I’ve been revisiting how to incorporate more seasonal ingredients into our menus without sacrificing the consistency our guests expect. For instance, last fall’s pumpkin ravioli was a hit, but maintaining that level of quality with varying suppliers is tricky. How do you all strike that balance? Any strategies or tools that help keep your menu fresh yet dependable?
, I get the struggle — last spring, I tried a new local supplier for asparagus, and it was a disaster that affected my whole menu. One thing that worked well was creating a core menu item, like a basic risotto, and then swapping out seasonal ingredients as they come.
Instead of relying solely on suppliers for seasonal ingredients, I’ve started building close relationships with local farms. This way, I can get a better sense of what’s available and make quick adjustments to the menu without sacrificing the quality our guests expect. Have you tried working directly with farmers, @helena_cook58?