chef and purveyors. The quality of one, helps the quality of the other. With farm-to-table being the latest restaurant trend, we asked chefs which farms they use, so you can get the same products to your own table.

BENTON'S SMOKY MOUNTAIN COUNTRY HAMS

"The most insane bacon ever, country hams, and even prosciutto." Chef Matt Jennings (Farmstead & La Laiterie Bistro, Providence, RI).

The hams are slow cured and typically aged 9-10 months. Order online.

HAYSTACK MOUNTAIN GOAT DAIRY

"Delicious, award-winning farmstead goat cheese." Chef Hugo Matheson (The Kitchen, Boulder, CO).

Fellow Boulder chefs Eric Skokan (Black Cat) and Lachlan Mackinnon Patterson (Frasca Food and Wine) also include this artisanal hand-crafted cheese on their menus. Available at stores, such as Murray's Cheese, and restaurants all over the country.

MAPLE HILL CREAMERY

"Amazing yogurt and yogurt smoothies from all grass-fed cows - definitely try the Maple Yogurt." Chef Nathan Foot (Northern Spy Food Co., New York, NY).

Small batch, hand-crafted dairy products with higher omega 3 fats, vitamin E, and beta-carotenes. Available in stores throughout NYC (including Northern Spy Food Co.) and parts of New England.

MOSEFUND FARMS

"I recently brought in a Mangalitsa pig from them that was awesome." Chef Ivy Stark (Dos Caminos, New York, NY).

The elite of the fine swine, this curly-haired breed was developed by Eastern European royalty and known for its marbled flesh and supreme porky taste. Order online.

PURE BRED / ELYSIAN FIELDS LAMB

"The marbling is highly unusual for lamb. So much flavor. The fat on it is very thick, like a dry-aged sirloin." Chef Jason Hall (Gotham Bar and Grill, NYC).

Farmer Keith Martin and business partner chef Thomas Keller have devised a specific holistic method to raise the lambs. Order online.

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