My mission statement for this project was to create a culinary garden in an urban setting to sell to chefs in the LA market…check.
My first customer was Chef Josiah Citrin at Melisse in Santa Monica. Chef Josiah and Chef Ken Takayama (Chef de Cuisine) were the first to teach me about how to truly respect the products one works with. They were first to teach me about seasonality and working with local farmers; I thought it only fitting to bring them my first harvest.
I was truly grateful for the next set of events. After Chef Josiah purchased some bronze fennel from me, he offered to introduce me to Chef Jeremy Fox who recently took a position in the kitchen at Rustic Canyon, which is right across the street from Melisse. He walked me to the kitchen and told Chef Fox about my history with Melisse and Meadowood, and how I was a new farmer in the area. Chef Fox used to run Michelin rated Ubuntu, the country’s premier vegetarian restaurant located in Napa CA, and was kind enough to purchase some wasabi mustard micros from me.
I am looking forward to developing relationships with these two great chefs in my community. I have accomplished my short term goal of creating this garden to sell to market, now I want to make it sustainable. I’m not 100% sure how that model will look, it is constantly changing and evolving, but days like these make me think it could be a reality.
“Hell! there ain’t no rules around here! We are tryin’ to accomplish somep’n!”