The closer, the better. That’s the message from diners to operators when the topic of food sourcing arises. More than ever, restaurants are responding by offering specials and regular menu items that are sourced from the surrounding geography, if not the immediate neighborhood. It’s a trend that’s gaining in chef starpower: Roy Choi, whose Kogi Korean BBQ trucks are credited with spawning the food truck movement, recently opened LocoL, a fast-food restaurant in South Los Angeles’ Watts neighborhood, with the hope of bringing fresh, healthy and local food to a persistent food desert.
Despite the rainbows-and-unicorns glow that local food has taken on in the food press, sourcing well-priced, good-tasting local food can be a challenge for operators in most climates. With some planning and relationship-building, you can meet the goal to add more local food to your menu. Start by visiting farmers’ markets this spring and talking one-on-one with growers. After you’ve strengthened your relationship with them, you’ll want to develop a closer relationship with your freezer. Snap up items like rhubarb, berries and herbs when they’re well-priced in the summer, freeze them quickly, then make good use of them all winter long.
If you’d like to start using more local foods, but don’t have the time or resources to make everything from scratch, consider how Marzetti Dressings and sauces can help. Make a few quick add-ins to your Marzetti base, then use those new creations for salads, sandwich toppings, mix-ins with cold grains, entrée drizzles or roasted vegetable finishes.
Buttermilk Ranch is everyone’s favorite and the addition of premium blue cheese makes it a perfect accompaniment as a hearty dip or protein sauce. Marzetti Champagne Vinaigrette is the perfect base to create a spicy-sweet Honey Pepper Vinaigrette that’s a year-round dressing, dip or marinade. That same base can be taken in a fresh new direction as Cilantro Lime Vinaigrette, a great topper for veggies served with fish or Mexican entrée.
Read more
Read the buzz about Roy Choi’s LocoL
Tips on running a cost-effective, sustainable restaurant kitchen
Recipes
Base Recipes
+1 Buttermilk Ranch Dressing
+1 Premium Blue Cheese Dressing
Champagne Vinaigrette
Honey Pepper Vinaigrette
Ingredients
1 gallon Marzetti Champagne Vin.
24 oz. Honey
6 oz. Black pepper, coarse ground
Directions
Combine all ingredients. Let rest 2 hours before serving.
Application
Salad dressing, marinade
Cilantro Lime Vinaigrette
Ingredients
1 gallon Marzetti Champagne Vin.
6 oz. fresh chopped cilantro
32 oz. fresh squeezed lime juice
Directions
Combine all ingredients. Let rest 2 hours before serving.
Application
Salad Dressing, marinade
Resources
