The Passion of the Chef, The Passion of the Farmer

Arugula still warm from the sun.  Carrots with dirt still on them.  Beet greens that you cut from the beet.  Over fifty varieties of gourmet apples.  Mesclun Mix that needs no dressing and holds strong for two weeks, because it was harvested yesterday.

These are things that understand the passion of a chef.  These are vegetables that were grown with the care that the chef puts into his plates.  This is the opportunity that chefs have been waiting for...to receive vegetables fresh harvested grown with integrity, respect, and great care.  For the first time in the Capital Region the best chefs now have the opportunity to cook, or not to cook, the best and freshest vegetables possibly grown.  

Interested in becoming a partner?


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Our partners

  • Executive Chef Will Roy of Union College
  • Executive Chef Jim Rose of Skidmore College
  • Executive Chef Max London of Max London's Restaurant & Bar
  • Executive Chef Noah Sheetz of The Executive Mansion
  • Chefs David Pedinotti and Randy Cruse of the Mouzon House and One Caroline Street Bistro
  • Executive Chef and Owner Tim Meany of the Beekman Street Bistro
  • Executive Chef John Ireland of The Wine Bar
  • Matt Funiciello of Rockhill Bakehouse and Cafe
  • Executive Chef and Owner Paul Parker of Chez Sophie
  • Executive Chef and Owner John LaPosta of Maestro's Restaurant 
  • Executive Chef Jim Kelly of The Jonesville Country Store
  • Executive Chef Jackie Baldwin of Rensselaer Polytechnic Institute
  • Owner Stephanie Pelham and Chef Swen Boehm of Eats Gourmet Marketplace
  • Chef and Owner Peter Michelin of Harvest & Hearth