Lissa Kane - Piatti Locali

What excites you about being a chef?

I love working with the different foods (produce, cheese, fish, meat, etc.) that are available each season and creating new dishes or revisiting old favorites. I design my menu around what is available at the farmers markets.

How long have you been working as a chef? How long at Piatti?

I started working in kitchens in 1993; I have been with Piatti since 1998.

What prompted your decision to start buying from the farmers market?

Five years ago, I was slated to do a spot on KRON about pumpkins, which I knew very little about. Another chef friend of mine suggested I join him and talk to one of the farmers to learn a bit more. I went down to a local farmers market and was amazed by the number of small farms, the diverse selection and the freshness of the produce. I saw many chefs picking up orders. I brought a few things back to the restaurant. The following week I went back – and the next. Eventually, my car was not big enough for all the produce I was buying. The variety and freshness are my favorite parts. I also love talking to the people who grow the food. It puts you in tune with Mother Nature and the seasons. It completes the circle, linking the soil to the plate.

Would you recommend shopping at farmers markets to other chefs?

Definitely! The quality of ingredients is incredible. Farm fresh crops are harvested at the peak of ripeness usually within 24 hours of the market. Prices are reasonable, especially considering the unparalleled quality of the produce. The rich and vibrant flavors, colors, and smells that fill the market inspire the dishes I create.

I also think it is important to support small family farms and preserve our farm land. Small farms generally are better stewards of the land growing in a more ecologically & economically sustainable manner. Suburban sprawl is ruining our land. The value of land has risen greatly now that we have figured out the supply is finite. These farms benefit greatly by cutting out the middle-men and getting money directly from the consumer, whether its wholesale price from restaurants or retail dollars direct from the consumer.

What does it do for the community when you buy local?

Buying local keeps the dollars in the community, not in some giant agri-business bank accounts. Economics is another way to continue & reinforce the circle of the soil to the plate. Financial support is just as important as moral support. I know I am pleased when a customer loves the food I prepare. I imagine farmers get the same sense of satisfaction with repeat customers who love their products.

According to Webster’s, a community is a unified body of individuals; what better way to unite than with food! We all have to eat. Growing, selling, purchasing, cooking and eating the food as a community strengthens our sense of connectedness.

How has your job changed as a result of shopping at the market?

I only serve what is in season. I base my menu on what is available in the markets. I am more aware with what is coming soon or how long products will be available because I talk to the people who grow them every week.

What kind of feedback have you received from customers since you’ve incorporated locally grown products?

People love it. They marvel at the freshness and flavor. They are thankful that I am mindful of nutrition and supporting local farmers. Often, they want to know specifically who I buy from at the market.

We have done a few ‘farm dinners’ featuring one specific farm and the feed back has been great! We usually sell out; people are begging to be on the wait list! Now that the season is under way (finally after the rain!) we will plan a few for the summer.

What is your goal in doing chef demos at the market?

Chefs and community members need to realize that food tastes better and has more nutrients when it travels less distance. By eating locally we will also eat seasonally. I believe it’s better to work with Mother Nature rather than against her; she will always win. The cost of transportation is ever on the rise, so having local purveyors and supporting them is more important than ever. Only with continued community support can our local community of farmers succeed. Chef demos serve to reinforce that message by inspiring the public to buy and enjoy what is in season now.