172036 Sat Oct 02 11:13:28 -0700 2004 1 14 Washington DC & Baltimore Area 0 923828 Thursday, several of us raved about the pork belly at Restaurant Eve. This morning at the Arlington farmers’ market, I was chatting about this with the folks at Polyface because I saw that they had fresh pork belly. Turns out that they supply Restaurant Eve, as well as a number of other restaurants that consistently get high marks on this board. Now, I fully intend to reproduce the dish at home. I have always been a proponent of the theory that a chef or cook is only as good as the quality of his or her ingredients. In my opinion, it is seeking out quality ingredients that makes cutting edge restaurants…well, cutting edge. I have been buying pork, lamb and chicken almost exclusively from Polyface since the day they first showed up at the market simply because the meat is far superior to any I have had from Whole Foods or elsewhere. It also helps to develop a relationship with your supplier whether you are a restaurant chef or a home cook. The Polyface people are always happy to talk and supply cooking tips. And always ask whether there is something a bit unusual that isn’t out on the table. They keep the good stuff hidden in the truck. Today they also had fresh pork jowl. The more we ask for the unusual, the more they will bring us. Sat Oct 02 11:13:28 -0700 2004 0 bacchante 1 923880 We are very lucky to have superlative, conscientious meat producers like Polyface and Sunnyside Organics at our farmers' markets. My sister-in-law from NYC went with me to the Dupont market this morning. The meat options are among the best things about it, compared to other markets--like Union Square market in NY, where she shops, and Santa Monica market and the Ferry Building market in SF where I've shopped in the past. I have a houseful of guests this weekend, and I went to Arlington yesterday and Dupont this morning. I always feel so happy when I'm at the market. Seeing all the beautiful colors and the bounty of the harvest, and interacting with people who devote their lives to growing food from the earth, who create rather than exploit, and thinking about the delicious meals I will prepare and consume with people I love--does more for my spirit than any church could. Sun Oct 03 22:54:16 -0700 2004 923828 0 zora