AIR and Dirty Supper frequently offer something new every day, while some cafes change their recipes according to the conditions. In front of the cafe, where we grow greens and herbs, we have a beautiful lawn. Whenever there’s a new produce of, say, Thai parsley or roselle, they get added to the list that day or week”, said Goldfarb.
Smit continued,” When you work based on using the entire animal or element, it’s hard to have one basic menus, but I think it makes it more interesting because people can come up and have something different each time.”
NOTHING SQUANDERED
Chef Jordan Keao grew up in Hawaii and practices what you need from the property and use what you have. This philosophy shapes his kitchen at Butcher’s Block, where he, also, buys full animals, which he assigns to dishes like heavy- grilled duck tongues and spicy beef fatty potatoes with brown butter emulsion.