Virginia chefs cite importance of buying locally
Virginia chefs are placing long-distance ingredients on the back burner and buying fresh, local foods whenever they can.
Tomas Rahal, the chef and owner of Mas Tapas in Charlottesville, said buying local ingredients increases the quality of his food. Additionally, he knows the people who are providing the food, and he feels that it’s safe.
Rahal buys produce from Manakintowne Specialty Growers in Powhatan County each week. One of his signature appetizer dishes is made from their fresh pimiento de padron peppers.
“My philosophy has always been to give back and support local economies, and this is a good way to do it,” he said. “It’s a pocketbook issue for everybody, but whatever you save dollar-wise by buying from big retail chains, you lose in freshness, flavor and safety.”
Rahal is one of more than 40 restaurateurs in Charlottesville, Richmond and Williamsburg who purchase fresh-cut herbs, salad greens, edible flowers and a wide array of other not-so-common produce from Manakintowne.
“They help us produce and elevate the product that we serve,” said Tom Power, chef and part owner of Fat Canary in Williamsburg. He purchases salad greens, herbs and fresh produce from Manakintowne.
Power and Rahal both said they appreciate that the products have not been transported a long distance and, in most instances, were picked or cut that very morning.
Manakintowne owners Jo and Rob Pendergraph and some of their eight employees make deliveries on Wednesdays to Charlottesville and Richmond, and on Tuesdays and Thursdays to Richmond and Williamsburg.
The Pendergraphs say they have experienced an increase in the amount of customers interested in buying fresh, local foods.
“We thought it would be a fleeting trend,” said Rob Pendergraph, “but the roof has gone off. People are calling all the time.”
Today, the farm has almost 60 clients, including restaurants, caterers, clubs and specialty markets. The Pendergraphs grow their products on five of their 21 acres. All of the herbs, greens and vegetables are hand-tended, -weeded and –picked and are pesticide- and herbicide-free.
And the couple grows their products year-round. After the first frost, arugula, basil, micro greens, chives and other salad greens are grown in their two greenhouses.
“I’m more aware of the advantages of fresh produce every day,” Power said. “Twenty years ago I didn’t even consider it.”
It’s exciting that there’s so much interest in local foods, Jo Pendergraph said. “Once people buy local produce and eat it, they won’t go back.”