Foreign Cinema

• WHO: Gayle Pirie & John Clark, co-owners
• WHAT: A restaurant celebrating the bounty of Northern California under a courtyard movie screen
• WHERE: 2534 Mission Street, San Francisco, California, USA

“Our purveyors, some of which we have worked with for years, share our belief in sourcing local, preserving resources and working together to solve bigger issues, such as eliminating waste and unnecessary toxins from our environment.

“Monterey Fish has been supplying us with thoughtful, carefully sourced seafood for twenty years. They work with local fisherman and follow the seasons, offering us the most ecologically sound seafood we can buy. Water2Table is another local seafood purveyor that shares the same belief system and works with local fishermen to keep the seafood cycles alive and profitable for all.

“Our poultry and meat come from local producers who bring us humanely-raised animals who have led healthy lives and our eggs are sourced from local farmers who raise their chickens in pastures.

“We use no single-use products and our bar and wine program also represents this belief. We support vendors who make products and ingredients with this same ethos.

Now playing on our courtyard movie screen: “Until November 11th we are screening the silent classic, Sunrise (1926), starring Janet Gaynor, George O’Brien and Margaret Livingston; bored with his wife, their baby and the dull routine of farm life, a farmer falls under the spell of a flirtatious city girl who convinces him to drown his wife so they can escape together. When his wife becomes suspicious of his plan and runs away to the city, the farmer pursues her, slowly regaining her trust as the two rediscover their love for each other. Be sure to book your table!”

To read more about Foreign Cinema, visit their Truth, Love & Clean Cutlery profile page here.

New Scenic Cafe

• WHO: Scott Graden, chef/owner
• WHAT: An artisan dining experience along the scenic North Shore of Lake Superior
• WHERE: 5461 North Shore Drive, Duluth, Minnesota, USA

“In addition to the nutritional benefits of whole food and high-quality ingredients, I'm a big believer in the health benefits that come from making people happy. Every time we serve someone a plate of food, we have so many opportunities to make them smile or feel good – when they see it, smell it, taste it, bite it, savour it or share it. I believe that's my primary job – to make sure our guests feel good about the experience they're having in as many ways as possible.

“We have developed a great mutually beneficial relationship with our community. We have grown a lot as a business over the years, and one of the biggest benefits of that growth has been the ability to consistently offer an increasing number of jobs. Our location on the North Shore means that a sizable portion of our guests come in the form of seasonal tourists, which is great! However, as we are open year-round, we also rely heavily on the patronage of locals in our community. In no uncertain terms, we couldn't do it without them. As a demonstration of our gratitude, we do our best to get involved with many area organizations through fundraisers, benefits, and donations.”

Recent News: “We have recently completed some renovation work to our grounds – both outside and inside the café – including re-designing the building facade and roof in addition to improving the driveway and parking areas. We have also expanded the entryway, which now includes a bar and waiting area, fantastic sunken outdoor patio and the addition of completely new chairs. Come along and check it out!”

To read more about New Scenic Café, visit their Truth, Love & Clean Cutlery profile page here.

New Scenic Cafe (Duluth, Minnesota, USA)

Driftless Cafe

• WHO: Luke Zahm, chef/owner
• WHAT: Farm-driven cafe offering lunch & dinner
• WHERE: 118 W Court Street, Viroqua, Vernon, Wisconsin, USA

“With over 200 certified organic farms in Vernon County alone, The Driftless Cafe utilizes the vast bounty and passion of the local farming community. We believe that the growth of our farming community directly translates to the growth of our general economy, making a locally-focused restaurant a vehicle for our community development.

“Our dinner menu is ever-changing and often isn’t finalized until early in the afternoon, allowing our chefs to fully utilize our seasonal focus and freshness in the menu concepts. We wanted our food to serve as a bridge in our community and as a vehicle for growth into the future."

News and events from Driftless Cafe:

• Mark your calendar for the Vince Lombardi Cancer Foundation's 16th anniversary of the Food & Wine Experience. The Tasting Gala on November 8 is one of the most renowned tasting events in the Midwest. The Celebrity Chef & Wine Dinner on November 9 includes a five-course gourmet dinner prepared by Cured at Pearl's Steve McHugh, expertly paired with Wisconsin-based Hill Valley Dairy LLC artisan cheeses and Dry Creek Vineyard wine. Find out all you need to know here.

• Chef and owner, Luke Zahm has taken on the role as host for the Emmy Award winning television production of Wisconsin Foodie. The new season airs on January 16, 2020 and we are completely thrilled and excited to share our enthusiasm for the Midwest in this new adventure. You can view a recent episode here.

To read more about Driftless Café, visit their Truth, Love & Clean Cutlery profile page here.

Driftless Cafe (Viroqua, Wisconsin, USA)

Oleana

• WHO: Ana Sortun, executive chef/co-owner
• WHAT: Fresh ingredients, homegrown vegetables, flavourful spices with an emphasis on Turkish cuisine
• WHERE: 134 Hampshire Street, Cambridge, Massachusetts, USA

“At Oleana, vivid flavours, aromatic spices and a commitment to the freshest ingredients are key. We source from as many small, local businesses as possible. Not every ingredient is local but the people that source them are local, and try to stay local whenever possible. During the growing season we also use a local coffee-roaster. Additionally, we commit to our Vermont lamb farmer to exclusively use their lamb and we buy local butter, quail, grains, milk and honey.

“We grow our own vegetables at Siena Farms owned by Chef Ana Sortun’s husband Chris Kurth. We spend time bringing our restaurant staff to the farm – and the farm staff to the restaurants. All of our food vendors are selected by the ethics and quality standards they practice when purchasing and when we buy from other farms or small vendors, we educate our team about who they are, what they do and why they do what they do.

“We strive to create rich flavours from spices and vegetables and choose not to use a lot of heavy fats such as butter and cream. We represent the Mediterranean diet and care about our customers leaving feeling good.”

We get to know Chef Ana Sortun a little better in this week’s Q&A!

To read more about Oleana, visit their Truth, Love & Clean Cutlery profile page here.

Oleana (Cambridge, Massachusetts, USA)

Mezze Bistro + Bar

• WHO: Nancy Thomas, founder/proprietor
• WHAT: Contemporary seasonal American cuisine supporting independent farmers using sustainable practices
• WHERE: 777 Cold Spring Road, Williamstown, Massachusetts, USA

“The four seasons in our Berkshire region provide us with an ever-changing bounty of produce from our farms. Our restaurant puts a strong focus on vegetables and embraces the nose-to-tail philosophy. We buy whole animals, break them down and use all the parts in as many delicious dishes as possible.

“Our kitchen team's foraging efforts keep sustainability as a top priority. We realize that we need to leave certain elements behind in order for those delicious wildcrafted foods to be there again the following year. Our ramp and mushroom harvests are done carefully with best practice in mind and we share that knowledge with every team member who participates in the effort.

“As a day-to-day operation, Mezze Bistro composts vegetable waste for a local pig farmer who is the supplier of pork for the restaurant. Our cooking oil is recycled for bio-fuel, paper supplies are from recycled content and, of course, we recycle cans, bottles and other materials.”

News: In exciting news just to hand, Chef Nicholas Moulton and his wife have just welcomed a new baby girl whom they have named Amelia Rose. Amelia decided to arrive a few weeks early but both Mum and baby are doing great. Congratulations!

To read more about Mezze Bistro + Bar, visit their Truth, Love & Clean Cutlery profile page here.

Mezze Bistro + Bar (Williamstown, Massachusetts, USA)