Wednesday, December 14, 2016

GMFN meeting #14:

Monday, December 12, 2016
Chef Talk - Growing and selling for restaurants in NE GA









Listen to the audio:
minute   8:39 - Chef David on timing, best days to drop off, and payment for produce
minute 13:15 - Chef Chris on preferred communication, delivery, and payment
minute 20:00 - Lists of wanted produce and varieties
minute 27:28 - Size and presentation of produce
minute 31:14 - Sustainable relationships between chefs and farmers
minute 36:10 - Pricing and quality
minute 41:30 - Pricing and quality continued
minute 42:33 - Hydroponic - opinions from chefs
minute 44:04 - Fruits
minute 44:53 - Comment on production capacity and knowing there's a market
minute 48:36 - Proteins

Contacts:

Chris and Laura
Harvest Habersham, Clarkesville

laura@harvesthabersham.com
Menu changes: daily
Send fresh list Monday or Tuesday (email or text) or post on Locally Grown
Preferred delivery: Tues 9am - Sat 3pm
Payment: on delivery
Produce looking for (not in any order):
brussel sprouts
kohlrabi
english peas
sugar snap peas
asparagus
broccoli, broccoli raab, rapini
cauliflower (mardi Gras)
melons
fennel (bulbs)
celeriac
beets (golden, candy cane)
parsnips
rutabagas
figs
red veined sorrel

David Darugh
Beechwood Inn, Clayton
ddarugh@windstream.net 
Menu changes: seasonally
Approx. capacity: 5lbs weekly
email fresh list or post on Locally Grown
Preferred delivery: Thursday or Friday
Payment: monthly (on delivery if necessary)
Produce looking for (not in any order):
shelled english peas
purple dragon beans
purple okra
yellow string beans
veronica cauliflower
miniature cucumbers
lemon cucumbers
carrots (extended season)
delicata squash

Joe Brown, Johnna Tuttle, Lloyd Summer 
Stovall house, Sautee
menu changes weekly

not able to attend:

Jamie Allred
Fortify, Pi Clayton 
jamie@fortifyclayton.com
Menu changes: 6 times a year
email or text fresh list Sunday or Monday morning
Preferred delivery: Tuesday before noon (back door to kitchen)
Payment: on delivery
Produce looking for (not in any order):
peanuts
ground cherries
tomatillos
brussels sprouts
kohlrabi
field peas (shelled only, will pay extra)
sugar snap peas
romanesco broccoli, broccoli, cauliflower
celeriac
parsnips
rutabagas
rainbow carrots
eggplant
winter supply of lettuce


Farmer resources/comments:
Steve Whiteman- start small (3 or 4) plants sometimes, have a wide variety, bring chefs samples!

Special thanks to:
Meeting hosts: Thanks to Chris and Laura at Harvest Habersham for being such an amazing addition to this community. 










Hot beverage sponsor for this meeting: Jumping Goat Coffee Roasters




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Sunday, December 4, 2016

Our next get together is Monday December 12th at 5pm

Join us for a special meeting just for restaurant chefs and farmers. Whether you have sold to restaurants for years or are interested in getting on the menu of some of the best farm-to-table restaurants in the region, come share your experiences and hear what works or what doesn't. Some things that might be helpful to bring are: seed catalogs, specific questions, business cards, and price lists.
  • How much product do chefs need and want?
  • Do chefs need a specific size for certain varieties?
  • What's the best availability/payment system?
  • When and how is the best way exchange product
  • Forecast of new varieties to try next year
  • How to build lasting relationships with chefs
This is our last get together for 2016, so let's all celebrate the rain, talk about the drought, and share a meal as we look forward to a new year!

What
Potluck and focus on local restaurant sales for small farmers
When
Monday December 12th at 5pm (that's in one week!)
Where
Harvest Habersham Restaurant | website
1362 Washington St, Clarkesville, GA 30523
Call or email Andrew if you need written directions
Andrew.NGLG@gmail.com | 770.530.3287
Cost
None! (bring a dish and cash for bar drinks)

Logistics:
THIS IS A POTLUCK, so please bring a dish to share (estimated 10-25 people). We are giving Chef Chris a break from cooking this day, so he can participate! Place settings will be provided. We typically don't have a problem with food variety for these potlucks, but feel free to let me know the type of dish you are bringing. I am planning to bring some kind of chili.

Tea and coffee  provided at no charge, compliment of our hosts Chris and Laura of Harvest Habersham. Adult beverages will be available for purchase, cash only please.

PLEASE LET ME KNOW IF YOU ARE COMING! Email, call, or text with your name and how many people you are bringing BY 7PM SATURDAY. The more the merrier, but they must be a farmer or chef.

This get together is ONLY OPEN TO FARMERS AND CHEFS. "Farmer" means you currently produce and sell meat, mushrooms, fruits and vegetables, honey, dairy, eggs, or grains. Contact Andrew if you want to join, but don't fit the description. Spouses of farmers welcome. Invite other farmers and chefs you know (as long as they RSVP). Call me if I need to figure out child care or any other questions. LET ME KNOW if want to know which chefs will be there, or have a chef you want me to contact!

See you there,
Georgia Mountains Farmers Network

Contact and RSVP:
Andrew 770.530.3287
Andrew.NGLG@gmail.com
You can text, call, or email if you are coming (it would be great if Laura knew how many to expect)!